Tuesday, September 30, 2008

Special Report: Irish Breakfast (Ireland)


Considering I hail from an Egg McMuffin kind of world, it's quite refreshing to spend some time in Ireland, where breakfast is a serious affair.  Continental breakfast at most U.S. hotels involve a muffin or a pack of Donettes and cup of coffee. Irish breakfast, by contrast, is a celebration of food groups, cuisines and a formidable challenge to the digestive system.  A traditional Irish breakfast comprises rashers (or bacon), sausages (I tried a pork and leek version) fried eggs, puddings (white and black blood sausages), toast, potato cakes, baked beans, fried tomatoes and sauted mushrooms.  And breads and pastries.  Yes, all for breakfast...

My mom always advised that you start the day with brain food.  We ate oatmeal not blood sausages, but my mom was so right.  Breakfast isn't just about nourishing the mind either, it's also about nourishing communities.  When the Black Panther Party for Self Defense formed in 1966, its youth leadership organized to protect their neighborhoods from police brutality.  This vision grew into a wide array of programs ranging from education to health care.  One of the Party's most visible programs was the Free Breakfast for School Children program, one of many 'survival programs,' that helped sustain the Party's many goals.  Started in August of 1969 at Oakland's St. Augustine's Church, the breakfast program was the realization of a new vision for social programs that uplifted the dignity of its service recipients.  At the breakfast programs, kids did not have to be embarrassed, families did not have to hide from prying social workers and youth learned that feeding your neighbor meant empowering your neighborhood. That is why police raids on Party food pantries, among other acts of violence, were particularly devastating to the organization's morale.  The Party's history and its members is not a perfect story; yet, the successes and the programs of the movement can help us think creatively about our meals and how they can transform our lives.  So, this weekend, how about you go to your local church, neighborhood association or group of friends and talk about ways to collect foods for families that are hurting during this financial crisis.  Become inspired by the movements that shaped our nation, learn about the young, Party martyrs Fred Hampton and Mark Clark.  Learn from the Party's failures to stand up for the freedom and dignity of women and abolish gender discrimination within its ranks.  Reflect on the words of former Party member Marion Stamps: "It is our responsibility to see to it that our people have a decent place to live, decent food to eat, and quality health care."

Happy (communal) eating!

Monday, September 29, 2008

Special Report: Fish and Chips (U.K.)

Belfast, Northern Ireland--I'm finally here.  After six hours of flying, several
conversations involving me pretending to understand an Irish accent, a "Monk" episode and several meals in teeny, tiny airline trays, I landed safely in the capital city of Northern Ireland.  I do love my American foods, but I decided to bring my dear readers with me in my journey as a TN2020 participant and first-time visitor to Northern Ireland.  

Regional and local foods are important, whether you are in Bangor, Maine or Bangkok, Thailand.  I implore you to resist the international Pizza Huts, Chilis, and Dunkin Donuts outlets, and eat locally as much as possible when you travel.  One of the first things I did when I got to Belfast was head to a local pub for some golden fish and chips.  Fish and chips is the U.K.'s most popular dish comprising a lightly battered piece of haddock or cod, served with what we know as steak french fries in the states.  Similar to catfish in the U.S., the subtle flavor of the fish is seasoned by the what it's battered and what you put on it.  So your flavor sources come from the beer and salt in the batter and the vinegar.  Proper fish and chips also includes peas or mashed peas and a simple salad.  

As I plunged the side of my fork into my crisp piece of fish, I breathed in the sights and smells of the pub, and I sighed to myself.  I was wondering if people were looking at me, considering I was the only brown face in the room.  I can't assume I know what people think when they see me here, but I can wonder if the history books in Ireland have done a better job than the ones in the U.S. in celebrating the complicated history of African-Americans and  the Emerald Isle. Ireland, particularly cities Dublin and Belfast, has had a tremendous impact on African-American life and culture during the most important times in U.S. political and cultural history.  From the anti-slavery movement of the 19th century to the Harlem Renaissance of the 1920s, Ireland has been a source of inspiration and support for African-Americans.  

When on a black taxi tour of Belfast, I was thrilled to see a mural in commemoration of abolitionist-feminist Frederick Douglass on a wall of political images in the city.  Douglass spent two years in the United Kingdom beginning in 1845 to plead the cause of abolition to Brits.  Douglass arrived as the Potato Famine was ravishing Irish livelihood and he was in a unique position to truly empathize with the small farmers and families uncertain about securing their most basic needs under an oppressive regime.  His two-year stint in Europe helped him secure the monies for his freedom, and Ireland remained deep in his heart for decades to come. As a lover of freedom, he supported Irish Home Rule, and visited the place where he said he was treated not "as a color, but as man," again in 1886.  

The mural reminds the Irish, and visitors that Douglass was:

"Inspired by two Irishmen to escape from slavery Frederick Douglass came to Ireland during the famine.  Henceforth he championed the abolition of slavery, women's rights and Irish freedom."  
The mural also includes a message from Douglass to the Irish: 

" Perhaps no class has carried prejudice against colour to a point more dangerous than have the Irish and yet no people have been more relentlessly oppressed on account of race and religion." 

Later generations of African-American leaders would continue to see the Irish struggle as paralleling Black life in America.  On the precipice of constructing a 'New Negro' movement in the U.S., philosopher and scholar Alain Locke declared, "In Harlem, Negro life is seizing upon its first chances for group expression and self-determination.  That is why our comparison is taken with those nascent centers of folk-expression and self-determination which are playing a creative part in the world today. Without pretense to their political significance, Harlem has the same role to play for the New Negro as Dublin has had for the New Ireland..."  

To learn more about Black America's green roots, for all the good and bad, check out Ken Burns' New York, enjoy some Harlem Renaissance writings and art, learn about Zora Neale Hurston's roots in Eatonville, Florida and raise a pint of Guinness to the spirit of our struggles and our common bonds.  

Now that is food for thought...

Happy Eating!

Sunday, September 28, 2008

Disco Fries (New Jersey)

New Jersey often gets a bad rap.  Whether it be in popular culture or from those too-cool-for-school New Yorkers, New Jersey can be made to feel like it can't match up.  So, as I sat in the Newark-Liberty Airport and wait for a six-hour flight to Belfast, I decided to learn more about what keeps Jerseyites happy and well-fed.  And I discovered a throughly decadent treat called Disco Fries!  

Based on the French/Canadian treat poutine, disco fries are mountain of flavors and culinary perspectives.  First, you start with a plate of thick-cut or steak french fries (preferably fried using a two-step method of frying potatoes in 300 degree oil until tender, removing them from the oil to drain, then frying them a second time until golden brown).  After the fries have been properly drained on kitchen towels (NOT paper towels) and salted, you cover them in a rich brown gravy.  I like the less evil version of brown gravy made from a bit of reduced fat onion soup, some fake butter, skim milk, mushrooms and flour to thicken.  Trust me, you don't want to put meat drippings on french fries.  You won't forgive yourself, and that way you can share with your vegetarian friends.  Then, top it all off with some mozzarella cheese.  Throw that in the oven for a few minutes, and voila.  You can have a great snack/meal/heart attack without having to take the turnpike.  Oh boy, my flight is boarding...

Who said disco is dead?

Happy Eating!

German Chocolate Cake (Southern)


On my way to Belfast, I got increasingly more excited about the prospect of meeting so many people from around the globe.  As a food lover, I was also looking forward to sampling local dishes that reflect the history and pride of Ireland.  But, before I could do any of these things, I had to get through the Houston-Bush Airport!

Texas has a rich culinary history and a tremendous present considering the concentration of barbecue joints, steak houses and coffee shops in cities such as Dallas, Houston and Austin. Unfortunately, the Lone Star state has also given birth to oodles of chain restaurants, which gave Americans a strange assortment of food chunks--riblets, chicken fingers and onion blossoms--and variations of brownie sundaes.  Although the brownie sundae can be a suitable way to end a meal of potato skins and taquitos, Texas has a much more interesting dessert.

I'm glad I learned that German Chocolate Cake is actually a Texan, not a Bavarian, treat before I offended some of the German participants of my Belfast conference by asking them if they loved it as much as I do.  Some lore says that a German chocolate cake recipe first appeared in 1957, when a Dallas woman sent in a recipe for German's chocolate cake to a newspaper.  This may be untrue considering Kraft's German's Chocolate was a brand of chocolate that packaged bars of baking chocolate beginning in the 1850s.  Also, the cake's chocolate buttermilk base has a longer history.  That's a history mystery I would love to solve, but in the meantime I implore you to try it next time you are in a bakery.  The multi-layer cake features a wonderful pecan, coconut filling and frosting made from a simple syrup, borderline caramel base.  

Alright, it's time to get on a plane to Newark, New Jersey!

Happy Eating!

Friday, September 26, 2008

Chicken Fried Steak (South, Southwest)


When I was selected to attend the Transatlantic Network 2020, aka  (TN2020) an international summit to discuss the relationship between North American and our friends in Western Europe, I was thrilled about the prospect of meeting other young professionals who care about the direction of their respective nations as much as I care about my country.  Considering the bizarre twists and turns of this election season, now is the best time for us to come together for a little global family therapy.  So, I'm super excited to head off to Belfast today and take part of what will be a lively and thoughtful conversation.

What I'm not looking forward to is the multiple flights I am embarking on today.  Surprisingly, there are no direct flights from Oklahoma City to Belfast, so I decided to devote the next few blog posts to the regions where I will fly through on my way to Europe.  Leg 1: Oklahoma City to Houston.  Leg 2: Houston to Newark.  Leg 3: Newark to Belfast.  All full flights, and a few babys here and there.

In honor of my new home Oklahoma City, may I share the sheer beauty and decadence of a chicken fried steak, which is one of nearly a dozen items which comprise Oklahoma's official state meal.  Chicken fried steak's origins most likely lie with German immigrants who brought recipes for weiner schnitzel to their new home in the 19th century.  Traditional weiner shcnitzel features a lean veal cutlet, lightly breaded and fried until golden brown.  Due to the relative thriftiness of steak in the Southwest, chicken-fried steak probably became the food of choice of the immigrants who longed for the taste of home.

Chicken fried steak is so ubiquitous in Oklahoma, that fast food restaurants like the local favorite Braum's, del Rancho, and Coit's all offer chicken fried steak sandwiches alongside burgers and fries.  In order to really get a good chicken-friend steak going you have to beat the hell out of a lean slice of steak.  After the steak is beaten within an inch of its life, it's dredged in some egg-milk wash and bread crumbs, then fried.  If you want to reduce the heart attack factor on this one, you can use lean cuts, batter them in more crumbs than egg, and place them on a rack to bake them until crunchy.  If you want to make something crispy in the oven, your best bet is to cook it on an oven safe rack sprayed with some olive oil.  It helps keeping your food from sticking to the pans and losing the breading.

Alright folks, that's all I have for you now.  Next stop: Houston.  Belfast or bust.

Happy Eating!

Thursday, September 25, 2008

Mississippi Mud Pie (Southern, Mississippi of course)


Our nation could sure use something sweet?  A nice gooey, chocolate based respite from the confusing week on Wall Street and the campaign trail.  So, why not cook up a nice dessert this weekend while enjoying the presidential debate, which is supposed to take place on the campus of the University of Mississippi.  Oh wait, one of the candidate's is trying to stall the conversation with his opponent in order for his campaign to buy more time for his woefully unprepared running mate!  That's right, maybe we won't be able to watch on Friday, and the University of Mississippi will just eat the $5.5 million and two years of planning they spent on the event.  No big deal.  The debates are not the only reason to think about Mississippi this weekend.  And don't let the complete incompetence and selfishness of one campaign stop you from enjoying a nice slice of Mississippi mud pie.  This decadent pie is a wonderful way of commemorating the role Mississippi history has played in securing our rights to vote. 

Mississippi was a battleground for major, Civil Rights movement activity, from the explosive integration of the University of Mississippi by James Meredith to the inspirational actions of voters' rights workers during the 1964 Freedom Summer.  While many Americans are praising Barack Obama's historic bid for the White House, they may not know of the bravery of Fannie Lou Hamer and the Mississippi Freedom Democratic Party, who risked life, limb and livelihood in order to do secure something that has become mundane for most Americans--voting.  Hamer, Ella Baker, and the Freedom Summer martyrs (James Chaney, Michael Schwerner and Andrew Goodman) shed sweat, tears and their own blood in order for every ballot to be honored and counted.  I can think of no better place than Mississippi for the candidates to address the challenges that will face us in the years ahead.  The work of true transformation will not be easy...

As for the pie, it's relatively simple.  The gooey filling is made from melting 2 ounces of unsweetened chocolate squares in a stick of butter.  When it's nice and melted, like the mortgage market, set aside.  In another bowl, add 3 beaten eggs, stir in a few tablespoons of corn syrup and a teaspoon of vanilla.  Once you have the chocolate cooled, like the housing market, stir in the egg mixture.  Make sure the chocolate isn't cooking the egg mixture.  Pour filling into a pie crust, either a traditional pastry or graham cracker crust.  Bake for about 35 minutes at 350 degrees.  Serve with ice cream or whipped cream.

You can find Mississippi Mud Pie in a wide array of casual-dining restaurants.  Those versions usually include some type of dense cake layer or more of a pudding base.  This version is all the sweetness you need.  So, if the debates are indeed cancelled, think about enjoying a slice while reading up on your Civil Rights history.

Happy Eating!


Wednesday, September 24, 2008

Chicken Vesuvio (Midwestern, particularly Chicago)


Dear readers, I wasn't going to blog until after I got back from Ireland, but if John McCain can try to suspend time and reason, I can blog whenever I want to. In these tough economic times, some people may think that the American spirit will simply rise above another tough moment in our lives.  Well folks, it's going to take a lot more than spirit to take our dear nation out of the economic toilet.  Instead of denying that the economy is failing, postponing debates, and waxing poetically about diva pitbulls and their make up, this is a great time to let history be our guide.  Before the nation fell into the Great Depression, President Herbert Hoover guaranteed he would usher in an era in which Americans would have "a chicken in every pot and a car in every garage."  Unfortunately, a year after Hoover moved into the White House, Americans could barely eat regularly, and could not imagine affording a vehicle of their own.  Although Hoover's vision was eroded by the stock market crash (sound familiar), I think the promises of a prosperous and comfortable America is hopeful.  I wonder what Hoover would think of our expectations about our lifestyles now.  If the presidential candidates promised only chicken and a Geo Metro or Dodge Omni in every driveway, most Americans would balk by such 'low aspirations' for the nation.  Or,  if a politician encouraged us to live under our means and save money, or if a president suggested that we can't fight terrorism through the purchasing of consumer goods, some Americans would be up in arms.  Our nation has fed us on a steady diet of high fructose corn syrup, an accepting attitude toward debt and a notion that patriotism is best expressed through consumption.  Now, we are paying the price...I think all those meals are going to cost us  $700,000,000,000, including lots of tax and tips to the most irresponsible CEOs in America.  But this current crisis in credit, housing, oil, banking, investing, health care and the occupations of Afghanistan and Iraq, has taught all of us that maybe simpler is better.  How about we wear last season's jeans, grow our own food, rent movies from our local library, and cook and eat an economical meal at home?  

So, if you are finding that your dollar doesn't stretch as far, may I suggest a Chicago original--Chicken vesuvio.  Chicago is a truly magical place.  It's where I was born, raised, fell in love with my husband and learned how to do the "Super Bowl Shuffle."  Chitown has never let me down, and Chicago foods are spectacularly modest.  I'm not sure if "the fundamentals of the economy are strong," but the components of this recipe are solid.  Chicken vesuvio comprises chicken pieces seasoned with garlic, oregano, and lemon juice, potato wedges and peas.  First you sear the chicken pieces in olive oil or whatever you have on hand, season it, and set the chicken aside.  In the same pan,  you partially pan roast some potato wedges until they are slightly brown, but not completely roasted.  Then, set the potatoes aside.  Deglaze the pan with some white wine or low-sodium chicken broth.  Set aside the sauce.  Put all the components in a hot oven with a few cloves of garlic to cook together.  Keep in 425 degree oven for about thirty minutes, then sprinkle a few peas on top and continue to cook for ten more minutes.  Before serving, pour sauce on top of chicken.  If you use all chicken drumsticks, some Russet roasting potatoes, a package of frozen peas, herbs from your garden, and a nice bottle of cheapo white from Yellowtail or Barefoot Wineries, you can have a lovely dinner for under $20.

How about you invite your neighbors over and talk about forming a food co-op?  Or bring some leftovers to the home of a friend who just got laid off.  Instead of eating out, eat and drink with your family and friends in the safety of your home.  And feel grateful that you still have a chicken in your pot.

Happy Eating!

Tuesday, September 23, 2008

Loose Meat Sandwich (Midwestern--particularly Iowa)


After a few weekends of tearfully sending my other half to trips to watch football games across the country, I started my long season of work and fun travel this past weekend.  Between now and early December, life will take me to Dublin and Belfast, Albuquerque, and San Francisco.  The first stop on my world tour was a visit to Iowa City, Iowa.  Coming from a red state, it was amazing to meet so many people who understand that being rich doesn't start with making $5,000,000 per year and who have boldly decided to change the color of their state and possibly the color of the U.S. presidency.  I felt so at home among the flat green landscape dotted with yellow wildflowers and accented with blue Obama-Biden signs. I stayed at a lovely B and B with the yummiest stuffed French toast ever, and the innkeepers were the loveliest people in the world. And, I got to enjoy a nice, 'slow food' meal on a working farm in nearby Wellman, Iowa.  I was in leftist, elitist, academic liberal bliss.  Local businesses, midwestern Democrats, and organic foods!  Pinch me, I'm in heaven...or Iowa.

As one of the nation's top producers of pork, Iowans enjoy a hearty meat now and again. Although pork tenderloin sandwiches are a regional specialty, I'm a bigger fan of the loose meat sandwich.  No other sandwich name describes the beauty of its personality as well as the loose meat treat.  Loose meat sandwiches are like a sloppy joe without that too sweet tomato sauce.  I have been known to eat a sloppy joe now and again, but with so much sugar in our canned tomato sauces these days (thanks a lot high fructose corn syrup), I prefer the savory broth that meat naturally provides.  Loose meat sandwiches are easy to make; the only real challenge is getting the meat loosened up enough.  Your best bet is to use the back of a wooden spoon to get the ground meat into teeny-tiny pieces.  At loose meat restaurants, the sandwich meat is usually cooked, lightly salted and according to rumor seasoned with a bit of Pepsi, and kept warm on a steamer.  The sandwich is also served on a steamed bun with cheese and a dill pickle, and plated with a fork to catch any part of the sandwich that may come loose.  

You can easily make your own version of a healthier loose meat sandwich with my favorite staples: ground white meat of turkey, low-sodium beef broth and whole wheat buns.  Instead of cheese add some creamy avocado and white bean spread (mashed avocado, white beans, olive oil, salt and pepper) to create a tangy flavor.  You can spice up your meat with a few basil leaves or a bit of rosemary to complement the turkey's natural flavors.  

Ahh....now that I'm settled back home, it's back out into the big, bad world.  Next stop: Belfast. I'll keep you posted!

Happy Eating!
  

Sunday, September 21, 2008

Fried Pies (South)


Is it just me or does it seem that with every election cycle, we learn about yet another group of voters?  NASCAR dads and soccer moms abounded in the 2000 and 2004 elections.  So, with all the talk in the press lately about the 'hockey mom' vote, I wanted to speak up on behalf of other voting moms.  Yes, Sarah Palin gained critical leadership skills by waking up early, driving, and sitting in a cold arena while yelling.  For every hockey mom, there are thousands of hard-working, scrimping and saving, waking up early to work a second job single moms.  They are the moms, like mine, who vote for equal pay in the workplace, higher minimum wages, and affordable health care.  They actually like community organizers because they have helped them gain safety standards at work, affiliate with unions and support programs like after-school activities for their children.  Sometimes hockey moms are single moms, to be sure.  Yet, I have a feeling that when the single moms of America take their concerns to the voting booth on November 4, they may say "Thanks, but no thanks" to regressive policies that undermine their best interests. Oh, was I supposed to write about food?  Where was I, yes, single moms.  This post celebrates my own mother, who worked like hell to secure that I had a future in which I could choose a career and life that I enjoy working like hell at everyday, with no concerns about my health care or need for a day off.  On very little, she did so much.  And, it is in that same spirit, I celebrate the fried pie. 

Fried pies are all about my mom's philosophy in life--you take a little and make a lot out of it.  Throughout the South, in home kitchens and restaurants with no oven or when it was simply to hot to fire up the oven, cooks could prepare fried pies quickly and without confronting heat-related 'vapors.'  Although iterations of the fried pie were nationalized through the McDonald's hot, apple pie and the Hostess snack pies, a true fried pie MUST be eaten fresh out of the deep fat fryer.  A fried pie comprises a traditional pie pastry and a sweet or savory filling.  Fried pie flavors range from peach and apple to pulled pork and ground beef.  The beauty of the pies is that the pastry is thin, but does not soak up too much oil, and the filling is usually so dense you can get quite full on one pie.  The fried pie family includes the British pasty, the apple turnover and the Indian samosa.  As with last week's entry, there are NO healthy alternatives to fried pies.  You just have to treat yourself.  Luckily, Oklahoma provides a plethora of fried pie options, including a chain that serves a milkshake made with fried pie chunks and custard! 

When I was a kid, my mother used to bring home a Hostess pie for me and my sister to enjoy on Friday evenings.  My sister and I would come home after school, do our homework and chores, and wait to hear the key turn in the door of our apartment.  That sound meant that a Hostess pie was on its way.  My sister, always the inventive one, would place the lard-based treat in the toaster oven so we could enjoy our pie warm.  No, my mom didn't have time to bake pies and sometimes she didn't have time to drive us to activities, and we couldn't afford hockey. And, guess what?  We were still listened to, loved, cared for and well-fed.  If only my mom could run for vice-president or president.  She would definitely be ready day one to lead the country toward more compassion, create peace among warring factions, and establish 'Fried Pie Fridays' as a national holiday.

Happy Eating!

Friday, September 12, 2008

Toasted Ravioli (Midwest, especially St. Louis)


As I embark on another weekend as a football widow (the Mister is off to L.A. for another USC game--Go Trojans), I can't help but make big plans for how I'm going to enjoy my big ol' house all by myself.  Wedded bliss is wonderful, but there is nothing like having a remote control of one's own.  For my husband, it's more of a Long John Silver's value meal of one's own.  I've discovered that when I'm out of town my husband eats every disgusting, deep-fried, heavily hydrogenated food he can find in the metro area.  So, I'm taking a cue from his playbook and making toasted ravioli for dinner tonight.  No vegetables, no lean proteins and no concern for the arteries.  It's a ladies weekend of one at the homestead!

I first discovered toasted ravioli in college at the University of Missouri (go Tigers!).  As an avid diner at the many residential halls, I noticed that on toasted ravioli days, lines would snake outside the cafeteria into stairwells and beyond.  St. Louis natives would scoff when out-of-towners like me would ask, "What's toasted ravioli; is it good?"  In a city with so few claims to anything, let alone culinary fame, St. Louis is deeply proud of taking a carb-loaded food and enhancing it through frying.  St. Louis' Italian section, The Hill, boasts that it gave birth to toasted ravioli, although other food historians suggest it is a take off a sweeter filled ravioli from Sicily.  Regardless of its origins, every Italian restaurant in St. Louis from little corner dives to the old school-red banquette-Connie Francis-Frank Sinatra-style places to trendy, Italian fusion places offer it as an appetizer.  

Toasted ravioli is often prepared with either a meat or cheese filling.  The light coating of bread crumbs helps flavor the pasta.  You can make toasted ravioli at home using a bag of frozen raviolis.  No need to make fresh pasta for this kind of dish.  Just dip the ravioli in a little beaten egg, then some flavored bread crumbs and finely chopped parsley.  Then, fry it up in some vegetable oil.  The crunch of the pasta is a nice contrast to the soft ricotta cheese filling.  I'm not a huge fan of the meat kinds, yet to each her own.  Serve your toasted ravioli with a nice marinara sauce.  If you want to add some more flavor to a prepared sauce, roast up a few seeded red peppers in the oven (slow roast at 200 degrees for a few hours; fast roast at 450 degrees for about 45 minutes).  Then remove the skins and put in a food processor.  Blend with the marinara sauce and enjoy.  In honor of having the place to myself this weekend, I won't push a healthy alternative to this recipe.  There really is none.  You can try to make this recipe in the oven, but to get a real crispness on the ravioli, you have to cover them in a little olive oil or butter.  So, why not fry?

So, as my husband battles Southern California's notoriously horrible traffic, I will be dining on my version of junk food and watching all the HGTV I want.

Happy Eating!


Tuesday, September 9, 2008

Lobster Roll (Northeast)


Once upon a time when the economy was strong and mortgage-backed securities were a ridiculous notion, there lived a little girl in Chicago.  Sometimes, on special occasions, her parents would take her to Chinatown, where gentrification was light years ahead and there were no Chinese-themed Starbucks coffeehouses in the area.  Instead, there were fancy schmancy, family-owned restaurants where waiters wore tuxedos and the lobbies displayed huge tanks of spindly, snappy lobsters.  Before the rise of interest-only home loans, Chinese food was a real treat, a special night out.  That has all changed with the advent of the super buffet, which also rose as the SUV and the super max prison flourished.  Does the food quality of Chinese food correlate with the erosion of the economy?  Perhaps, but I digress...Those trips to Chinatown taught me that lobster was the most refined, luxurious food in the world.  Romantic dinners on television always included bright orange-pink lobsters on candlelit tables.  Lobster was so exclusive that they didn't even print the price on menus!  So, imagine my surprise when years later, in graduate school, I found Subway's in Providence, Rhode Island selling lobster rolls.  How can Subway sell such a delicacy to the masses?  How does the lobster coexist with such pedestrian items as the 'cold cuts' and the 'Italian meats' and the vat of meatballs?

Moving to the Northeast taught me that lobster is special, but it's even more special when you are from the landlocked Midwest.  If you can't afford an entire lobster because your are in foreclosure (but the heads of Freddie Mac and Fannie Mae can, ironic isn't it?), a lobster roll is your best bet.  Lobster rolls are basically lobster salad sandwiches.  The basic filling comprises the meat of a one-pound lobster, some very fresh (preferably homemade) mayo, a bit of lemon juice, some salt and pepper to taste, and some scallions or celery if you please.  I like to jazz up a lobster roll filling with a couple pinches of crushed red pepper or a few shakes of a high quality hot sauce.  Lobster rolls are served on a lightly buttered and toasted hot dog bun with a slit on the top.  The sandwich flavors are reminiscent of an elegant tea sandwich or the gradual decline of the real estate bubble.  It starts out gently and then releases a bit of a kick.  The best side dish is a little coleslaw, raisin-carrot salad or homemade pickles.  Serve with a refreshing glass of ice tea with a few springs of mint and reminisce over your old statements from your  investment portfolio during the housing bubble.

If you are ever in the Northeast, please skip the McLobster Roll and Subway's equally icky (and lobster knuckle-y) version, and go to a real restaurant to enjoy a lobster roll.  If you have already switched to a 30-year-fixed mortgage and paid back your equity line of credit, I recommend picking up one of those to-go lobsters popular in Northeastern airports.  Bring home your lobster, cook it in boiling water, spend about three hours getting all the meat out and make your own lobster roll at home.  Lobster isn't the best thing for you if your cholesterol level is as high as the government's bail out of private corporations that engaged in predatory lending, unethical mortgage collecting practices and the deceptive packaging of debts for sale to foreign investors.  So, use a little less lobster meat, add some fresh veggies like celery, carrot and bell peppers to some fresh, plain yogurt.  Spice it up with some chives and fresh herbs to taste and load it all into a whole wheat pita.  This healthier version goes great with some truth in lending and a dose of fiscal responsibility.  

Happy Eating! 

Friday, September 5, 2008

Chicken and Waffles (Southern and West Coast)


While most people were enjoying their Labor Day Friday by sleeping in, purchasing products produced by non-union labor, and losing eyebrows while firing up grills, I was celebrating in my own way.  With my better half off to the opening season game for USC (Go Trojans), I decided to celebrate the labor of the shady restaurant cooks of America.  Mama E's Soul Food Restaurant in Oklahoma City is housed in a one room house-like building with blacked out windows and flashing strobe lights outside the building.  Mind you, I ate there at 11:00 a.m.  Despite the lack of ambience, the food was absolutely delicious, and they offered a truly wonderful regional delight--chicken and waffles.

Chicken and waffles is like having a brunch buffet on a plate.  Can't decide between breakfast or lunch?  Just load up a fresh, crisp waffle with a few fried chicken wings and you have the best of both worlds!  Chicken and waffles is both Southern and West Coast at the same.  Chicken and waffles is often found on the weekend menus of Southern restaurants.  Yet the most famous chicken and waffle joint is Roscoe's in Los Angeles.  The migration of chicken and waffles from the Deep South to Los Angeles is perhaps a culinary artifact of the movement of African-Americans in the early 20th century.  Often forgotten from the historical record is that Black Americans searching for new opportunities went places other than Chicago, New York and Pittsburgh. African-American culture flourished in places like Los Angeles, San Francisco, and Seattle in the early 1900s and beyond.  Our foods can tell a rich story about our national and local history, if we stop and think about it.  When I enjoy a plate of Southern food in Los Angeles or San Diego or New York, I can't help but stop and think about the excitement and anticipation felt by the droves of Southerners looking for the promised land in big cities.

I have fond memories of my husband taking me to USC football games in L.A. when we were dating and eating at Roscoe's afterward. He somehow remained in love with with me despite watching me inhale waffles and chicken wings as if I were in a competitive eating contest.  That is a true test of love.

Chicken and waffles works because of the salty crunch of the lightly floured wings against the sweet, buttermilk waffle and syrup.  The more you try to make sure the items don't touch, the more you need to just throw caution to the wind and let all the flavors meld into one.  Now, if you are trying to live long enough to see another football season, here is a healthier version of chicken and waffles.  I recommend using oven roasted chicken pieces (chicken, salt and pepper on top, roasted for one hour in a 450 degree oven...that's all you need) on top of Bisquick's Heart Smart waffles.  Enjoy with Griffin's sugar-free syrup and a pat of fake butter.

Happy Eating!

Wednesday, September 3, 2008

Buckle (Northeast)

Election season is in full swing!  The yard signs are out.  The conventions are almost all done.  And the racism and sexism are at an all time high!  Only eight weeks more to go!  Due to the election season, each state and each region of our great nation has the potential to come into the spotlight like never before.  Imagine that of the four people running for national office this year, three have close ties to such sparsely populated places as Alaska, Hawaii and Delaware!  Fortunately, you don't need a lot of people in a state, or a region for that matter, to create a wonderful food culture. 

This post is dedicated to the hard scrabbling roots of V.P. nominee Joe Biden.  I have to admit I didn't love my most recent trip to Delaware in which the Mister and I explored a nearly abandoned outlet mall in Wilmington's 'hot entertainment district.'  Alas Senator Biden's roots stretch beyond the Blue Hen State to the great state of Pennsylvania.  My best friend from college was from Western Pennsylvania and she taught me that hers was a grizzled state where people worked hard and talked hard.  Grizzled people even love grizzled foods. And nothing gets more grizzled than blueberry buckle.  Buckle's origins come from the not-so-grizzly Pennsylvania Dutch, who have brought wonderful culinary treats to the Northeast.  The ingredients are hearty and definitely tougher than donuts, cruellers and other morning treats that lack edge. 

Blueberry buckle comprises three layered components, which uses the principles of gravity to create a yummy treat.  In preparing buckle, you start with a layer of buttery pound cake batter.  Then, you top it with fresh blueberries.  The buckle is then topped with a streusel mix of butter, sugar, flour and oats.  Gravity becomes a friend to buckle as the weight of the streusel and blueberries mixes in the batter.  This process helps maintain the integrity of the blueberry and creates beautiful bursts of color throughout the cake. 

So, while you are driving to your union meeting in Scranton or headed to shoot something because you love your right to do that or attending a Obama-Biden rally, bring some buckle along.  It just may put a smile on your face. Or not.

Happy Eating!

Monday, September 1, 2008

Hot Dish (Upper Midwest)

Considering that I am professor, you can assume that I'm part of that damn liberal, secular, elite that loves my organic groceries in reusable tote bags, my New York Times and my fuel efficient car.  I teach ethnic studies, women's studies and African-American history to scores of young people in order to advance my feminist, anti-family and leftist agenda.  Although Bill O'Reilly, among others, thinks me and my arugala-eating friends are destroying America, I come to you in the spirit of bi-partinship.  Food knows no political party.  In states, whether they be red, blue or purple, everyone likes to share a hearty meal, prepared with love with their friends and family and complain about gas prices.  So, today's blog is a nod to our elephant-loving friends assembled in Minneapolis for the Republican National Convention.  

Unlike my previous posts, this regional dish embodies a myriad of creative concoctions that takes the basics of the home pantry and yields a complete, sometimes even nutritionally balanced meal.  Minnesotans are known for their hearty, if sometimes uninspired, culinary tastes, and nothing screams "Ain't that America," like hot dish.  The formula for hot dish is simple.  Take one part meat, two parts canned soup-preferably creamed, one part vegetable-usually frozen or canned, combine and then top with a crumbly mixture of either a) smashed Ritz crackers, b) tater tots, c) or crumbled potato chips.  The most famous hot dishes include tuna noodle casserole, hashbrown and cheese and sour cream casserole, and green bean casserole with friend onions and cream of mushroom soup.

Of course, I'm too busy recycling, supporting same-sex unions, and fist-bumping my husband to experiment with hot dishes.  But, I do have a hot dish-ish recipe that may fit the bill.  I also have strayed from the traditional hot dish (what a surprise) by nixing the butter, whole milk and other heavy binders used in these casseroles.  Yet, my hot dish specialty is a corn bread casserole, made with good ol' fashioned packaged foods prepared by the good ol' food industry.  This dish is not ruined by my fancy organic foods or hippie farmer's market junk.  To start, heat up your oven to 375 degrees.  In a bowl, mix up one can of Libby's fat-free creamed corn, one box of Jiffy Cornbread Muffin mix, add one and a half cups of  skim milk, one egg, add one cup Green Giant frozen corn niblets, add one cup sharp cheddar cheese, add a chopped up jalapeno, one chopped red pepper and one chopped green pepper.  Then, sprinkle a little bit of brown sugar into the batter just to sweeten it up.  Place it in a 9X13 glass casserole dish, sprayed with Pam non-stick spray. If the thought of a vegetarian hot dish is anathema to you, you can add in some real crumbled bacon, but if you want to keep it vegetarian, you can actually add Bacos, which do not include any meat.  I know, fake bacon product...yum.  Sprinkle the top of the casserole with a little more cheese and bake.  Bake for a about forty minutes.  You want to preserve some of the creaminess of the pudding, so don't overbake.  But, if you do, you've just created a wonderful cornbread.  Invite some of your activist, intellectual, anarchist or performance artist friends and dazzle them with your ability to connect to 'real people' by making 'real food.' Enjoy as a main dish hot dish or a side dish hot dish.  

Happy Eating!