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




Friday, January 11, 2013

Dukkah Spiced Sweet Potaoes


Sadly, I haven't posted a recipe in years! But I've a recipe notebook that is full and now in retirement, so before I lose it and all of my notes from last year, I'm going to get busy.  Please forgive the lack of photos. I'll include some if they are meaningful and handy- but I think I'd better just get some of these yummy things posted.  Hope you enjoy.



Dukkah Spice:
This can be made with lots of different nuts- with fresh roasted spices- and can be used on many dishes.  I’ve added it to roasted sweet potatoes, squash or as a coating with yogurt on fish or chicken fillets.

Combine in a food processor and grind just until crumbly- not to a paste.

1 cup toasted pecans
½ cup black sesame seeds
6-8 peppercorns
2-3 tBL coriander powder
1-2 tsp ground cinnamon
1-2 TBL cumin seed powder
salt to taste
1 tsp sugar

Roast 4-5 cut up sweet potatoes or yams- tossed in 2-3 tbls of butter or margarine and juice of 1 lemon. Stir often. When browned and soft sprinkle with dukkah to lightly coat pieces and soak up melted butter.

Serve with orange Tandoori chicken.  (Recipe to follow)
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