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 15, 2009

Coq au Vin



This is a wonderful wintertime, do ahead, chicken in wine stew to enjoy with friends. It takes a bit of chopping and stirring- but most of the work is done ahead and if you make
the mashed potatoes ahead, too- it's not bad. I mash the potatoes with soy cream cheese, and margarine, and chicken broth- refrigerate overnight and just reheat in the microwave.
We also had a salad with spicy pecans and pears, and quick, sauteed green beans tossed with roasted red peppers. Pumpkin pie came with a friend for dessert!




Coq au Vin (Adapted from The Silver Palate)


~One day before serving, fry 10 slices of bacon in a large roasting pan that can
handle stove top cooking too. When crisp, remove and drain on paper towels

~Brown about 6 lbs of chicken pieces in the hot bacon fat. I think that thighs (with skin and bones) are best- but you can also use halved (like you have to cleave the usual size chicken breast in half) chicken breast pieces (so they’re more the size of thighs) if you only like white meat- or mix and match. Remove when nicely browned and set aside.

~Add to pan and sauté for 5 mins-
20 or so 1 inch peeled boiling onions
2 bunches, chopped scallions (mostly just the white part)
1 small regular onion chopped fine
1 large head garlic, cloves separated and peeled (cut big cloves in half)

~Sprinkle 3 tbls flour over the vegetable mixture and stir to combine
Cook for a minute or so.
~Slowly add to vegetable mixture:
3 ½ cups of good quality hearty red wine (cabernet sauvignon or a favorite)
1 cup chicken broth
1 tsp dried thyme leaves, 3 bay leaves,
2 tbls ketchup
2 tbls dried or fresh parsley, chopped
~Heat mixture to boiling, return chicken and crumbled bacon to pan and spread
out evenly. Salt and pepper to taste. Cool, cover and refrigerate over night.

~The next day, let the coq au vin warm to room temperature before baking.
~Add 1 pound mushrooms, wiped clean and quartered, about 4 cups of 3 -4 inch
long, julienned carrots
~Bake covered for an hour in a 350 degree oven.

~Uncover, stir, add additional broth so that the tops of the chicken pieces can
brown, but the lower halves stay in the liquid, and continue cooking for
at least an hour- or until the meat is almost falling off the bone tender
and the liquid is gravy consistency.

~Serves 8-10, sprinkled with fresh chopped parsley and mashed potatoes.
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1 comment:

r wright said...

I am impressed, looking at that tiny kitchen, at how many wonderful meals have been prepared there...

December 17, 2009 at 9:47 AM

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