This recipe features my favorite, spicy salmon, but with a twist. You may have seen the new fried rice craze that has taken the internet by storm. Typically, the rice is prepared as you generally would your sushi rice, but formed into a shape such as a square or round and lightly fried. I’m not one to jump at a trend, but I think it’s safe to say that this trend is worthwhile.  A few weeks ago, I decided to run errands and grab brunch. I ended up in Cary, NC at a restaurant called Scratch Kitchen. This place had been on my list for months, so I was beyond…

Where shall we start? Let’s center our focus on the grits, as we have the Native Americans to thank for that. They are very similar to ground hominy or maize ( I haven’t tried them yet however, I am open to recipes). Grits are a southern staple, most norotiously consumed in the early 1800’s making its appearance as a cheap way to get full and subsequently feed your slaves.  Just as Africans during slavery were given rotten meat, and my resourceful ancestors turned to seasoning to mask it’s rancid taste; we did the same with grits. Adding spices, and various meats allowed individuals to enjoy what would otherwise be a…

Sushi, sushi, SUSHI!!! I absolutely can not get enough (my hips might say otherwise, but that’s my business, lol). I, like many Sushi folk,  started out with the infamous California Roll. It’s a basic roll consisting of avocado, cucumber, and crab stick. I personally believe that you can not consider yourself a Sushi Connoisseur unless consuming raw fish. I can assure you that it is not as scary as it may seem. I like to play it safe with my fish choices; mainly salmon and tuna with the occasional halibut or yellowtail. Prepared correctly and safely, the combination of a soft and smooth fish and the salty/spicy flavors of the…