Starlite BBQ of Scottsdale AZ – Worth a Fork!

 

Sign isn’t up yet but will be in a few days.

The Starlite BBQ just opened a few days ago in down town Scottsdale AZ. This is a casual BBQ restaurant that offers a menu like no other BBQ place I’ve been too. They offer many interesting appetizers like Grilled Squash with Mole Negro, Sesame and Epazote, Fried Macaroni and Cheese and a Grilled Cauliflower with Green Goddess and Crispy Black Eyed Peas. A wide variety of sandwiches are offered. House Smoked Turkey, A Burger, Smoked Grilled Meatloaf, Pork, Fried Chicken (reg or HOT), Brisket and Fried Green Tomato. Of course they also offer Traditional BBQ plates and a Crispy Grilled Fish for Two! Some of these BBQ plates come in two sizes regular size and a larger size. For me what was special was the all the sides I tried were delicious as well as the BBQ I tried.

Starlite BBQ is a smaller sized casual restaurant. They have three community tables on the Ocotillo lined patio that seat up to twelve people each. Inside seating is either at the bar on one half of the room or the high top tables on the side.

It killed me not to order an appetizer since so many sounded delicious to me. I will have to try one or two next time……This time we shared two BBQ plates and three full sized sides. (and yes we had yummy extras to bring home)

We shared the smaller brisket. My server said this was about an 8 oz size.

The Brisket was out of this world delicious! It was SUCCULENT with a thoughtful amount of smoke. I really enjoyed the caramelized ends and for me it was sauced just right. I also thought the pickled onions was an amazing touch. The onions seem to magically lighten the meat up. I didn’t use the mustard but I did taste it and was great. I wish I scraped it out and brought it home.

We also shared the Hot Fried Chicken.

We received a Big Chicken Breast and a whole leg that were CRUSTED with a HOT Sauce. I will tell you The Forking Truth…like I always do…….The Chicken was Mighty Scrumptious and delightfully HOT but it was served not hot enough today in temperature and was almost cold.  I made sure we told them about it. So we just have to chalk this one up to being an opening hiccup…….(only hiccup I came across) The crisp pickles and that really yummy whole grain mustard were a nice touch…..

Now the sides come in two sizes and I tried were -either vegan or vegetarian bbq beans, v- braised greens, tomatoes and macaroni and cheese. I thought it was thoughtful that they offered mostly vegetarian sides at a BBQ place. I really liked that because when I eat meat I don’t like meat in my side dishes.

Wow the BBQ beans are really good…they are spiced nicely with a small amount of heat and are a little sweet. The Braised Greens have some punch are a lighter vegetable with sweet tomatoes. The macaroni and cheese is very creamy and taste like melted American Cheese on good pasta that isn’t mushy with a top that is nice and crispy!  These sides made me happy because I like to enjoy other food besides the meat when I eat BBQ and these sides were the best I’ve had at the different BBQ places I tried. I also enjoyed all the nice little touches like the pickled onions, pickles and whole grain mustard.

Wow overall this was Great! Looking forward to try other things too!

Starlite BBQ Just Opened and seems to be already – Worth a Fork!

Worth a Fork! Just opened….already pretty Forking Great!

www.StarliteBBQ.com

Every FORKING thing is subject to change and YOUR experience may or may NOT differ.

The Forking Truth

 

Spaghetti Squash Feta & Harissa in a Chickpea Crust Mini Pies Recipe

 

Spaghetti Squash, Feta, Harissa in a Chickpea Crust Mini Pie

After reading about a lot of mini spinach and feta pies I thought I could do the same thing but different with Spaghetti Squash Feta and Harissa and I did! I learned from dining at FnB in Scottsdale that Harissa is an AMAZING pairing with spaghetti squash….so I do that often. There are many styles of Harissa out there but the one I developed is absolutely delicious with many things so you might want to make a double amount…or use the extra to dip the mini pies in…?….I actually didn’t know if this recipe for crust would work out…since I just winged it….But it did…and very well I might add. These mini pies are very unique and also tasty!

Ingredients for about 9 portions

1 1/2 cup flour – plus a very small amount more for rolling out the dough..

1/2 cup chickpea flour

1 1/2 teaspoon course sea salt

1/2 cup plus 2 Tablespoons water

3 Tablespoons extra virgin olive oil

1 cup spaghetti squash cooked and drained REALLY WELL.

4 oz creamy or fresh style feta cheese……NOT the salty tangy GREEK or substitute goat cheese

1/4 cup scallions – chopped

2 Tablespoons cilantro – chopped

1 Large egg – slightly beaten

2 red bell peppers roasted – skin, seeds & stem removed – rough chopped – PLUS ALL THE SWEET JUICE that comes out of the peppers from roasting

1/2 teaspoon cumin

1 teaspoon caraway seeds

2 Tablespoons extra virgin olive oil

3 garlic cloves – grated

1 hot pepper – chopped (or to taste)

1 lemon – just the fresh squeezed juice

2 Tablespoons red wine vinegar

2 Tablespoons tomato paste

Fresh ground sea salt and pepper to taste

1 Large egg & 1 &tablespoon water

about 4 pinches of sesame seeds

Directions

Make dough

Set oven to 450degrees F.

In a large bowl combine flour, chicken pea flour, sea salt, water, and extra virgin olive oil. Mix and knead well. Wrap in plastic wrap and set to the side. Wrap in plastic wrap so it doesn’t dry out and keep to the side.

I do note YOUR SQUASH SHOULD BE DRAINED VERY WELL or this recipe won’t work out for you.

In a small bowl to the side make your wash,,,,,It’s just one Large egg and a Tablespoon of water. Set to the side.

Harissa is just 2 red bell peppered roasted with cumin, caraway, extra virgin olive oil, garlic cloves, hot pepper, lemon, red wine vinegar, tomato paste, salt and pepper to taste blended well.

Add the harissa and the feta cheese, scallions and cilantro to the spaghetti squash.

Set a scoopful or two into each.

I didn’t take a picture but I tried to fold them like this.

They were too messy and I didn’t think they would come out right so I threw each one in a muffin pan.

Then I covered them with egg wash two times and sesame seeds.

After some time in the oven they looked more like this. I put these in the oven at 450 degrees F for 15 minutes……I thought they might need longer but I didn’t want to burn them so i turned the heat down to 350 for ten minutes. They came out perfect and lightly browned even underneath.

Delicious…You will love this.

Inside they also came out really well….

Spaghetti Squash, Feta, Harissa in a Chickpea Crust Mini Pie

Whoo Hoo….This is a Forking Good One!

The Forking Truth

 

 

 

 

My Forking Thoughts on Black Truffle & Olive Oil Private Selection Kettle Chips

 

I noticed these Black Truffle & Olive Oil Flavored Kettle Chips at Frys Supermarket.

The Ingredients read that they contain natural flavorings and do actually contain dried Black Truffles. Looks like mostly good ingredients…I think I’ll give them a try.

Open up the bag.

Dang! It looks like someone was already eating the chips! How deep is this?

Hard to hold my paper Ikea Ruler down but it’s around 8 inches empty.

I go to take in the aroma.

It’s a kind of fried kind of smell.

I dump out some chips.

The chips come in an assortment of sizes. Many chips are folded and most of the chips are very tiny so tiny potatoes were used.

I look closer at the chips and see a few specs of something on them.

In one goes…..

There is a lot of a fine salt on them and they have a sour milk kind of taste. The chip feels powdery in my mouth. These chips however are very crispy.

I eat one at a more normal speed now. Yuk! they seem more salty and more maybe buttermilk-ee and even more crunchy. They have some potato flavor but not a whole lot.

I don’t get any Black Truffle or Olive Oil….maybe there is a small amount in there but it’s over powered by the sour milk powdery taste.

I go for a third one……

The third one sort builds and sort of taste like ranch dressing to me…….with a black pepper finish….

Sorry I bought these chips.

DISSAPOINTING

My bag of chips lacks the black truffle and Olive Oil Flavor and taste more like Crunchy Sour Ranch Dressing.

Maybe my bag was mislabeled?

Your experience may or may not differ.

The Forking Truth

Sriracha Ginger Apple Slaw Recipe

 

Sriracha Ginger Apple Slaw

I had a cabbage that I had to use so I thought I’d come up with different slaw. Here’s Sriracha Ginger Apple Slaw! It’s very easy to prepare and taste great! I think most people will like it. It’s not too spicy and it’s not too sweet. It’s light and refreshing.

Ingredients for around 8 servings

1 medium green cabbage – shredded very thinly (don’t used bagged)

2 medium carrots – peeled and shredded

1/2 medium sweet onion – shredded very thinly

1/3 cup radishes – shredded

1 honey crisp apple (it will get shredded but do that at the end)

1 garlic clove – ground to paste

1/4 cup sugar

1 Tablespoon kosher salt

1 1/2 Tablespoons minced ginger

1 Tablespoon dijon mustard

1 Tablespoon honey

2 Tablespoons canola oil

2 teaspoons Sriracha – or to taste because different brands will differ

1/2 teaspoon black pepper

1/2 cup apple cider vinegar

1 Tablespoon cilantro chopped

1 Tablespoon parsley chopped

Directions

Put the cabbage, sugar and kosher salt in a large mixing bowl. Mix well and transfer to a colander that sits over a large bowl and let sit on the counter about 1/2 hour. Water will come out of the cabbage. Throw out the liquid and put the cabbage back in the large bowl.

Add the carrots, onion, radishes to the large bowl and set to the side.

In a small bowl add the dijon, honey, Sriracha and ground garlic and mix well. While mixing slowly add the oil and mix well. Slowly mix in the apple cider and mix well. Add the minced ginger and black pepper. Mix well.

Shred the apple and add it to the large bowl with cabbage. Mix in the dressing and lastly add the parsley and cilantro.

It’s ready to serve on a sandwich or on the side or wrapped with protein in rice paper.

Sriracha Ginger Apple Slaw

Enjoy!

The Forking Truth

 

My Trip to PINO Restaurant in Scottsdale AZ

 

Pino is a casual restaurant that serves Italian Style Wood Fired Pizza, many salads, sandwiches, appetizers, specials, French Foods and entrees. Pino is actually a European Pizza Chain. The Owners are from France and Owned a Pino in France. They moved to Arizona and opened the only Pino in the United States. Nothing about this place seems like a chain at all. The bread is baked in house and some of the pastas are made in house. The patio is very charming. There’s a flower pot on every table and a lot of shrubbery as walls and shade on this patio. It’s like a little piece of France in Scottsdale by the Movie Theater.

On our way in we were welcomed by a gentleman with a French Accent and then we were welcomed by a waiter with a French Accent. We made our orders and the food arrived in reasonable timing.

I had the Lunch Sized Bonita. It was made of crisp romaine, avocado and few other vegetables. The salmon was prepared reasonably well. Although it was fully cooked the salmon was moist with a crispy skin and nice grill marks.

My husband had the French Dip.

It was thinly sliced Prime Rib with caramelized onion on house made bread with hand cut fries.

I managed to save room to try the Lemon Meringue Pie.

It seemed house made but had a soggy crust and a tough chewy meringue. Maybe it was better when it was fresh made?

That was my visit to Pino.

www.PizzaPino.US

The Forking Truth

The Rogue Tomato in Glendale AZ is Worth a Fork!

 

The Rogue Tomato is located in Glendale AZ off of 59th avenue (the restaurant row of north Glendale). This is a unique restaurant that serves casual global Arizonian style food. They offer appetizers, house made soups, flat breads, small salads, tacos, burgers, an assortment of entrees and weekend brunch.

The dining room is sort of industrial, modern and a lot of blackboards with cute sayings.

They offer comfortable booths, tables, high tops, bar seating and an outdoor patio.

This restaurant opened about two years ago with two chefs. Things have changed and one chef remains. The menu has been tweaked some and they offer a weekend brunch. I’ve been to The Rogue Tomato several times before and really didn’t have anything notable to say until now. To me is seems The Rogue Tomato has finally found their stride.

For dinner I tried the Roasted Pecan Smoked Chicken.

The chicken was very juicy and tender and was smoky from pecan wood. It rested over nicely grilled asparagus that were tender crisp and a bed of roasted poblano peppers, sweet yams and orzo that was delicious. The plate was topped with carefully spicy onion strings. This was a delicious plate!

My husband got the Rogue Stuffed Poblano Pepper.

The pepper had this shattering crisp batter and was stuffed with beef tenderloin tips, charred onions, roasted red peppers, corn, cotija cheese and toasted pine nuts that rest in a delicious yellow pepper crema.

Wow! Dinner was great!

Dinner tonight was leaps and bounds better than my previous visits.

I was so happy I almost cried…..

The Rogue Tomato seems to be Worth a Fork!

Worth a Fork!

www.TheRogueTomato.com

Every FORKING THING is subject to change and your experience may or may NOT differ.

The Forking Truth

Buffalo Chicken Meatballs Recipe

 

Buffalo Chicken Meatballs

I was thinking that Buffalo Chicken Meatballs might be tasty so here they are. The meatballs come out just right tang, a little spicy, juicy but firm with little crunches of celery. They are delicious too by the way……You can top them however you like. I like to just use Frank’s Red Hot Sauce with a side of quality Blue Cheese. Feel free to make a more traditional wing-type sauce with a combination of equal parts of Frank’s Red Hot Sauce and Butter…..Another alternative is to just pour Blue Cheese Dressing on the meatballs and then drizzle them with the aged Cayenne Pepper Sauce (Frank’s Red Hot). This recipe is very easy to make but make sure your rice is cooked properly or you might wind up with squishy meatballs. The rice is in the recipe to soak up all that delicious hot sauce. To cook rice correctly I do two (dry not liquid) cups of water to a heaping cup of rice and I use a little salt and either a pat of butter or a squirt of oil, then bring to boil then reduce to simmer then cover lightly for 15-20 minutes. I think these meatballs are great as appetizers or also just as good in a sandwich or wrap. Maybe serve with buttered rice, noodles or creamy potatoes as a dinner…….Leftover meatballs can be frozen.

This recipe makes about 10 servings.

1 1/2 lbs ground chicken

2 large eggs – slightly beaten

1 cup white rice (already prepared)

2 teaspoons dijon mustard

1/2 cup aged cayenne pepper sauce – preferably Frank’s Red Hot Sauce

1/4 cup scallions – chopped

2 garlic cloves – ground to paste

1 celery rib – chopped fine

1/4 cup carrot – finely shredded

2 Tablespoons fresh parsley – chopped

1 teaspoon paprika

2 pinches celery seeds

1/2 teaspoon yellow mustard seeds

1 teaspoon dark brown sugar

2 teaspoons course sea salt

1 teaspoon black pepper

1 cup panko bread crumbs

non stick cooking spray – preferably canola or vegetable

Directions

Set oven to 350 degrees F.

Spray baking sheet(s) with non-stick spray and set to the side.

In a large bowl add eggs, rice, dijon mustard and aged cayenne pepper sauce and mix well. Then add all the vegetables and spices. Mix well. Now add the ground chicken and mix well. Lastly add the bread crumbs and mix well.

At this point you can do a smaller tester ball (a little smaller than a marble to test for seasoning and place in the oven for about 5 minutes or until done.

When you’re happy with the seasoning use a small scoop and make your meatballs. With my small scoop I made 44 meatballs.

Cook till done. In my oven they took 15 minutes.

Serve!

Buffalo Chicken Meatballs

If you like that Buffalo Wing kind of taste then you should enjoy these yummy meatballs.

The Forking Truth

I Wonder WTFork! Happened to Russian Dressing?

 

I ordered a Reuben at a local restaurant and I noticed they didn’t dress my rueben with the traditional Russian Dressing. Instead they used a thousand Island Dressing……. Reuben sandwiches are supposed to be dressed with Russian Dressing. It seems that Russian Dressing seems hard to come by these days……I wonder WTFork happened to Russian Dressing?

The two dressings do look similar and do share some similarities  but they do indeed are suppose to differ. In general Russian Dressing is SUPPOSED TO BE a spicier dressing and Thousand Island is SUPPOSED TO BE more on the sweet side. Both Dressings are used for salads but Russian Dressing is better to dress the Reuben Sandwich and the flavors in Thousand Island are better to compliment hamburgers.

Then I wondered…maybe it’s this one restaurant? So I looked at a few other restaurants in town where I can also get a Reuben….and this is what I’ve found.

Nope…it seems nobody in the area puts Russian Dressing on Reubens.

The base of these two dressings are similar…….They both are mayonnaise (or another white base) based and are blended with either ketchup, chili sauce or some sort of tomato…..after that many recipes differ by a ton but basically the rest of Russian Dressing is pimentos, horseradish and chives. The rest of thousand Island is olives, pickles and eggs…and only found from www.Wikipedia.com  lemon and orange juice.

I have a few recipes for Russian Dressing and Thousand Island Dressing here that differ.

From www.RecipeCurio.com
Russian & Thousand Island Recipes

Thousand Island and two Russian Dressing Recipes From the Settlement Cookbook

FoodNetwork’s recipe for Russian Dressing

The Professional Chef’s Recipe for Thousand Island Dressing. They didn’t have a recipe for Russian Dressing.

www.epicurious.com Left is Russian Dressing on Right is Low Fat Thousand Island

I Wonder WTFork happened to Russian Dressing?

The Forking Truth

References

WWW.Wikipedia.com

www.FoodNetwork.com

www.DifferenceBetween.com

www.RecipeCurio.com

www.epicurious.com

Settlement Cookbook

The Professional Chef Cookbook

Easy FORKING GREAT Roast Beef Recipe

 

Easy Forking Great Roast Beef

Several times a year the supermarkets will have Choice Grade Eye Round on sale for less than for $3.00 a pound. That is when I prepare Roast Beef…..I usually buy a 7.5 pound package of it that I cut in half. I Do Note THE RECIPE WON’T WORK if the pieces of beef differ from the 3-4 pound size. Of course you can purchase two smaller packages but I never find them in the right size so I don’t think they come that way….so I buy the full package. Sometimes I have to trim a lot of hard fat and skin off.

I’m not the greatest at trimming but if I can do it then you can do it too. I cut the beef in 3-4 pound pieces. Then they get rubbed with oil and next my spice rub. Use 1/2 the spice rub on each beef. You don’t actually rub the spice into the meat…..I put the meat in a bowl, oil it and sprinkle the spice all over like a crust. This time I put the beefs in pans lined with a few carrots as a rack.

The meats then go on the middle rack in a 500 degree F oven for 15-18 minutes. DON’T OPEN THE OVEN or you will FORK IT UP! ……Shut the oven off and LEAVE the beefs in the oven for 2 1/2 hours. Pull them out and let them rest a half hour. Slice the beef and you will be FORKING AMAZED on how FORKING Delicious, Tender flavorful and Moist the beefs come out.

I didn’t invent this method for doing Roast Beef…..but a million people on the web do take credit for this method. The only difference is that everyone’s rub recipe will differ. I saw this method for roast beef on a bunch of TV Shows (including Rachel Ray) This method has been around forever but it is a great method. I’ve done it a bunch of times now. After doing it several times I suggest 15-18 minutes of 500 degrees F before you shut the oven off. REMEMBER 15-18 minutes at 500 degrees F and shut the oven off WITHOUT OPENING THE DOOR FOR 2 1/2 HOURS or you will FORK it up!

The Beef below was in the oven at 500 degrees F for 18 minutes. Oven was shut off without anyone opening the door…and stayed in for 2 1/2 hours.

Here is my recipe for the rub I did this time (and it might have been my best).  I note I didn’t measure exact so this is a guesstimate.

Ingredients for about 7 1/2 pound eye roast

1/3 cup canola oil

1/4 cup kosher salt

2 Tablespoons black pepper

2 Tablespoons granulated garlic

2 Tablespoons paprika

1 teaspoon smoked paprika

big pinch of ground cloves

I promise that you will thank me for this recipe. You also should save the juice that is sitting in the pan. Use it for reheating the beef.

Easy Forking Great Roast Beef

The Forking Truth

 

 

The New, Weird and Different Foods out there with Valentine Foods January 2018

 

There is ALWAYS something New, Weird, Different, Special or Limited Edition out there in the world of food. I never know what I’ll come across when I go to a store. Here are mostly a bunch of sweets I came across recently with Valentine’s Food too for humans and even  beast!

The first one is called Unicorn Poop. I think no matter how cute Unicorns are I still don’t feel like eating their poop…..how about you?

Here’s a box of those hard crusty marshmallows that come with cereal, a box of licorice laces and a box of gummy bears. The marshmallows are the most different of the bunch.

World’s Largest Gummy Worm. It’s at least three feet long. Could give you instant diabetes.

 

Candy Sushi and Doughnuts…….???? I love real doughnuts…don’t think I’d go for the candy doughnuts….I wouldn’t go for candy sushi either.

This one is really weird. I looked up Shiksa….and there are several meanings and some are derogatory. What I think the label means is that this is a bar for Jewish men that are attracted to non-Jewish women.

Harry Potter Chocolate Frogs…kinda cute….

They could have made Monty Python Crunchy Frogs….? I forgot…most people that read this weren’t even born when Monty Python was in reruns………Only people of a certain age might remember Crunchy Frog from Monty Python and some of those people have lost their Forking memory by now……

Well any who…

 

Made in China….ChEYE-nah…..Orange gummy President Donald Trumps……(no comment) Forking Politics, Religion and sometimes PIZZA are things to never talk about. People will never agree on these things. Maybe pizza the most……

Toxic WASTE Hazardously Sour Candy. WITH ARTIFICIAL FLAVORS…NO FORKING THANK YOU!

Lollipops with REAL Scorpions embedded in the candy. Guess you have to be a sucker to buy them?…..Maybe they have sting to them?….Forking something different anyway….Think they are made in Arizona….

I was going to try these but they are around $8.00 each so I didn’t…..Arizona Margarita and Prickly Pear Chocolate Bars. Sound yummy……

Arizona Prickly Pear Licorice….might be yummy?

Arizona Prickly Pear and Margarita Taffy ……I love sweets but I’m not big on taffy of any kind….but it does remind me of salt water taffy from the New Jersey Shore.

Someday I’ll have to try the Arizona Cactus Candy….but cactus fruit doesn’t have much flavor so I’m not too interested.

The weirdest most unexpected thing I came across was the flavored Crick-ettes in a box.

Here are Bacon & Cheese and Sour Cream & Onion CRICKETS!

ICK!

EEEEEEEK!

Gross, Yuk and Double YuK!

Incase you didn’t know  Valentine’s Food is also out there and has also Gone to the Dogs!

 

Now here are some Valentine Treats for your Sweetie!….or maybe you!

Show your sweetie your hip and in with the times. Emoji Chocolates!

Your sweetie will think you are amazing if you give her/him a You’re a-Maz-ing Maze Chocolate with an edible ball!

This one isn’t for everyone…….It says this is the perfect man???????? I get he’s perfect if you want to bite his Forking head off.

A bouquet of Peeps Marshmallow Chics…..Egg whites, sugar and pork gelatin were never so sweet!

Wild Things that Poop Candy

And NOTHING Forking says I Love You like a piece of Poop that Poops Candy!

Wouldn’t you know they even came out with another Forking Artificially Flavored Hot and Spicy Cinnamon Oreo for Valentine’s Day!

That was the New, Weird and Different Foods out there for January 2018 with Valentines Editions. I never know WTFork I’ll come across. Lets see what I find next month.

The Forking Truth