As a child I hated cole slaw. If it was put on my plate I viewed it as a form of punishment. You couldn’t pay me to eat it. Growing up with a Mom who was always experimenting with some recipe or another, I learned to appreciate certain dishes she prepared. As I began to delve into the culinary world I took a different approach to some dishes. I want to ALWAYS stay true to my southern roots.
My Grandmother Annie Mae took pride in being “GEECHIE”. One who is from the South Carolina Coast. I loved her stories about her childhood & the foods she ate. My Grandmother made certain dishes so frequently that I vowed to never eat them again. EVER.
Like Black Eyed Peas. She usually infused these with some kind of smoked pork. I despised them until I made a salad with them to include Tomatoes, Garlic, Red Onion, Jalapeños & Cilantro. AMAZING
Getting back to my Southern Slaw…..
I decided to change it up…Instead of just Green Cabbage I added Purple Cabbage, Collard Greens & I spiralized Sweet Potatoes. I wanted as much color as possible yet breaking away from the traditional ingredients
Last year I came across a salsa recipe. I looked over the recipe and its ingredients I decided to incorporate other ingredients. As I stated in a previous post I don’t measure when I am creating SOME dishes. This is one of them
After researching many recipes I devided to just GO WITH THE FLOW.I wanted this to cpntain all the things I love to eat alone, with Tortilla Chips or on Tacos
- Red Onion
- Red Pepper
- Yellow Pepper
- Lime Juice
I made Shrimp Tacos and added sour cream and a my SUMMA SALSA. This season I will sell my salsas at different markets……
As a young girl I first heard this term used by my Grandmother Annie Mae. I thought it was liquor heated in a pot. She would sneak me some making me think she was doing something forbidden and I was thinking I was the recipient of both something special & taboo.
Pot Likker is the juice that remains after boiling Collard Greens, Mustard Greens, Kale or Turnip Greens. Most Southerners add smoked pork or smoked turkey and cook the greens until tender. The juice left behind is consumed with the greens or drank as a soup known as Pot Likker.
As a Chef I love drinking Pot Likker. Its flavorful & contains nutrients lost while cooking. So I decided to make a Collard Green Rissoto…I had to ponder on the taste and make sure that all the ingredients married well together
Rissoto is made with an Arbio Grain and boiled in a stock. It can be a vegetable or chicken stock. I used the POT LIKKER…Why not? It was super flavorful & nutritious. The collard greens contained onions & vegetable stock.
After the Arbio is cooked until firm. I get a pan add butter & sauteed shallots. I then add the Arbio, Parmesan Cheese & more Pot Likker. Cook for 3-5minutes then add the collard greens….
I grilled Salmon & Shrimp with a Spicy Pineapple Glaze
Pastelón is a sweet-and-salty Caribbean dish of sweet plantains, meat, cheese, and sauce. The meat varies by location but traditionally pastelón is made with ground meat. Since I don’t eat red meat I used ground Turkey.
I sauteed onion, garlic, red & orange peppers in advocado oil rhen added the ground turkey that I seasoned with Sazón and other seasonings.
I beat 2 eggs and layered the bottom of the pan with half of egg mixture, then fried plantains, added meat, mozzarella cheese, meat then more mozzarella and topped with more plantains and remainder of egg mixture.
I LOVE Sweet Plantains so this was one of those must try recipes for me.
I L-O-V-E trying new recipes…LOVE. I love food. Not sure why I didn’t pursue being a chef earlier. Growing up there weren’t many Black Chef’s. My Mom & Grandmother certainly inspired me. They were AMAZING cooks & knew their way around the kitchen. They used what was available to them and it didn’t consist of a lot of fresh ingredients. As I began delving into food I found more & more fresh ingredients and incorporated them into my foods. Anywho….I ran across this recipe for Sheet Pan Nachos. What better food is there to eat on a chilly Friday?
THIS RECIPE by Damn Delicious used ground beef. I don’t eat red meat so I found a more befitting substitute SHRIMP…..
Easy Peasy recipe. Very flavorful, filling & fantabulous.
Edible Gifts definitely Make For Incredible Gifts. Having my own bakery business in Brooklyn, NY has ne constantly THINKING OITSIDE THE BOX. With so many talented bakers here showcasing their art in a multitude of ways keeps me on my toes. I love pushing myself. As a self taught chef I constantly keep my ear to the ground and do my due diligence in the latest cake trends.
Our Gift Boxes can be customized for any occasion from Baby Showers to Bachelorette Parties. NOTHING say THANK YOU, I LOVE YOU OR CONGRATS like edible treats.
You may look at this picture and your focal point may be on the shrimp or crabcake. The real PRIZE here are the CHEESE GRITS. Yes you heard me correctly. I L-O-V-E Grits. I have been eating them before I had teeth. My Grandmother Annie Mae who was born in South Carolina was the Queen Of Grits. She didn’t cook the 5 minute grits. She despised those. She made the one’s that took 20 minutes to cook.
I was taught all about Grits by my Grandmother. I remember her sending me to the market as a teen and 1 of the items on the list was Grits. Not knowing I purchased the QUICK GRITS…Why did I do that? She made me go back but not before lecturing me on the importance of why slow cook grits were better and never to be brought into her home again.
She used to make Chicken & Grits, Fish & Grits as well as Sardines & Grits. I remember looking at Sardines and screwing up my face. 1 day I decided to try it and let me say I requested this on many occasions thereafter.
Grits is a food made from corn that is ground into a coarse meal and then boiled. Grits are usually served with other flavorings as a breakfast dish, usually savory. It is popular in the Southern United States. It may also be found as an evening entrée when made with shrimp.
Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the “grits belt”. The state of Georgia declared grits its official prepared food in 2002.
Although I’m a chef I adore eating put and discovering new & exciting places to eat. Breakfast is my meal of choice.
When entering a restaurant or diner after my greeting I ALWAYS ask “Do you have grits?”. I adapted this habit after walking into a restaurant sitting down and ordering tea. The waiter then came back to take my order and I was told WE HAVE NO GRITS…In my mind I turned over 3 tables and several chairs. In reality I paid for my tea and went to a restaurant that did have Grits. This was the last time this happened. I vowed never to be seated before finding out is grits were being served.
I have have become a connoisseur on Grits. I can eat them and tell if they are Quaker or a generic brand. There’s a big difference in taste. Some won’t notice but if you’ve been eating for as long as I have YOU NOTICE.
My love for Grits may be seen as an obsession I jokingly call it OCGD. Obsessive Compulsive Grit Disorder….I LOVE GRITS…..