Gullah Geechee Brunch

On March 23 & 24, our favorite Gullah Geechee chef, Pamela Jones, returned to serve up some of her favorite brunch dishes.

Muscadine Wine Mimosa

My homemade Bronze Muscadine Wine mixed with fresh orange juice.

Oyster Bisque

During the the winter months, my cousins and I would go out gather oysters on the nearby beaches. The deal was, if we gathered them, my mom would make this luscious concoction for the family. This divinely delicious stew is comprised of oysters, cream, fresh veggies and oyster liquor. Vegetarian Option: Potato Soup

Cheddar & Chives Drop Biscuits

No Gullah meal is complete without bread of some kind. These biscuits are a the perfect accompaniment for this stew; the perfect size for dunking. Comprised of simple yet delicious ingredients like flour, butter, cheese and fresh chives.

Shrimp & Tada Salad

Before modern conveniences, all of the ingredients for this salad were either caught or planted on the family land. This salad encompasses what Gullah cuisine is all about! Fresh local shrimp, potatoes, mayo and other fresh local ingredients. Vegetarian Option: plain potato salad (no shrimp)

Salmon Croquettes

Salmon croquettes are an African American and southern food favorite. Depending on your family history, salmon croquettes have several other names including salmon patties, salmon cakes and salmon patty. The names may be slightly different but one thing remains the same; they're delicious! Vegetarian Option: Mushroom & Black bean patties

Garlic Cheese Grit Casserole

A classic southern grits recipe made with stone grits, 3 different cheeses, garlic and cream topped with even more cheese! Then it’s baked until crispy and golden around the edges.

Homemade Corned Beef Hash

Corned beef, onions, peppers and garlic combined sauteed with red-skinned potatoes until light crispy perfection! This is must have at our family table every weekend morning for breakfast!Vegetarian Option: Home fried potatoes & veggies

Bread Puddin’

This deliciously scrumptious dessert is another Southern African American favorite and has many variations. My grandmother would make this dessert several times during the month. Simply made with “light bread” aka white bread, cream, cinnamon, sugar, eggs cream, vanilla and some other secret ingredients; mixed together and baked until golden brown. She never used recipes so luckily I watched her enough to remember how she made this yummy dessert.

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