i wish everything we made turned out as it is supposed to, or at very least good enough to eat. I really hate wasting food and even more so I really hate throwing away food that did not turn out. Nothing like seeing your hard earned dollars just dumped into the trash can. Tonight was one of those nights. Thankfully we still had some soup leftover so we did not end up going hungry.

It all started yesterday when I prepped some pizza dough. I am pretty sure that is where I started to screw up but I do not recall. I planed on a slow rise overnight in the fridge and then some rest today at room temp. The dough itself did not rise much at all which should of been the first sign I suppose. It did however roll out pretty well and even in a near perfect circle, surprise. So I added on some tomato sauce, some fresh sliced mozzarella, a sprinkle of oregano, and some – OK the whole bag of pepperoni. Then everything really started to go downhill.

The oven was already cranked to as high as it can go, the huge (clean) paving stone sat it our oven as hot as the fire just begging for the pizza. Well we got ready to slide it in and what do you know, the dang pizza now will not budge. It was sliding just seconds before of course. So part of it flips over and a small amount plops onto the stone, pure cheese-sauce-and pepperoni begin to sizzle. Well at least the stone is fire hot. We flick that off and try again a few more times. After a few failed attempts our once round pizza had a more artistic look yet was finally on the stone. Success?

No not yet. The timer went off and the wife said it looked done. I said to go ahead and take it out then and let the cheese rest a tiny bit before cutting. I am really wanting pizza now and I do not normally go for pizza that often, primarily due to issues with local parlors I think. Well she serves up the pizza and what do you know, the crust is just all wrong. It is gummy and just tastes odd. It also did not cook nearly long enough. I had failed and failed hard. Oh well at least the leftover soup was still good.

Some may not see this as a true hot sauce, especially if one does not blend it which I think is entirely optional. I personally think it adds a great amount of heat and chile flavor along with the needed zip from the vinegar that you find in many well known bottled hot sauces that you all are very aware of. It can be used in any application where you may use tobassco or crystal style hot sauces.

This condiment was inspired by getting to much of a good thing in last years crop. To those that can garden each and every year with consistency in their crops, I salute you. In previous years my pepper plants have been somewhat disappointing. Trying to think ahead last year and compensate for what i predicted our garden would do this year I went ahead and cut back on the number of squash plants, planted the same number of tomato plants, cut back on the beans, added more cucumbers, and of course added more chile peppers. Go figure that you never can really know what you are going to get. Most other factors in my garden is fantastic, great soil, natural amendments, proper watering, good sun, few pests, you name it. Yet it seems every so often mother nature just has to point and laugh at you. I hardly got any squash at all last year, my beans were lacking, the tomatoes turned out ok, the cucumbers went crazy and of course the peppers – the peppers went wild and we had loads more than we ever planned on. Well more than we ever would use during the season. More than we expected even with our normal routine of drying some for our kitchen spices as well. Oh did I mention on the hot peppers actually grew. The bell peppers and other more mild peppers were flops last year. Suppose that is what can keep gardening interesting for some and can make others just give up, I personally am up for the challenge each year.

Jar of hot pepper sauce.

Hot pepper sauce

• Cleaned or sterilized mason jar with lid.
• 2 cups small chile peppers. – You can substitute sliced chile peppers.
• 2 cups cider vinegar.
• 2 teaspoons salt.
• 2 teaspoons sugar.

Fill your jar with your washed off and dried off chile peppers, leaving about 1 inch from the stop in space. Bring the vinegar, salt, and sugar to a boil in a small saucepan over medium heat until salt and sugar are dissolved (approx 3 minutes). Remove mixture from the heat and let stand for 5 minutes. Pour the hot mixture over the peppers in the jar. Cover and chill at least 4 weeks. Store in refrigerator.
Note: Longer it sits, the hotter it will get. I have blended this before after it has sat for a month, however I like it just fine as is and do not find the need to blend it personally.

*Please note this recipe was actually made at the end of summer 08.

Pan of lasagna

Slice of lasagna

• 1 batch of spaghetti sauce.
• 1 box of lasagna noodles cooked to box direction, chilled in ice water, then placed single layer on parchment paper (to prevent noodles from sticking).
• 1 lb. Fried hamburger meat in small chunks, with salt and pepper to season – drained.
• 1 16oz container of ricotta cheese.
• 1 large egg
• 1 Tbsp. Italian seasoning blend.
• 1 1/2 cup grated cheddar cheese.
• 1 1/2 cup grated mozzarella cheese.
• 1/2 cup grated parmesan cheese.

In a medium bowl add the ricotta cheese, egg, italian seasoning, and a dash of salt and pepper, stir to combine and set aside. Add a small amount of sauce to a 9×13 pan to lightly coat the bottom. Add a single layer of noodles. Take 1/3 of the ricotta mixture and spread across the noodles. Spread across 1/3 of the ground beef, add about 1/4th the sauce, and then sprinkle with 1 cup mozzarella. Add another layer of noodles, another 1/3 of the ricotta, 1/3 of the meat, 1/4th the sauce, and 1 cup of cheddar. Add another layer of noodles, rest of ricotta, rest of meat, 1/4th the sauce, 1/2 cup of mozzarella, 1/2 cup of cheddar. Top with another layer of noodles. Add rest of the sauce and coat the top with the parmesan cheese. Cover with foil and bake at 325 degrees for 45 minutes (or freeze now). Remove the foil and bake for 15 more minutes. Remove from the oven and let it rest lightly covered with the foil for 10-20 minutes before slicing and serving.

Spaghetti sauce with meatballs added.

Spaghetti sauce with meatballs and a side salad with French.

Red sauce, gravy, spaghetti sauce, marinara, the name alone could cause a cut throat debate. All I know is I love to eat a good sauce over pasta, seafood, and even baked potatoes. I have played with and altered many sauces over the years I have been cooking. Looking for that right balance of tomato, sweet and savory, not to thick and not runny or watery. Here is what all my experimentation has lead to and I am more than satisfied with the results of the sauce.
Lets face it you may want some protein with your meal as well. There are many options yet one of the best and often most messed up is the meatball. They are simple little things, like all simple things though they are the easiest to mess up or be let down by. You want them not to dense, flavorful, meaty, yet not full of filler. Then you need to go against the science of proteins and how they want to pull together. To loose and they fall apart, to compact and nobody will want to eat them.

Spaghetti sauce -

• 1/4 cup olive oil.
• 1/2 large white or yellow onion – finely diced.
• Large stalk celery – finely diced.
• 4-5 large cloves of garlic – grated on a micro plane.
• 1/2 Tsp. kosher salt.
• 1/2 cup (6 ounces) tomato paste.
• 1 large can (28 ounces) tomato puree or crushed tomatoes.
• Pinch of sugar.
• 1 Tbsp. dried basil.
• 1 Tsp. dried oregano.
• 2 Tsp. freshly ground black pepper. (divided)
• 1/2 cup of wine. (drinkable a must. Water or broth may be substituted.)
• 1/4 cup freshly grated parmesan cheese (grated on micro plane).
• Salt and pepper to season to taste. *optional
• 1/4 to 1/2 cup Beef stock to thin. *optional

In a deep sauce pan or pot add the olive oil, onion, garlic, celery, 1/2 tsp. salt and half of the pepper. Simmer on medium low about 10 minutes until everything is very soft and clear looking. Add in tomato paste, continue simmering and stirring until well combined- about 10 minutes. Add wine, stir to combine and let simmer 5 more minutes. Add in tomato puree. Stir to combine while letting it simmer for an additional 5 minutes. Add the cheese, sugar, basil, oregano, plus remaining Tsp of pepper. Simmer for an additional 20 minutes uncovered. (here is where you may add meatballs.) Cover sauce and simmer for 1 hour longer. If sauce is to thick you may optionally thin with stock.
Serve over pasta, or whatever you want. Will store in refrigerator for up to a week, or freeze for up to three months. * I do not recommend freezing the sauce with the meatballs inside of it.

Meatballs -

• 1 lb ground chuck or any ground meat with at least 20% fat.
• 1 cup fresh bread crumbs.
• 3 Tbsp. freshly grated parmesan cheese (grated on micro plane).
• 1 Tsp. fresh ground black pepper.
• 1 large clove of garlic (ground on micro plane).
• 1/4 Tsp. red pepper flakes.
• 1 Tsp. dry Italian seasoning.
• 1/2 Tsp. kosher salt.
• 1/2 Tsp. garlic powder.
• 1 large egg – beaten.

In a medium sized bowl add the bread crumbs, cheese, pepper, Italian seasoning, garlic clove, garlic powder, salt, and red pepper. Mix to combine. Break the ground meat into the bowl in small pieces. Add the beaten egg over the meat. Using your hands mix well squeezing the mixture as little as possible- until everything is very well mixed. Use either a scoop or grab out small amounts of the mixture and roll gently in your hands to form roughly ping pong ball sized balls. Should make approximately 12-16 meatballs. Cover and refrigerate or cook immediately.

Cooking them-

Place about 2 Tsp of olive oil into a cold pan with ample room for all of the meatballs. Using hand or brush, spread the oil over the surface of the pan. Turn heat on to med-high. When pan is warm when hand is a few inches above it, add the meatballs with space around each. They should make a sizzle sound on impact. Leave alone and do not mess with them on that side for several minutes (3 or so). Using tongs try to flip the ones you put in first. If they are not sticking flip them, if they feel a little stuck let them cook a little longer and they should loosen. Brown like this on all sides. Your goal is to brown the exterior and not worry about cooking the interior if using for the sauce. When fully browned, remove with tongs and add to cooking sauce. You may also remove them at this step and allow them to cool and freeze them (they will need to cook more when you defrost.). If you wish to fully cook them to serve with something else. Drain all oil from the pan. Add about 1/4 cup broth or water to the pan and cover with a lid. Cook until internal temperature reaches 160 degree’s. (about 10 minutes covered)