Coming Soon COBW 2.0

Hey folks, I know it has been a little while since I last posted a recipe or review. I just wanted to let everyone know that I've been busy working on Chop Onions, Boil Water Ver. 2.0

The new site is going to be a multichannel outlet for cooking world food at home. The basic blog will still be there as always and I'll add new recipes as I create or perfect them (my definition), but there will also be exciting new food areas, regional and specialty forums and channels and feeds from other great food resources out there.

I'm also want to offer folks the opportunity to register if they'd like to post their own recipes and create their own profiles within COBW. Maybe we can even start a little "World Food at Home" community.

So, I apologize for the delay of new posts, but promise that there is much more coming in the near future. Thank you for your interest and input and I look forward to trying some of your recipes in the future!

Product Review: Tortilla Oven/Warmer

We eat a lot of both flour and corn tortillas in my home. Burritos, soft tacos, quesadillas and enchiladas play a big part in my Mexican and Tex-Mex cooking. In case you’re not aware of it, tortillas, especially corn ones, need to be warmed before you can roll or bend them. Traditionally, the heating is done on a comal. A Comal is kind of like a flat cast iron griddle. You set it over low to medium eat, and allow it to heat up. Once hot, you toss the tortilla on it for a few moments, flip it to heat the other side and then you’re good to bend it or roll it for its intended use.

I like using a Comal because I like the ritual of it. It’s something that has been done for thousands of years in the Americas. From simple stone or clay Comal over open fires right on down to my cast iron one on my gas stove. I like the link, the vibe and the history.

Then there are the work nights when I want fish tacos or chicken enchiladas, but I just don’t really have the time to heat the tortillas one at a time on the comal. What does a fish taco junkie do on those nights? Well, I use a tortilla oven/warmer. I don’t know how long they’ve been around, but their relatively new to me and handy as all hell when I want homemade Mexican food and time is in short supply.

They’re a breeze to use. You just count out the number of tortillas you think you’ll need, separate them a little, slide them into the tortilla oven/warmer and then pop them into the microwave for a few seconds. Out come perfectly warm and pliable tortillas! The added bonus is that those tortillas, if left in the warmer will stay that way for a long time! In the spirit of Food TV’s Alton Brown’s recommendation that no kitchen item should be a “unitasker”, I also use my tortilla oven/warmer to keep my freshly baked flat breads warm. Naan, roti and a host of my homemade flat breads find their way into my tortilla oven/warmer where they stay perfectly hot and soft until used.

I’ve had my tortilla oven/warmer for over a year now and I highly recommend it to anyone who serves tortillas and other flat breads. My rating: 5 stars!

Recipe: Sweet Potato Pie

Much like the Brady Bunch influenced my lodging decisions in Hawaii, a host of 1970’s African American-based television sitcoms influenced my first venture into piedom (pausing for your laughter). I cannot count the times I heard the characters of various shows praise the promise of a sweet potato pie! Strange huh?

Mostly, it was out of odd curiosity. I remember thinking “ugh, how good can a pie made from potatoes be?” So, a number of years later that curiosity and wonder got the best of me and I decided to see for myself. I am here to tell you their praise was justified because sweet potato pie is (clap) DY-NA-MITE! Its flavor hovers somewhere in the area of pumpkin and squash pies, but in my opinion it offers subtle complex nuances and just a better overall taste.

I’m not the only one who thinks this either. The first pies I ever made were sweet potato pies, a few of these made their way to my parents home, and since then it has become a Thanksgiving tradition. My mom insists that I bring them, and it seems no one else objects either, especially my wife who insists I make a few for home as well. There’s nothing like a cool slice o’ sweet tater pie and some fresh whipped cream to top off a holiday meal.

Interestingly enough, during my various trips to Hawaii, I was introduced to a purple sweet potato. In the future I’d like to try making a pie from it. The idea of a purple dessert intrigues me (stay tuned). Anyway, there’s no secret to baking this masterpiece, if I had to add anything I’d offer that you should mash and whip the potatoes to a silky smoothness and also, after cooking, let the pies cure in the fridge overnight.

Sweet Potato Pie

1-1/4 lbs Sweet Potatoes (approx. 2)
1/2 stick unsalted butter (1/4 cup)
3/4 cup of sugar
3/4 cup whole milk
3 large eggs
1 tsp vanilla extract
1/2 teaspoon of cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp salt
1.5 Tbs dark rum
1 Tbs all-purpose flour
1 unbaked 9-inch pie shell

Preheat the oven to 350°F.

Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the middle of the oven until VERY tender. Allow to cool.

Increase the oven temperature to 400°F.

Remove the flesh from the sweet potatoes and thoroughly mash them until smooth.

Melt the butter in a small pan and slowly stir in the sugar.

When the sugar melts stir in vanilla, cinnamon, nutmeg, rum, salt and flour.

When thoroughly mixed add butter/spice combination, milk and eggs to mashed sweet potatoes. Mix well. Pour the mix into the pie shell.

Move pie into the oven and bake until the filling rises and just sets. Remove from oven and allow pie to cool before serving topped with whip cream.

In Praise of Native American Cuisine

In late August I attended the Mashuntucket Pequot green corn festival. Called "Schemitzun," it is the largest gathering of Native American tribes on the East Coast. There are drumming and dance competitions as well as a rodeo and craft dealers. They also set up a small area as a traditional woodland indian village. In that village they offer a variety of cultural and craft demonstrations.

In the village, the area I found the most interesting was the cooking fire. I spent a good deal of time there talking to a young Pequot guy who was giving demonstrations of Native cooking. He was steaming clams, roasting duck and talking about how the local tribes cooked in the old days and in contemporary times. As we parted ways he directed me to a Wampanoag tribe food vendor and I was very impressed with the food I tried there. I learned quite a bit that day, but more importantly, a new food passion was ignited within me.

I am part Native American and while I love cooking all kinds of foods and I'm quite adept at cooking a good range of international cuisines including Italian, Portuguese, Hawaiian, Mexican, Thai and Indian (Asian not American), it had never dawned on me to explore Native American food beyond some of the dishes my grandmother used to prepare (johnnycakes, rabbit stew, squirrel, etc.).

That has since changed, and I am presently immersed in learning about not only how good Native American cuisine is and how to prepare it, but also the profound impact it has had on the world's cuisine. The examples are dramatic and numerous. Consider that before the Native Americans introduced their foods to European settlers, there were no tomatoes in Italy, no potatoes in Ireland. no pineapples in Hawaii and most profoundly no corn. That is just a small sampling.

The foods that Native Americans introduced to the world and their impact are much too broad a subject to broach in one entry in my humble little blog. If you're interested in learning more and getting some great recipes, I'd like to suggest two wonderful books on the subject:

Spirit of the Harvest: North American Indian Cooking by Martin Jacobs and Beverly Cox, is an extremely well-done book, beautifully designed with great background into, excellent photography and many great recipes. It is among my top five favorite cookbooks and that is saying something because I own MANY!

The Art of Native American Cooking by Yeffe Kimball and Jean Anderson is a paperback book with related illustrations, but no photographs. It makes up for that with some great in-depth writing and a plethora of great recipes. Some of the recipes are traditional and some have contemporary slants/ingredients.

The Americas have a rich native heritage and while the food and cooking contributions of its Native people are now universal, they have gone largely unrecognized. If you love to cook and eat as much as I do, it is time for you to explore this great cuisine. Trust me, you will not be disappointed! Either of these books are a great introduction to the subject.

Recipe: Garlic Smashed Potatoes

Well for my first post I figured I'd post a recipe. Something useful and perhaps universal. Mashed potatoes work!

There are all kinds of mashed potatoes folks and they all have their place in specific aspects of my dining choices. I have my favorite instant mashed potatoes, my favorite Thanksgiving mashed potatoes, my favorite on-top-of-shepherds-pie mashed potatoes and yes, even my favorite frozen dinner mashed potatoes.
(Right now there are other guys out there thinking “You know what? Me too!”).

Well, the recipe below represents my favorite barbecued food mashed potatoes. This recipe was not that easy to come across or tweak to get it to where I like it. Fortunately, I just kept plugging away and now I’ve got my perfect taters for a barbecue feast.

You’re going to notice that they’re not the lowest calorie recipe you’re going to come across, but they are going to be some of the best tasting. Besides, when you’re busy sucking the last bits of barbecue sauce off a rib, are you really thinking about fat and cholesterol anyway?

Garlic Smashed Potatoes

1 head of garlic
1/4 cup (1/2 stick) butter
1 Tbs olive oil
2-1/2 pounds red-skinned potatoes
(unpeeled, cut into 1-inch pieces)
3/4 cup whipping cream
4 Tbs sour cream

Preheat oven to 425°F.

Cut the top 1/4 inch off head of garlic to expose tops of cloves. Place on top of a sheet of foil. Spoon oil over, sprinkle with salt and pepper and wrap tightly in the foil. Bake until garlic cloves are tender, about 45 minutes.
Squeeze garlic cloves from skins into a small bowl, add butter and mash together thoroughly.

Cook potatoes in heavy large pot of boiling salted water until tender (about 18 minutes).

Drain potatoes, return to pot. Stir over low heat to allow excess water to evaporate. Add whipping cream, sour cream, and roasted garlic butter and mash together. Season to taste with salt and pepper.

I often add a 1/4 cup of chopped chives or chopped fresh parsley.

You want to make some “champ”? Slice some collared greens into strips, boil them until tender and fold them into the garlic mashed potatoes instead of the chives and parsley. Put ‘em in a bowl and sit out on your front porch with your dog, eat ‘em up and play your banjo!