Author Archives: Laura A.

Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette Recipe

 

Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette

I had these campari tomatoes that I had to do something with so I thought I’d stuff them. I didn’t feel like the usual bread or rice stuffing so I stuffed them with Israeli Couscous. I like the texture of Israeli Couscous…..It almost pops in your mouth. It’s like pasta caviar. I also happened to have two extra roasted red peppers hanging around and had creamy mild (not tangy) Feta Cheese in my refrigerator so the recipe pretty much happened by it’s self. I do note that due to the size of your tomatoes you might have slightly extra or not enough filling. I had 16 tomatoes that weighed two pounds. I think for this recipe you will want to use small tomatoes that are campari sized. I also (before I hollowed them out.) made slightly more harissa vinaigrette than I needed…maybe a 1/3 of a cup extra.  But this harissa vinaigrette is pretty darn amazing. You will want to use it on eggs or slather it on bread maybe with some creamy mild feta cheese, or just use it over grilled meat that you might want to serve with these tomatoes. This dish can be served at room temperature or slightly warmed up.

Ingredients for about 4 servings

2 lbs campari tomatoes about (16 tomatoes) ((The campari tomato is a small sweet tomato but bigger than a cherry tomato) – slice the top off and hollow them out really well with a teaspoon

2 red bell peppers – roasted with stems, seeds, skin removed and rough chopped and include any roasted pepper juices

1/2 teaspoon cumin

1 teaspoon caraway seeds

2 Tablespoons extra virgin olive oil

3 garlic cloves – grated

1 hot pepper – chopped fine ( I used a fried reddish serano pepper – chopped) ((I suggest to use any hot pepper you like and to use it to taste because they all run hotter sometimes than other times…you might want more or much less pepper))

1 lemon – just the fresh squeezed juice

2 Tablespoons red wine vinegar

2 Tablespoons tomato paste

fresh ground sea salt to taste

fresh ground black pepper to taste

1/2 cup Israeli Couscous (I like the Tri Color one)

1 Tablespoon extra virgin olive oil

3/4 cup  vegetable stock

3 oz feta cheese – preferably the mild creamy kind without a strong tang or substitute a creamy goat cheese – crumbled

2 Tablespoons fresh parsley – chopped

Directions

Add one tablespoon olive oil to a small pot on medium high heat. Add the couscous and fry it a couple minutes or till slightly toasted. Add the vegetable broth and lightly cover and reduce to simmer. Cook till couscous is tender. (about ten minutes) Fluff couscous and set to the side.

In a small blender or with a blending wand blend up the roasted red peppers, cumin, caraway, 2 Tablespoon olive oil, garlic cloves, hot pepper, lemon juice, red wine vinegar, tomato paste. Blend till smooth. Add fresh ground sea salt and black pepper to taste.

Add at least half of the harissa vinaigrette to the couscous and mix well. Now add in the feta and parsley.

Scoop out the tomatoes really well if you didn’t already. (you want them to be like shells)

By now the couscous absorbed the harissa and you need to add more or it will be dry.

Stuff the tomatoes and serve at either room temperature or warmed up.

Stuffed Tomatoes with Israeli Couscous, Feta and Harissa Vinaigrette

Tasty and different! Not the same old stuff! You will be pleasantly surprised! When I served these at dinner my husband made a face…..”what’s that?” I told him and then after he ate them he said, “you know that was really very good!”

The Forking Truth

 

 

 

 

$7.99 Lunch Specials at Twisted Italian in Peoria AZ

 

If you happen to be in the North/West part of the Valley you might want to know about the $7.99 Lunch specials The Twisted Italian is offering (Mon-Sat 11-4). We decided on what we were trying and they served our lunch in two courses. First comes out generously sized full size salads with house made dressings.

The salads were freshly made. The Caesar had yummy garlicky croutons and the Garden salad was tossed with a tasty strawberry vinaigrette. I almost didn’t need my lunch course after the almost lunch sized salads they gave us. I don’t know if the salads are always that big ?…..Maybe they accidentally gave us extra?

For my lunch I went with the Twisted Chicken Salad Wrap.

The wrap was made with a spinach herb tortilla and was dressed with house prepared sun-dried tomato fresh herb dressing. Inside was tender white meat chicken, pears, candied pecans, tomato, onion and romaine. I think that’s a pretty good deal for $7.99.

My husband tried the Italian Stack.

The Italian Stack was made of Capicola, Prosciutto, Mortadella, Pepperoni, Salami, Provolone, House prepared Tomato Herb Dressing, onion, tomato, romaine on Grilled Rustic Bread. Not bad for $7.99 that includes choice of side.

Other $7.99 Lunch Specials are –

Salad and Pasta

Chicken Pesto Panini + Side

Prosciutto and Spinach Grilled Cheese + Side

House Made Soup and Salad

Pizza and Salad

Meatball Sandwich + Side

Italian Sausage Sandwich + Side

Loaded Chicago Italian Beef Jr + Side

Sides are small garden salad, small caesar salad, garlic or regular fries, cup of house made soup or pasta salad.

It sure beats fast food! In a comfortable atmosphere. No you are not going to travel across town for these specials but if you happen to be in the area this is a good deal.

www.EatTwisted.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth

My Forking Thoughts on Peanut Brrr-ittle M&M’s

 

I love normal M&M’s and I used to love Peanut Brittle….I remember back when I was a youngster….The Planter’s Peanut Brittle Bar that used to be on candy shelves….I used to enjoy that……gosh I haven’t come across the Planters Peanut Brittle Bar in decades…..This new flavor of M&M’s seemed like a flavor I would want to try……Maybe it’s a chocolate coved peanut with the peanut incased in brittle with a nice crunch?……… (exquisitely sold at Target Stores). It sounds like it could taste good.

This is what it looks like when I open the zipper topped bag.

Kind of Chistmas-ee with different shape M&M’s just like how peanut M&M’s are.

This is what it looks like when you cut one open.

 

I take a whiff from the bag.

It smells sort of like a pecan pie…..? (oh nooooooooooooo the pecan pie M&M’s were horrible…)

I try one..

It’s oddly sweet with a weird bitter chemical flavor. It’s like a peanut M&M with something wrong with it.

But the peanut in it is more noticeable …the peanuts might be be bigger and also might be with more texture than from current peanut M&M’s. These peanuts inside seem more fresh. More like a fresh peanut.

Sorry I can’t eat anymore for more description. These taste tainted to me. It’s like they took really nice fresh peanut M&M’s and inserted the weird Pecan Pie Flavor into the M&M’s that’s been lying around getting old in the factory for a year or two…… I don’t know but that is what it seems like to me.

I would never purchase these again.

I’ll throw them out…they suck! Not worth the calories.

NOT WORTH A FORK!

“Yuck!”

I note that you might feel different about these Brrr-Ittle M&M’s.

I note that everything is subject to change and your Forking Experience may differ.

The Forking Truth

 

Mediterranean Style Lemony Cucumber Apple Salad Recipe

 

Mediterranean Style Lemony Cucumber Apple Salad

This salad is made with lots of unusual ingredients. I used LEMON CUCUMBERS, Lemon Verbena, Preserved Lemon and Lemony Sumac. The lemon cucumbers do taste different than regular cucumbers.They are very crisp and sweet. I’ve never come across lemon cucumbers in the store and I only find them at Farmers Markets. The Lemon Cucumbers I’m using today I purchased at the Pinnacle Peak Farmers Market but I remember last year I purchased them from the Anthem Farmers Market. I also just came across Lemon Cucumbers at the Scottsdale Farmers Market. These Lemon Cucumbers go extremely well with honey crisp apples. Lemon Verbena, Preserved Lemon, Sumac, Urfa Pepper, Walnuts and Feta sort of gives this salad a Mediterranean Accent.

The salad is easy to prepare. I also used walnuts in this recipe. I heated the walnuts for a short time in the microwave with water to remove some bitterness from the walnuts. Then  put a little oil, sugar and salt and pepper on them and just ten minutes in the oven so they were nice and lightly seasoned.

Ingredients for about 8 servings

8 lemon cucumbers – skin removed, sliced up and cut in halves

1 cup assorted bell pepper slices

1 large honey crisp apple cut in slices

1 celery rib – cut in thin slices on an angle

1/4 cup sweet onion sliced very thin

12 dates (preferably local Arizona Grown) – pits removed and chopped

1 preserved lemon – fruit and white on skin scraped out well and rind chopped

3 sprigs lemon verbena (about 100 leaves) – chopped

1 cup apple cider vinegar

1 cup sugar

1 teaspoon course sea salt

1/2 teaspoon sumac

1/2 teaspoon urfa red pepper

1 cup walnuts – slightly broken

1 Tablespoon extra virgin olive oil

1 Tablespoon sugar

fresh ground sea salt to taste

fresh ground black pepper to taste

4 oz sheep’s milk feta cheese crumbled (preferably the mild and creamy kind without tang) to top salad with

Directions

Turn oven on to 350 degrees F.

Put the walnuts in a microwavable bowl and add one cup of water. Cover the bowl with plastic wrap and microwave for 3 minutes. You will see a lot of brown water that is very bitter. You’ve just removed much of the bitterness from the walnuts. Drain the walnuts well and put in a small mixing bowl and add I tablespoon olive oil, I Tablespoon sugar and fresh ground sea salt and black pepper to taste. Spread walnuts on a baking sheet and place in a 350 degree F oven for 10 minutes. Then set to the side. Top salad with walnuts and feta cheese when it’s ready to be served.

Get a large bowl and everything left expect the cheese gets mixed together.

When ready to serve top with walnuts and cheese.

I know it’s pretty darn tasty and I also was told that this was really good!

Mediterranean Style Lemony Cucumber Apple Salad

Enjoy!

The Forking Truth

My Visit to Famous 48 Restaurant in Scottsdale AZ……… Newly Opened!

 

Famous 48 Restaurant recently opened in Old Town Scottsdale. This is a small but full service restaurant with a Patio. They offer a casual menu of mostly American Comfort Food.

The main dining room is filled with a large bar and mainly high top tables but they do have a few booths and also do offer some regular seating indoors and out.

The atmosphere is loud, a little dark and quite a variety of music was blaring out. The music varied from a Johnnie Cash to the Beastie Boys.

We started out by sharing the Signature Appetizer The Waffle Mac-N-Cheese. It is described as a three cheese blend with noodles “Smashed” in a waffle maker.

I think this one might be great to some people but for me it’s just not for my taste. While I didn’t expect anything light or healthy here I found the waffle much heavier than I thought it would be and surprisingly not as cheesy tasting as I expected. However it did have some good seasonings and a little fun heat to it. I wasn’t sure if I tasted bacon…I did ask the server if it contained bacon and she said it didn’t contain bacon but had a smokey cheese was in the blend. I think it would have tasted better without the smoke. It’s possible that the smoke over powered the cheese taste for me. I note that I’m sensitive about smoky flavors and don’t always like smoke in my foods.  I’m not sure if this waffle was made correctly.

For my main I tried the Nashville Hot Chicken Sandwich. I was suppose to get my choice of side between cole slaw, house fries and Asian green beans but my server ran off and said your getting the fries right……so I said ok………because I interpreted that as meaning I should order the fries……Was it was a recommendation?….. Or maybe she taught I looked like a fries person?……Or she just tells everyone to get the fries?….

Well any who…I soon receive my order.

This is a Nashville Inspired crispy Chicken Sandwich as real Nashville Chicken is only made in Nashville Tennessee and doesn’t have a wet sauce on it or on the side. Real Nashville Chicken is coated with a paste of cayenne pepper and oil or fat that soaks into the bread. The Famous 48 variation does have an intense heat from the buffalo sauce and a tasty flavor. The buffalo sauce is nose running HOT  and is also delicious with a good tang. For my taste the eggy rich bun is too thick for this sandwich and I prefer it open faced. I WARN YOU that this sandwich is only for heat loving folk and is not suitable for the wimpy masses. I have to be blunt and have to say I wouldn’t recommend the house fries. The skinny fries did arrive hot but seem to get cold in moments. The fries had very little potato flavor and remind me of fast food fries. BUT the sandwich was DELICIOUS! We both liked the sandwich!

My husband ordered the Slow roasted Pork Dip.

We aren’t sure but we think he was served the Sort Rib Melt. I didn’t taste his meal. I asked him about the Pork Jus and he said it taste like watery beef….? He was a bit displeased with the sandwich because he was expecting slices of pork but received minced meat without the caramelized onions he thought that he would be receiving. He said the meat had little flavor and he couldn’t tell if it was beef or pork. (I guess he got the bottom of the batch of whatever meat it was….all the little ends)….He said after he finished the sandwich he said that he would have been happy if he ordered the Hot Chicken Sandwich because that one had lots of flavor and tasted great!

At the time of this review Famous 48 has been open just a few days………

Newly opened!

www.Famous48.com

The Forking Truth is THAT EVERYTHING is subject to change and YOUR experience may or may NOT differ.

The Forking Truth

Seoul BBQ & Sushi of Phoenix AZ Seems to be…Worth a Fork!

 

Seoul BBQ & Sushi recently opened in Phoenix. This is a large Korean Restaurant that also offers some Japanese offerings. On the menu are appetizers, Asian Salads, sushi, Korean Soups & Stews, I saw house made tofu somewhere, fried rice dishes, 5 varieties of grilled fish, house made sweet potato cold noodle dishes, wok fried dishes and of course all the Korean BBQ choices and combos.

The atmosphere is upscale with attractive granite tables and walls in modern designed rooms. This is a BIG place that also offers a large private dining for entertaining and more dining rooms. I almost got lost here.

Each table has a burner and shiny hood for doing BBQ.

It is unusual to find such a restaurant outside of Mesa (the Asian capital of metro Phoenix). So we ordered and they start us off with many small side dishes called Banchan.

Some of the side dishes are pickled egg, garlic spinach, seaweed salad, kimchi, I think he said bell flower, pickled radish, Korean potato salad, crispy shrimp, carrot radish salad, Japanese Sweet Potato, Sweet Lotus Root, Korean Cucumbers and fish cakes.

I think this one was called bellflower? It was very tasty and among my favorites.

Fishcakes came out after the other side plates

It seemed like this Korean Restaurant put more effort into the side dishes than other Korean Restaurants I’ve dined at. I don’t eat Korean Food often but these were the most enjoyable Banchan I ever had. We were offered refills several times on the banchan.

Then we were asked if we’d like to try some miso soup. (I said I only wanted a small amount)

Then my husband’s Bibimbap with Bulgogi comes out on a very heavy hot skillet.

They cut up the egg and mix it up. The rice got a nice crisp bottom like Paella Rice. I got a small taste and the beef was so tender and delicious. It had all kinds of good flavors going on. Gochujang (a sort of Korean pepper ketchup) was available on the table as a condiment.

Next my  Jogi-Gui (A fish called broiled yellow croaker that is similar to corvina) comes out.

I got two small but perfectly prepared juicy tender fish with mild sweet flesh and crispy skin.

Service was very friendly and efficient. The owners or management also were very welcoming to us.

Our first visit was very enjoyable.

I have to say Seoul BBQ & Sushi Restaurant seems to be Worth a Fork!

Worth a Fork!

www.SeoulBBQSushi.com

The FORKING TRUTH is that EVERY FORKING thing is subject to change and YOUR experience may or MAY NOT differ.

The Forking Truth

 

Duchess Potatoes – The Special Occasion Potato Recipe

 

Duchess Potatoes -The Special Occasion Potato

If there is a place in your heart for potatoes then there should be a place in your stomach for Duchess Potatoes. You ask, “What are Duchess Potatoes?’ Duchess potatoes are a level up from a mashed potato. They are a slightly richer due to egg yolks and are presented in a more elaborate way. Fine dining restaurants used to serve Duchess Potatoes on the menu. They were usually served with something like Chateaubriand (savory tenderloin filets with bernaise  sauce) that is usually served table side. It’s very rare these days to see Duchess Potatoes on any menu anywhere. Actually it’s very rare to come across any table side food anymore like Fish en Papillote, Steak Diane, Baked Alaska and so on. Sadly classic fine dining has gone out of style.Gone are the days when dining out was a big deal and people would dress their best to go out. I am lucky that I have experienced classic fine dining before it went out of style. One dish I really loved was Duchess Potatoes.I always looked forward to Duchess Potatoes when I had a fine meal out. These are the potatoes you wouldn’t normally prepare at home because THEY ARE A LOT OF WORK FOR WHAT THEY ARE. You WANT to dine out and have these potatoes. Here is what might be considered a lost recipe. Duchess Potatoes….Perfect for a special occasion! Not your everyday potato. These potatoes freeze very well so you can use what you need and freeze the rest and pull them out when you need.

Ingredients for about 16 servings.

3 lbs potatoes – peeled and cut in half – covered well with cold water in a sauce pot

1/2 onion – to boil with potatoes and discard afterwards

1 carrot – to boil with potatoes and discard afterwards

1 celery rib – to boil with potatoes and discard afterwards

2 garlic cloves – to boil with potatoes and discard afterwards

2 Tablespoons kosher salt – to boil potatoes

8 oz unsalted butter – 4oz to put into potatoes and 4 oz to finish potatoes

1 1/2 teaspoon course sea salt

1/2 teaspoon black pepper

1/4 teaspoon white ground pepper

1/8 teaspoon fresh grated nutmeg

3 large egg yolks (just the yolks) – slightly beaten

16 pinches piment d”espelette

2 Tablespoons fresh either parsley, thyme or celery leaves finely chopped

non stick spray

Directions

Set oven to 400 degrees F and spray baking sheet(s) with non stick spray. Set to the side.

In a sauce pot add the potatoes, onion, carrot, celery, garlic, kosher salt and medium boil till potatoes are fork tender. About 15 minutes.

When the potatoes are fork tender drain the water and throw out the onion, garlic, celery and carrot.

At this point you should rice the potatoes…….

After all these are special occasion potatoes so you SHOULD rice the potatoes for the fluffiest potatoes….but you can mash them only if you have a very good masher that looks like a disk with holes in it. It’s almost as good as a ricer. So either rice or mash if you can but don’t get mad at me if you mash and have lumps later from mashing that screw you up.

Hand mix the butter in now while potatoes are still hot or warm.

Hand mix in the sea salt, black pepper, white pepper, fresh grated nutmeg.

Taste for seasoning ….make any adjustments you want but it’s pretty close to perfect if you measured correctly.

Hand mix in the egg yolks.

Get out a #6 Ateco Star tip and a disposable pastry bag. Snip the end off the bag to insert tip. Fold the bag half way down and add potato mixture.

Twist end to hold in potatoes.

The bag is easy to use now.

If you aren’t used to piping do a practice swirl in the pot with potatoes. You just swirl.

Get out your sprayed baking sheet(s)

Now pipe out swirls well spaced like this.

20 minutes later …….

Melt the extra butter you have left and finish the potatoes with your choice of fresh herb and pinches of Piment D’ Espelette pepper.

Duchess Potatoes (The Special Occasion Potato)

Everybody will FORKING LOVE THIS! Man and Beast!

“DANG!” “THOSE ARE FORKING GREAT POTATOES!”

“That Runt is just being a suck up but them potatoes are lip smacking!”

“I FORKING LOVE Duchess Potatoes”

“Make any day a Special Occassion with Duchess Potatoes!”

The Forking Truth

 

 

 

 

 

Rocco DiSpirito’s 90 Second Microwave Bread in a Mug Recipe

 

Open Breakfast Sandwich made with 90 second Microwave Bread in a Mug.

Rocco DiSpirito’s 90 Second Microwave Bread in Mug

This recipe is a variation of Rocco DiSpirito’s recipe for 90 second Bread in a Mug from his latest cook book. I saw Chef Rocco make this kind of bread on the Rachel Ray TV Show so I thought I had to give it a try. I can’t do his recipe as written because it was based with Buckwheat Flour and my husband is allergic to buckwheat so I don’t use anything with buckwheat. The other ingredient that I swapped out was light coconut milk because I had light soy milk in my pantry and needed to use it. So I really did Rocco’s Recipe but I used Whole Wheat Graham Flour and Soy milk instead of buckwheat flour and light coconut milk . I also added some seeds to the bread for flavor. This is a Fun Recipe that is easy and quick. You can play around with it like I did. Thank you Rocco for a really fun and really easy recipe.

Ingredients for 4 servings

2/3 cup graham flour (Rocco’s recipe calls for buckwheat flour)

1 teaspoon sesame seeds (no seeds in Rocco’s)

1 teaspoon caraway seeds (no seeds in Rocco’s)

1 teaspoon poppy seeds (no seeds in Rocco’s)

1 teaspoon baking powder

1 pinch course sea salt

1/4 cup plain low fat soy milk (Rocco’s recipe calls for light coconut milk here)

2 large eggs

non stick spray

Directions

Spray two coffee mugs with non stick spray.

Put all the ingredients in a small bowl and mix with your fork.

Spoon the mixture into the sprayed coffee mugs.

 

Microwave about 90 seconds.

Pop the breads out.

My mugs are Ikea slim on the bottom

It’s not bad….just slightly dry.  It taste better than it looks. I think this would be good for little cocktail sandwiches. Chef Rocco DiSpirito made breakfast sandwiches with his Buckwheat and Coconut Milk Breads that looked good!

I don’t know if every flour and every milk out there will work with this recipe or not…You just have to give it a try if you care too.

Thank You! Rocco DiSpirito for sharing your 90 second Microwave Bread in a Mug Recipe.

The Forking Truth

 

Spicy Mexican Style Cole Slaw Recipe

 

Spicy Mexican Style Cole Slaw

This is a light and refreshing slaw with many Mexican Food flavors. Some of the ingredients are harder to find like fresh epazote. You should purchase fresh epazote from your closest Mexican grocery and keep some in your freezer because epazote freezes well. It also is a very strong flavor so you always use very little but it’s that flavor in Mexican Food that’s gives the food a closer to authentic taste. The recipe has lots of different kinds of pepper in the recipe but the slaw isn’t fiery hot it’s just on the spicy side. DO NOT USE GROCERY STORE pickled peppers….because they have an awful taste to them and your slaw won’t come out tasting  good. You can almost always find pickled jalapeños at farmers markets and Mexican grocery stores.

Ingredients for 6 small servings

1/2 head of cabbage – sliced very thin on a mandolin

2 carrots – thinly shredded

1/2 small sweet onion – very thinly sliced

1/4 cup pickled jalapeños (preferably my recipe or house made by someone) chopped small

1 pickled serrano (preferably mine or a house made one) chopped fine

1 garlic clove ground to paste

1/4 cup sugar

1 Tablespoon kosher salt

1/4 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/3 cup apple cider vinegar

2 Tablespoons canola oil

2 Tablespoons lime juice  (fresh squeezed)

2 Tablespoons cilantro

1/4 cup scallions (chopped)

1/4 teaspoon fresh epazote

Directions

In a large bowl combine cabbage, onions, carrots, salt and sugar and mix well.

Let sit about 1/2 hour.

Add all the remaining ingredients and mix well.

Chill and serve.

Spicy Mexican Style Cole Slaw

It you enjoy Mexican Style Food you should enjoy this slaw.

The Forking Truth

 

 

 

My Trip to Zinburger in Phoenix AZ

 

I would be wrong to say Zinburger is a small local chain….Zinburger is a Fox Concept Restaurant who is Arizona based but I see that Zinburger is a growing chain that is in many locations across the country. I recently went to the Biltmore Fashion Plaza Location in Phoenix. This is a very casual restaurant with a full bar. This restaurant specializes in Burgers. The standard burger on the menu is a 6.5 ounce certified angus beef patty that is ground in house daily. You can upgrade to grass-fed or choose vegetarian, chicken, tuna or turkey burgers. They also offer salads, sides and milkshakes.

I am picky about the beef I ate…since the beef is ground in house I feel I can eat it. (I gave up supermarket ground beef for the unwanted additive it contains)

BUT…….that pretty picture with cows makes me feel sort of Forking guilty about ordering beef. I almost change my mind.

They have some sort of Burger Battle every year and last years winner was Zinburger’s Bruce Lee Burger so that is the one I want to try.

Zinburger – Bruce Lee Burger

I start with the pickle chips. The pickles are crunchy, garlic dill and obviously fresh made.

Then I attempt the burger.

For me it’s impossible to take a complete bite. The bun is too big for this burger.

The burger is very messy and drippy. My plate is filling up with juice and sauces.

I must remove the top bun and lose some Sriracha Mayonnaise and eat with a knife and fork.

I have a very juicy caramelized burger that’s topped with Asian BBQ sauce, napa cabbage slaw, cucumbers, rice wine vinegar, avocado and jalapeños. It really IS FORKING DELICIOUS! It taste like maybe the most delicious potsticker I ever tried. I got all kinds of textures and creamy to spicy and blasts of flavors in-between. It’s really good…but not something you want to eat around other people because it’s very messy. You can only eat this burger around someone that you can fart with.

My husband Tried the El Diablo Burger.

Zinburger’s El Diablo Burger

This Burger is topped with pepper jack cheese, jalapeños, caramelized onions and lettuce. It is suppose to have Chipotle Mayonnaise but if you read my reviews you know my husband avoids mayonnaise as much as possible. Somehow he is able to cram the burger in his mouth. He is actually happy. It’s the best burger he had out in a while…………

The burgers seemed very above the average……..

Service was only average. We were going to share a salad that didn’t come out of the kitchen. So we just ate our burgers. It turned out to be more than enough food anyway. We informed our waiter about the salad we didn’t receive and the manager did generously offer to let us take out the salad for free but we declined.

www.ZinburgerAZ.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth