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……
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…..
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…….
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…….
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.
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.
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.
The end result is amazing…I am going to host an event just so I can serve these babies…..
I am hating eating out more and more lately. Finding good paces to eat is hard. You have to go through a few BAD spots to get to find the GOOD one’s. Who has time or money? I just fine myself making everything I have a taste for.
Sooooooo. I made tacos….. I took sour cream added Salsa, Cilantro, Lime juice, Lime zest & Kosher Salt…..
I seasoned the shrimp with Ground Cumin, Chili Powder & a dash of Cayenne Pepper. Tossed them in flour & corn meal and fried them up
I LOVE FOOD. AND FOOD LOVES ME TOO… I ran across a copycat recipe for the Ch-Fil-A Chicken Sandwich. Here in NYC there was 1 but it closed not sure what the status is nuy ANYWAYS…As I was stating I LOVE FOOD but I am skeptical about going out places. I hate to spend money for BAD TASTING FOOD. It just puts me in a bad mood for the night. So HERE is the recipe. PLEASE DO NOT SKIP ANY STEPS..NOT 1.
OMG…Can you say DELICIOUS? In my opinion this recipe takes the cake. YES…BETTER THAN CHICK-FIL-THEM…
I am excited and can’t wait to make these for my family in the near future
I frequented establishments that have FRIED GRITS on their menu. WHO THE FUCK CAME UP WITH THIS? Now I come from a southern family so grits were a staple. There was no such thing as running out of grits.
If my Grandmother were alive she would probably track down the individual who came up with this and spew all sort of profanities at them. Anyone who knows her knows she is so capable of doing this with little to no effort. I feel like I should track this person down for her namesake and spew the obscenities on her behalf. Just kidding…A little… YES..I take GRITS seriously. I’ve been eating grits since I can remember. I’ve become an EXPERT on grits. I know by the 1st taste whether a cheap brand or quality brand grits. I learned from one of THEE best Annie Mae Moore my Grandmother. She gave me my 1st bowl of grits and made them taste SCRUMPTIOUS, to a kid which can be quite hard to do. I can eat them for dinner and have many a night.
So let me tell you about these FRIED SHITS I mean GRITS. They taste like cardboard croutons. No disrespect to croutons. At least croutons have taste. THESE? Not so much
Sometimes being so busy as a chef I have no time to eat. RIGHT…Does this sound crazy or what? Its True..I say to myself “You can eat after you do this”. THIS turns into THAT and THEN SOME. Me being the PICKY EATER that I am I want what I want. If I have a dish in mind I don’t eat until I have THAT meal. Nothing else will do. 60% of the time its GRITS.
I really need you guys to stop experimenting with GRITS. Its hurting my spirit, my soul and my HEART………LOL