Roger Mooking Makes Every Day a Little More Exotic

My culinary philosophy could best be described as “you’ll never know unless you try.”  I apply that philosophy to both cooking and eating.  When it comes to tasting new and sometimes “exotic” foods, I firmly believe that you never know whether you’ll like something unless you taste it.  No snap judgments here – it doesn’t matter the origin, preparation, or even the sight or smell of a particular dish or ingredient – I will try any food at least once.  I think that is why I admire Cooking Channel’s Roger Mooking so much – he completely embodies my approach to food, and is teaching the world to embrace “exotic” foods, one baby step at a time!

Roger Mooking and I at the Atlantic City Food and Wine Festival kickoff party

Each episode of Roger’s Cooking Channel show, Everyday Exotic, features an “obedient ingredient” – the not-so-common ingredient he demystifies by using it to add an exotic twist to everday meals.  As if that’s not enough, Roger also co-hosts Food Network’s Heat Seekers, where he and Chef Aaron Sanchez travel cross-country seeking out the most delicious, spiciest dishes their taste buds can take.  I recently had the opportunity to chat with Chef Roger Mooking about his feelings about “exotic” foods and just how much heat is too much:

Q: I am a firm believer in “you don’t know whether you like it until you try it.”  But so many people stubbornly refuse to try more exotic ingredients because they either don’t know what to do with them, or don’t like what they look like, or have heard something bad about them…how would you convince these people to stick their toes in the water and give more exotic ingredients a try?

A: Nothing in life is “exotic”.  The word is purely a matter of perspective.  Tamarind in Trinidad is equivalent to an apple in North America in terms of being common place.  So if you take the perspective of other nations that are unfamiliar to you and observe their ingredients, then it is really about your own personal sense of respect and appreciation for other cultures.  Food is a metaphor for the limits we place on our own lives and minds. The world has a lot to offer those who are open to it. Food is just one of the offerings and a great gateway.

Q: On your show, Everyday Exotic, you use exotic ingredients to amp up everyday dishes…what is the craziest, most exotic ingredient you ever cooked with, and what everyday dish would you use to introduce it to the general public?

A: I consider nothing crazy or “exotic”.  The craziest thing i could ever try to cook would be box mac and cheese.  I would probably introduce it with something crazy like fresh vegetables.

Q: On Heat Seekers, you and Aaron Sanchez seek out some seriously spicy food – who has the higher tolerance for spice – you or Aaron? 

A: I’m partial to think that I can handle more heat, but that is the competitor in me speaking.  You will have to watch the show and take a tally of how many times Aaron wins or loses. I stress the word loses.  Hehehe.

Q: When food is insanely spicy, do you think the spice still adds to the dish, or does it get to a point where the spice level is purely for thrill and flavor flies out the window?

A: There is definitely a tipping point with heat.  Too much and you only get heat and it is really about the spectacle aspect of it.  I prefer dishes that give some heat, while keeping the delicate balance of all the flavors of the dish.  Food should be about flavor first and foremost, not spectacle.

Q: What are five “basic” exotic ingredients every home cook should have in their kitchen?

A: I love that you say “basic exotic”, it is an oxymoron of particular literary genius.  This question answers itself.  But…in my house we try to buy one new thing we haven’t tried every single week.  It may be a type of noodle, a variety of apple, some type of rice or a type of cheese.  I highly recommend everyone do this within their budget and push their limit a little every week.  Before you know it you will be forced to buy that prairie oyster you have been avoiding (for the record I have managed to still avoid this ingredient).

I completely agree with Roger – we need to keep our minds and palates open when it comes to food.  And you don’t have to jump in whole hog – you can take baby steps when it comes to trying new ingredients.  For example – my family is not quite as adventurous as I am when it comes to trying new foods.  They are good sports, but sometimes I can push them a little too far over the edge.  So once in a while, I introduce them to something new that maybe they have always heard of in a completely benign way, but never tasted.  Other times, I try to reintroduce something to them that they may not usually enjoy, prepared in a new way that I think they will like.  Last week, we tried Chef Mooking’s recipe for Shrimp and Pork Tacos with Tomato Salsa and Creamed Avocado, and this served both purposes.  It introduced my family to water chestnuts, which they have always heard of but never really paid attention to, and also reintroduced Mr. Random to avocado, which he usually doesn’t like.

Tomato Salsa

Creamed Avocado

These tacos come together so quickly, and are just ridiculously yummy!  The filling is a smoky, slightly spicy combination of ground pork, chopped shrimp and diced water chestnuts.  The water chestnuts, which are usually somewhat bland on their own, take on the flavor of the cumin, smoked paprika and other flavors of the filling, and add a crunch to the texture that absolutely makes the dish.  The creamed avocado, Roger’s creative twist on guacamole, is a bright, fresh combination of avocado, lime juice and green onions mixed with a little sour cream until smooth.  Top all of that with the  fresh plum tomato salsa, and you’ve got one insanely delicious taco!

The verdict?  My family ended up with a new appreciation for water chestnuts, and Mr. Random even enjoyed the Creamed Avocado!  Trust me – trying water chestnuts and avocado may sound like little bitty baby steps to trying more exotic food, but all that matters is that they are steps forward.  Like Chef Mooking said – if you try even one new ingredient or dish each week, eventually you will work your way up to all kinds of culinary adventures!

Tags: cooking, Cooking Channel, Food, Food Network, Mexican food, Recipes, Roger Mooking