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




Thursday, December 18, 2008

Halibut at the Beach


Halibut (or Salmon) Du Chef:
This is based on a recipe from the Ark Restaurant on Long Beach, WA. It's easy and
you can bar-be-cue the fish until just about done and finish it under the broiler.


~ Combine:
1-cup mayonnaise
1-2 garlic cloves, minced
2-3 tsps dried dill
2 tps Worcestershire sauce
2 tbsp minced onion
Juice of 1/2 lemon or to taste
Sprinkling of fresh parsley
Ground pepper to taste

(You can also get fancy and add chopped green pepper, celery and dill pickle)


~ Bake at 425 for 12-15 mins (or till just under done) in broiler proof pan:
A 1- 1/2 lb fillet or 4 6oz fillets set in
1/2 cup white wine (optional)
~Squeeze juice of 1/2 lemon over fillets

~Remove from oven – cover with tarter sauce (lay it on pretty thick)
~Cook under the broiler (use top rack) until topping is bubbly and slightly browned

Serve with more chopped parsley and lemon wedges


Serves 4
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