This banana bread is my great grandmother’s recipe except for a single addition, a little trick I learned in Hawaii. It has Cocoa Nibs added. They are pure chocolate which does not have any sugar or butterfat added. They do not melt, but remain crunchy and full of chocolate flavor.
- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
- 2 cups self rising flour, plus more for pan
- 4-5 medium very ripe bananas peeled and mashed
- 1/2 cup full fat yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking powder
- a pinch of salt
- 1 cup (packed) dark brown sugar
- 3 large eggs, at room temperature
- 1/2 cup chopped toasted walnuts
- 1/2 cup cocoa nibs
- Heat oven to 350 degrees
- Mash bananas and stir in the yogurt/sour cream and vanilla
- Using a mixer beat the butter, add eggs one at a time, beating till fluffy.
- Blend remaining ingredients in a bowl and using the mixer beat in a little at a time till fully blended.
- Place in a buttered and floured bread pan.
- Bake for 70 minutes, until a toothpick comes out clean.
- Allow to cool slightly, then serve with sweet butter!
Living in the Low Country where the best shrimp in the world is harvested, one is soon drawn to a variety of shrimp recipes and there is one dish that is so classically Charleston which always comes to the forefront. This was and still is a great breakfast recipe, but I love it for dinner. There are as many Shrimp and Grits recipes here as there are Charleston kitchens. I play around with the elements, sometimes adding cheese to the grits and sometimes adding chiles or okra to the shrimp element. I always use tomatoes, small shrimp and really good grits.
Let’s talk about grits for a moment. This dish would be seriously compromised by anything other than the very best stone ground grits you can find. I prefer mixed grits, a combination of yellow and white grits. If you live in Europe, you can use coarse polenta. Polenta is always made with yellow corn. Whereas southern grits are available in yellow and while as well as mixed (my favorite). Speckled grits mean that they leave the hull of the corn on (also my favorite). I do like polenta for some things, it is not the same as good southern stone ground grits. At the bottom of this post I am adding a few links to what I consider the best online sources for the best grits. I am lucky that I can buy mine from Celeste Albers at the Charleston Farmer’s Market. But you can buy really great grits online now.
Now, let’s talk shrimp. Buy wild caught when you can. For this recipe I really like small shrimp. Not the tiny ones for salads, but about an inch or two long. Buy them with the shells on and peel just before cooking. If you freeze shrimp, put them in a zip lock bag and fill with water, making an ice block. There will be no freezer burn. I am lucky to be able to go to the docks and get shrimp caught that day here. You may not be so lucky. Our shrimp season is from June-December give a week or two. This is to promote sustainable fisheries. Our shrimp are born early in the year and grow in our incredible estuaries (a series of creeks, marshes and rivers) and then swim to the sea in late May.
On to the recipe! This is one of my favorites, but I play around with it all of the time.
Shrimp and Grits Sassy Spoon Style
My grits recipe is done in a rice cooker, but if you do not have one, follow instructions on the bag. Here is a link to my recipe: https://sassy-spoon.com/2012/07/19/grits-in-a-rice-cooker-perfection/
- One recipe of grits for four, cooked
- 3/4 pound small shell on shrimp, shelled
- 1/2 cup of butter &/or olive oil
- 5 garlic cloves finely chopp
- 1 onion, finely chopped
- 1/2 cup of sliced okra (optional)
- 1/4 cup chives
- 2 cups tomatoes chopped
- Pork in one way or another. In this recipe I used a Chinese sausage. You can also add cooked bacon or andouille sausage.
- Your favorite hot sauce
- Sea salt and lots of fresh ground black pepper
- If using sausage or bacon, brown slightly in a skillet, remove and reserve
- Put the butter/oil in the skillet
- Add onion and saute till the onion just starts to turn golden.
- Add garlic and saute another minute
- Add tomatoes, herbs, hot sauce and seasonings, cook for 10 minutes on simmer
- Add shrimp and stir. It will be ready when the shrimp starts to turn pink.
- Scoop out the grits and top with the shrimp mixture
- Garnish with chives or parsley
Here are some sources for great stone ground grits.
These are one of my favorite fall/winter breakfast dishes…. each bite bursts with flavor and they are full of antioxidants too. As soon as my pomegranates are ripe I start making things from them and this is just one of many things I like to do with them. I sometimes make them with sourdough starter, but you can also use buttermilk and flour as I give instructions for here. I use good Vermont Maple Syrup on the side. You can change out the fruit, but I really think this is an amazing combination. Bacon on the side is a perfect compliment. Bring on the Mimosas!
- 2 cups self rising flour (White Lily preferred)
- 2/3 to 1 cup of buttermilk
- pinch of salt
- 2 eggs
- 2 tablespoons of melted butter
- 1 cup of blueberries
- 1 cup of pomegranate
- Using a stand mixer blend together all but the fruit. You want a fairly thin consistency, but not as thin as crepe batter. Add more buttermilk or flour as needed. Make a plain test pancake first, it should be about 1/3 of an inch thick.
- Preheat a griddle and wipe a used butter wrapper on the griddle
- Test heat by dropping a drop of water on it, it should immediately bounce.
- Pour two pancakes at a time unless you have a double size griddle.
- As soon as you have poured them on to the griddle, generously drop berries and pomegranate all over the top of the pancakes.
- When the pancakes start to have air bubbles, it is time to flip.
- Continue cooking till the bottom of the pancake is golden. You can lift the edge to check. This should take 1-2 minutes.
I have been making granola forever, it was probably one of the first foods I made in my adult life as a cook. When I was in cooking school in Cuernavaca, Mexico we had some with pepitas (pumpkin seeds) and since then this has been my favorite recipe. My favorite way to eat granola is on top of fresh Greek style yogurt with some fresh berries or fruit. This is very easy to make and far better than most store bought versions. I do not add dried fruit to the granola until serving as it tends to soften the granola, but this goes nicely with dried fruits as well as fresh. You can also store granola in the freezer to prevent softening.
This recipe was adapted from Calle Ocho in New York City.
Pre-heat oven to 375 degrees.
6 Cups old fashioned rolled oats
1 1/2 cups hemp seeds (available at health food stores)
2 Cups unsweetened flaked coconut
1/2 cup vegetable oil (you can use pumpkin seed oil if you have it)
1/2 cup sliced almonds
2 cups green hulled pepitas (pumpkin seeds)
3/4 cup local honey
1/4 cup molasses
1/2 cup maple sugar
sprinkle of nutmeg and cinnamon
pinch of salt
Mix all in a very large bowl. Bake on baking sheets lined with parchment or silpat for 15minutes, remove from oven and stir well, then bake for another 10 minutes. If the granola is browned, remove from the oven. If it is not browned, stir and put in for another 5 minutes. When golden brown cool, then place in airtight containers.