Today I had the honor of hosting the Japanese delegation from Ajinimoto. I shared with them the importance of several ingredients pertinent to Soutern, Soul, and Gullah Geechie cuisine here in America. Here is my version of Shrimp and Grits with @geechieboymill Jimmy Red Corn Grits finished with crunchy okra and corn
The other day I reminiscing on the first kitchen job. The Cafe Gallery in New Jersey is where my love of food was nourished. This dish is a rendition of something we served on the menu. This is an Louisiana style Bbq Shrimp. Think cajun spices, bbq spices, beer, loads of garlic, and of course butter. Here I decided to add tomato, lemon, capers and yes crab meat and served it over toasted French bread. Just think that same day I told a friend I was not cooking, well I guess it didn't go down that way, lol #chefscholar#louisiana#cafegallery#mykitchen#fingerlickinggood#rlw#kem#scholarcanstillcook#grandmotherdoris
Make sure you go to the @thechefsconnection and pre order "Toques in Black" a collection of 100 black chefs from across the country. Get recipes and the stories of the chefs career journey. When you order the book you will receive a "chefs come in all colors" t-shirt as well.