Let me first preface this post by saying that Kate and I didn’t actually cook anything. This is the first time in 42 days we’ve not made “something” at the house. Now, usually I’m not a fan of people cooking in my kitchen without me involved for a couple of reasons: 1. A lot of people can’t cook 2. A lot of people don’t know how to treat kitchen equipment 3. I hate watching people who can’t cook
Tonight however, was different, as our friend Hank Shaw is staying with us for a few days on the last stop of his 7 month book tour. I’ve no idea what 7 months on the road is like, but I’ve done about 2 or 3 and it’s perhaps one of the most exhausting things I’ve ever done. I can’t imagine what he must be feeling at this point. After a few good days’ rest Hank offered to make dinner and there was no way we could say no to this, as he’s probably the best cook I’ll have in my kitchen, perhaps ever.
We had been talking about this recipe that he loves called Chilindron, which is a Spanish red pepper stew that he makes quite frequently. It sounded delicious so we went with that and ran to the store to go grab the necessary ingredients.
Hank ripped through the recipe from memory, taught me a few things along the way and filled the house with an amazing aroma. Kate arrived home with our friend Butter and dinner was pretty much ready as soon as they walked in. The stew was FANTASTIC. It’s a bit spicy, rich deep broth and just a great comfort food and a perfect pairing for a 16 year old rioja I opened up from the wine cellar.
The meal was great, as all the dinners have been with Hank, filled with laughs and just another fun night with the madman himself.
Hank’s recipe can be found here: Chilindron Recipe