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A Sauce to Remember

Written by Lucius

I make a lot of sauces, basically everything i make in the kitchen harmonizes into a different saucy version of itself. . Never to be repeated (even if i tried) and i like it that way. There is something mysterious about combining various ingredients with all different backgrounds, textures, shapes, flavors, feelings. With some patience and the right energy those simple ingredients will either transform into something beautiful or something less beautiful but typically still good. The times I have to worry about my food tasting mediocre is when I’m in a rush, my body can sense a busy mind, thus revealing itself through my dish. A calm mind is a love language that spreads into everything you touch: that’s where you want to be. The outcome to making a delicious dish revolves around your ingredients at hand, and a positive mindset to make them into what you want them to become. Ahhh yes, the choice is yours.

Which brings me back, to this “one time”.

I was inspired by some Elk Sausage I found in the freezer and cute mini vine tomatoes. I separated the meat in half: One half to use for my main sauce and the other to make meatballs. I started my sauce like i always do- chopped onion sizzled in butter/oil/salt cooked in the remains of the meat juice that was browned moments before. Sometimes I’ll add a dried herbs to the onion after it starts smelling nice, but I never hurry the process of sauce. Once I’m committed to the process of cooking, I like to curate the whole experience. From the music playing in the background, to manipulating my ingredients step by step, nothing I make is ever the same and maybe there is a message as to why, the answer remains layered in my process somewhere. Beyond the layers are small moments, mostly filled with joy, if not all… like that “one time”, I mentioned earlier.

My spaghetti sauce was deep in the transformation stages, so it needed a little alone time. This is a special moment between you and your dish because the feeling is mutual . Alone at last. I was in the kitchen soaking in the moment, when my love brought over a glass of red wine delivered with a little kiss. This moment in the kitchen with me, him, and the sauce could be described as a modern day ménage à trois, all wrapped up in an aphrodisiac sitcom. Me, you, and the sauce…a domestic trio. The pot was covered and the curtains were closed, our equivalent formula to setting the mood for the perfect sauce was both private and passionate. As I was saying, that “one time” my body aligned with what I’d imagine the sauce endured during that time. I didn’t see it to be magical until later, in the moment it just felt like the usual soul bearing connection I share with my partner. When we were done, I sprung forth to check the meatballs- that was the real game changer. I took them out of the oven and my eyes dropped down towards the juicy layer of liquid at the bottom of the pan. It was such a juicy moment, and I grinned as I poured in the rich liquid layer of residue into my mother sauce, like I said before, GAME CHANGER.

Inspiration will surface at any given moment, sometimes you’ll take time to question it. Other times, you’ll go with your gut in an instant, like this time. My magical sauce could not have been made possible without patience, without love, without innovation. Take it in baby, take it all in.

SAUCE

I might share a recipe in the future. But for now, I’ll leave you with these short food clips and a relaxed ambience.

MEATBALLS

Creamy Jalapeño Tomato Sauce

“Coming home for lunch today was a blessing” – a very rare occasion.

I post a lot of short snippets of the food I make on social media. I want to capture all the rich and vibrant colors that appear before my eyes, these colors soothe my soul.

I see you, sauce. I wish I could simmer and transform into a new existence through microscopic bubbles. You do it so elegantly…or is it I? Your creator..I made you, I am you.

I wrote somewhat of a recipe down when I created this dish. If you have a hard time following this, I hope it at least inspires you.

IN THE SAUCE

Butter first, usually Irish 2 tbs Thinly sliced Leeks, about 1/4-1/2 cup A handful of Cherry Tomatoes. Fermented Jarred Jalapeños (Panhandle Produce), slice your desired amount of jalapeño and use some of the juice to splash into the sauce. A dash of Tomato Paste, about 1/2-1 inch. A plentiful dash of cream or milk, 1/2 cup. Parmesan cheese, grated. 1/4 cup A dash of Chardonnay, 2-3tbs 1/4-1/2 a lemon, squeezed Salt & Pepper to your preference Smoked black cod to add in at the final moments Angel Hair Pasta, 1 serving .

I never wrote down the details for this recipe but I imagine my process went something like this: Sauce pan on medium-high heat, Add Butter and let it melt. Next, toss in your leeks. a little salt. wait a few minutes before adding tomatoes, cover the pan. Adjust the heat as needed, don’t let it get too hot, simmer is the sweet spot. Simmer until the tomatoes burst, add tomato paste along with a dash of fermented jalapeño juice. Toss in your sliced jalapeño. Start boiling water for the Angel Hair Pasta. Turn down the heat to medium-low before adding cream or milk, then let the cream warm up. Take your time. Once warm, throw in the shredded Parmesan and stir. Add the dash of Chardonnay, squeeze lemon, let simmer, have a taste. mix in salt and pepper as needed. Maybe a dash more Jalapeño juice, cream, wine? Find the balance that makes your taste buds delighted. Be sure you have enough sauce for your noodles. Once you are happy with the flavor, stir in the smoked black cod. Combine Angel Hair Pasta with sauce and allow it to simmer on low-med heat for a few minutes before consuming.