I was flattered by being asked to write a food column for BLUES JUNCTION. I thought to myself, “How hard could this be”? I also asked myself the same question when I attempted to lose 20 pounds, stop dating the wrong man or to fill the empty cabinet post in the Obama administration.

I’ve always believed that food becomes a culinary delight when paired with the right music. My friends have seen the look of pure bliss on my face, the sparkle in my eyes and the smile on my lips as I consume one of my smoked chicken tacos while listening to some smokin’ blues music. The human mouth has over 10,000 taste buds. When the music is just right, I would swear that there is more. I have been known to zone out during a great blues show. Sometimes I close my eyes and let the music waft around me. My taste buds, as well as my imagination kick in. When the sounds from the stage, match the sizzle from the grill, I give birth to my newest creation.

Just such an experience took place on June 29, 2012, at the Tiki Bar in Costa Mesa, California. I was introduced to a very, talented, gregarious and charming saxophonist, Sax Gordon. He was part of a very special concert series called World Class Blues in the O.C. That month’s show also included guitarist Junior Watson, pianist Fred Kaplan, bassist Bill Stuve and drummer Rene Beavers. This stellar band was joined at various times throughout the afternoon by surprise guests, vocalist and harmonica player Lynwood Slim as well as guitarist Kid Ramos. After all, they don’t call it world class blues for nothing. I was mesmerized by the energy that Gordon exuded on stage. I was particularly moved by a particular tune. I asked him the name of the song and where I could find it. The selection came from his album, Have Horn Will Travel, the tune is called, Squashy. With this in mind, I proudly present my recipe for “Squashy” Tacos. Thank you Sax!

SQUASHY TACOS:

3 lbs Acorn Squash (peel and cube)

2 lbs jumbo yams (peeled and cubed)

1 large sweet white onion, thinly sliced

3 tsp olive oil, divided (I have a preference for Spanish olive oil)

½ tsp kosher salt

½ tsp cracked black pepper

¼ tsp nutmeg

¼ tsp sage

2 large garlic cloves, peeled and minced

12 fajita size flour tortillas

Crumbled feta cheese (optional)

Place all ingredients (except onion and ½ of the olive oil) on a baking sheet, toss to coat and bake for 30-40 mins in a pre-heated 400 degree oven, tossing every 10-15 mins. Squash should be fork tender. While squash is roasting, place a skillet over medium heat, coat with remaining olive oil and add onion. Stir frequently until onions are caramelized. Heat flour tortillas on a warm grill. Place squash/yam mixture inside. Top with Red Chili Chimichurri, caramelized onions and crumbled feta cheese

RED CHILI CHIMICHURRI

1 bunch Italian parsley

1 bunch cilantro

1/2 cup olive oil

1/3 cup red wine vinegar

½ tsp ground cumin

½ tsp kosher salt

¾ tsp red pepper flakes

5 large garlic cloves, peeled

Place all ingredients into a food processor and puree. Transfer to a bowl, cover and let stand for 2 hrs. Turn on Have Horn Will Travel...enjoy.

Editors note: You can enjoy Velinda’s tacos and great blues music in the same place, at the same time as the World Class Blues in the O.C. concert series resumes at the world famous Tiki Bar in Costa Mesa, CA, on Saturday March 16^th @ 7:00 pm. Stay tuned to BLUES JUNCTION for more info on the menu items you can find on the grill and on the stage.