The Asiana Market in Glendale Arizona sells more varieties of Peppers than I can forking mention. Some that I forking remember were Jalapeños, Thai Chili’s, Korean Peppers, Bell Peppers and Anaheim’s but these are the ones I purchased.
Twisted or Shishito Peppers. These Shishito peppers are featured on many better restaurant’s menus across the country.
They also had Banana Peppers.
And Italian Chilies!
I picked up a Jar of Cherry Peppers.
And a Jar of Grilled Cayenne Peppers!
I then decided I had enough forking peppers and picked up some forking Date Molasses because that’s really hard to find.
I didn’t buy the Old Squash but I saw they had some.
I did buy the Yu Choy because that cooks up like Good Spinach.
They had Dosekai and maybe I’ll try them next time.
Willie Bird’s Restaurant in Sonoma County Santa Rosa CA is a Great Restaurant for Forking Turkey to gobble up. Willie Bird’s are Locally Grown Willie Bird Turkeys that are also sold at the Willie Bird Store.
Forking Nothing about the restaurant or menu is fancy. When you walk in it’s forking like grandma’s old dining room with a forking lot of old turkey ceramics. The menu is not all but mostly Turkey. It’s sort of forking like Thanksgiving every day Breakfast, Lunch and Dinner seven days a forking week! Turkey, turkey, TURKEY, and more TURKEY!
This time I came for dinner. They started us of with a Bread Basket and an appetizer plate of Vegetables and Pepperoni (Turkey?)
Then next came a cup of soup. I had TURKEY Barley.
My companion had Lentil with TURKEY Sausage.
Next came a House Salad.
For dinner (and 4 other meals) I (and We) forking had the Roasted Drumstick Dinner.
I received a very large tender, flavorful Turkey Leg, mashed potatoes, and stuffing covered in giblet gravy. This was a forking hell of a deal for just under twenty dollars.
My companion had the Chicken Fried Turkey Dinner.
Willie Bird’s Restaurant in Santa Rosa is the forking destination to Gobble up Turkey!
Home made mustard is forking easy to make. You can use higher quality more flavorful vinegars and spices to make your unique blend. You can also play with the texture depending on how you cut (excuse the forking bad pun) or blend the mustard.
I studied over a half dozen different recipes posted on the web and forking came up with my own adding some of my own ideas that’s a little more layered with flavors and I like the popping texture of leaving the seeds whole.
5 Tablespoons Mustard Seeds (I only had yellow but a mix of different ones would be interesting. (I do note using all yellow seeds will produce a mild mustard and you do need the darker colors for a more bold mustard flavor.
1 Tablespoon Mustard Powder
1/4 Cup Sherry
1/3 Cup Apple Cider Vinegar
2 Tablespoons (my recipe) Roasted Garlic Spread (Covered Garlic Roasted with a Splash of Extra Virgin Olive Oil for an Hour and Whipped)
1/4 teaspoon Ground White Pepper
6 crushed Juniper Berries
Small pinch of Allspice (be careful with this one)
2 Normal Pinches of Espelette Pepper Powder
Maybe 5 Turns of Fresh Ground Sea Salt
Between 5-10 turns of Fresh Ground Black Pepper
You just forking mix and let sit in the refrigerator a day but two days would be better.
It will look sort of like this.
It takes a day to look like this and is a little on the thin side.
At this point it will thicken up a little more if you can wait another forking day (that’s a total of two days) or you can blend it up to your liking. Blending will thicken the mustard.
Home Made Mustard it’s Something you might Relish!
TweetI was forking strolling threw my closest Supermarket by the cottage section and noticed they still don’t carry fat free cottage cheese. I turned this one corner and it was WORST than the Oreo Aisle. All I saw was a World of Pop-Tarts and was Forking Overwhelmed!
There was forking so many I couldn’t count them all.
Don’t worry they have forking more and even if you don’t want the Pop-Tart brand the store has provided forking impostor Pop-Tarts!
And Forking More!
Even FORKING More!
These aren’t even forking enough!
And then you need your forking special addition flavor.
Pop-Tarts is a brand of rectangular pre-baked pastries that are meant to be warmed up in your toaster over and made by Kellogg Company.
The original flavors were Strawberry, Blueberry, Brown Sugar Cinnamon and Apple Currant.
These days Pop-Tarts can be found in a forking 25 various flavors and forking special edition flavors.
The packaging for Pop-tarts was groundbreaking technology invented to keep dog food fresh. (FORKING TRUTH!)
I was Forking Overwhelmed by Pop-Tarts! (and this supermarket still doesn’t forking carry any brand of fat free cottage cheese)
I was making my “Kicked Up” Version of Polenta. That’s two cups dry polenta, 9 cups usually water but to make it kicked up I used mostly corn stock( 5 cups corn stock 4 cups water , I also creamed in 4 ears of corn. This made a very forking indulgent tasting polenta and seems very rich and creamy and flavor packed. It happened to be also very low fat. Only 2 ounces of forking butter are used in 30 servings. 24 of the around 30 servings it made were turned into Crispy Polenta Cakes that I froze for latter. No other forking fat was used in the Polenta.
After making the 24 polenta cakes the leftover polenta was placed in a tub to set, then placed a lightly oiled pan.
I decided to top my polenta with about 8 ounces of fat free farmers cheese that I seasoned. I like the way this cheese holds up to heat as it doesn’t melt or get forking runny.
I added two scallions, a handful of fresh basil, 2 cloves of garlic, 1/2 teaspoon oregano, 1/2 teaspoon fresh grated black pepper, And 1/2 teaspoon Kosher Salt.
Then all ingredients got forking blended. Then they were topped on the polenta.
I used this Forking Gizmo that is like a giant pencil sharpener to make carrot curls. I cut up zucchini, tomatoes and radishes and just decorated away till I got this. I don’t recommend buying the gizmo I used as I also sliced up my Forking Finger in this contraption.
I cut up extra vegetables and seasoned them with oregano, basil, rosemary, sea salt, fresh ground black pepper and a splash of extra virgin olive oil and placed them around the polenta and baked it off in the oven at 350 degrees for a forking half an hour.
I thought the best way to use this Fat Free Farmer Cheese would be to make Forking Blintzes or Crepes. I also thought a tasty combination would be to stuff the Cheese Blintzes (or Crepes) with Caramelized Banana Peppers and Onions that I already had prepared. My Banana Peppers were so FORKING hot I tamed them down with a little bit of sugar with a little bit of salt. They had a mostly spicy-sweet thing going on.
A blintz is a thin pancake that is rolled around sweet or savory filling. Blintzes and Crepes are forking easy and quick to make anyone can do this.
Ingredients for Blintzes or Crepes Dough to make 6 or 7 of them
2 Extra Large Eggs Beaten
1/2 Cup Water
3 Tablespoons Melted Butter
1 Tablespoon Greek Yogurt
Small splash of Vanilla maybe 1/8 teaspoon
1/2 Cup All Purpose Flour
1 Tablespoon Sugar
1/4 teaspoon of Kosher Salt
Canola Spray and maybe a tablespoon more butter for frying the stuffed Blintzes.
You will need filling I used about 6 ounces of Farmer Cheese and about 6 ounces of Caramelized Banana Peppers & Onions that already had sugar and some salt in them. I didn’t think the farmers cheese needed any seasoning with that Flavor BOMB Pepper Mixture. It sort of went good against the cool mild cheese but normally you’d want to spice or sweeten the forking cheese up.
I started by mixing the sugar with the melted butter and then added the egg and mixed till smooth. I mixed in dry about 1/2 till smooth and then the rest till smooth.
My small fry pan was set on a little past medium heat and was sprayed with canola oil.
I covered my pan with a foil top and it took very little time to cook and all the Crepes slid out easy.
I laid out all the crepes and put almost an ounce of cigar shaped farmer cheese in each one and then added almost the same amount of Caramelized Banana Peppers & Onions to each.
I rolled up the bottom, then rolled in the sides and continued rolling till I had a Blintze Shape.
Then I fried on that just past medium heat. My pan was sprayed with canola oil and had a small pat of butter. This went very quick. Since these are savory Blintzes a little Salt and Pepper might be nice to finish them up.
Forking Spicy Peppers with a cool creamy Cheese are the Whey to go!
TweetI planed to prepare a hot sauce and knew I needed to strain it but had no forking idea I was going to make a delicious ketchup from the part I separated.
I forking like making Hot Sauce. I make it a little different each time and it always taste different depending what I use.
This time I used.
1.5oz. FORKING Ghost Peppers (stems & seeds removed) You have to be FORKING CAREFUL when handling Ghost Peppers or get someone else to clean them up for you. You can accidentally forking pepper spray yourself with them. Protective Gloves and goggles should be worn and some people need a ventilator machine when handling Ghost Peppers. (not always but I often use Ghost Peppers)
15 Cherry Peppers (stemes & seeds removed) Any kind of Cherry pepper you can get adds a unique flavor. I’d prefer forking fresh ones but they aren’t forking sold in my area.
12 Roasted Red Bell Peppers (stems, seeds & skin removed) and the liquid in tub. They add lots of sweetness when roasted and the liquid is almost like forking sugar water.
3 cups Apple Cider Vinegar
2 cups water
Juice of one fresh lemon
2 large cloves garlic (minced)
around a teaspoon of Kosher Salt
1/2 teaspoon of Cayenne Pepper
1/2 teaspoon of Tellicherry Ground Black Pepper
I put them all in my pot on medium high heat and gave them a blend.
I turned it down when it hit a slow boil to simmer and let it go about an hour. Then I strained and separated the two mixtures.
The thick sauce almost reminded me of Sambal Oelek Chili Paste and it was too forking delicious to toss. I decided it would make a delicious Ketchup.
So I put it back in the pot and added
1 Cup Dark Brown Sugar
6 oz. Tomato Paste
1 teaspoon Worcestershire Sauce
A pinch of Ground Cloves
And let it simmer for about an hour.
This came out really good! It’s sort of like Ketchup but fresher tasting and a little more spicy. I think it could become a BBQ sauce or some of whats added to baked Beans, or just be ketchup.
The Thin sauce was OK but I thought it would be better if I just reduced it a bit. So I let it reduce on a low heat for about an hour.
The Sauce didn’t get as forking spicy as I was expecting but is a good tasting sauce with some heat. The Roasted Taste and the Sweet Taste from the Bell peppers really came threw. You could also taste the unique cherry pepper taste and the smoke stayed in the background from the ghost peppers. I didn’t forking get much hot sauce out of this project but the quart of really good Ketchup was an unexpected win!
I had a bunch of forking Pickled Beets and Pickled Onions and thought I could make tasty Falafels out of them and I forking did! This is a very original recipe I whipped up. The pickling of the beets and onions just gives these beet falafels another dimension. These falafels are a forking rainbow of flavor in your mouth. The Falafels came out really Forking Delicious! They got everything going on, tangy, sweet, sour, spicy and a little bit of crisp on the outside. Sort of meaty on the inside.
Set oven to 350 degrees you will need oiled pans for baking the falafels.
3 cups of your home made pickled beets
1 cup of your thinly sliced onion that you already pickled in with the beets
2 – 15.5 oz. Cans of Chickpeas drained and rinsed
1/2 cup of the liquid from the pickled beets
1 1/2 Cup Matzo Meal
2 Extra Large Eggs
2 Tablespoons Tahini
1 teaspoon Cumin
1 Tablespoon Coriander
2 Cloves Garlic Minced
Handful of Chopped Parsley or Cilantro or a mix of both
1/2 teaspoon of Kosher or Sea Salt
1/2 teaspoon of Black Pepper
Using blender of any kind start with a chickpeas and beet liquid and then add beets, matzo meal, onions, eggs and blend well.
Now add remaining ingredients and by now you can just stir them in.
Roll into patty shapes on to oiled pans.
Bake at 350 degrees till done. I did them filling the oven for 15 minutes and turned them over and did another 10 minutes making it 25 minutes total.
Now make Pink Horseradish Dill Cream
About 2 cups Nonfat Greek Yogurt
About 2 Tablespoons Light Mayo
3 inches of Armenian Cucumber grated (skin and seeds removed)
About 1 tablespoon Horseradish
2 teaspoons dried dill
1/2 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Cayenne Pepper
1 teaspoon Pickled Beet Liquid
Mix and chill
This recipe is a keeper! These came out really Forking Good!