6.25.2014

Ancho Chili Lime Pineapple Popsicles….. #Popsicleweek

Ancho Chili Pineapple Popsicles 2 (1 of 1)

Ancho Chili Pineapple Popsicles 1 (1 of 1)

It’s popsicle week… Just in time to combat the 6,000 degree weather here in Hotlanta..
Let me tell you.. Popsicle molds and my freezer are like Solange and Jay-Z. I’ll put the molds in the freezer thinking it’s all good, but as soon as the door closes my freezers jack-up settings go all crazy on the molds and only freeze them to this slush like state that really ain’t that cute..
So I struggle, then turn the settings up to something strange and then everything in my entire fridge turns into a of block ice.. But the molds freeze and give me ice pops for days.. so problem solved..  So what if everything else is frozen..
These were going to be some type of watermelonish ice pops.. because.. Beyonce and Surfboards and “we be all night” would of made for a great post… WaterMELON…
But then I made them and they really turned out to be sorta basic..


Since basic bitches need not apply..I rethought my idea, then sent someone to the store for another watermelon.. And they came back with 2 pineapples..



 This proved 2 things.. One, the people in my house don’t listen to me.. Two, the people in my house
 don’t listen to me..



Ancho Chili Pineapple Popsicles 3 (1 of 1)

So with my 2 pineapples and an attitude behind the fact that I’m ignored more often than expected, I made margaritas and these here kick ass Ancho Chili Lime Pineapple Popsicles.. The spiciness from the chili-lime infused syrup adds an intense flavor to these pops. That same syrup turned out to be major when added to tequila.. Just saying.. you might wanna try that too...

If spice ain’t your thang, dial it back a notch to tone down the heat. But honestly, what’s life without a little spice..


Ancho Chili Pineapple Popsicles 4 (1 of 1)

I’m dedicating all the gif’s seen to my "hey bebe boo" Billy over at Wit & Vinegar who has put together yet another legit group of folks to help you get down with some popsicle realness.. He out did himself this year by making the unofficial/official spokeswoman aka the shade throwing queen of butterflies and wind machines. Mariah Carey..



Head over to Wit & Vinegar to peep all the popsicling going on this week..
Until next time my good people…



Ancho Chili Lime Pineapple Popsicles
Makes 8-10 popsicles


Ingredients:
1 cup water
Juice of 2 limes
½ cup sugar
½ teaspoon ancho chili powder
1 pineapple, diced (about 4 ½ cups)


Directions:
In a small saucepan over medium high heat, combine water and sugar, stirring until mixture comes to a boil and the sugar has dissolved. Add in lime juice and chili powder, lower heat and let simmer for about 2-3 minutes. 
Add 2 cups of the diced pineapple to a blender or food processor, add in chili-lime syrup and blend until smooth..
Drop the remaining diced pineapples into each mold, dividing them up evenly. Pour the blended pineapple mixture evenly between the molds over the diced pineapples. (I used a popsicle stick to push the pineapples to the bottom once the mixture was poured over the top) Place molds in the freezer for about 30 minutes... then place the popsicle sticks in each mold.
Freeze until solid. This will vary depending upon your freezer. Some might achieve this in 4-5 hours.. if your like me it might take 4-5 days.. I’m kidding.. sorta…




6.18.2014

Fried Oyster & Shrimp Po Boys + Everyone was welcomed..

Oyster and Shrimp Po Boy 6 (1 of 1)

Oyster and Shrimp Po Boy 1 (1 of 1)

"I am not tragically colored. There is no great sorrow dammed up in my soul, nor lurking behind my eyes. I do not mind at all……. No, I do not weep at the world 
– I’m too busy sharpening my oyster knife."
                                 - Zora Neal Hurston, Dust Tracks On A Road


A while back, I had this crazy notion that I should start hosting Sunday Suppers. Not every Sunday, but maybe once or twice a month. In the beginning, it was a very small gathering of a few folks that I’ve known for years. One recently moving here from New Orleans and gladly helped in the preparation of “green” gumbo. Then it moved to a neighbor or two, who last Sunday brought a few friends. So my table of six became one of sixteen and we ran out of food. Good news is, where there is no food there is Bourbon.
Golden spirits and warm hearts build lasting friendships. So I’ve been told..
It’s here that I looked around my table at the array of people, all walks of life, and all different in some way. Sharing stories and laughter all over food.
Everyone was welcomed...

Oyster and Shrimp Po Boy 2 (1 of 1)

There has been a lot of talk about race in the media. With ridiculous pop stars making videos, NBA owners telephoned rants, and an unfortunate issue my 13 year old had to deal with. I find myself explaining to my daughter more and more how those words or slurs can only hurt us if we allow it. How this path has been paved for her to walk along, although it can seem heavy-laden with endless steps, it still leads you to the top of the hill to stand with everyone else. With the passing of Dr. Maya Angelou, we’ve starting talking more about her life and reading her poems.
“Still I Rise” being one that I favorite due to it’s poetic words ability to relate to much more than just race. We read it together, my daughter and I, then talk about it’s meaning and how it makes her feel. I’m overcome with emotions when I read this poem and think of the shit that has rolled my way and the fact that I can’t protect my daughter from fools..

Oyster and Shrimp Po Boy 4 (1 of 1)

She still has trouble with understanding; I still have trouble with understanding.
However, it’s there, that unfortunate issue of learning how to maneuver through ignorance and more so ignorant people. These were things that I witnessed and was taught much earlier than her.
Things that I’d hoped my children would never have to.
I learned the history of my ancestors that wasn’t taught in school and how to not use the past as a crutch or an excuse to explain away my failures, but rather as a sword and a shield to slay those who stand in my way and cover those who stand with me in the fight.
Except on Sundays..
On Sunday, I’ve decided to trade in my sword for my cast iron skillet and my dinner table will take the place of the shield. Here I will fight the battle of intolerance over food and drink.
So no matter your race, who you choose to love or whom you choose to pray too, you’re welcome here. We all sit at the same table, sometimes talk too loudly and always laugh too much.
There’s a seat for you at this table, that’s full of acceptance and understanding and sometimes Fried Oyster and Shrimp Po Boys…
So dinner starts at 6.
I hope that y'all can make it..

Oyster and Shrimp Po Boy 5 (1 of 1)

Oyster and Shrimp Po Boy 3 (1 of 1)

“You may shoot me with your words. 
You may cut me with your eyes, 
You may kill me with your hatefulness, 
But still, like air, I’ll rise.." 

 Keep rising my friends…

Speaking of rising. My friend (James Beard Award-Wining Author) Adrian Miller literally wrote the book on Soul Food. Now, he is expanding his talents to a documentary series that will highlight the stories and rich history of African American presidential chefs. With the help of filmmaker Joe York and a few others, Adrian will bring the amazing and often complex history of these chefs to life. To find out about the chef that saved George Washington from being poisoned by peas and more about this compelling new project, as well as help Adrian reach his kickstarter goal, click here… He’s only in need of a few more backers to make this all come together.


 




Oyster & Shrimp Po Boys
Prep Time-25 mins Cook Time- 15 mins Yields- 4 sandwiches 


Ingredients:
16 oysters, shucked
16 large shrimp, peeled and deveined
1 ¼ cup buttermilk
3 tablespoons hot sauce
2 eggs
1 cup all-purpose flour
½ cup cornmeal
Salt and Pepper to taste (I used about a teaspoon each)
1 teaspoon smoked paprika
2 tablespoons dried parsley
Peanut Oil, for frying
4 French Rolls, sliced lengthwise in half
Lettuce
Sliced Tomatoes
Dill Pickle slices

Directions:
Drain Oysters and place in a small bowl. Cover with 1 cup of the buttermilk and allow to sit for about 15 minutes.  Place shrimp in a separate bowl until ready to fry.
In a separate bowl, mix the remaining ¼ of buttermilk, hot sauce and eggs.
Combine the flours, salt and pepper, paprika, and parsley in a bowl, whisking to combine.

Meanwhile, in a large heavy bottom pot, pour enough peanut oil to fill the pan halfway.  Heat oil until a deep fry thermometer reaches 350.

Now, drain the oysters from the milk. In batches dip the shrimp and the oysters in egg mixture, then in flour mixture. Then place in the pan with the hot oil to fry. Make sure not to over crowd the pan. Only fry a few at a time in batches until all the seafood is cooked and golden brown. Drain fried Oysters and Shrimp on a paper towel lined plate.

To serve, open the French rolls that have been sliced. Spread each side with the creole mayo. Top with lettuce, tomato and pickle slices.
Feel free to add more toppings or to just eat the fried shrimp and oysters right out of the grease. That always works for me..