Home At Last! with Patty Gironda

Don't let the pretty blue color fool you. . .this sauce packs plenty of heat!  This has proved to be so popular with my hubby, he's making me dinner, these days.  Roasted Chicken Wings with Fruit-flavored hot sauce, crispy fresh celery with my own recipe for Blue Cheese Dressing!  So, as the holidays loom, Ron and I will marinate our cornish hens in a milder version of this blueberry sauce and offer the bottle to those at the table who can handle the heat! Happy Thanksgiving, y'all!

Mixed Peppers and Blueberries Cranberry Conserve with Pears and Walnuts Flavored sparkling cranberry adds more flavor than water! With such a small family gathering this year, I decided to step out a little and serve an untraditional menu.  The menu is Blueberry Hot-Sauce Glazed Cornish Hens, Tuscan-style Roasted Potatoes, Sweet Potato Souffles, Minted Peas, Cornbread Dressing and my Cranberry Conserve with Walnuts.  I've started several of the components today and the delightful scent of blueberries, cranberries and hot, hot peppers collides with our noses as we enter the house! Would you believe that my earlier summer batches of Raspberry and Fig Infused Hot Sauces are gone?  I posted the pictures at the end of summer using fellow blogger, Susan Coggins' wonderful mixed bag of peppers.  We created a roast Hot Wing recipe especially for Ron-who is trying to lose a little weight!  The wings are his specialty now and he do...

As works continues towards the re-opening of our Bed and Breakfast in Newnan, I hardly have time to type out a quick note, much less cook! But eat and blog we must! We are eating a simple meal of Fig Hot Sauce-infused Chicken Wings for dinner, served with crispy celery and homemade Bleu Cheese Sauce. The hot sauce was the result of the bag of peppers I blogged about earlier in the month. Over the weekend I taught my hubby how to make an oven-roasted version of Chicken Wings that would omit most of the fat and quite a bit of the calories. I start the process in an electric Meyer pot so that I can easily adjust the temperature through-out the first step. Before placing the wings in the hot pot, I coat the wings lightly with olive oil and sea salt. I start them on a temperature of 350 degrees and toss them regularly to prevent sticking. Once cooked through they are tossed in the fig-hot sauce with a little traditional hot sauce and garlic and allowed to marinade for at least twenty...

  I love sampling local foodstuffs and around our area we find alot of BBQ Sauces, jellies, bread and butter pickles and occasionally some really great cheeses. Sweet Grass Dairy is one of my favorite artisan cheesemakers and is located in right here in Georgia. I don't see many hot sauces but I have run across a few great ones. Being a Louisiana girl I'm pretty settled on Louisiana Hot Sauce-perfect for my crispy soft shell crab po-boys and consequently I don't tend to look much further. One surprise was a few bottles of Chef Boy Hidy Hot Sauce . I met Gary Waters at a party at the Botantical Gardens in Atlanta, years ago. A passionate foodie like myself, "Chef" introduced me to his hot sauce on an episode of Home At Last! Pleasantly hot with a well-rounded taste, I have used and enjoyed every drop of flavorful sauce. The Senoia Road Kill Hot Sauce is another new one. I found it in a shopping bag after a trip to a friend's antique shop in Senoia....