My Visit to Seoul BBQ & Sushi of Phoenix AZ

 

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.

My second visit did differ.

Only received 8 side dishes instead of 17. Salad served was brown and the rib meat wasn’t the best.

Well any who…..?

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

azcentral Food & Wine Experience Day 2 November 5th 2017

 

The azcentral Food & Wine experience is a two day event. This year it took place November 4th & 5th at Salt River Fields. It was a showcase of mostly local restaurants, libations and demos. The featured special guest was Martha Steward who was there on Saturday.

Overall I DID ENJOY MYSELF but I feel this festival has taken a few steps back from the last two years as I do have a few legitimate gripes.

Several restaurants promised were not there. These are the restaurants I don’t recall coming across either day….

Bitter & Twisted Cocktail Parlor, Tapatio Cliffs, Little Miss BBQ, Nico Heirloom Kitchen, Orange Sky at Talking Stick, The Larder + The Delta, The Second Story Liquor Bar, Virtu Honest Craft, Zuzu at Valley Ho. I was expecting to come across these restaurants and since I didn’t I am disappointed. (Sadly El Panzon y Frida suddenly closed for business so I understand why they weren’t there)

I am also upset because I paid for VIP so I could drink better wine and use the VIP restrooms.

The wines offered this year seemed like much lower quality to the VIPS. I tried three wines Saturday that made me gag that I had to dump. I know last year they offered good well made wines like Hartford and Freemark Abby.

Freemark Abby Wine provided by AJ’s…Possibly the best wine you could drink at the festival 2016

Yesterday the VIP restrooms were crowded to they sent me off to the regular restrooms even though I was a VIP. TODAY ON SUNDAY the VIP restrooms were locked at least till 1:30.

So I felt cheated between the inferior wine selection and the VIP restrooms I didn’t get to use.

My last gripe is that the discussion panels didn’t seem as star studded as they have been the last two years….I really enjoyed last year discussion panel and the first years discussion panel.

2015 Star studded panel

Photo of discussion panel 2016 star studded panel

2016

Maybe 2017 was just an off year….I don’t know…..

All my complaints are out now so off we go to the food.

Mostly everything I tried was either good or great! The food on Sunday in comparison to Saturday seemed to offer more upscale choices. Here are not all but some of the offerings I came across.

Among my favorite plates at the festival were the Halibut Ceviche and the Cornish Hen Mousse from Quiessence at The Farm at South Mountain. I didn’t think I’d like Cornish Hen Mousse because it seems weird to me….but the flavors were outstanding. I have to give it a big thumbs up.

J&G Steakhouse also was among my favorites. They lightened up a steak in a different and delicious way. They used butternut squash and flavors and textures of orange. It was amazing. I wonder if this is ever on the menu?

From Gallo Blanco and Otro Cafe Pozole

Gnocchi in Lamb Sauce from Rancho Pinot

We both thought the the vegetarian Potatoes Bravas and Shrooms and Grits from Artisan at the Camby Hotel were very tasty.

My husband said this Pork Belly Taco from Crujiente Tacos was good!

From one of the most UNUSUAL CASUAL restaurants in Phoenix……Chino Bandito offered Red Jade Chicken, Jerk Fried Rice and Vegan Cuban Black Beans and Snickerdoodle Cookies. It was pretty tasty….

We tried several different treats from Sweet Republic. The macaron filled with orange basil sorbet was my FAVORITE!

Mariposa Latin Restaurant served a tasty quinoa salad and a very tasty chicken laced soup.

Braised Lamb and Lentils from Talavera

Another among the favorites was this short rib stuffed ravioli with horse radish cream. It was from Hearth 61 at Mountain Shadows

Mamma Toledo’s The Pie Hole served Blueberry Hand Pies

Pigs Ears from Citizen Public House and a very unique unusual Ceviche from the Gladly.

Gnocchi in Veal Sauce from an Italian Restaurant I think from Bella Gusto……

Gadzooks award wining Chicken Taco! Spicier today than last time. Still delicious!

Different Point of View did these very detailed Pork and Cheese Ravioli.

Our Own Iron Chef Tarbel’s served Octopus Tostadas.

Buffalo Brisket, a tiny Detailed Cheesecake and a Fruit Beverage came from Kai at Sheraton Grand at Wild Horse Pass

Beef Carpaccio from Cartwright’s

Kobe Burger from Aj’s Fine Foods

Well that was day 2 of the azcentral Food & Wine experience of 2017.

The Forking Truth

azcentral Food & Wine experience (day 1) Saturday Nov. 4th 2017

 

The azcentral Food & Wine experience is a two day event food & libation festival. Around 50 different Arizona Restaurants and many wines, beers and spirits are there for sampling. The headlining attraction was Martha Steward and cooking demos.

We were finally at about an average temperature for November and were at around 80 degrees with ZERO chance of rain. Guess what…..it rained for a short time and then it poured but only for a short time.

My Forking Gripes……

For the most part most of the food I tried was good. I was very disappointed with the wines I tried. Even the VIP ticket didn’t bring on as fine wine as we had in years past. After trying three wines that sucked I didn’t want anymore wine. The VIP bathrooms were really great last year and it seemed they used a different company and the bathrooms were air-conditioned but not much different than porta potties. Another gripe were the stemless wine glasses they used this year. Stemless glasses are for swirling at a table and are not good to be carried around for long periods of time. My wine sling doesn’t work with a stemless glass and it was difficult to carry a glass and get food.

Now I’m over most of the gripes and now I am on the food.

Well lets see some of what I saw and some of what I tasted.

There was a nice little layered dessert and octopus by Match Cuisine and Cocktails. (I thought this was from Match Cuisine….but in the newspaper it reads that this was from The Boulders????) I didn’t take notes so my bad if I am wrong.

Mowry and Cotton at the Phoenician offered  Lamb Tacos and fancy Charred Tuna.

One tequila, two tequila, three tequila…..FLOOR!

The Crepe Bar didn’t serve crepes….?…..They served a Liver Mousse with Buttery Fancy Radishes……

This Pasta and Cheese was from AJ’s. Is a very impressive display. They used what is maybe a hallowed out $1,000 dollar wheel of cheese to serve pasta in. But plain pasta with just cheese is very boring even if it is expensive delicious cheese.

More libations.

This I didn’t try but it was maybe the most unusual offering at the festival. A push pop with duck liver mousse, apple, dates, pistachio, some sort of gel and apple sorbet. It came from PY Steakhouse.

A very tasty Steak with tabasco onions from Bourbon & Bones Chophouse & Bar

AJ’s Pork Tacos

Handlebar Diner offered Duck Tamales

Chef Christopher Collins really brought it on with Wally’s Fried Chicken Sandwich, Grassroots Short Rib over super SPICY HOT Jalapeño Cheese Grits, Twisted Grove Shrimp Salad and Sweet Provisions Lemon Tart and his Super Magic Bar…..WOW what a spread he brought. I think half the food I ate came from here and it all was great!

The Market by Jennifer made a really nice little spread too! Really good Potato Chips with Pimento Dip, Korean Style Beef, Yummy Little Chicken Drums and Milk & Cookies.

Some of Aj’s Fine food offerings……This might have been in the VIP tent. Maybe I’ll ask if they will sell me some finger limes…..None of the AJ’s near me carry them….. 🙁

It was really hot and crowded in the AJ’s VIP tent…..hope my deodorant didn’t fail.

AJ’s offered a fancy couscous salad that was made with this bottle oil, vinegar, lemon and herb dressing. It actually was amazing. The salad and the dressing were really surprisingly good.

AJ’s offered Butternut Squash Risotto that came from a box. It was horrible.  AJ’s also offered    another appetizer……It looked pretty but I got a raw crisp slice of sweet potato with some toppings. These were the only things I tried that were Forking Awful…..both not edible…YUCK!

But then AJ’s had a killer cheese table….so MANY HIGH END cheeses…….so I guess they redeemed themselves after the previously mentioned dishes.

That was Day One of the azcentral Food & Wine experience 2017.

Let’s see what happens tomorrow.

The Forking Truth

Fresh Ricotta Gnocchi with Pesto Recipe

 

 

Fresh Ricotta Gnocchi with Pesto

Gnocchi are Italian dumplings. There are many variations of Gnocchi out there. Potato, semolina, flour, ricotta, with or without spinach and other vegetables or prunes, bread crumbs and cornmeal. My husband strongly prefers the fresh made ricotta gnocchi that I make so much so that he has said on more than one occasion that my ricotta gnocchi would be his last meal if he could choose. These ricotta gnocchi are light in texture and very flavorful. They are done in the lump style, extruded from a pastry bag and are not rolled out. Less handling of the dough does produce a more tender gnocchi. Mine come out almost like gnudi. This recipe is harder to explain than most recipes I publish. I feel it’s essential to prepare your own ricotta cheese since it’s FAR SUPERIOR and far more flavorful than store bought ricotta cheese. Maybe the most difficult part of the recipe is that I can’t give you an exact measurement of flour since the amount with differ depending on how dry you got your ricotta cheese. You might want to prepare the ricotta the day before and let drain slowly overnight wrapped in cheese cloth in a colander to drain. If you use a mesh strainer to drain cheese I find you can get the same results very quick. I do recommend doing one tester gnocchi so you can figure the amount of flour out. It’s better to start with too soft a dough and add 1/4 cup more flour at a time till it’s correct. This time instead of my usual light coating of tomato sauce I used pesto. Other sauces that would be delicious with these gnocchi would be  browned butter with sage or a light cream gorgonzola sauce or a home made red sauce. You will have extra ricotta cheese and extra pesto from this recipe that you either use in another dish or freeze. The pesto recipe is just a guild and it does come out too thick because I try to use as little extra oil as possible. FEEL FREE to add all the oil you want or some water to thin it down to desired consistency. Read all the directions first and the recipe will be much easier to understand.

 

Ingredient for about 6 servings

1 gallon whole milk

1 pint heavy cream

3 lemons (just the fresh squeezed juice)

1 teaspoon sea salt

2 cups ricotta cheese (fresh made from above recipe)

1 L – XL egg beaten

1 cup parmigiana reggiano – shredded

1 1/2 cup flour *****NOTE this is approximate  ******(…If your ricotta is nice and extra dry you only need one cup of flour. This would be ideal. Do tester gnocchi and add 1/4 cup flour more and repeat if necessary……you shouldn’t need more than 1 3/4 cups flour…if you do your cheese was way too wet)

few grates fresh nutmeg

1/2 teaspoon sea salt

pinch white pepper

1 tablespoon kosher salt (to boil gnocchi)

3 Tablespoons extra virgin olive oil (to coat gnocchi with so they don’t stick) ((YOU CAN SKIP THIS INGREDIENT if you have your pesto made)

3 cups basil leaves

2 garlic cloves – grated or ground

2 oz pine nuts – toasted – 225 degrees F 10-15 minutes

1/2 cup extra virgin olive oil ****** ( you will need to thin this down by adding at least 1/2 cup more oil or water)

1/2 cup Italian hard cheese shredded preferably Sardinian Fiore Sardo or pecorino or parmesan

1/2 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

pinch or two of sugar

Directions

Make Ricotta.

In a large pot on medium low heat add milk, cream and salt. The contents need to go to a slow boil. This will take at least an hour. Once it’s at a slow boil….VERY SLOWLY….SLOWLY drizzle in the lemon juice into the parts where it’s boiling. The contents will curd. Let it slowly boil a few minutes. Use a wire strainer or a colander lined with paper towels and slowly drain contents. Put cheese in a container in the refrigerator. Leftovers can be frozen.

Make the pesto.

Blend together basil, garlic, pine nuts, olive oil, Italian hard cheese, 1/2 teaspoon sea salt, black pepper and sugar. Thin as needed with either more oil or water and  adjust seasoning if desired. Set to the side.

Make Gnocchi.

In a medium bowl mix together 2 cups of your fresh made ricotta cheese, 1 egg, 1 cup parmigiana, 1 cup flour, few grates nutmeg, 1/2 t. sea salt and a pinch of white pepper. Mix well.

Put a pot of salted water on to a medium boil. You might want to add kitchen twine to one side of the pot because the string can slice off the gnocchi you push threw the pastry bag.

To fill the pastry bag fold it half way down, add dough and twist the end shut.

Do one tester gnocchi.

It should float within a minute. Test for flavor and texture but it should be right. If you want them firmer you can add slightly more flour but a gnocchi is suppose to be a very light tender pillow. The best ones are made with as little flour as possible. Once you have the gnocchi the way you like them squeeze out the gnocchi one bag at a time and use twine wrapped on the pot handle to slice off each gnocchi.

let the gnocchi boil till after they float. Take them out with a slotted spoon and drizzle some extra virgin olive oil or pesto on them so they don’t stick together.

Serve. Should you happen to have leftovers they freeze well.

“All Beagles are Italian.” “There will not be any FORKING leftovers.”

“Hey Runt, you are only 50% Beagle so that means you are only 50% Italian”. “You are a runt and you come from a long line of runts…..according to your DNA your Mom was a runt, your dad was a runt and 6 generations back you all were runts!” “I’m a BIG Aussie Shepard and I’m getting Gnocchi first!”

“I still love you no matter what you say you really big beautiful Aussie Shepard.” “We can gnocchi together.”

Enjoy!

Fresh Ricotta Gnocchi with Pesto

The Forking Truth

My Trip to Mucha Lucha Libre Taco Shop Peoria AZ

 

The Mucha Lucha Taco Shop is a casual Mexican Fast Food Shop. They differ in quality from the chain fast food shops you might be familiar with because the food is homestyle not chemical laden fast food typical style. The meats all are very flavorful and spicy and are slow braised with chili peppers.  They offer about 18 different fillings that you can have in a street size tacos, regular size grilled tacos, tacodillas, burritos, quesadillas and Mucha More! Then you get to customize your order and the person behind the sneeze shield tops your order with the vegetables, toppings and sauces that you pick. Once you seat yourself you might want to kick your meal up a little more with the complimentary salsa bar.

I picked the Three Taco Plate $7.25 The taco meat and tortillas are heated up on a flat top grill for you. The tortillas get crisped up a bit. They offer you rice and beans to add to your tacos here. Then you walk down the line with the person preparing your food and you get to add on all the toppings you like.

I picked a Chicken Tinga Taco, Red Chicken and Vinaigrette Chicken Tacos. All the chicken meat is flavorful and spicy. My favorite Chicken Taco is the one with that isn’t red or orange. I think it’s the Vinaigrette Chicken.  It has a nice balance of flavors that include chili, garlic, onion and taste like chicken. To me it’s the most delicious. I skipped the beans and wasn’t wild about the taste of the rice on the taco and I think next time I’d ask for the rice and beans on the side.  My least favorite taco is the one that’s very heavy with chipotle and too much smoke for me….but I note that I like less smoke in my food than most people so it might be great to you but it’s too heavy with smoke for me. My husband didn’t have any problems taking that last taco off my hands.

He picked the 5 Street Taco Sized Tacos. $7.25 They are double shelled small tacos with filling and all the toppings you desire.

I don’t know what he picked but I know he picked 5 different varieties of beef and pork. He enjoyed them all and said that we should come here more often. He also added that all that he tried was also very flavorful and all were spicy!

I would recommend Mucha Lucha Taco Shop over Most of the Mexican Fast Food Chains Out There!

The Forking Truth

Asian Slaw Recipe

Asian Slaw

Cabbage is almost free this time of year. I saw cabbage for 33 cents a pound this week so I picked one up. I was thinking about that amazing sandwich I had at Ocotillo in Phoenix. It was a brisket sandwich topped with Asian Slaw and maybe a gochujang mixed with kewpie mayo on the bread….It was so FORKING delicious! Brisket was also recently on sale for only $1.99 a lb. so I have brisket. This slaw is very close to the taste of the slaw I had at Ocotillo so I’m set. WooHoo  this brisket sandwich with this slaw and gochujang mixed with kewpie mayo spread on the bread does taste just like the delicious sandwich I had at Ocotillo.

Ingredients for 10 servings

1 head cabbage (sliced very thin…use fresh do not use bagged)

1 Tablespoon kosher salt

1 Tablespoon sugar

1 carrot – shredded very thin

8 oz radish – shredded very thin

2 .. .14oz-.18oz pack roasted seaweed – sliced very thin and cut across in half

1 Tablespoon garlic (around 7 cloves) ground to paste

1/2 teaspoon granulated garlic

1 Tablespoon fresh ginger – grated

1/2 teaspoon ginger (dry spice)

1/2 cup rice wine vinegar (scant)

2 Tablespoon sesame oil

1 Tablespoon ponzu

1 Tablespoon dark brown sugar

1/2 teaspoon black pepper

1 Tablespoon toasted black sesame seeds

1 Tablespoon toasted white sesame seeds

1/4 teaspoon cayenne pepper

1/4 teaspoon crushed red pepper

1/4 cup scallions – sliced thin

Directions

In a large bowl add cabbage salt and sugar. Mix well. Let sit one hour on counter. After one hour there will be a lot of liquid from the cabbage. Drain the cabbage water.

Mix in all the remaining ingredients.

I’d serve the next day because the flavors do mellow and marry.

Asian Slaw

I suggest to make a spread of Kewpie brand Mayo (it taste different than regular mayonnaise) mixed with a little sriracha and enough gochujang to look like the color of Russian Dressing. It’s FORKING delicious you will love it. The spread combined with this Asian Slaw on a sandwich is epic!

The Forking Truth