Ingredients with Measurements:
- 1 cup blue cornmeal
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 tablespoons vegetable oil
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 1/2 cup grated cheddar cheese
Special equipment needed:
- Cast iron skillet
- Wooden spoon
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, combine the blue cornmeal, water, salt, and baking powder. Whisk until smooth.
2. Heat a cast iron skillet over medium heat. Add the vegetable oil and swirl to coat the bottom of the skillet.
3. Pour a ladleful of the blue cornmeal batter onto the skillet and spread it thinly using a wooden spoon. Cook for 1-2 minutes until the edges start to curl and the bottom is golden brown. Flip and cook the other side for another minute. Repeat until all the batter is used up. Set the piki aside.
4. In the same skillet, melt the butter over medium heat. Add the sliced onions and cook, stirring occasionally, for 15-20 minutes until caramelized and golden brown.
5. Preheat the broiler in your oven.
6. Arrange the piki on a baking sheet. Top each piki with a spoonful of caramelized onions and sprinkle with grated cheddar cheese.
7. Broil the piki for 1-2 minutes until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking the piki and caramelizing the onions. Broil on high heat for melting the cheese.
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 17g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 360mg
Carbohydrates: 28g
Fiber: 4g
Sugar: 5g
Protein: 7g
Substitutions for ingredients:
- Blue cornmeal can be substituted with regular cornmeal or masa harina.
- Cheddar cheese can be substituted with any other type of cheese that melts well, such as mozzarella or Monterey Jack.
Variations:
- Add sliced jalapenos or green chilies for a spicy kick.
- Top the piki with cooked bacon or crumbled sausage for a meaty version.
- Use caramelized garlic instead of onions for a different flavor.
Tips and tricks:
- Make sure to spread the piki batter thinly to ensure even cooking.
- Use a non-stick skillet if you don't have a cast iron skillet.
- Don't overcrowd the skillet with too many pikis at once.
- Keep an eye on the broiler to prevent burning.
Storage instructions:
Store any leftover piki in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the piki in a preheated oven at 350°F for 5-10 minutes until heated through.
Presentation ideas:
Arrange the pikis on a platter and garnish with fresh herbs, such as parsley or cilantro.
Garnishes:
Fresh herbs, sliced jalapenos, or crumbled bacon.
Pairings:
Serve the piki with a side salad or roasted vegetables.
Suggested side dishes:
Mixed greens salad, roasted Brussels sprouts, or sautéed mushrooms.
Troubleshooting advice:
- If the piki batter is too thick, add a little more water to thin it out.
- If the piki sticks to the skillet, use a spatula to gently loosen it before flipping.
Food safety advice:
Make sure to cook the piki and caramelized onions thoroughly to prevent any foodborne illnesses.
Food history:
Piki is a traditional Native American flatbread made from blue cornmeal. It is a staple food in the Hopi tribe of Arizona.
Flavor profiles:
The piki has a nutty and slightly sweet flavor from the blue cornmeal, while the caramelized onions add a savory and slightly sweet flavor. The cheddar cheese adds a creamy and salty flavor.
Serving suggestions:
Serve the piki as an appetizer or a side dish.
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Taste: Savory, Tangy, Cheesy, Sweet, Caramelized