Johnny Blaze Cakes:     Yield 12 cakes

These cispy corn cakes are all-purpose.  Although traditionally eaten at breakfast, I sometimes serve them as an appetizer topped with Chowchow, or as a main dish with my "Smoky Citrus Shrimp with Parsley" heaped on top.  Of course, you can't go wrong serving these drowned in pure maple syrup.  And if you really want to be indulgent, bring out the butter.  In terms of blaze. . . It's more like a subtle kick that comes from the cayenne and jalapeños.  I just want to give props to circa 1994-Method Man.

1 ½ cups stone-ground cornmeal

½ cup whole wheat pastry flour1 teaspoon baking powder

1 teaspoon fine sea salt

¼ teaspoon cayenne pepper

2 ½ cups boiling rice milk (or whole milk)

2 jalapeño peppers, seeded and minced

Extra-virgin olive oil

· In a large bowl, combine the cornmeal, flour, baking powder, salt and cayenne.  Set aside.    

· In a small saucepan, bring the rice milk to a boil then slowly pour it over the cornmeal mixture, stirring as you pour.  Add the jalapeños to the batter, mix well and refrigerate the batter for 20 minutes.

· Preheat the oven to 250°F.

· Warm a large, nonstick skillet or a griddle over medium-high heat.  Grease well with 1 tablespoon of olive oil and reduce the heat to medium-low.  Add 3 tablespoons of batter to the skillet to make 1 cake.  A large skillet should comfortably fit 3.  Cook the cakes for 8 to 10 minutes per side, until they are golden brown and crispy on the outside (do this in several batches to avoid overcrowding the pan, adding more oil when necessary.)  Transfer the cooked cakes from the skillet to a baking sheet and hold them in the oven until all the cakes are cooked.

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Cajun-Creole-Spiced Frittata:             Yield 4 Servings

In my best Sadat X impression to the melody of "Wild Cowboys":

Now, should I clear myself for samples?

Or make cats example?

Yeah, I think I need to do it.

Word to Edna Lewis .

This recipe is a remix of a dish that I created for the August 2006 issue of Food and Wine Magazine.  The chile powder, paprika, crushed red chile pepper, garlic, onion, and fresh herbs coalesce to give this open-faced omelet an unmistakable New Orleans zest.  Asparagus, the harbinger of spring, makes its appearance at the farmer's market around April, so get it there if you can.  If not, choose asparagus spears at your grocery store that are bright green with compact tips.  Use asparagus soon after harvesting or purchasing it to get as many of the vitamins and minerals as possible (vitamin C, potassium, B vitamins, copper, vitamin A, iron, phosphorus and zinc), since asparagus (as all vegetables) starts loosing nutrients soon after harvesting.

Coarse sea salt

1/2 pound asparagus, trimmed, and cut into 1-inch diagonal slices

2 tablespoon extra-virgin olive oil

1 medium onion, very finely diced

1/2 teaspoon crushed red pepper

1 /4 teaspoon garlic powder

1/4 teaspoon sweet paprika

1/8 teaspoon chili powder

1 teaspoon chopped fresh thyme, plus 1 teaspoon thyme leaves for garnishing

1/2 teaspoon coarsely chopped fresh oregano leaves

1/2 teaspoon lemon zest

6 large eggs

1/2 cup whole milk

2 1/2 ounces Manchego Cheese, coarsely shredded with a box grater  (3/4 cup)

Freshly ground white pepper

· Bring 3 quarts of water to a boil in a large pot over high heat and add 1 tablespoon salt.  Add the asparagus and cook, uncovered for 1 1/2 minutes.