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




Monday, November 30, 2009

Salsa Chicken Soup


I made this to contribute to our night before Thanksgiving dinner. Folks had started to arrive from out of town and we were gathering at our Daughter's home. It was a nice and easy meal. We had guacamole and chips and spicy persimmon salad with the soup- felt very decadent to have such pretty and fun side dishes. (Both recipes are posted)
The first time I had a soup like this was in college at our good friends' house in Mexico. We were sunburned and tired after a great beach day and pretty much just opened cans and mixed things together. We added canned black olives that day,and I think the salsa and canned tomatoes were the only other vegetables- good though.
Salsa Chicken Soup

Dice, peel if desired, and sauté until limp:
1 sweet onion, 4-5 carrots, 4-5 ribs of celery, 1 green pepper
Combine in large saucepan with~
6 ½ chicken breasts (boneless, skinless -cut in thirds)
1 can diced green chili, 1 can diced tomatoes with liquid, 1/2cup tequila,
½ cup mild salsa, 1 qt. chicken broth, 1 whole lemon- seeded cut in half
Season with- 1-2tbl smoked paprika, 5 crushed cloves garlic, chopped fresh
Cilantro (1/4 cup or so) 2 tsp cumin or to taste-2 tsp dried oregano, 2 bay
leaves. You might want to add more liquid as needed.
Bring to a boil and then simmer for 1 hour or until carrots are softened and chicken can be shredded. Can be frozen. Add 1 can black beans before reheating.


Serves about 8- with leftovers.
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