Recent Recipes: Hatchery Edition

Glicco’s Arrabbiata Pasta Gravy from Elbow Foods – I used this to try to recreate a mussels dish I’d had in Chicago, which had a slightly spicy, chunky tomato broth. I used this 4oz jar of sauce, about a cup of broth and maybe half a cup of white wine, along with an extra shake or two of crushed red pepper. We would up with a very flavorful, slightly spicy broth. Super delicious! Not quite as thick as the one I’d had in Chicago, but I’ll just have to try again. (Poor us.) Anyway, this was actually from the box I got in April – there were several times when I went to use it but realized it wasn’t going to stretch quite far enough, but this was a great use of the sample!

Madagascar Bourbon Vanilla Bean from Lafaza Vanillas – I used a piece of this to make a vanilla old fashioned, which was quite delightful.

Bee In Your Bonnet Cinnamon Honey from Everyday Eclectic and Original Hot Sauce from Southern Art – These two were served alongside some snow day chicken and waffles that Handsome and I made. The cinnamon in the honey was a nice pair with the cornmeal waffles I’d made. And I thought the hot sauce was great – it’s the vinegary kind, nice and sharp without being too blazingly hot.

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