So this NO CHICKEN or TURKEY kick has its GOOD days & BAD days. Today was A GOOD DAY (Ice Cube voice). I’ve been preparing Fish & Veggie dishes for the past 3 months. Again GOOD days & BAD days. I’m a Chef so I cook chicken, turkey & beef for my clients and its CHALLENGING as all outdoors. I have eaten a few pieces of chicken but my body did not respond well to my fall off the wagon. So I’ve decided I either have to come up with a way to combat the rection from my body or not eat chicken again. The jury’s still out on this… I took some fresh Salmon and put it in the food processor to make Salmon Burgers. I couldn’t see buying pre-packaged Salmon Burgers. This way I can season them as I wish. I even added some shrimp to the mixture along with red, orange & yellow peppers. I also added an egg & bread crumbs to bind the mixture together. I made patties and refrigerated them for 2 hours….This *Gives the seasoning time to marry with the fish *Gives the mixture time to bind together While this was refrigerated I create some SOUTHERN SLAW and made Sweet Potato Fries…I also createda spicy mayo. Siracha & Mayo.
So I let my daughter “BULLY” me into NO MEAT only fish & seafood. Although I am a Chef I do not eat red meat or pork. I feel like this is elder abuse of sorts. I am looking into laws surrounding this matter…..But Anywho….
I woke up with meal planning in my mind. When I ran across this RECIPE by Damn Delicious. I love their blog. They have great recipes.
I created my ingredient list and only had to get 3 items. I had the remaining ingredients. I stopped in my local market only to find they have no Lo Mein Egg Noodles
After perusing the aisle with oriental ingredients I decided to go down the aisle with the pasta and found a LO MEIN LIKE pasta. This pasta was much more fun. Swirly and seemed more interesting than a normal Lo Mein Egg Pasta.
The ingredient list included:
My FAVES….This recipe had me at MUSHROOMS…The sauce was DEAD ON. I have grown accustomed to making my own food. The internet is a playground for Chef’s. You can get lost looking at recipes. I Love Food & Food Loves Me Too
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
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.
My presentation at theSouthern Foodways Alliance2016 on corn and the story of theAfrican Diaspora and American slavery. Please enjoy and share! WARNING…I have NO CHILL IN THIS TALK.
As far as I can remember Collard Greens have been a staple in our family’s menu. At every gathering, holiday, special occasion, funeral repast, etc there were COLLARD GREENS. As a kid collard greens wasn’t my favorite thing to eat but I took comfort knowing they were there. As I grew older and developed an appreciation for them I looked forward to seeing and eating them. As many of you may have heard the controversy about Neiman Marcus selling $66 collard greens plus another $15 for shipping. For those who may not have here is the link to an article.
Collard Greens were not invented buy Black people but I must say that many of us have mastered the art of preparing them including my grandmother, mother, my sister and myself. So I can safely say we know a little somethin somethin about making a pot of smokin collard greens. I prefer to mix kale with mine. I prepare them with a vegetable broth oppose and meatless. For centuries meat has been added to collards. Ham hocks, smoked neck bones or smoked turkey has been known to grace the pot of collard greens. As of late I prefer no meat. I remember the day I decided to eliminate meat. I was nervous. I was feeling like I was breaking some sort of law. Performing some sacrilegious act by going meatless. Much to my surprise I enjoyed them more. Now I go MEATLESS.
So the staff at The Root which provides an unflinching examination of political and cultural news through insightful debate and commentary from both established and emerging black thought-leaders. The Root features unvarnished analysis of important issues in the black community and engages anyone looking for diverse viewpoints that are provocative, savvy and smart.CLICK ON THE PIC TO READ THE ARTICLE AND WATCH THE VIDEO AS THEY OPEN THE BOX, HEAT AND EAT…….