Pastelón & A Fork

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. 

The Nitty GRIT-TEE

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…..

Asparagus…The Smelly Truth

 

 

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Asparagus

So I L-O-V-E Asparagus. Roasted is THEE BEST. So I purchased A BUNCH. I used some for a Shrimp Asparagus White Cheese Pizza as in my previous post.

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I wrapped some in pastry and brushed with Olive Oil & Rosemary and baked. Then I  came across this video on the Internet……

Not to be graphic but I’ve experienced this. My urine really smelled. Asparagus tastes so great I will endure this for the taste but not as often as I like to.

There you have it…THE SMELLY TRUTH

 

Shrimp & Asparagus White Cheese Pizza

 

 

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I ran across this recipe for Asparagus White  Cheese Pizza http://warmvanillasugar.com/2015/08/19/asparagus-white-pizza/

I changed it a little. It had a dough recipe but opted for store bought. I roasted the Asparagus a little. I tossed it with olive oil, salt & pepper. Roasted for 7 minutes.

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Roasted Asparagus

I brought some Creme Fraiche and added minced garlic and set it aside to deal with the store bought dough.

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I shaped the dough into a square and brushed it with olive oil & basil. I spread the mixture on the dough, added parmesan cheese, mozzarella & topped with the Asparagus

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I let it cook longer than I should have but it was so DELISH…I added the shrimp

 

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Shrimp Taco Bowls

 

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I am a SOFT TACO kind of girl. The thing I hate about hard tacos is it falling apart when you bite them and the insides get all on you, the table, the plate or all the above. I saw this recipe on how to create TAO BOWLS…..

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They are created with corn tortillas. I was like WHAT? HOW? I followed the recipe….

Spritz each tortilla with water. I suggest doing it 3 at a time. I placed them on a plate and microwaved them for 30-45 seconds depending on the power of your microwave. This make them pliable.

tbpicI place a muffin pan upside down and spray with cooking spray. I then place the tortillas like so in above picture and bake at 350 for 8-10 minutes.

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THIS is the outcome. The piece de resistance.

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Here are MY FILLINGS. I didn’t have any black beans on hand and didn’t feel like going out to get any so I just used what I had Lettuce, Corn, Shrimp, Salsa & Sour Cream

 

 

 

 

 

 

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GIVEAWAY ALERT

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Last week we announced the winner of THIS T-SHIRT and now we’re gonna give this GIVEAWAY another shot…..

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THIS IS OUR “IM A FOODIE” T-Shirt……..

NAME A FOOD YOU’D EAT IF OFFERED EVEN IF YOU’RE ON A DIET…….

WE WILL RANDOMLY PICK A WINNER ON APRIL 3rd

 

 

 

 

Continue reading “GIVEAWAY ALERT”

Plantain+Shrimp+Avocado=HEAVEN

I ran across this recipe on TASTEMADE. Click on TASTEMADE to watch the video. I followed it to the letter and it was AH-maze-zing. I LOVE plantains…..L-O-V-E….I was excited to make these. I had most of the ingredients. All except for the Cilantro and the PLANTAINS…….

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Cherry Tomatoes, Cilantro, Red Onion & Jalapenos

When I saw the ingredient list I was like YESSSSSSS. All these combined together will make for an amazing tasting dish….When you watch the video you will get excited as well.

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So I seasoned my shrimp with salt, pepper & cumin, I cooked my shrimp let them cool and combined all the ingredients and let it chill.

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My cups came out OK. 1 looks great but the other 2 look like WHOMP WHOMP WHOMP..Don’t think I am NOT going to eat them because I am. Practice makes perfect.

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The end result is amazing…I am going to host an event just so I can serve these babies…..

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