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




Tuesday, December 16, 2008

Las Cuevas Fajita Chicken


Chicken Fajitas

~Chop in a rough dice and sauté in 2 tbls good quality olive oil
1 med sweet onion until soft and sweetly fragrant
2 cloves minced garlic

~Drain, remove from pan and set aside onion mixture.
~Add to pan:
More olive oil (enough to just coat bottom of pan for sautéing)-heat oil
before adding:
3-4 chicken (boneless, skinless breasts)-cut into bite size pieces
~ Sauté about 7 mins.
~ Add to pan and chicken and sauté for 5-10 mins or until chicken is no longer pink
and vegetables are soft:
Sautéed onion mixture
1 diced sweet red or yellow pepper
1 diced large tomato
1/2 cup sliced mushrooms (optional)
1-2tbls chili powder or scant 1 tbls chipolte chili powder (it’s spicier)
1 tsp dried oregano leaves
1-2tsp cumin powder
salt to taste- or garlic salt to taste
1 tsp red chili flakes (optional- just depends on how much kick you want)
1 tbls ketchup

~Fry or heat flour tortillas (ooo- Costco has some ‘ready to cook flour’ tortillas that you just heat in a frying pan and they are really fresh and good)

~Serve in tortillas with grated cheese, lettuce, guacamole, chopped tomatoes,
salsa

Nice with heated black beans (I just heat a drained can in a sauce pan with a little ketchup and pressed garlic) and Spanish rice (I just reheat cooked rice with a bit of tomato paste, salt, diced roasted green chili, and a pinch of saffron)

Serves 4-6
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