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.
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…..
The other night I wanted stuffed avocado but the recipe I had was for Garlic Shrimp in an Avocado and my pallette didn’t want that. I thought about what I had in my fridge and what I wanted to eat. I gathered my shrimp that I purchased from a Element Seafood. They sell sustainable raised seafood so you get a better tasting product.
To really highlight the flavor of the shrimp I decided to create THIS….
I sautéed shrimp in a dab of Avocado Oil
I love this oil. I sometimes use this in place of Olive Oil and I purchased it from BJ’s Wholesale. I don’t always use precise measurements.
I squeeze fresh lemon on my shrimp to enhance the taste of the shrimp.
I sautéed seasoned shrimp. DO NOT OVERCOOK THEM. It will ruin the taste
I sliced & scoopes out the avocado and placed it in a bowl
I added the following
Add as much of each ingredient as you like. There is no way to mess up this recipe.
GREETINGS ALL…Yes it’s been a long while since my last post. I’ve been dedicating this time to vending at quite a few outdoor events here in NYC. This is my Cake In A Jar that does well at events and makes great for shipping. My company Annie Mae’s Bakery is my baby and named after my Grandmother.
So since we’ve done so great with jarring our cake we went ahead and jarred our cheesecakes.
Our Key Lime Cheesecake goes GREAT at events.
Thee most popular dish we’ve created is our Collard Green Won Tons. We drag our deep fryer around town and fry these babies up. They are Fried to order.. So we’ve been busy cooking….
LAST but not LEAST is our APRON LINE….After working with a friend who happens to be a designer our line launches in July…..PhotoShoot will take place on June 21st……We’ve been BUSY