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 21, 2008

Spanish Shrimp


Spicy Garlic Prawns: (or chicken)

This is adapted from a recipe from Uncle John- the paprika and olive oil and garlic are reminiscent of Spanish tapas- but the stir fry and the broccoli make it kind of Asian-
anyway, it's fast and good.

~Chop in a rough dice and sauté in 1/2* c good quality olive oil
1 smallish sweet onion until soft and sweetly fragrant
1/2 c chopped seeded sweet red or yellow bell pepper

~Add
2 Tbl. Hungarian or smoked Spanish Paprika
3/4 Tbl. Chili Powder
1 tsp Chipolte chili pepper flakes or red chili flakes
1 tsp salt
1 tsp Thyme leaves
~Add
1 cup diced ripe tomatoes
2 Tbl. Ketchup
7-10 minced cloves of garlic
(depends on clove size and how many vampires you’re warding off tonight)
4-6 chopped scallions
juice of 1 lime or lemon
1 c. broccoli florets (optional) (I also leave out the broccoli sometimes and
serve with chopped avocado and more green onions.)

Bring to a gentle boil- when broccoli is bright green add-
24 medium thawed or fresh (shelled and veined) shrimp
Cook just until shrimp is pink and translucent

Cook longer if you use chicken- add it prior to your broccoli.
*the oil is the best part of this dish- so feel free to increase so there’s plenty to--
Serve with lots of bread to dip in to the oil

Serves about 4-6
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