Tonight we decided to go with breakfast for dinner. It’s always good to spice things up a little bit! Because winter is just around the corner and all of those fall/winter veggies are gracing the market’s shelves, we decided to go with a wintertime version of our Summertime Huevos Rancheros recipe. What a spectacular idea that was! The acorn squash and the homemade chili sauce really make this dish, and we have a special little surprise to replace those corn tortillas.
Ok, so just forget I ever said we were going to get on a Bridgeport kick, because for last night’s meal we went with a beer right out of Pennsylvania: Weyerbacher’s Heresy. In appreciation of National Stout Day, we had to go with a stout! I did’t even know if this was a great pairing or not, but who cares it was National Stout Day! It was in the fridge and it was staring at me, begging to be consumed. Couldn’t turn it down! Well as a matter of fact it was the perfect pairing! Stout’s tend to have a coffee like aroma and taste especially if they are brewed with coffee and Heresy just happens to be brewed with roasted coffee beans! What goes better together than breakfast and coffee! Duh! We had to do it and it ended up being the perfect pairing for this dish. For the unfortunate folks, like us, that live out west your chances of getting anything from Weyerbacher are very slim. We just happened to have a bottle lying around. If you do make it back east, I suggest stopping at your local bottle shop and grabbing something from Weyerbacher. They very seldom disappoint.
Huevos Rancheros are such a classic New Mexican dish, and we are always looking for new ways to spruce up an old egg recipe. So, with all of the squash sitting on the shelves at the market, it’s the perfect time of year to make a spectacular winter version of huevos rancheros.
We made a special green chili sauce, or I guess I should call it a GARLIC green chili sauce, since it’s comprised of about 8 cloves of garlic, but we love garlic, so we were ok with this. If you aren’t in a garlicky mood, then I suggest toning down the garlic a bit. Although, I find it strange that you would not be obsessed with garlic. =)
Instead of your general rice and bean mixture for your classic huevos recipe, we went with a roasted acorn squash, carrot and navy bean medley. Seasoned with sugar and spice, this vegetable concoction was unbelievable! It’s something that Zach whipped up with his brilliant mind and made something spectacular. I have a feeling we will be using this vegetable mix with many other recipes!
We topped the sauce with ripened sliced avocado and diced roma tomatoes. A garnish of fresh cilantro really brought this dish together, but wait…what did we use instead of corn tortillas? Yup, that’s right: grilled polenta. I’ve been wanting to cook polenta for a long time. It’s so easy and so quick, and I just never think to make it. This was such a great idea, it was almost like a sope when we were done with them. Don’t be afraid of the polenta. You’ll be in heaven when it’s done.
Here are the steps in building your wintertime huevos: