To Epicurus, with Thanks

A lover of words as well as food, I begin my blog, in appreciation, to those fore founders of definitive thought and reason.

To Epicurus: who believed and taught that the highest good is that of personal happiness & who gave definition to the selective group of people known as gourmands, who seek pleasure and indulgence in our food, drink and life!

On the eve of this past New Year, I packed my bags, with boots and suits (swim) and a hearty appetite, for truly authentic Spanish cuisine and mouthwatering barbecue. With bibs and sis in tow, and dreams of sticky fingers, I put the keys in the ignition and set off for the proud, great state of Texas! Yeehaw!

Upon arrival, we were greeted with a beef brisket so tender, it nearly melted on our tongues and pork tamales, sweet from recent steamings in banana leaves. Despite our east-coast allegiances and better judgement, we swooned, in love with a new cuisine.

Our second day, we dined on Swiss chard and sweet potato enchiladas topped with a sweet chili sauce and crunchy pumpkin seeds.

Our third, on Texas style cheese-steaks, tenderly ground with sweet onion and a teriyaki-dijon mustard that we sopped up with the remaining pieces of our giant, potato hoagie rolls.

Four days and two months later, I am still here.

A twist on the Swiss chard and sweet potato enchiladas I've found along the way:

Sweet Potato Enchiladas with Garlic & Walnuts

1 1/2 c. mashed sweet potatoes
1 head roasted garlic
1/4 cup toasted walnuts
Salt and pepper to taste
1 pkg. corn tortillas
1/4 c. feta cheese
1 c. salsa Verde or red enchilada sauce

Cut top off of roasted garlic head and squeeze to remove garlic from skin. Mash together with sweet potatoes, mix in nuts, salt and pepper to taste. Heat 1 tablespoon oil in a small skillet and cook corn tortillas individually in oil until softened, draining on a paper towel. Take one tortilla and spread a spoonful of filling down the length of the tortilla, left of the center. Sprinkle a bit of feta cheese. Fold shorter (left) side overfilling, then roll up and place in a greased, square baking pan.

Continue with the rest of tortillas and filling. Pour salsa Verde or red enchilada sauce over enchiladas. Cover with tin foil and bake at 375 degrees for about 20 minutes. Remove foil and bake 10 more minutes.

Top with crumbled, toasted walnuts, creme fraiche and cilantro.