Urban Mecca Article on Art Institute of Atlanta

Check out this interview I did for The Art Institute of Atlanta

http://urbanmecca.net/news/?p=8745

"Wild" Omega 3 Fatty Acids

With more and more talk around the need for Omega 3 fatty acids in our diets, Fish Oils and other supplements have become very popular sources. But there is not denying that the best way to get the essential vitamins, minerals, etc. that we need is to eat the foods that contain them naturally. When it comes to Omega 3, there are tons of benefits to your health and well-being. The most valuable in my opinion is that it is essential in the growth and development of the brain. The brain is made up of mostly fat and Omega 3 is a "good fat" that aides in the health of the brain. Below I have posted a video that I came across. It is geared toward men, but it is relevant to all.

   

 Now, for all of the folks who are saying, "I eat fish all the time, so I'm good...". You may want to watch the video below. Salmon is a great source of Omega 3. Just make sure it is Wild Caught, not Farm Raised. More than likely you have been eating Farm Raised, which may be doing you more harm.

Many people with allergies to fish cannot eat fish as a source of Omega 3 fatty acids and Fish Oil supplements may bother them as well. This is when you can turn to Flax Seed. As I learned form a dietitian that I worked closely with and trust, ground Flax Seed can be placed in just about anything: Muffins, Cakes, Pancakes, and even Smoothies.

So when you make your 2011 Resolutions, don't focus only on removing certain fats from your diet. Consider adding some good fats as well!

This Week's Recipe: Crawfish and Andouille Gumbo

Crawfish and Andouille Gumbo

Serves 4

Ingredients

• 1 - pound crawdads, cooked and cleaned
• 8 - ounces smoked sausage (I suggest Andouille)
• 1/2 - pound fresh or frozen okra
• 1 - medium white onion
• 1 - can whole tomatoes
• 8 - ounces frozen corn
• 1 - teaspoon parsley flakes
• 1/2 - teaspoon cayenne pepper
• 1 - pint half and half
• 2 - cups water
• 2 - tablespoons Creole or Cajun seasoning

 

Directions

Dice smoked sausage into bite sized pieces. Add sausage to a large skillet and cook until browned. Add onions to skillet and cook until tender, stirring often.

Add water, tomatoes, corn, okra and Cajun (or Creole) seasoning. Simmer for 15-20 minutes. Finally add your remaining ingredients, the crawdads and half-and-half. Simmer for 10 minutes.

Serve with Steamed or Boiled Rice and Sweet Cornbread.

Treat People and Food the Same: Manage Your Diet

From allergies to weight goals; from religious beliefs to the foods your doctor forbids you to have, most of us are very careful about what we eat. We are adamant about what foods we will stay away from and which ones we need to increase in our diets to live a healthier life. Why don't we think of people in the same light? I personally have a limited diet of friends. This has its pros and cons. One of the cons is that many folks will label me as conceited or arrogant, but I have peace in knowing that I choose carefully who I let into my "circle". I think if we managed who we hang around the same way we manage what we eat, we will be in better health overall.

Many of us have food allergies and are aware of the allergens that cause certain reactions in our bodies. Having knowledge of your reactions to these foods, based your prior history, encourages you to stay away from them. People are the same way! Everyone that you are familiar with or may have been around before, has given you some type of reaction in your previous dealings. Your history with these individuals pops in your head every time you see them or hear their name. Often times we ignore these signs and fool ourselves into thinking that what happened didn't happen; so we let them back in. You befriend them again. Then all of a sudden the reaction you had before, happens again. If you know that shellfish makes your throat swell to the point where you have to seek medical attention, you avoid shellfish. You should also know the people who suffocate you and stay away from them too!

For those who are trying to manage their weight, they know what foods are problems for them. There are some  foods they have to completely cut from their diet, and there are some that are okay in moderation. Most individuals who are on a journey of weight loss will tell you that they still eat red meat, but in moderation. They often have smaller portions when they do eat it. This way they satisfy their love for red meat but still stay on pace with their weight goal. Again, this should apply to people as well. There are certain friends that you love dearly, but you know that you can only take so much of them at one time. These are not the ones you talk to on a daily basis. You may call them once or twice a month, but you both know that you are still there if either of you needed the other. There is nothing wrong with managing your time together. Don't spend more time with that person and frustrate yourself just so that you will fell like you've done your job as a friend. If the party is from 8 - 12, tell them it's from 10 -12. You've done your job by inviting them. No need to feel bad about that!

Some foods may have a more serious affect on you. There may be items that you have been ordered to stay away from by your doctor as they could pose serious risks to your health, even up to death. Your religion may forbid you to partake of certain or all meats to maintain spiritual purity. Whatever the reason, some foods are simply off limits. In your relational life, some individuals should be off limits - no questions asked. You know who they are. Simply stay away from them all together. If they show up where you are - leave! No need to force yourself to be around anyone that you know will kill your spirit or cause you harm in anyway.

Then there are the good foods. The living ones that boost your immune system and energize your body and mind. The foods that help fight disease and cleanse your body of impurities. These and your true friends need to be increased in your daily diets and interactions. Good people can help you fight off the cancers of life and help you cleanse the mess out of your system while allowing you to help them do the same. The ones that make you laugh and smile and feel like you can take on the world are the ones that need to be closest to you.

I don't believe in that old saying, "Keep your friends close, and your enemies closer.". I'd rather my enemies stay as far away from me as they can. Keep it moving....

I conclude with a classic by Whodini. I love the first verse:

This Week's Recipe: Broiled Chili Shrimp

Broiled Chili Shrimp with Sweet Potatoes, Watercress and Avocado Salsa

Serves about 10

20 each u-10/12 fresh shrimp
2 teaspoons Chili flake
2 teaspoons paprika
2 teaspoons cumin
2 tablespoons olive oil

3 sweet potatoes
2 teaspoons vanilla
3 tablespoons maple syrup
3 tablespoons butter
½ cup milk

1 mango, peeled and cubed
1 avocado, peeled and cubed
1 jalapeno, seeded, chopped fine
¼ bunch cilantro chopped
1 red pepper, chopped small
1 lime, juiced
1 tangerine, peeled and segmented
1 bunch watercress

Instructions

Preheat oven 350 F. Place whole sweet potatoes in oven for 35 minutes or until soft. Peel shrimp and discard shells, toss with olive oil, chili flake, paprika, and cumin. Set aside to marinate until ready to cook. Meanwhile place avocado, mango, jalapeno, cilantro, red pepper, lime juice, and tangerine in a bowl. When sweet potato is cooked, let cool for 5 minutes and then carefully peel and place in bowl. Add vanilla, maple syrup, butter, and milk and mash with a whisk or a fork until smooth. Season with salt and pepper. Set oven at broil and place shrimp on a pan to broil for 3-4 minutes until firm to the touch and cooked through.
To serve: Place spoonful of mashed sweet potato on the center of each plate. Place two shrimp on top of sweet potato, place small bunch of watercress across shrimp, and top with mango and avocado salsa.

Churchisms

This entry is in continuation of a status update that I posted on Facebook last night. My status read, "I have been reminded of all the things l didn't like about the church. Lol!" I was then asked what I meant so I decided to put some of it in a blog.


As I attended a celebration for community leaders that were being honored by General Mills at Historic Ebenezer Baptist Church, I began to get annoyed all over again. Not annoyed with anything that had to do with Ebenezer or its staff, but the other stuff that we do in church as a whole. I was trying to stay focused on why I was there, to support Atlanta Honoree, Vanetta Keyes of C.H.O.I.C.E.S. for Kids (www.choicesforkids.org). But I started to get reminded of some of the things that used to irk me when I was a church goer. 

Let me first say that if you are looking for me to touch on preaching, tithing, wardrobe, cars, VIP seating, makeup artists, and manipulation, you might be a bit disappointed today. Maybe in another blog. On this particular evening, my irritations didn't include most of these because there was no sermon; no mention of money (OMGosh); but you know there was a lot of rhinestones, wigs, mascara (both genders), and church folk will put buttons in places where you would never think they should be. 


If you would, just listen in on the conversations that I had in my head:


"Yes, I do know who God is...even if I am sitting down. He blessed us all with the ability to decide, therefore I have decided to sit down right now."

"Lady, the devil didn't steal anything from me, so I don't have to take anything back! Job told you that 'the Lord gives and the Lord takes away.' How many times do you have to take things back anyway?"

"Choir, the song is over! The MC is trying to talk now."

"Dude, why are you clapping and moving like that? Ew!"

"Um, I know you man, and you don't talk like that. Is that some type of spiritual auto-tune on that mic?"

"We don't know each other, so I don't want to hug him and tell him I love him."

"Yes we DO hear you. You have a microphone remember?"

"My neighbor just heard you say the same thing over the microphone. Why do I have to turn to them and say what you just said?!"

"Make up your mind. Are 'church folk' too spiritual, or not spiritual enough? I'm confused."

"You are supposed to be singing a song. This is not the time for you to try out a sermon before you sing."

"Dude, why are you looking at me every time I look up?"

"Why do you have to talk about haters, money problems, betrayal, problems at work, etc. just so people can react the way you want them to?"

"We can't hear the choir because you are yelling too loud lady!"

"If your little boy kicks me one more time, I'm kicking you!"

"Mr. Cameraman, get the hell out of my face dude!"

"I guess when they scrunch their faces up like they smell something, the spirit must me moving."

Okay, I think I'm done. My next church-related blog may be entitled, "Every Sunday is Halloween". Why? Because every Sunday people dress up and act like someone else for the day.


Ushers, time to pass the baskets....

For the Cause or Just Because?

Welcome to the Childhood Obesity and Better School Food Bandwagon! Here you will be in the company of complaining adults, agenda-strapped politicians, attention-thirsty chefs, and opportunistic individuals.

Really. How many of these people who are all of a sudden surfacing with a concern for what children are eating truly care? Ever since First Lady Michelle Obama announced her Let's Move Initiative, people have been coming out the wood works to complain, people bash, and offer their two cents every chance they get. As an Executive Chef in the school sector, it has been a growing frustration of mine that has finally come to a head. I have come to the point where I need to get it out and offer my take on the ones who seem to have all of the opinions (or answers, let them tell it). The problem is most people have no idea what they are talking about and some just want to have something to say.

Parents
What frustrates me the most about the parents is that they come down so hard on the school districts for serving "crap" to their kids, but many of them don't even know what's being served. The introduction of fresh fruits and vegetables, whole grains, and reduction of the use of items with High Fructose Corn Syrup is missed due to their aggressive need to jump on the Complain Train. They constantly demand "change" and have no idea how difficult it is to change what is being served to thousands of kids everyday. They expect things to happen overnight and constantly pester the system to do this and do that because that's what their group of wealthy, stay-at-home-moms want them to do. They act as if it is the goal to serve bad food to kids and they hold meetings to conjure up ways to make their marks. As with everything else, it is the parents responsibility to teach their kids the right way to eat and what choices to make. If there is the choice of a Cheeseburger and a Vegetable Wrap and you don't want your kids eating Cheeseburgers, have that conversation at home. Don't demand that the schools remove the Cheeseburgers for everyone. Parent your child!

Chefs and So-Called Nutrition Gurus
Now here is what bothers me the most. With First Lady's Chefs Move to Schools Initiative, every chef in the world wants to stick their noses into what schools are doing. Honestly, I feel that most of them do so for recognition and self promotion. Most chefs see this as a platform to be seen and heard and most of them have no true commitment to the work that goes into serving thousands of kids the healthiest meals possible. The fact is, most of these chefs either own their own spot, work in a restaurant, cater, etc., but know nothing about the logistics and obstacles of the day-to-day operations of schools. In restaurants, it is very easy to serve fresh local vegetables, sustainable meats and seafood, etc.. You have the option of charging whatever you want for the products and meet your 30% food cost. It's much different in schools. People want you to provide all of this when you only have less that $1 to spend per plate - including labor! See, these chefs talk a good game about what the school chefs need to do and question why they don't change what's being served. But they themselves can say that and go back to their profitable kitchens and enjoy their six figure salaries. You can talk to me all you want about what new items you know about and what the difference is between this fruit and that one. But until you are willing to endure the daily bashing, number crunching, and constantly having to prove and defend yourself, keep your thoughts to yourself.

The Haves and the Have Nots
Finally, the thing that people forget most about First Lady's Initiative is that the goal is to provide families and communities with the education and tools that will allow them to adopt a healthy lifestyle. As with everything else, the areas that get the most attention and assistance are the more affluent areas. Most of the "Let's Movers" only want to be involved in the schools that their children attend. These are typically people who are well off and whose kids probably eat very well at home. If you are really concerned about the well being and nutritional education of all kids, go serve the schools on the Southside and Westside who's parents (usually single) work and help them. Since your kids eat well at home, have knowledge of what healthy food is, and know how to make good food choices, teach somebody else. That is, of course if you are willing to drive your Jag to the hood.

Simply put, if you are in it, be in it for the right reason. If not, and you are not really willing to truly contribute your time, talent or finances to make a real difference, put a lid on it!

This Week's Recipe: Stir-Fried Beef with Chilies and Basil

Stir-Fried Beef with Chilies and Basil

Now Wok it out!

Serves 8-10

Ingredients: 

2 lb flank steak, thinly sliced against the grain
4 tbs soy sauce
4 tsp fish sauce
1/2 tsp kosher salt
4 tbs fresh lime juice
2 tbs light brown sugar
1/2 c salted peanuts, crushed
4 large shallots, sliced
4 Thai chilies, chopped
2 red bell peppers, sliced
10 green beans, sliced
4 tbs vegetable oil
1/4 c chopped fresh basil

Instructions:

Marinade the flank steak with 2 tbs soy sauce, 2 tsp fish sauce, and kosher salt for 30 mins. Combine the remaining 2 Tbs soy sauce and 2 tsp fish sauce with 2tbs of the lime juice and brown sugar. Set aside.

In a non-stick skillet, add 2 tbs oil over high heat. Add beef (it'll sizzle), and cook till the beef loses its raw appearance. Remove from skillet onto a plate.

Reduce heat to medium, add 2 tbs oil and add shallots, Thai chilies, and stir till shallots are soft and fragrant. Be careful not to burn the shallots. Add red peppers and green beans and stir-fry for another 2 mins. Return beef to the pan and stir everything together. Add soy mixture and stir fry for a min. Add 1/2 of the cilantro and basil, and stir-fry for 2 mins. Add remaining lime juice, cilantro and basil and stir-fry for 1 min. 

Garnish with chopped peanuts and serve immediately.

This Week's Recipe

It's time for this week's recipe! This one is just in time for Thanksgiving. If you try it, let me know how it turns out for you....

This and other Thanksgiving Recipes can be found at:
http://www.imagoodwoman.com/we-like-him.html
Check out all of the other great articles while you are there!

Take care,
Desmond

Cranberry and Pecan Wild Rice

Serves about 8 

(depending on how much your family eats)

Ingredients

* 4 cups chicken stock
* 2 tablespoons unsalted butter
* 1 tablespoon grape seed oil
* 3 large shallots minced
* 2 cups wild rice
* 1/2 cup dried cranberries
* 1 bay leaf
* 2 fresh thyme sprigs
* 1/2 teaspoon fine sea salt
* 1/8 teaspoon freshly ground white pepper
* 1/2 cup pecans toasted and coarsely chopped
* 1/4 cup minced fresh flat-leaf parsley

Directions
1. Preheat oven to 375.
2. In a saucepan over medium low heat bring stock to a simmer.
3. In a heavy 2-quart flameproof casserole over medium heat melt butter with the oil.
4. Add shallots and sauté until translucent,
5. Add rice and stir until the grains are well coated about 3 minutes.
6. Stir in the simmering stock, dried cranberries, bay leaf, thyme, sea salt and white pepper.
7. Bring to a simmer then stir and cover.
8. Transfer casserole to the oven and bake 45 minutes.
9. Remove from oven.
10. Remove and discard the bay leaf and thyme sprigs.
11. Stir in the pecans and parsley.

Weekly Recipe (Posted Every Sunday)

Spicy Shrimp and Sausage over Creamy Grits

Serves 6

Grits:

• 2 qt chicken broth
• 2 ½ cups Riverview Farms Grits
• Salt and freshly ground pepper
• 1 cup Sparkman’s Heavy Cream

Gravy:

• ¼ cup butter
• ½ cup all-purpose flour
• 4 cups chicken broth
• 3 oz diced turkey bacon, cooked
• 1 oz Cajun seasoning

Shrimp and Sausage:

• 1 ½ pound turkey sausage links
• 1 ½ lb raw Dubberly’s Sweet Savannah Shrimp
• Olive oil or Butter
• 1 tablespoon minced garlic
• 1/3 cup Sparkman’s Heavy Cream
• ½ cup minced parsley

Directions

In a heavy stock pot, heat chicken broth to a boil. Rinse grits with water, drain and slowly stir into boiling chicken broth. Return to a boil; reduce heat and cook, stirring frequently, 25 to 30 minutes on low heat until grits have absorbed chicken broth and are softened. Add cream; cook 20 minutes more, stirring frequently. Season with salt and pepper. Keep warm until ready to serve. Thin with warm broth if necessary.

In heavy sauce pan, melt butter; whisk in flour until blended. Cook over medium heat 3 to 5 minutes or, until flour browns and has a nutty aroma. Slowly whisk in cold chicken stock. Increase heat high, stirring until mixture comes to a boil, whisk briskly to make a smooth gravy. Reduce heat; simmer 10 to 15 minutes. Add turkey bacon. Keep warm.

Place turkey sausage in deep skillet; cover with water. Heat to a boil over medium-high heat; reduce heat and simmer 15 minutes. Drain; place on broiling rack. Roast sausage at 375 degrees until brown, about 15 minutes. Cool; cut into thin slices. Heat 2 tablespoons olive oil in a 10-inch skillet. Cook shrimp and garlic in oil 3 to 4 minutes or until shrimp turns pink. Add reserved sausage pieces. Ladle the gravy into skillet; cook 1 to 2 minutes. Add cream; cook 1 minute. Add chicken broth if too thick. Spoon 1 cup grits into each serving bowl; ladle shrimp and sausage mixture over grits; garnish with parsley.

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Green Blogger

Greetings! 

I have decided to take the advice of a good friend and start a blog. I am new to the whole thing, and am curious to see how this will turn out. As a chef, husband, and father, I will provide a lot of variety in my blogs. From recipes, advice, and thoughts on the food service industry to comical discussions about everyday frustrations, you will find it all here. Follow me on this journey, and let's see where we end up!

Come be my guest,
Chef Desmond