Flashbacks: On Food and Recipes

Whether eating in a restaurant, a special dinner at home, getting that special treat, or time in the kitchen, we enjoy many aspects of a meal. Here are some selections for my archival vault that may capture your interest. Enjoy, visit as many as you wish, and hopefully you will comment on the post you visited. Are you going to make any of these?

On Hot Sauces

Original Source Unknown

Original Source Unknown

A local grocery offers many oddities for shoppers. It’s a large store with many imports and hard-to-find items. I’m not one who enjoys serious heat with my food, but a trip to the hot sauce display is a source of cheap entertainment and a test for my content organizing skills.

Some name sauces after people as Crazy Jerry, Mountain Man, Captain Redbeard, Papa Jack, Melinda, Susie, and Dave.

Some sauces seek emotions for their names as Fear, Envy, Measure & Pain, Tropical Tears, Pain is Good, and Squeal Like a Pig.

Some sauces seek names from the dark side as Beyond Death, Sweet Death, The Ghost, Ghost Deadly, Red Ghost, After Life, Tortured Soul, Devil’s Lightning, The Reaper, Reaper Sling Blade, Liquid Lucifer, Pure Passion, Hot Sauce from Hell, Hell’s Passion, and Hell Sauce.

Some sauces seek fiery names as Fatal Fire, Ring of Fire, Jamaican Hell Fire, Hell’s Inferno, Mad Dog Inferno, Pyromania, See Jane on Fire, and Hot as Shit Hot Sauce.

Some sauces seek backside names as Ass Kickin’, Megasoreass, Asbirin, Ass in Space, Ass in Hell, Ass in Tub, Ass in Antarctica, JackAss, LazyAss, Hog’s Ass, Buttpucker, Butt Twister, and Brand New Asshole.

Some sauces seek names with results as Fiery Fart, Flamin’ Flatulence, Sir Fartalot, Queen of Farts, Old Fart, Red Rectum, Rectal Rocket Fuel, Rectal Ripper, Colon Blow, Holy Shit, and Screaming Sphincter.

Some sauces seek other sources for their names as Liquid Stooped, Hot Buns on the Beach, Pecker Power, Angry Cock, Peppers Hurt So Good, Sergeant Peppers, Bite Me, Crazy Mother Pucker’s, Sauce Bitch, and my favorite – Smack My Sweet Ass and Call Me Sally.

Which of these is your favorite? Viveka, did you find any potential remedies?

On A to Z

a-z-2013Someone declared April as A-to-Z Challenge Month. Sure, the challenge’s intent is to have a separate post for each letter, but hey – I have a streak of independence.

With 1,167 posts before this one, why not use my archives to meet the challenge? After all, even frequent readers aren’t aware of some of the posts.

Therefore, I present A Frank Angle’s A-to-Z. Visit as many as you like, because as in my tradition, there is something for all …. so hopefully you’ll visit at least one.

AFAa2zBadgeA is for Acquaintance – People that were not in my graduation class: set 1 and set 2

B is for Ballroom – … and ballroom dance delivers benefits

C is for Cruising – We like cruising, so start your trip with a click

D is for Dinner Group – … We hosted a night of Chopped

E is for Education Reform – Although the need is obvious, here are the obstacles

F is for Frank – Yep, that’s my name, but these are the All-Time Franks in baseball

G is for God and Government – I must say that this post about the separation of church and state is pretty darn good

H is for Handbells – It takes many bells to make one instrument

I is for Italian – I’m 100% Italian heritage, and Ellis Island is an important place

J is for Joys – To whatever give you joy, but for some of us, it’s reliving the cartoons of our youth, and here is where the series started, which led to the first honoree

K is for Knowledge – What do you know about supersonic kangaroos?

L is for LearnerLearning should never stop

M is for Moderate – This early post defines an independent moderate, thus shows why neither party wants me … well, except for my vote

N is for News – Staying informed is important, but there is something more biased than the media

O is for Ohio River – A story from my hometown on a river during my youth.

P is for Politics – I wrote this shortly after the 2008 election, but before the Tea Party’s emergence (which is what makes this post interesting)

Q is for Quantum – Actually, this past post was On a Quantum Thought

R is for Recipes – I’m sort of a Foodie, so try Cranberry Sausage Spaghetti or my own spaghetti sauce that offers a little crunch

S is for Science – Like sports, science has players, plays, rules, and boundaries

T is for Trieste – A beautiful city on the Adriatic Sea that is the place of my birth

U is for Universe – The universe is vast and inspiring, and this post includes one of my absolute favorite videos

V is for Victory – The raised arm created an unexpected moment in college

W is for Wonders – There are many wonders in our world, and let’s not forget Fibonacci, Pi, and Tau

X is for X-Factor – and one X-factor in life is forgiveness

Y is for Why because I can – This is the first main post about the religion-science interchange; now there are 44, plus here is the very first post

Z is for Zinfandel – I enjoy a wide spectrum of wines, especially reds, but zins were the first to capture my fancy – and cheers to the wine group at church

AAA+++ Bonus for the bloggers on my sidebar and on the More Bloggers page, for as without them and you, I wouldn’t be here, so try to visiting someone soon that you don’t know, and tell them I sent you.

Addendum: To learn more about the A Frank Angle A-to-Z Challenge, click here.

On a Chopped Dinner

Years ago, we were one of four couples assigned together as a church function to meet once in each of our homes over the course of a year. We had such a good time, we decided to keep going, and this past weekend we completed our 60-something meeting. The bottom line is the host sets the theme, provides the entrée, and assigns the other courses.

This past weekend, we hosted an evening based on Food Network’s Chopped – which also means I dressed in jeans, a bright shirt and tie, dress jacket, and tennis shoes.

It started several weeks ago when we announced the theme and asked each couple to donate one item to each of the four baskets: appetizer, soup/salad, entrée, and dessert. After receiving each list of items, we placed them in a basket, assigned the courses, and sent the electronic baskets to the participants. Of course using other ingredients are fine, but the basket items are the featured taste/ingredient.

Saturday was quite the evening as we ate well and consumed our share of good wine. Even some honey bourbon made it into the evening. Below are the list of ingredients, the description of the creation, and a picture. We are very proud of this group. Enjoy.

Appetizer
Basket: Shrimp, dried cranberries, kiwi, and pretzels

Chef DD Result: Kiwi-dried cranberry-jalapeno salad served with a shrimp conquistador dipping sauce and pretzel chips.

Comment: A little zip to start the evening.

Salad
Basket: Dairy case crescent rolls, green grapes, tomatillos, and pork rinds.

Chef DP Result: Avocado-tomato salad served on a bed of lettuce with a green grape-tomatillo dressing and two bread strips encrusted with pork rinds and asiago cheese.

Comment: The creators took much time to determine the right balance of these two diverse tastes.

Entrée
Basket: Orange juice concentrate, beer, red wine, and ham hocks

Chef FK Result: Oven-baked, beer-marinated pork chops topped with a red wine, ham hock reduction sauce and ham hock bits, served with fresh green beans topped with orange-ground coriander vinaigrette accompanied with beer bread.

Comment: Reduction sauce is time consuming, but tasty.

Dessert

Basket: Egg white, walnuts, frozen waffles, and hominy

Chef BR Result: Hominy with essence of banana ice cream topped with walnuts and served with two Eggo cookies dipped in egg whites and chocolate.

Comment: The toughest challenge of the night, and surprisingly yummy.

On Spaghetti Sauce

spaghettiSome people like their spaghetti sauce meaty, others meatless. Some rich with tomato chunks, others want smooth. Ever thought about crunching? Not like nuts, but as in vegetables.

Here’s my own spaghetti sauce recipe that is a bit different than most. The Notes section provides tips and options.

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 slice of bacon, chopped (optional)
  • ½ onion, finely chopped
  • ½ fennel bulb, finely chopped
  • 2 garlic cloves (depending on your taste, sliced, minced, or chopped)
  • 1 tbsp tomato paste
  • 1 cup crisp, white wine (as sauvignon blanc)
  • 1 16-oz can San Marzano tomatoes (with juices, broken by hand)
  • ½ tsp thyme powder
  • ½ carrot, finely chopped
  • 1/8 tsp red pepper flakes (optional)
  • Salt & pepper (to taste, 1/8-1/4 tsp of each)

Notes

  • For those desiring more tomatoes, use 28 oz can (photographed)
  • Another option, add an 8 oz can of tomato sauce to the 16 oz can
  • In place of finely chopping, consider using a food processor
  • I use a potato masher to break the tomatoes once added
  • Notice the wine is added in increments. If the mixture needs additional fluid, add a splash of the wine

Directions

  1. With medium heat, heat the olive oil in a medium saucepan.
    Add onion, fennel, garlic, and bacon. Cook until light brown (7-8 min)
  2. Add tomato paste. Stir and simmer (1 min)
  3. Add 1/3 cup of white wine. Simmer (2 min)
  4. Add thyme & carrots. Simmer (1-2 min)
  5. Add 1/3 cup of white wine. Stir. Simmer (2-3 min)
  6. Add tomatoes, red pepper flakes, salt & pepper, and remaining 1/3 cup of white wine; and then mix
  7. Lower heat, and simmer 30-40 min, occasionally stirring