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, July 17, 2011

Root Beer Pulled Pork



I didn't make this for the 4th of July, or for Bastille Day (neighboring holiday with the same celebratory colors). But this is definitely a recipe to be eaten outdoors with Bruce Springsteen and fireworks in the background. (America!)
This is a Crockpot 365 recipe, adapted for greater spiciness. I'm really getting to like using the Crockpot for summer cooking, since it means I don't need to overwhelm the kitchen with oven or stovetop heat. 



Ingredients:
  • 2 pounds boneless pork shoulder roast (butt)
  • 1 large yellow onion, sliced in rings  
  • 2 or three cloves of garlic, diced. 
  • 1-2 tablespoons Tabasco sauce (start with 1, then season to taste after cooking and tasting) 
  • 1 tablespoon Worcestershire sauce.  
  • 1 cup chili sauce (I didn't have this, so I substituted two heaping tablespoons of Sambal Oelek chili paste).
  • 2 cups root beer (Any old type will work, but I was lucky enough to have a bottle of this magical micro-brewed business, which will seriously change your life)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup BBQ sauce
  • 1/2 cup ketchup (tomato paste or diced tomatoes would probably be tastier, but it's HOT and I'm lazy).
  • Salt and pepper to taste.

Directions:

Like most Crockpot recipes, this is a snap. Throw everything in the pot and cook on low for 8 to 10 hours, or on high for 5 to 6. It's done when the pork shreds easily with a fork. Eat on toasted rolls, rice or whatever starch you prefer.
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Monday, July 11, 2011

Chickpea Pesto Salad

It is so, so, very hot in Illinois - 95 degrees but feels like 118. Walking to work had me feeling both melty and on the verge of angry hysteria. (I'm from New England, and I'm meant to survive in the bitter cold with a root cellar full of turnips. Not to walk around under a stupid, giant Midwestern summer sky! STOP. BEING. HOT. AT. ME!!!)

But a redeeming feature of the day was that I'd brought some delicious cold chickpea salad for lunch. That, plus the fact that I work in an extremely well air-conditioned basement, cheered me tremendously, so I can highly recommend this salad for unendurable hot times.

Ingredients
  • 1 1/2 cups dried chickpeas (You can save a good bit of time by using 2 cans instead, but I'm making an effort to get through the many little jars of dried beans that live in my pantry. Next on the list - about 2 cups of darling little adzuki beans!)
  • 1/3 cup diced sweet onion
  • 1/2 cup diced red pepper
  • 1 cup diced tomatoes, or 1 can diced
  • 1/2 cup snow pea pods - roughly chopped
  • (Any other veggies you'd like to add)
  • 1/4 to 1/3 cup pesto, to taste (pesto recipe: blend three cups basil, 1 cup olive oil, 1/2 cup parmesan,1/2 cup toasted nuts (pine/almond/walnut), salt and pepper to taste.)
  • 1 tsp honey
  • salt and pepper to taste
 Directions
  • If using dried beans, soak for 5 to 6 hours, and then boil until tender.
  • Combine beans, veggies and pesto in a bowl.
  • Stir in honey, salt and pepper. 
  • Chill for an hour or two.
  • Brisk and delicious!
P.S. - You know what else would be good in this? Bacon or pancetta,  fried very crisp and crumbled.
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