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.
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.
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
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…….