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.
Like Black Eyed Peas. She usually infused these with some kind of smoked pork. I despised them until I made a salad with them to include Tomatoes, Garlic, Red Onion, Jalapeños & Cilantro. AMAZING
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
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 made Shrimp Tacos and added sour cream and a my SUMMA SALSA. This season I will sell my salsas at different markets……
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…….
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