Monthly Archives: March 2016

Sometimes you Read FISHY Things

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(Apologies in advance if photos are upside down or sideways…Got an appointment to see a computer person to get fixed)

I noticed a food critic from a certain newspaper earlier this year wrote a plea to restaurants to stop serving ten certain dishes that are found on many restaurant menus. One of these dishes in particular is salmon with a vegetable and a potato. Some of these ten dishes he just thinks are boring, tiered of, uninspiring or not original enough and other reasons. I find this is a fishy reading to me….

The Food Critic went so far to say something like….If every restaurant just replaced salmon with something original or hard to find that menus would be so much better. I’m not against original or far off creative dishes and I do agree with the critic that many menus choices can be tweaked to be more interesting. That really IS.. a good idea. I just think it’s especially not fair to pick on the salmon dish. That is fishy to me….because…..

The Forking Truth is that this is Phoenix Arizona……. The Desert. We are far from water and it’s usually hot here so very little fish makes it here. You just don’t get much edible fish here. Often on many but not all restaurant menus salmon is the only fish option on the menu. The Forking truth is that most people would want a vegetable and maybe a potato if they were eating salmon. I’d be bummed if I didn’t have a vegetable with my salmon and would feel cheated if the restaurant didn’t give me a potato, rice, a fun grain or noodles with my entree.

I don’t understand why the critic didn’t suggest to to remove a steak from the menu. Isn’t steak a similar dish with a piece of meat vegetable and potato? We have lots of steak around Phoenix and it’s pretty easy to pick up pretty good steak at any of the grocery stores here. Everyone in every home can have a nice steak dinner tonight in the Phoenix area tonight it they prepare it themselves or go out to dine.

Getting back to Salmon I don’t know if I took what he wrote the wrong way but it really bothered me that he partially attacked salmon being on many menus. I do look forward to salmon on menus since it’s a treat that I can’t purchase fresh tasting anytime I want from my local stores. Sadly most of the time it’s not fresh tasting to say the least and more often than not it’s inedible and spoiled and I usually have to make a forking trip back to the market to return it. I almost never purchase what they call fresh fish here anymore. If I want to eat salmon I usually have to go out to dinner to forking eat salmon.

Many of the best restaurants in the country do offer salmon on their menus.

I partially enjoyed this salmon I had in at Bouchon in Napa California.

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I FORKING doubt I’d be the one telling a 7 star Michelin Chef Thomas Keller that he needs to take salmon off his menu because it’s boring……….. but maybe a food critic would??? I know I forking wouldn’t.

I also enjoyed this Salmon I had at L’Atelier in Las Vegas Nevada.

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I also doubt I’d tell the multi Michelin star Chef,that is Chef of the Century and also Meilleur Ouvrier (France Best Craftsman Award) Joel Robuchon that he needs to be more original. Could you forking imagine that?…….(people have forking been shot for less)…. Here is that piece of fish with vegetables and potato! It was stunning and fabulous among one of the best dishes I ever had. I could never get board of something this well done.

I certainly think Chef Keller’s and Chef Robuchon’s restaurants made exquisite dishes that were amazing and not boring and they were salmon.

I don’t think it’s the protein really that makes the dish fabulous. I do admit a certain skill is needed to make the protein shine….But isn’t it really more about the spices and vegetables and how they work together? It boils down to the flavor…that is what you remember.

Part of the joy of going out for a great dinner are the original, different and classic dishes on menus. It’s thrilling when a dish is made with  ingredients that are very hard to find like fresh truffles, finger limes, bamboo fungus, red sorrel and corn smut  or an unusual spices.

I also would like to enjoy restaurant classics that seemed to have disappeared from most menus like Chateaubriand, Duchess Potatoes, Tables-side service menu items and Real Fondants (lava kind of cakes not frosting).

I sure hope the local restaurants ignore the critic’s plea to rid their menus of salmon. Not everyone out here would prefer offal (organ meat) to salmon and not everyone here has developed a craving for nearly raw eggs in cold broth.

Let’s give this plea a spin just for my amusement ……. I can write that I’m tired of Hamburgers and Chocolate Cake. Because I can find Hamburgers and Chocolate Cake on almost any menu out there almost anywhere. How original is a hamburger? French Fries are always on menus with hamburgers. Can’t Chefs be more creative and figure out something more interesting than French Fries to go with burgers? Every restaurant that serves cake always has Chocolate Cake on the menu. A million other flavors are out there you know. How about Salmon? Ever heard of Salmon Cakes?

Now that is something to write about!

Sometimes you Read Fishy Things!

The Forking Truth

The Forking Truth

 

Forking Easy Microwave Zucchini Chips Recipe

Forking Easy Microwave Zucchini Chips

Forking Easy Microwave Zucchini Chips

I already posted recipes for easy microwave potato chips and carrot chips so I wondered if I could make zucchini chips the same way and yes it works. They come out light as air and are tasty. They are very light and delicate. Not sturdy like the carrot and potato chips. Zucchini chips would be a great substitute to croutons on a salad.

For all of these microwave vegetable chip recipes I use a Corning Ware Bowl to cook them on.

Ingredients for two large servings

1 washed zucchini sliced thin on a mandolin

fresh cracked sea salt

non-stick cooking spray

Directions

Spread out your zucchini slices on a couple paper towels and blot dry.

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Lightly spray your bowl with non-stick spray and blot it a little so it’s not too wet.

Now arrange your zucchini.

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Depending on size of your zucchini and microwaves do very they might need three to four minutes to look like this.

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Now remove the delicate zucchini slices onto a paper towel or plate and your bowl will be wet so you need to wipe the moister out. Now put your zucchini back in but on the other side and in 2 or 3 more minutes in the microwave you will have chips. I lightly salt them when they are done.

Forking Easy Microwave Zucchini Chips

Forking Easy Microwave Zucchini Chips

Tasty and light as air. Easy to woof down.

The Forking Truth

The Forking Truth

Forking Dining Out with DOGS March 2016

On our way to Humble Pie Glendale AZ

On our way to Humble Pie Glendale AZ

Dining with dogs is not full blown reviews on restaurants. It’s a little more than a fluff story of dining with dogs. I note that not all outside restaurant patios are dog friendly. There are some rules with dining with dogs. Dogs are not to sit on the furniture or to eat off plates. Also most of the food you eat isn’t safe for dogs to eat and you must review a current list of safe foods for dogs to eat.

We went back to Humble Pie in Glendale AZ and enjoyed the close comfortable dog friendly patio.

Humble Pie is a small local chain with several locations in the valley. They offer fresh made wood fired pizzas with house made cheese, soups, salads, and sandwiches.

I was going to order something different from last time but went with the $10.99 lunch special (1/2 salad and individual pizza) because I enjoyed it last time.

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I started with the strawberry and gorgonzola salad. The greens were fresh and the rest was tasty. I’m still surprised that such a nice salad like this comes with the pizza because in many places in Scottsdale a similar salad might cost what this total lunch forking cost.

Soon our pizzas arrive.

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I had the margarita pizza. The crust was light and crisp and had nutty corn meal or semolina flour baked on the bottom. The tomato seemed fresh, the cheese was milky and I liked all that fresh basil on the pizza.

Both dogs are interested in the pizzas.

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For more information on Humble Pie in Glendale AZ please visit www.HumblePieUSA.com

Next we are off to A Taste of Buffalo in Glendale AZ

Off to A Taste of Buffalo in Glendale AZ

Off to A Taste of Buffalo in Glendale AZ

A Taste of Buffalo is a small casual order at the counter kind of place that isn’t fancy. They specialize in certain foods that you can rarely find outside of Buffalo New York such as New York Hot Dogs and New York Wings. The Specialty of the house is the sandwich called Beef on Weck.

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It’s tasty beef in a dipped roll in au jus. The bun is a unique hard kind of kaiser bun called kummel weck roll that is topped with course salt and caraway seeds. This sandwich is also always served with horseradish.

We usually come for the beef on Weck sandwiches but have tried many other of the other items. The last time we were here we noticed the new tables outside and we asked if we could bring our dogs next time. The owner gave us the ok so here we are again.

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Today I tried their new battered haddock sandwich. It’s humungous and can certainly feed two people. The fish was battered in house and is tasty with the fresh slaw topping but the roll is slightly too big and sturdy for this sandwich so I saved one half to eat another day.

Dogs are interested.

"Beef and Fish...What's Not to Like"

“Beef and Fish…What’s Not to Like”

"We got our eyes on you"

“We got our eyes on you”

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"That beef was mighty tasty...did you save me a little more?"

“That beef was mighty tasty…did you save me a little more?”

"You don't forking need all that bread. You can just slide the fish out of the other half, give it to me and call it a day."

“You don’t forking need all that bread. You can just slide the fish out of the other half, give it to me and call it a day.”

For more information on A Taste of Buffalo please visit www.ATasteofBuffalo.com

"We're off to Cecina Tagliani in Glendale AZ"

“We’re off to Cucina Tagliani in Glendale AZ”

We’re back to Cucina Tagliani in Glendale AZ. This is a family friendly independently owned American/Italian Restaurant that’s been in business for over twenty years. Everything in house is house made even the salad dressings.

The 14 3/4 year old dog is so happy we picked this restaurant for dinner.

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We had some problems with the 3 1/2 year old.

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Repair men were working on the patio and they frightened the 3 1/2 year old and she stayed like this most of the time. Look at that face. Just like a little kid.

I had the Grilled Chicken Parmesan over spaghetti squash.

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I love sliding the cheese off on to the squash and on to the garlic toast making it into like a slice of pizza. The sauce is one note but very fresh tasting with the correct amount of sweetness. Chicken is moist and basic and good to share with the dogs.

"I'm forking ready for chicken"

“I’m forking ready for chicken”

"that man scares me"

“that man scares me”

My husband had the Papa’s Platter.

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Veal Parmesan, Sausage Lasagna and TWO Spinach manicotti’s.

"Forking Come to Pappa You Pappa's Platter"

“Forking Come to Pappa You Pappa’s Platter”

"Man O Man, Now that was FORKING GOOD"

“Man O Man, Now that was FORKING GOOD”

For more information on Cucina Tagliani please visit www.CucinaTagliani.com

Degrees during the day are close to 90 degrees F in Phoenix AZ. Not sure how much more dining with dogs we’ll do this year.

We hope to Forking do a Bunch More!

That was Forking  Dining Out with Dogs for March 2016.

The Forking Truth

The Forking Truth

 

 

 

Pho King Kitchen Restaurant Scottsdale AZ – Is Something Pho King Different

The Entrance to Pho King Kitchen in Scottsdale AZ

The Entrance to Pho King Kitchen in Scottsdale AZ

Down in the forking  busy part of South Scottsdale lives a very unusual restaurant that serves very unusual food. The name of this restaurant is Pho King Kitchen. Their concept of their unique kind of fusion cuisine started as a food truck that’s still in service today.

Pho King Food Truck

Pho King Food Truck

The Cuisine is sort of Asian Inspired and some of what they serve is rolled up in burritos. They also serve a variety of mostly non-traditional Vietnamese Style Pho, the day I was there. Flavors of Pho were something like Ginger Pork, Sriracha Chicken and I think BBQ Beef and maybe a few others. They also offered some appetizers, stir fry, and fun whimsey sounding Burrito Phorritos and Bahn Mi Burritos.

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This is a very casual restaurant. You order at the counter and you pick up yourself at the “Pick Up Window.”

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They offer an outdoor patio-

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and have what looks like a full bar with more tables upstairs.

I decided to order a burrito phorrito with added chicken.

Burrito Phorrito with added Chicken

Burrito Phorrito with added Chicken

My very large burrito with filled with flavorful chicken, stir fried vegetables, rice, Sriracha Mayonnaise, a mild kimchi and cold pickled spicy hot cauliflower. It wasn’t what I was expecting but was surprisingly tasty.

My husband also went for a Burrito Phorrito but had his with added Brisket. The brisket was seasoned well and was tender and succulent but slightly oily on the inside.

Burrito Phorrito with added Brisket

Burrito Phorrito with added Brisket

As tasty as the Burrito Phorritos were the only downside was that the cold pickled cauliflower in the burritos did taste good but chilled them down too much. Also the pieces of cauliflower were quite large in spots.

We also shared two pot stickers. They were Sriracha Buffalo Chicken.

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The filling was very flavorful, tasty and not too spicy but the deep fried crisp texture is very unusual for potstickers. The potstickers were also very small.

Your most likely not going to drive across town to dine here but if your in the neighborhood this place is suggested.

Your most likely not going to drive across town to dine here but if your in the mood for something different and your in town. You might want to give this place a try.

Pho King Kitchen is something Pho King Different.

For more information on Pho King Kitchen please visit www.PhoKingHungry .com

 The Forking Truth

The Forking Truth

 

Forking Great and Easy Baba Ghanoush (Eggplant Dip Recipe)

Baba Ghanoush

Baba Ghanoush

This is a very healthy light eggplant dip that’s forking delicious. This will be among one of the best Baba Ghanoush Dips you ever tried.

Ingredients for about 4 servings

1 eggplant -(mine was on the large side)  peeled, roasted, broiled, , chilled and drained

3- Tablespoons extra virgin olive oil

1 lemon (just the fresh squeezed juice)

1 teaspoon (heaping) tehini

1 teaspoon garlic confit (garlic cloves drizzled with extra virgin olive oil and roasted about an hour at 350 degrees F till soft and whip so it turns like a butter)

1/2 teaspoon liquid smoke

1/4 teaspoon cumin

1/2 cup water

fresh ground sea salt to taste

Aleppo Pepper to taste

optional teaspoon of sugar

This is an easy way to make great Baba Ghanoush the healthy and tasty eggplant dip. Just roast up a peeled and cubed eggplant covered with foil sprinkled with lemon juice and oil at 350 degrees until done. Then low broil the eggplant till charred. Cover with plastic wrap and refrigerate till cool or over night and drain liquids. The liquid is bitter and make sure you remove it. At this point you should recook the eggplant again but this time just put it in a microwave safe bowl covered with plastic wrap and microwave it about three minutes. Remove liquids again. Add remaining ingredients and blend to your liking and enjoy. You just might have the most delicious Baba Ghanoush you ever tried.

*****For SPECIAL Occasion Baba Ghanoush****

Heat up a charcoal BBQ and purchase WHITE EGGPLANTS that you peel and brush with olive oil.  Cut them in slices, BBQ, and make char marks. You won’t need the liquid smoke or the sugar. This will be delicious the absolute best ever. The white eggplant is the best tasting sweetest eggplant. You won’t need to do all the draining and recooking either if you use a white eggplant on a charcoal BBQ.

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This is good and that's The Forking Truth

This is REALLY GREAT and that’s The Forking Truth

 

 

New Forking Weird and Different Foods out There – March 2016

 

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There is always something “NEW” “Weird” or “Different” out there and I never know what I will come across. Saw an assortment of Emeril Corn Chips. One was “Bam” flavored.

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Saw Chi-Chi’s Drinks. Chi-Chi’s used to be a popular American Mexican Restaurant Chain. I was surprised to come across anything made by Chi-Chi’s because all there restaurants in North America have been closed for a few decades now due to contaminated green onions they served that cause death and illness to customers.

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Tomato Jam?

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Key Lime filled chocolates from Latvia.

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Everything Cracker Sandwiches sound tasty but are they?

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Forking Limited Edition Thomas Maple French Toast Muffins might be forking tasty?

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Forking weird food is made for dogs.

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Malted Barley Dog Treats?

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Every time I go to the super market I either see a new flavor of Oreo’s or the Oreo in a form or shape I haven’t seen before. Here are Oreo flavored and what look like are FILLED Churros.

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Here Oreo Creme invaded Chips Ahoy Cookies.

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When you are too forking lazy to heat up some oatmeal you can have it already added to your yogurt for you.

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Bourbon Barbecue Chicken Pringles? These sound interesting? But I’ve been burnt on too weird flavors I decided to try so I left them on the shelf.

Now here is a WTFork

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Well I think this is a WTFORK!

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FORKING FRUIT FLAVORED CHEESE!

Now that is FORKED up!

Now that is FORKED up!

 The Forking Truth

The Forking Truth

Grapefruit Salsa Recipe

Grapefruit Salsa

Grapefruit Salsa

This salsa is light, bright, fresh and crunchy. It’s sort of spicy and fruity. It’s something you might like to try when it’s hot outside because the citrus and mint will cool you down.

Ingredients for about 6 servings

4 medium grapefruit supreme

1 red bell pepper cored, seeded and chopped

1/4 sweet onion chopped

1 jalapeno chopped (small)

2 garlic cloves minced or finely shredded

1/4 cup scallions chopped

1/4 cup honey

1/4 cup (loose) fresh mint chopped or torn

1 teaspoon salt (kosher or sea salt)

Easy directions just combine and mix. Chill and enjoy with fish or chicken or in a taco or quesadilla.

To supreme citrus.

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Cut top and bottom off and then keep removing sides  down ward along the shape of the fruit.

When done.

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Just cut the segments out.

The supreme segments are far sweeter and more delicious this way.

I only use red grapefruits because the others are too bitter for me.

A non-traditional healthy salsa you might go for once in a while.

Grapefruit Salsa

Grapefruit Salsa

 This is Good and that's ....The Forking Truth!

This is Good and that’s ….The Forking Truth!

 

2016 Easter Edition Treats

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(Apologies if any of the photos are sideways or upside down. Some people see the photo correctly and some do not. Working on problem.)

I always see something different and I never know WTFork I’ll see. I saw a bunch of interesting new stuff this year for the Easter Holiday.

At my local HomeGoods Store I saw these beautiful very large Easter eggs. You can’t tell by looking at the photo but these eggs were around two feet tall. I saw two of them.

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HomeGoods was charging $40.00 for these hand decorated eggs.

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The M&M is wearing bunny ears so this forking bag of strawberry shortcake M&M’s are meant for Easter.

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Carrot cake Hershey’s kisses. That is something new and different!

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Easter Sundae M&M’s….Haha….I get it…Easter Sunday…..

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Mystery Flavor Peeps????? Don’t know about that one….

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Reester Bunnies (LOL)

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BIG Reeses’s Eggs ….(if you eat one of them your butt will forking inflate)

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Lindt Chocolate Chicks or Ducks?

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A BIG Twix Egg…..(that one looks like a forking turd….if someone gave that to me I wouldn’t eat it.)

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And of course it couldn’t be Easter without a Bunny that forking POOPS Jelly Beans.

Happy Forking Easter Everyone !

 The Forking Truth

The Forking Truth

 

Check Please Festival Sunday March 20th Phoenix Arizona

Entering the 2016 Check Please Festival

Entering the 2016 Check Please Festival

(Apologies if any of the photo are upside down or sideways from my end I don’t see them that way but on certain cell phones or computers I’m told some of the photos don’t show as they should.)

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Check Please is a local public television TV show where viewers get to dish about their favorite local publicly owned restaurants.

Check Please Food and Wine Festival features some of the dished about restaurants, wine and beer tastings, cooking demos and panel discussions. This year the tickets ran in cost between $49.00-$69.00 depending on when they were purchased and is considered a donation to public television.

Special guest of the festival were……

Chef Lidia Bastianich- Celerberty Chef, Cookbook Author, TV Host and Restauranteur & More

Barbara Pool Fenzi- SouthWest Cooking Teacher and Cookbook Author

and

Host Robert McGrath- TV Host, Best of SouthWest James Bread Awarded Chef & More

There were at least two no shows at the festival.

One was Eddie’s House. Kinda sad about that because you can get some tasty food at Eddie’s House I’ve been there several times. Eddie was also suppose to do a 12:30 Presentation on the Sub Zero Wolf Stage. Don’t know what happened to Eddie no news is on FaceBook or Twitter at this moment.

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The other that I noticed was Old Town Sarajevo. I also have been to Old Town Sarajevo and was looking forward to Bosnian Cuisine but for whatever reason they also weren’t able to show up.

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I didn’t try everything at the festival that I photoed but did try quite a few things.

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The first thing I tried at the festival came from Tarbel’s a Scottish Beef Sandwich with Horseradish Sauce. Chef Tarbel is considered to be among the best chef’s in Arizona and actually won an Iron Chef Competition. I’ve eaten at his restaurant and the food I had there was certainly 5 stars out of 5. I tasted the sauce and it was delicious, but the beef in this sandwich was too fatty for me to enjoy. After one bite I couldn’t eat it. I confess I don’t enjoy lots of beef fat. I also do confess I’m not familiar with Scottish Beef and maybe it’s suppose to be a very fatty beef?

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Lon’s at The Hermosa Inn presented their well received already famous Pork Mangalita.

Sorry for poor Photo

Rula Bula Irish Pub and Restaurant made a delicious Bread Pudding topped with an Irish Whiskey Sauce.

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The Dhaba made Tikka Masala and Mutter Paneer.

Sorry for poor photo

Foie Gras over Chicken Liver Mousse from The Pig and Pickle.

Inspired by Lidia Bastiaich Cheese Crusted Chicken Tender

Inspired by Lidia Bastiaich Cheese Crusted Chicken Tender

The Soon to open Match Cuisine & Cocktails has not appeared on the Check Please Show. But graciously prepared one of Check Please special guest Lidia Bastiaich’s recipes from her new cook book her Cheese Crusted Chicken Tenders with Celery Pestata. They also prepared Pork Belly Press-Trami. I thought Match Cuisine & Cocktails food was executed better than most from the festival.

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Special Guest of the Festival were Chef Robert McGrath and Chef Lidia Bastianich mostly discussing Lidia’s career and American Italian Food in America and Italian food in the different regions of Italy.

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Several Wine Pouring Tables. I tried three wines that weren’t for me and got dumped.

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Honey Chipotle Chicken with Quinoa from Tryst Cafe.

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Flavors of Louisiana prepared Catfish Étouffée and Praline Cheese Cake.

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The Haymaker served Pulled Pork Sandwiches.

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Vovomeena served  seafood tacos made with three seafoods and served the broth of the seafood.

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Cowboy Ciao served Pork Belly with Chayote Squash Slaw, Pickled Watermelon and Prickly Pear Reduction. It was among one of the more impressive dishes at the festival.

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The above photo is from America’s Taco Shop and it’s a Pork Taco.

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Bella Luna Ristorante served Chicken Piccata. This is one of the restaurants that was out of it’s element. The Forking Truth is that the food wasn’t kept hot and someone accidentally slipped with the salt because it was a salt bomb. I thought this food would make me sick. I thought it was inedible.

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I skipped over Rito’s but my husband said all the food he tried here was delicious. He also said we can make the trip to Surprise AZ to try them out.

The Salt Cellar prepared some sort of Shrimp Dish. ( the photo is at the bottom)

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Freshers Smoke House offered Pulled Pork and Extremely Sweet Butter Cake. It was as sweet as frosting.

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Attractive looking Brie Cheese Crostini came from Murphy’s Restaurant.

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Four Peaks Brewing Company made Kilt Lifter Bratwurst.

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Bertha’s Cafe made brownies and Chocolate Chip Bar Cookies. I saw a sign for cupcakes but they were out when I got there.

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Timo Wine Bar had an accident with the Brie Soup but offered Ceviche and salads of Beet Root  and Goat Cheese.

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Cucina Tagliani served Meatballs and Tiramisu. I have to say the Tiramisu was the best Tiramisu I ever had any where.

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Brownies from Chloe’s Corner.

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Pasta with Marinara and Pink Sauce from Salerno’s Restaurant and Pizzeria.

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Pork on a Stick and Sticky Rice from The Wild Tiger/ Little Tiger.

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Hob Nobs prepared Turkey BLT Sandwiches.

I didn’t take any notes at the festival so I didn’t remember everything perfect.

t have two leftover shrimp photos I think one of them is from the Salt Cellar on the left and the other one on the right might be San Tan Brewing Co?

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The Check Please Festival started providing bottles of water but then switched to weird tasting water with electrolytes. I got slightly dehydrated at the festival because I didn’t like the taste of the electrolyte water and the wines being poured were too cheap for me to drink. If I attend the Check Please Festival next year I’ll have to bring my own water.

That wasn’t everything but that was most of the 2016 Check Please Arizona Festival.

 The Forking Truth

The Forking Truth

 

Reduced Fat Pimiento Cheese Spread Recipe

Reduced Fat Pimiento Spread

Reduced Fat Pimiento Spread

Pimiento Cheese Spread is a common food that’s served in the Southern United States. The main ingredients in Pimiento Cheese are Pimiento Peppers that are also called Cherry Peppers. Some of the other common ingredients are sharp cheddar cheese and mayonnaise.

The pimiento peppers are also known as cherry peppers are the bigger heart shaped peppers that are more sweet and more aromatic than red bell peppers.  The cherry peppers I used are smaller jarred peppers that are sweet and spicy.

I didn’t want to make a traditional pimiento cheese spread that is extremely high in fat so I did a few things different but came out with a tasty spread that seems full fat.

Jarred hot/sweet cherry peppers were used. They are very flavorful, a little sweet and a little heat. They are  fruity delicious peppers. They give the spread zig and a little heat.

Instead of real cheddar cheese I went with fat free cheddar and saved a bunch of fat here. I do note you are welcome to substitute half or all full fat cheese if the fat content doesn’t bother you and your spread will taste better than mine. I also used Neufchatel Cheese that is 30% less fat than cream cheese. Only the most minimal amount of low fat mayonnaise was used.  Don’t worry I added enough spices and seasoning so you will not be missing a thing as the recipe is written.

You are welcome to convert some or all the fat free and reduced fat ingredients or use full fat  mayonnaise. The taste and mouth feel will be improved and I warn you that your butt and tummy might expand a bit as well.

My recipe is not an authentic Southern American Pimiento Spread. This recipe is a very reduced fat spread that has a similar taste to pimento cheese.

Ingredients makes about 16 servings

8oz fat free cheddar – shredded (I used a block I could shred) (This cheese can be purchased at Whole Foods and Sprouts)

12 hot/sweet jarred cherry peppers chopped + 2 Tablespoons of the brine from the cherry peppers (Sprouts and Trader Joes sells these peppers) (if your on the East Coast you won’t have any trouble finding these peppers)

1 garlic clove grated

8oz neufchâtel cheese (look for this cheese in the cream cheese section. I used the Philadelphia Brand)

2 Tablespoons dijon mustard

4 Tablespoons low fat mayonnaise

2 Tablespoons sugar

1/4 teaspoon cayenne pepper

2 Tablespoons scallions chopped

1/2 teaspoon Worcestershire Sauce

fresh ground sea salt to taste

fresh ground black pepper to taste

Directions

Just blend with your stick blender and your done. I note styles of pimento cheese differ and differ in texture. (you might like yours very chunky so you can mix in your shredded sharp cheddar cheese at the end)

People use this similar kind of cheese on burgers, hot dogs, sandwiches and with fried green tomatoes. I like this spread on vegetable crisps but I also admit this spread might be better rolled up on a tortilla and topped with a chunk of Chef Thomas Keller’s Favorite Blue Ribbon Pickles (recipe on site).

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Forking Good and it won’t cause rapid butt and stomach growth!

This is forking tasty and that's The Forking Truth

This is forking tasty and that’s The Forking Truth