One Day We’ll MEAT Again

My daughter FORCED me to go MEATLESS. I say FORCED. As a Chef how can I go MEATLESS and not feel guilty & angry, HOW? I am a person who will try to keep their word. The one thing I noticed is I am ANGRY. Not sure if its a mental thing from going meatless or I’m just having a bad/challenging week. I haven’t sworn off seafood so I try to incorporate that along with fish.

With so many fish thats not good for you WHAT DO YOU EAT? So tonight I went with a Salmon. The other day I made a Brown Sugar Ginger Glazed Salmon but tonight I decided to go FRIED…..YUP FRIED…..

So while on this NO MEAT craze I decided to cut down the carbs. So I decided to make veggies. What better veggies to make than OKRA? So I sauteed Okra & Tomatoes a southern dish. I had to tap into my South Carolina roots.

Now just because I am not eating meat doesn’t mean I should deprive others. So I made him Fried Chicken, Mash Potatoes & Okra….

My Slamon was Fried to perfection. Crispy on the outside. Seasoned juicy goodness on the inside. When you love food its extremely important that it comes out hust how you want it otherwise you will not be satisfied.

Today my Fried Salmon was amazing and caused me to make a decision to continue my NO MEAT MEALS. Eliminating Meat has made meal planning rather challenging. My fush guy is giving me a great deal on lobsters in the morning. This coupled with this great meal has reaffirmed my dedication to NO MEAT…So Until We MEAT Again….

Summa Salsa

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

I added 

  • Red Onion
  • Jalapeños
  • Red Pepper
  • Yellow Pepper
  • Tomatoes 
  • Cucumber
  • Mango
  • Avocado 
  • Lime Juice
  • Cilantro

I made Shrimp Tacos and added sour cream and a my SUMMA SALSA. This season I will sell my salsas at different markets……

    Holy SHEET Pan

    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. 

    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…..