Welcome to Spicy Sauce

You might recognize it as Heinz 57 sauce- but at our house for the last, say 14 years- it’s been known as “Spicy Sauce.” M named it- she really- ‘never left home without it’- if eating was involved. She took it with her on overnights along with her favorite stuffed animal. She really only ate chicken and a few vegetables on a regular basis anyway, but if you were hoping for a brave new exploration- you better have spicy sauce on hand to mitigate it.

J- on the other hand was intrigued by lots of different foods- as long as they were all mostly meat, and all mostly covered in mayonnaise. Texture meant everything to him- gastronomically. And even if mentally he was interested in trying something, he wasn’t shy about spitting it out all over the table if it felt too fuzzy or too soggy. There was no cute name for mayonnaise and spit up, however.

L never really liked meat- no matter what sauce you slathered it in. She was a good eater- liked clams, of all things, at fancy restaurants when she was 2- but always chose veggies or fruits, fish or chicken, oh- and sugar! If- it was around… her only weakness. And there we all were:

We had a vegetarian, a ‘meatatarian’ and a ‘spicysauceatarian’ in the house together for quite a few years, and somehow- they all survived (as did we)and now they like and remember similar foods from home. Like them enough to call with queries and suggestions- and share their own household or favorite food recipes with us and others.

Everyone remembers the funny foods our kids liked or didn’t like growing up- like ‘Weenies and Supa’ (hot dogs and ketchup for K) yummy! And /or ‘Tuna and Peas’ or Green mashed Potatoes’ not so yummy! It’s nice to see them all grown or nearly grown and interested in the food that eventually has meant ‘comfort’ and home to them. We all have developed memories and palates- based on vacations or home life patterns or our own new experiences, travels, and interests.

So here’s a new site devoted to our friends and families interest in memories and food- sometimes the pictures relate- sometimes they’re a bit random. I hope you all will join in the process and add photos and recipes to the fray-(once I get tech literate enough to share how???) and please! Don’t stop calling to ask, “What goes into this….” And please, forgive me if the proportions aren’t perfect! I’m counting on you all to fix and experiment.

- C




Sunday, December 14, 2008

Baja Tomatillo Shrimp


Tomatillo Shrimp and Sweet Potato Fries*

For Tomatillo Salsa:
~Roast together, uncovered, in a 350-oven -basted in about 2tbl olive oil
until mostly soft and translucent (20-30 mins – remove garlic early before it hardens) Save the oil and pan to reuse later.
1 red onion cut in half
6 medium tomatillos, husked and washed
10 peeled garlic cloves
~Puree in food processor with:
1 whole roasted green chili (canned)
Juice from 1 large lime
3 tsp dried oregano

For Sweet Potato Fries:
~Peel one or two sweet potatoes- cut into French fry size pieces
Microwave for 5-7 minutes on high until just barely soft
Add to olive oil left in veggie roasting pan- stir to coat
Season with paprika, salt and chipolte pepper flakes to taste
Roast at 375 until yummy- about 15 minutes

For Shrimp:
~Sauté in 1 –2 tbl olive oil:
1 cup diced ripe tomatoes
24 medium thawed or fresh (shelled and veined) shrimp
Cook just until shrimp is pink and translucent
2 Tbl. Ketchup
~Add- before shrimp is finished cooking:
3/4 cup (or too taste) tomatillo salsa (you’ll have extra)

Spoon shrimp and sauce into halved avocado shells –
Serve with sweet potato fries and extra salsa

Serves about 4

*First time Rick actually raved about sweet potatoes!
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