From a Slave to an Author


As I embark upon the release of my very first literary project, something hit me like a ton of bricks. this is monumental for my bloodline. No one has ever written and published a book in my lineage that I am aware of - let alone a cookbook.

One of my greatest possessions is a book by Rufus Estes, the First African-American Chef to write a cookbook. I keep this book on my desk at home and often carry it with me to work. I have never tried any of the recipes inside. That's not why I have it. I use it a motivation and a reason to try not to make excuses.

Rufus Estes was born a slave but managed to become a chef and write the first cookbook written by a Black man.

Today, I and many other Black chefs can follow in his footsteps.

For more information on my book release, visit: www.chefdesmond.com/events


Sweet and Sour Shrimp (with Homemade Sauce)

 
For Sweet and Sour Sauce:
Ingredients…
4 ripe plum tomatoes, seeded
2 ounces agave nectar
1 tablespoon minced garlic
1 teaspoon ground black pepper
Juice of 1 lime
1 tablespoon low sodium soy sauce
Directions…
Place all ingredients into a food processor and blend for 30 seconds. Reserve.

For Shrimp and Vegetables:
Ingredients…
1 pound large (16-20) count shrimp, peeled, cleaned, de-veined
2 ounces bok choy, chopped
2 ounces red onion, julienne
1 ounce carrots, shredded
2 ounces red pepper, julienne
1 ounce celery sliced thin
½ cup fresh pineapple, cubed
1 tablespoon extra-virgin olive oil 
Directions…
In a heavy sauté pan, heat oil over medium-high heat. Add onions, peppers, celery, and carrots. Cook for 2-3 minutes.
Add shrimp and cook for3 minutes, stirring occasionally.
Add sauce and cook for 3 minutes. As sauce begins to simmer, add bok choy and pineapples.
Cook additional 2-3 minutes or until shrimp reaches 145 degrees for 15 seconds.
Serves 4