Thoughts

I have been thinking about the types of foods I wish to put here and also thinking about the style of foods that I personally like. Well, I don't know if I would say styles of foods per se but the influences that I gravitate towards and I realized that as a Chef and possible business owner and caterer in the future that it wouldn't be right for me to just showcase my culinary influences here. Personally, I love the basic ingredients found in Lowcountry and Cajun cuisines but that is because that is my heritage. My paternal grandfather's side is from New Orleans and my paternal grandmother's side is from South Carolina. But just because those influences are important to me as a person and I genuinely love them as a foodie, doesn't mean that everyone else will. Nor does it mean that I should only showcase my talents (though they are still being honed) with those cuisines. So I vow, that the food posts that I put here will be more than Cajun and Lowcountry cuisine. Though there will be definitely be some. I can't help nor deny who I am.

Shrimp and Grits!

Tonight I decided to make my shrimp and grits. I didn't have any fresh herbs to make my presentation stand out but it is still fantastic.

the recipe is very simple

2 14.5 ounce can diced tomatoes (i like the ones with celery, bell peppers and onions in them)
1 lb cooked shrimp (for a a quick time saver. make sure you take the tales off)
grits (the quantity depends on how many you are serving and their appetite)
2 eggs, beaten
breadcrumbs, as needed

Empty the diced tomatoes into a skillet and let on low. Season with any spice you like. Personally I like Webber's New Orleans Cajun Spice, garlic and onion powder.

Take the tails off the shrimp and place them in the skillet.

Cook the Grits according to the directions. (don't use the instant packets. I measure the water down to the nearest whole cup and the grits up to the nearest whole cup. make sure you season those as well)

When the grits are done, spread them out onto a baking sheet and let them cool to room temp or a little below. (I put mine in the fridge/freezer to try and speed up the process)

Once they are cooled, using a cookie cutter, cut the grits into desired shapes. (the scraps you can somewhat mold back together and keep cutting...almost like biscuit dough except you aren't rolling anything out)

Heat a frying pan about 1 inch full with vegetable oil. While the oil is heating, take the cut grits, dip
them in the eggs and then in the breadcrumbs.

Pan fry the gritcakes until golden brown (think the color of hush puppies.)

As they get done, drain them on a paper towel lined plate. Once they are all done serve them with the sauce and enjoy. (I usually have sauce around the grit cakes but I didn't buy enough cans)

Culinary School Creatons

This our Asian slaw

Chicken Pate with Asian Slaw

Scallop and Asparagus on Potato Crismp

Here is an assortment of our canapes

Along with the scallops and Chicken with Asian slaw, we also have  Asian Tilapia with Corn Relish and Smoked Tilapia with Tomato Garlic Chutney.

I can't take credit for these recipes as mine. I was teamed with two great guys and together we pulled this menu off for our final exam. It turned out wonderfully!