meals with a kick

[Thomas]

I have to say that I do not like the combination of flavors chosen for the spicy red sauce--seems to me like a bombardment rather than the subtle wonder that Italian food generally is. Those artichokes can be death to wine if too plentiful in the sauce--makes it taste metallic. And by mozz I assume you mean mozzarella cheese, which is only good when fresh and normally tasteless when melted on top of tomato sauce. So, figuring you have reduced the artichoke hearts to none, perhaps a Sicilian red of power and depth, or maybe a Puglian red, but not a Chianti, which is too thin for the heat and too acidic for the tomatoes.

The rest of the suggestions sound good to me...but then, beer for the hotdogs and beans might be better.

[This message has been edited by foodie (edited 03-11-2002).]