Hello and Welcome Back to another BIG Yellow Pot Blog Post! Today is super exciting. We have yet another artist here on the blog to give us a deeper dive into his creativity and growth during the years.
Musical artists, producers, musicians and vocalists will ALWAYS be welcome on The BIG Yellow Pot. I have a lasting love story with music. That love began when I sang in an all-county chorus as a soloist in elementary school. It continued to grow slowly until today where I am recording as vocalist in my best friends album Grant Your Wish, releasing later this year. It is such a thrill to see things that you create come to life and resonate well when it leaves your brain. That is why I have such a respect for talented artists. Cooking and food is a priority but I will always respect anyone in the field of music. I have numerous producer, rapper, singer friends so I know the amount of work and time spent on music. With that being said, I met Josh through Social Media when I attended ECU. He was very kind and friendly and I realized he could cook when I saw one of his plates on Twitter. This was before I started taking the journey to being a chef seriously. He allowed me to listen to some of his famous Sound Cloud anthems. Since then he has elevated and changed quite a bit about his journey, so this interview is going to be exciting for me personally.
The BIG Yellow Pot warmly welcomes Josh Cozy. Josh Cozy is an American hip-hop artist from Farmville, NC. He is also a photographer and father of 3. His early approval from Jae Breeze and the single ‘I Love It, She Love It’ boosted his career. Cozy made waves with Sound Cloud uploads like “Niyah’s Interlude” and “Do U Really Wanna Luv.” While social media activities fueled speculation regarding Cozy’s affiliation with Black Smilez being an actual label, the artist has confirmed it’s a collective, home to many artists and creatives. It’s Prolly Too Late, his debut album that was released last year in April had plenty of smooth vibes and my personal favorite was “Of Me” where he gives us a little look into his life . He has since confirmed new music coming out in Feb/March 2022, so that means this interview is right on time. Please go give this man a like, follow and stream his projects. I will make sure to have him leave a link where you can find his work.
A word from Josh.
Hello to the BIG Yellow Pot. You know, it’s times like these that I don't know what to say lol. My name is Josh Cozy. Man of many talents and tricks. I'm a creative now based out of the DMV. I enjoy all things creatively centered around black people. I find myself in my emotions a lot but that’s a good thing I always say.
I’m just here to connect the people with those ways, connect people and be the bridge inside the industry others can walk across. I recently dropped a track at the top of 22 titled "Film" which has done great so far. Go stream that, it’s everywhere. Josh Cozy - Film. Other than that, I definitely suggest you tapping in. I like to think if it’s not the music, there’s something to offer you might like. Just hop on the ride and let’s work! - Josh Cozy.
Interview :)
Josh Cozy is a brand of creativity, visuals and most of all beautiful music. Tell us about you, what started this journey in music specifically?
Creative, first and foremost. Definitely stemmed from growing up around music. I recorded my first track on a cassette tape that eventually got recorded over. I always had a passion in R&B. I can’t sing tho lol, well I lost that voice when I got older. so I resulted to writing how I felt over smoother beats/slower tempos.
Tell us a little bit about what to expect with the new music you’re creating this year? Can you give us any sneak peek into your focus or inspiration for that?
A range of every emotion and a song every single month will be dropped. Consistency is my main focus and connecting on all levels to help pull in more. Sneak peeks: There’s an album dropping this Fall. Hype about that but I ain’t gon spill too much on it.
When we first met, you hadn’t yet dropped your first album. Since then, what have you learned or realized about your writing/recording process?
Writing takes time. Like, I felt I was rushing through moments and honesty. I realized to grow, I just gotta sit through a few things. Work it out, therapeutically. Find time where you comfortable enough to express things. Recording wise, I always have a sense of emotion stemming from whatever. Those feelings translate through that and I come out with that every time.
Can you tell me a little bit about the Black Smilez collective? I'm aware of Niko Noir from your album but who else is a part of this creative space?
Black Smilez!!! The homies, Nijah Bruneá, Jae Breeze, Shai, DK, Trey, Techsolo, Moose and Depore! We all a unit of collectives of every median. We just look to get together collaborate, push our content and really help each other grow. It started out back in 2020 when we all booked an AirBnb in DC and flew in from all over the country. It was the best experience I ever had. Literally 3 days of creative ventures. Great fun!
For those of you who don’t know Mr. Cozy, he is an awesome home cook. Has that slowed down or do you find yourself cooking often? What kind of dishes do you frequent in general?
Nah lol, I be cooking for-real. I don’t post much because the meal halfway eaten before it’s done or hit the plate. Lately I been loving sautéed chicken, rice and veggies. Trying to keep it clean. Throw in tacos some days and turkey burgers!! Slappers!
If you were a meal or a snack, what would you be? Be descriptive. Why that choice?
Wings. Everybody love em. I think it’s a cozy meal lol. You get multiple flavors. Like me, you get hella versions. Plus it’s several ways to ingest it. Like my creative medians, several ways to check me out.
You have some of the most rich and moisturized looking photographs that I have seen. I feel like you capture black skin and culture so beautifully. When did you pick up photography? What do you like about it?
I started in 2020 during the pandemic when life got slow for me. I really had an eye for ever, specifically when I bought my iPhone X years ago. I took it on to buy a legit camera and get started. I enjoy the black stories of the black people I shoot. It took so many late nights on YouTube to critique my edits to get them how I wanted. I want to continue growing into it and I just picked up film photography as well. So that’ll be fun!
Tell me about fatherhood! When I met you, you were a single artist making it. Now you have three beautiful boys. How is it being a father?
Fatherhood still feels surreal sometimes, lol like moments I look and be like wow. This don’t even be seeming real to me. I definitely enjoy it and love watching them grow. Getting the chance to be a dad when my own was absent. It has its challenges but I make it work. I just pray to lead right and be who they love. Always accepting.
Has your journey to fatherhood shaped your art/music in any way? If so, explain.
Being more open-hearted. Empathy and a sense of new youth. Definitely speaking more as a dad, passing on lessons in my new writings. Taking a step back to be honest in my truths for them.
When we first met, I used to sing for fun and freestyle. I remember sending you a recording or two for laughs. I was terrified to record and didn’t do it until this year for my friend's album. Anything you have learned since starting music or any advice you would give people who are new to the recording and releasing process?
I think we just gotta make what we enjoy for ourselves. After that, you find so much joy into the process. Like you really chase validation and still feel empty in a sense. Until you do what you actually like, aka creating what you like. I think we all should release more of the work we stash. There’s always a crowd of people out here wanting to see us. Needing to hear us. And just resonating heavily with the arts we produce. Don’t ever get discouraged in low numbers, turnouts or whatever. Keep your head up and keep creating.
Where do you plan to go and do this year that you would like our support with? Say anything you’d like about your art, career, music and photography. I really want to go to NYC and Cali. Not even creatively but just to visit. Open my eyes to some things. Find a new place to write from. You’d be surprised how much it helps. New environments.
My music… all I ask is that you just go listen. You don’t even gotta share, I just hope you find something there that helps you be more of you.
Photography wise… book a session, it’s on the house! I’m just trying to tap in and work! I haven’t shot much this year. Let’s work!
Loaded Twice Baked Potatoes with Carnitas & Corn Salsa
WHAT YOU NEED
4 large russet potatoes
Grapeseed Oil and Salt
MUST HAVE ALUMINUM FOIL
1 stick of softened butter
Salt, Pepper, Smoked Paprika, Onion Powder, Garlic Powder, Red Pepper Flakes
1 cup of cheese of your choice (I used Monterey)
Ancho Chili and Coffee Rub (any multi purpose meat rub)
5 Large Boston Butt Steaks
1 Large Sweet Onion
3 cups chicken broth
Carne Asada sauce or BBQ Sauce to Drizzle
WHAT YOU NEED TO DO
First, I marinated my pork steaks in the Ancho Chili rub and Red Pepper Flakes. They sat for 2 hours. While they marinated, I chopped a sweet onion into large chunks and poured and measured the chicken broth.
In the Instant Pot, I added onion, broth and steaks. I turned on my slow cooking option for 4 hours on “normal”.
Preheat the oven to 405 degrees Fahrenheit for your potatoes.
During this time, I was able to prepare my potatoes. Take 4 large russet potatoes and wash/scrub clean. Dry the potatoes with a paper towel and poke holes in them with a spoon. After poking the holes, drizzle a neutral oil over them and massage it into the skin. Wrap them with aluminum foil and repeat.
Once all your potatoes are oiled and wrapped, add them to a baking sheet and bake your potatoes for 1 hour and 5 minutes. Turn the oven off but do not remove the potatoes until you can pick up the pan without a pot holder (I know it's weird but this is how I do it and they come out perfect every time).
The meat and potatoes are prepped one day ahead to allow the pork to cook until it shreds and falls apart. Four hours wasn’t enough, so I put them on another 4 hour cycle on high heat. Your meat should fall apart. I skimmed the oil off the top and placed it in a mason jar to use for pork flavored ramen but you can just throw away the extra liquid left over.
My potatoes were done so I cut them down the middle and scoop out the cooked potato and placed it in a bowl with softened butter, seasonings and a drizzle of grapeseed oil. Mash the potato well until seasoned perfectly and loose enough to be filled back in skins but not too loose it falls apart. Should be thick and creamy like mashed potatoes but have some texture still.
Once you have the perfect balance you need (make sure to taste) - fill your potato skins with the filling and leave a well for your meat and cheese. Fill your meat and cheese to your desire and bake again until your cheese melts. Same temp.
Top with Sauce, Scallions or Corn Salsa (I have included that recipe below.)
CORN SALSA RECIPE
Take two cans of sweet niblets or sweet white corn. Drain the liquid in the can and rinse with cold water well until water runs clear. Add to a bowl and dry with a paper towel. You should have loose corn that is washed and dried.
All veggies and herbs should be diced. This is what I used but you can add as much of this or as little. I left out the black beans that I usually use but you can add those too.
2 roma tomatoes
⅓ red onions (mine was so big, I didn’t use it all)
Scallion butts, the whites of the scallions (Some green is fine too but save the green for your potatoes)
1 orange bell pepper
1 bunch cilantro, stems and all.
Dressing / Seasoning
Juice of 2 Limes
Tablespoon Grapeseed Oil
Seasonings of your choice (I used garlic powder, onion powder, salt and pepper)
2 cans of Niblets or Sweet White Corn from Green Giant
Add your diced veggies to your corn, give it a good mix. Dress with the juice of two limes, a touch of grapeseed oil, dab of honey (quarter sized to balance your lime), salt, garlic powder and onion powder and some asada sauce or salsa.
Mix all ingredients well and let sit for at least 10 minutes to marinate. Eat with chips, add it to your potato or enjoy on the side.
Note from Caity ...
Overall, this dish isn’t as difficult as it looks. It is extremely quick after all the prep work is done. If you plan ahead and prepare things, you can be eating in 20-30 minutes. However, slow cooking the pork and baking the potatoes is something that takes time if you do it the same day. All my prep was done one day before. Then the salad was made in 10 minutes and the potato baked in similar time to melt the cheese. It's definitely a cozy meal, no pun intended.
Head over to the Instagram Tab to see this being made!
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