Mumbo Sauce � Is D.C.�s Secret Sauce the Next Big Thing?

A friend of mine asked me recently if I�d ever heard of mumbo sauce, since she had just returned from Washington D.C., and said it was �everywhere.� I hadn�t, which isn�t a surprise, since unless you�re from the Capital, or select neighborhoods in Chicago, this stuff is virtually unknown.

Apparently, this sweet-and-sour condiment came to Washington D.C. via Chicago, where it somehow became a staple in Chinese take-out restaurants, served as a condiment with fried chicken wings, among other things. That�s as much background as you're getting here, and like many other regional culinary specialties, the history is murky.

All I know is that this was great with fried chicken wings, and I look forward to finding other uses for it, although I�m not sure French fries is going to be one of them. I�m a ketchup guy, and probably too old to change. Having said that, I can see this catching on, and for once, I�ll be ahead of a trend.

They say every takeout place in D.C. has their own secret recipe, but there were quite a few published recipes on the Internet, and so this is sort of a composite, based on the extensive, 20 minutes of research I did. Stay tuned for the chicken wing experiment I mentioned in the video, and in anticipation, I really do hope you give this a try soon. Enjoy!

Ingredients for about 4 cups of Mumbo Sauce:

1 can (6-oz) tomato paste

2/3 cup ketchup

1 cup pineapple juice

1 cup distilled white vinegar

1 lemon, juiced

2/3 cup sugar

1/4 cup honey

2 tablespoons soy sauce

1 1/2 tablespoons freshly grated ginger

1 teaspoon cayenne pepper

- Please note: Every one of these ingredients is �to taste.�

Mumble Sauce

I just got home after some fairly painless oral surgery, and my troublesome wisdom tooth is now gone. That's the good news. The bad news is my mouth is currently stuffed with cotton, and doing a voice-over for the just completed mumbo sauce probably isn't a great idea. Hopefully, I'll be able to rock the mic soon, but in the meantime, thank you for your patience, and please stay tuned! 
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Canel�s de Bordeaux (Crispy Baked French Custards) � Hold the Mold!

I�ve wanted to do a Canel�s de Bordeaux video forever, but just never got around to buying the specially designed molds that they require. After seeing a picture of them online a few days ago, I decided this would be the week, and headed out to the one store near me I knew carried the necessary hardware.

Since it was actually a hardware store that also carries lots of kitchen equipment, I figured they would have the beeswax, as well. I�ve been in that store at least a hundred times, and I would anyways see the canel� molds beckoning me, but never pulled trigger, since I was usually looking for something else.

So, you can imagine my shock when I walked down that aisle, as I�d done so many times before, only to find they were no longer stocked. Thanks a lot, Amazon. Anyway, purely out of spite, I decided to make them anyway, using a regular muffin pan, and the results were pretty amazing.

As long as you cook them long enough, the muffin tin works great, assuming you don�t care about getting the classic shape. Since this was an experiment, I only did six, but I�ve scaled the recipe below to make 12. I�m not sure how many real canel� molds this recipe will fill, but it�s probably close to that. Either way, I really hope you give these a try soon. Enjoy!

Ingredients for 12 Canel� de Bordeaux:

2 cups whole milk

2 tablespoons plus one teaspoon unsalted butter

1 cup white granulated sugar

1 cup all-purpose flour

4 egg yolks

1/4 teaspoon kosher salt, or 1/8 teaspoon of fine salt

1 teaspoon vanilla extract

1/4 cup rum

For greasing pan:

2 tablespoons butter

2 tablespoons beeswax

- Bake at 450 F. for 10 minutes, then at 375 F. for about 50 minutes more, or until well browned.

-- NOTE: These only stay crispy for about 8 hours. So, fair warning if you plan to make them a day ahead. I've never tried to re-crisp. 

It�s The Great Pumpkin Seed Spread, Charlie Brown

"It's the Great Pumpkin, Charlie Brown,� was definitely my favorite animated holiday special, and I suspect that goes for most people my age. I found the Christmas special a little heavy, and was bothered by the menu in the Thanksgiving episode, but the Halloween offering struck all the right notes.

Back then, I probably wouldn�t have had much interest in this pumpkin seed spread, since I needed to save room for all those miniature Mr. Goodbars, but now, I can�t think of anything I�d rather eat. This straddles the fence between sweet and savory, and would be very easy to adapt to your tastes.

I need to credit Cortney Burns and Nick Balla, from a restaurant here in San Francisco called Duna. They do a similar, albeit more savory version, which inspired this spread. If you don�t like the term �spread,� you could call it a pumpkin seed hummus, or pumpkin seed butter, but no matter what you call it, I hope you give it a try soon. Enjoy!

Ingredients for about 3 cups of Pumpkin Seed Spread:

1/2 cup vegetable oil

8 peeled garlic cloves, quartered

2 cups green pumpkin seeds, lightly toasted in dry pan

1/2 cup diced onion

2 tablespoons diced green Serrano or jalape�o chilies

3/4 cup apple juice, to reduce with onions and peppers

juice from 2 limes

1 cup freshly picked cilantro leaves

1 teaspoon salt, plus more to taste

additional 1/2 cup apple juice or water, if you want less sweetness to adjust texture

- you can also adjust texture and acidity with a splash of apple cider vinegar

Delicata Squash � They�re Not Just for Decorating Anymore

I always look forward to seeing delicata squash appear in the Fall, but with that comes a certain amount of frustration, since I�m pretty sure there are plenty of shoppers who walk right past it, thinking it�s some sort of decorative gourd. They do look like those ornamental cornucopia fillers, which is why I�ve been tempted to walk up to people at the market, who I�ve seen look at these, but not put in their basket, and tell them what a big mistake they�re making. Of course I haven't, since that�s just not done.

The point is, not only would these dress up any holiday table, but they're also absolutely delicious, uniquely textured, and easy to prepare; as long as you don�t cut off a finger. Much like our friend the butternut squash, these are very hard, and you have to be extremely careful when cutting. I think the technique shown herein is a pretty safe way to go, since your fingers are well away from the blade.

Once prepped, season to your liking, with salt and oil being the only mandatory ingredients, and then roast in a hot oven, until tender, and as caramelized as you like. I usually don�t flip halfway through, since I�d rather have one really crusty side, than two sort of crusty sides. Once baked, these can be served hot as a side dish, room temperature as a snack, or cold in a salad. Regardless of how you enjoy them, I hope you give these roasted delicata squash a try soon. Enjoy!

Ingredients for 2 portions:

1 large delicata squash

1 tablespoon olive oil

1 teaspoon salt

cayenne pepper to taste

- Roast at 450 F., for about 12 to 18 minutes, depending on how thick your slices are.

-- My �Pumpkin Spice Aioli� was mayonnaise, seasoned with garam masala, turmeric, and hot paprika to taste.

Cider Braised Pork Shoulder � And by �Braised,� We Probably Mean Stewed

If you watched our recent spaetzle video, you saw me serve up a nice hunk of cider braised pork shoulder, during which I wondered out loud if we�d done that video yet. Turns out that we hadn�t, so as promised, here you go.

As the title may indicate, this isn�t technically a braised dish, since the meat is pretty much covered with cooking liquid, but whenever I have to choose between alliteration, and accuracy, I predominantly pick the former.

I kept things very simple here, so feel free to add extras like carrots, potatoes, Brussels sprouts, and other fall veggies, if you like. There�s really no way to screw up a dish like this. Unless, of course, you stop cooking it before it�s done. I�ll never understand recipe reviewers complaining that the meat in a dish like this, never got tender.

Tough meat always gets tender, if you cook it long enough. Always. The problem is, people go by the times given, which may or may not be long enough. No matter what a recipe says, always continue cooking until it�s fork tender, and can be easily broken apart.  So, with that in mind, whether you�re topping spaetzle or not, I really do hope you give this a try soon. Enjoy!

Ingredients for four portions:

3 to 3 1/2 pound boneless pork shoulder, cut in 3 to 4-inch chunks

Enough Kosher salt to season pork generously

1 tablespoon vegetable oil or rendered pork fat

1 large onion, chopped

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 cup freshly torn sage leaves

1 bottle (750 mil) hard cider, or regular cider, or apple juice

1/3 cup apple cider vinegar

1/2 cup cr�me fraiche, or heavy cream

pinch cayenne

cr�me fraiche and chives to garnish

Today�s Video Delayed Due to Wisdom

Tooth, that is. I have a cracked wisdom tooth that needs some attention, and so I�m not exactly sure when I�ll be able to finish the voice over for today�s recipe. I ended up filming the cider-braised pork you may have seen in the spaetzle video, and look forward to posting it soon. Stay tuned!

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