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




Saturday, December 27, 2008

Tuna Cakes

We need to come up with a better name for these- it doesn't do them justice! It's one of the things I serve that most people start out with a timid tiny serving and then come back for more. The key is really the slivered almonds with the sesame oil and the sushi flavorings of the ginger aioli, avocado, soy, wasabi- that's enough favorite tastes to make anything good- even canned albacore.



Tuna Cakes or.....anybody have a new name?
~Chop in rough dice and sauté in sesame oil (or sesame/olive oil)
1 walla walla sweet onion
4 ribs celery
1 seeded sweet red or yellow bell pepper
2-3 cloves garlic
let cool- add 1- 8 oz can chopped water chestnuts
~Process to fine grind (don’t let it get too mushy) set aside

~Toast 1 cup whole almonds- cool and rough grind in food processor (set aside)
~Process french bread (or other) to make 6-8 cups soft bread crumbs or
substitute Japanese Panko crumbs. (set aside)

~Process to blend:
8 oz cream cheese (I use soy cream cheese- but it shouldn’t matter)
1 TBL ground ginger
2 TBL sesame oil
soy sauce to taste- 1 tbl?
2 eggs
3/4 cup mayonnaise (nobody said these were low fat!)
juice of one lime (or to taste)
1-2 tsp powdered wasabi
~Combine 5 (6oz?) cans of drained albacore tuna (flake into little pieces)
with:
the veggies, the almonds, the mayo stuff

~Add handfuls of the bread crumbs until it’ll hold together enough to form into small hamburger size patties- dip the patties in more crumbs to cover and set on wax paper lined cookie sheet. Cover and chill for 30mins or so. Saute in oil ( I use a combination of wasabi oil, garlic oil and sesame oil with olive oil) until browned.
Drain before serving.
Serve with:
ginger, soy aioli (just mix up flavors with mayo to taste)
wasabi oil (available at Newport Market) or wasabi paste
pickled ginger, green onions, and avocado slices
~Makes a bunch- like 18 or so. These also freeze well. Okay to sauté right from the freezer- not quite as pretty and they spit and fizzle a bit- but great to have on hand! You should be able to halve the recipe –
Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)