My Trip to La Santisma Gourmet Taco Shop – Old Town Glendale AZ


La Santisima Gourmet Taco Shop is located in Old Town Glendale AZ. They offer a very long menu of various tacos. They also offer the largest salsa bar I’ve ever seen and some hard to find Mexican foods that you don’t come by often like the “Quesa” that I can only describe as a sort of Mexican calzone. The building is interesting inside and out. It’s detailed with Mexican crafts and artwork there is a Day of the Dead Theme going on.

We ordered and start by taking a trip to the salsa bar.

All kinds of salsas there…What to pick? They offer strawberry salsa, peanut salsa, pecan salsa, sesame salsa, cactus salsa, chipotle salsa, avocado salsa, Mexican salsa and many others.

We tried a variety of salsas. (Pecan, Peanut, Sesame, Mexican,  and others)

I had to go back to try a few more! Here is Strawberry, Chipotle and Tomatillo Salsas. Some of my favorites were the strawberry, Mexican, chipotle and  peanut.

My tacos arrive!

I received two double shelled very packed tacos. They have so much food in them that I have to eat some with a fork first before I attempt to pick them up. On the left is smoked marlin fish and on the right is battered white fish. Both tacos are topped with shredded crisp cabbage and cilantro dressing. The whitefish is fresh tasting and has a nice crispy coating. This taco needs some condiments. A squirt of fresh lime, A little cilantro salsa and a touch of strawberry salsa and good flavors are going on. The marlin taco was really delicious the last time I was here so I ordered it again. Today it’s good but not delicious like last time. They didn’t smoke the marlin like they did last time and the fish taste like tuna today. This taco also needs to be kicked up some so I added some chipotle for a little smoke and a touch of peanut for heat. Still tasty.

These are the tacos I had on a previous visit.

Smoked Marlin and a Chicken Mole.

My husband got a three taco platter with rice and beans.

He got Pork, Chicken Tinga, and a Brisket Tacos that was grilled. The favorite was the chicken tinga. It was developed with delicious flavors and was made with a generous amount of moist dark chicken meat.

I learned from previous visits that two tacos is my limit here as they are very filling but on my first visit I discovered the Vegetable Stuffed Quesa.

It’s similar to an Italian Calzone but the dough taste like corn tortilla so I guess I’m tasting masa flour. The dough seems like it’s fried and it’s very tasty. Inside it’s packed with vegetables……I remembered I thought this was really delicious so we ordered one to go to have latter.

This quesa seemed to differ. It wasn’t squirted with the avocado cream and it was filled with mostly onions with a tiny bit of spinach and a few mushrooms. Oh well! I guess a different cook was working today. Still tasty. If vegetables aren’t what you fancy feel free to try a meat quesa. You might find it to be a tasty treat!

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

The Forking Truth

My Visit to Grassroots Kitchen & Tap & Sweet Provisions Sweet Shop Scottsdale AZ YUM!


Scottsdale Location

The Grassroots Restaurant isn’t fancy but it is comfortable and they offer very American Comfort Food. We both like to dine at the Grassroots every now and then because they offer a great variety, the food is always tasty and technically great all the time. Another reason we like to visit is because the pies are exceptional. The Chef is famous for his Key Lime Pie and is proud to make each pie with a crazy number of maybe 30 hand squeezed fresh key limes….At this time (Sept. 2017) there are two locations of the Grassroots… in the Phoenix Biltmore area and the other in Scottsdale. The Biltmore area is closer for me but I wanted to try the Chef’s new Sweet Provisions Sweet Shop located next door to the Grassroots Scottsdale location so we picked that one to visit.

Today I went for the Scottish Salmon with a Side Chop Salad.

The Salmon is moist and buttery with nice grill marks. The tasty salad is filled with many textures and flavors and it’s filled with all kinds of goodies like edamame, grapes, corn, cucumbers, radish, fresh herbs and more in a champagne vinaigrette.

My husband went for the special of the day.

House prepared Pastrami Sandwich on Pretzel Bun with Cheese and Jalapeño Grits.

It’s delicious as we expected it would be. No it’s not like a Deli Pastrami Sandwich it very American on a Pretzel Roll and made with Sharp Cheddar Cheese.

It killed me not ending my meal with that amazing Key Lime Pie.

Key Lime Pie from a past visit

We finish and go next door to Sweet Provisions.

It smells like a sweet doughnut or sweet cupcake when you walk in.

There is candy, baked goods and house made ice creams.

Cakes, Pies, Cookies, Lemon Bars and More OH MY!


I made the most of the situation…..Ice cream for now and a lemon bar to take home for latter.

I try the Banana Walnut Ice Cream and my Husband picks his usual….the Chocolate.

Ummmmm They are BOTH Very Good!

The Banana Walnut is very creamy and natural tasting…Not too sweet and more like a natural sweet banana with toasted walnuts.

The Chocolate is rich with Chocolate Flavor. It taste just like a high quality Belgium Chocolate.

Can’t wait to try the Lemon Bar….

That was my visit to Grassroots Scottsdale and Sweet Provisions…….YUM!

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

The Forking Truth


Macaroni and Cheese Style Potato Casserole Recipe


Macaroni and Cheese Style Casserole

Macaroni and Cheese Style Casserole

I have  a bunch of potatoes I needed to use to I made a casserole so I could freeze the leftovers. I made a potato casserole that taste like macaroni and cheese. I didn’t use any orange cheese but the seasonings I use turn the white sauce orange. My recipe sounds spicy but I assure you it isn’t. You need to add a lot of seasoning and flavors to a potato casserole because the potatoes really absorb salt and pepper like nothing. I didn’t use non-fat milk or a scant amount of butter to cut calories. Instead I choose to make the sauce rich with lots of cheese. You have to decide on what you want when you make a cheese sauce because the more fat you add to the sauce the less cheese you have to use because your sauce can only take so much fat or it breaks. Sorry I couldn’t get the best pictures. The casserole is very creamy and cheesy with a tasty crust….but hard for me to photo.

Ingredients for about 20 servings

2 cups non-fat milk

1/4 cup cornstarch

1 oz unsalted butter

8 oz mature English Cheddar – shredded – (I like Coastal Brand from Costco)

4 oz mild provolone – this usually comes sliced that’s ok or shred

1/2 cup parmesan – shredded

1 1/2 Tablespoons aged cayenne pepper sauce (preferably Frank’s Red Hot)

1/2 teaspoon Hungarian Paprika

1/4 teaspoon cayenne pepper

1/8 teaspoon ground white pepper

2 large eggs – beaten

1 large sweet onion – sliced very thin on a mandolin

1 Tablespoon course sea salt

1 teaspoon black pepper

3 pounds potatoes (about…after peeling and removing spots I might have had less)

non-stick spray preferably canola or vegetable)

1 cup panko – for topping

1 cup parmesan – for topping

1 teaspoon Hungarian Pepper – for topping

pinch cayenne pepper – for topping

pinch white pepper – for topping


Set oven to 350 degrees F. Get a large baking dish or half pan. Spray the baking vessel with non-stick spray and have a piece of aluminum foil also sprayed with non-stick spray that will stretch across the pan and won’t stick to the food.

Melt butter in a medium size pot on medium heat and then whisk in milk and cornstarch. Keep whisking so you don’t get lumps and keep it going till mixture is thick and it is bubbling. Next turn down the heat to low and stir in the cheeses. Then add the pepper sauce, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, 1/8 teaspoon white pepper and take off the heat and stir. Set to the side.

In a large bowl slice the onion very thin. Add the 1 Tablespoon sea salt and the black pepper. Mix. Do one peeled potato at a time over the onion mixture. When you are done each potato mix it threw the onions. The onions will keep the potato slices from browning and the seasoning will spread evenly. Keep going till you have finished the potatoes.

In a small bowl beat the eggs well and add them to the cheese sauce that should be just warm now. Pour the cheese sauce over the potatoes. Mix and pour mixture into the sprayed pan.

In a medium bowl mix together the remaining ingredients panko, parmesan, paprika, cayenne, white pepper and spread evenly over contents.

Cover with the sprayed foil. (clean side up and sprayed side goes against food)

After about 90 minutes in the oven it should be cooked threw and look like this. (you might want to check it at about 75 minutes)

You should let it cool a little bit before you serve.

I tried to show the layers of potatoes and the creamy cheese in-between. (it’s cold here)

“It smells Forking Delicious…Why can’t I eat any?’

Macaroni and Cheese Style Casserole

#CROWDPLEASER about 98% of the population will find this delicious!

The Forking Truth






My Forking Thoughts on Hershey’s NY Cherry Cheesecake Bar


Hershey’s is one of the largest manufacturers of chocolate in North America. They’ve been manufacturing affordable chocolate since 1894. People of a certain age might remember the jingle from TV commercials that went……”Hershey’s the Great American Chocolate Bar”……..Until now I haven’t come across much in the way of unusual or weird flavored food in the Hershey’s Brand until now. Here is Flavor of New York Cherry Cheesecake bar embedded with crispy cookies. New York is famous for many foods but one of the New York Specialties is considered to be Cheesecake.

I open up the bar.

It doesn’t smell appetizing.

It smells like a combination of cough syrup laced with something I remember from my childhood…… Mom’s cedar Closet with moth balls. (I don’t think people have cedar closets or use moth balls anymore)

It also doesn’t look appetizing.

Looks like a skin disease …….. maybe… chicken pox.

I bravely taste a pip.

It’s very sweet like canned frosting.

It doesn’t taste natural at all… It really doesn’t taste like any kind of food.

It taste like how it smells……Very Sweet…..main flavor is cough syrup…..laced with cedar closet moth balls.

feeling something gritty…..

Yuk…the lumps taste like crumbs of cough syrup.

My mouth feels very greasy now.


I don’t think any person in the whole wide world can enjoy this…….

Poor Milton Hershey would be turning in his grave if he could taste this bar with his name on it.

I have no understanding of how such an awful tasting product could have been manufactured.



My Forking Thoughts on the Hershey’s NY Cherry Cheesecake Bar.

Your taste and experience may or may not differ……(but I FORKING doubt it)

The Forking Truth

Korean Style Pickled Cauliflower Recipe



Korean Style Pickled Cauliflower

I was reading a recipe about Korean Style Pickles and I thought I could do my spin on Korean Style Pickled Cauliflower. It’s very easy to prepare. Simply wash and break down the cauliflower in bite size pieces and place in a gallon zip lock bag. Then mix together the ingredients for the sauce and pour over the cauliflower. Shake the bag to coat the cauliflower, Place in the refrigerator. A few times distribute the sauce around the cauliflower let it sit over night in the refrigerator. The next day dress with a little scallion and a small amount of Korean Shredded red pepper. Overnight a lot of liquid comes out of the cauliflower and it shrinks and gets tender crisp and sucks up the flavor from the sauce. If you are a fan of Korean Food you should be a fan of this cauliflower. I thought of the cauliflower as a light but flavorful vegetable dish but my husband would prefer the Korean Style Cauliflower paired with rice, eggs and Korean style beef.

Ingredients for about 6 servings

1 medium cauliflower – cleaned up and broken down into bite size pieces

1 Tablespoons rice wine vinegar

1 Tablespoon gochujang

2 Tablespoons sugar

2 Tablespoons kosher salt

1 teaspoon sesame oil

2 garlic cloves – ground to paste

1 Tablespoon black vinegar

1/4 teaspoon ground ginger

pinch red pepper flakes

one scallion – to use next day – sliced thin

pinch Korean red pepper threads


Broken down cauliflower goes in a gallon ziplock plastic bag. Set a side.

In a small bowl combine everything remaining except for the scallions and Korean Red Pepper Threads.

Pour mixture in bowl into the bag of cauliflower and work the liquid all around.

Let it sit on the counter for a half hour to get the juices flowing.

Now place in the refrigerator. Turn the bag over every few hours during the day.

Leave in the refrigerator over night and the next day the cauliflower is ready to serve.

When ready to serve dress with some scallions and some Korean red pepper threads.

Korean Style Pickled Cauliflower

Serve with Korean Style Beef, rice and some soft eggs if you like!

Very flavorful and tasty!

Korean Style Pickled Cauliflower

The Forking Truth

Mediterranean 6 Course Dinner with Wine Pairing at Cafe Bink Carefree AZ


“off to Cafe Bink”

Cafe Bink is a casual but somewhat upscale restaurant in beautiful Carefree Arizona. Cafe Bink was opened by James Beard Nominated Chef Binkly who is now giving full attention to his fine dining restaurant Binkley’s in Phoenix. Talented Chef and Partner Chef Justin Olsen is currently running things at Cafe Bink. They have been offering many specials off all sorts. The specials that brought me in were the Tomato Dinner, The Chef’s All Things Summer Date Night Dinner and the Mediterranean Date Night Dinner with Wine pairings……so far……..

For Mediterranean Night they started us off with the crispiest fluffiest falafels I ever had anywhere.

The falafels had a flavorful moist interior too and came with creamy labne filled with extra virgin olive oil and sesame seeds. It was an unexpected delicious treat! 2014 Tedeschi Soave Classico was the pairing for this and the next plate.

Next plate was Seared Halloumi with almonds, almond butter, sweet and spicy pickled peppers, arugula and seasoned pita crisp.

Delicious all together. It was light and not too heavy so we had room for the next course.


Third Course was some really AMAZING CRIPY Eggplant! It was the crispiest ever and also seemed free of oil. It was so good! I wish I could get this plate again sometime. The eggplant inside was so tasty and meaty. Home made pomegranate molasses, dried pomegranate. feta and za’taar were flavors that all went together just right and it only got better with 2015 Domitia  Picoul de Pinet. This course was simply pure bliss.

Fourth Course was an Imtermezzo of Lemon Granite.

It was intensely lemon with another small hint of a note of flavor…………I guessed it correctly…Sambucca. It was not too sweet but great flavor that was refreshing.

Fifth Course was Local Chicken with onions, olives, raisins, herbs wine and cous cous.

The chicken was flavorful and very tender and was carefully SoueVide at 135 degrees F and then seared. The Chewy Cous Cous was tasty and I really liked the sweet pops of flavor from the golden raisins. Paired with 2014 McMurray Pinot Noir

Sixth Course – The Dessert – was surprisingly delicious ………It was Yogurt Mousse with local honey, pistachios, dates and phyllo paired with Cave Brut Spanish Sparkling.

I don’t know how but some sort of chef wizardry happened here. Somehow they made yogurt taste good. Magically it became Whipped goodness and when you hit the bottom you got citrusy dates and up top were the nutty pistachios with honey. The phyllo was turned to almost something like a toffee crisp. It was pretty darn impressive.

Another Amazing Dinner at Cafe Bink with friendly informative service and great wine parings too!

Cafe Bink is Certainly Worth a Fork!

Worth a Fork! It’s worth the drive across town to dine here.

On the way home from Cafe Bink

The Forking Truth

Newly Opened – The Covenant Restaurant Phoenix AZ


The Covenant recently opened in Phoenix. This is a bold, Gorgeous, Glamorous but casual restaurant. There are chandeliers, artsy mirrors, a great BIG beautiful wine tower that channels the look of Charlie Palmer’s Fine Dining Restaurant Aureole in Las Vegas NV. There is also open shelving of fine whiskeys and bourbons on display to wet your whistle. The restaurant has an open kitchen. Dinners can view the 900 degree wood oven.

The Covenant also offers a large bar.


The restaurant seems very large but once inside I counted a few booths and not so many high top deuce banquets for couples. The atmosphere is energetic, a bit loud. the air is slightly humid.

We started out by sharing a Melon and Feta Salad.

The Salad was very generous in size. They graciously split the salad in two large bowls for us. We received a variety of fresh cut melon, tangy feta, a little creamy avocado, peppery arugula and some Korean Red Pepper Threads. The salad was free of dressing and was nice and light but sort of dull. I did speak to the manager about the salad and he agreed with me and informed me that the kitchen is working on a delicious sounding dressing for this salad. So you might not have the experience I had if you order this salad ……….. (?)

For Dinner I wanted to order the Fish of the Day. It sounded so good En Papillote in citrus butter, teardrop peppers, potatoes, lemon preserves, haricot verts and fresh herbs. I was told they were all sold out of them before dinner……

So I went with my 2nd choice The Chicken Dinner.

The Chicken Dinner was a Stunner! Mouthwatering tender flavorful succulent chicken thigh to die for……and also a tender delicious breast. Bathed in flavorful, yummy chicken essence. Extra Fancy baby vegetables and smashed and crisped creamy fingerling potatoes. It was a really good chicken dinner.

My husband had what they called The Chef’s Cheddar Mac.

It’s a big bowl of macaroni and cheese with three shrimp and some andouille sausage. My husband said the andouille sausage was really delicious but there was very little of it in this dish and the shrimp were over cooked. But it was a little different with the tasty relish in the middle an when you mixed it up the macaroni wasn’t dry anymore.

The Covenant is a beautiful nice gorgeous restaurant but since it’s newly opened it might be slightly hit and miss as most any new restaurant usually is.

EVERYTHING is subject to change and your experience may or may NOT differ.

The Forking Truth

7 lbs Eye Roast at 500 degrees 18 minutes cooking time Recipe


Eye Roast

Eye Roast is one of the easiest cuts of beef to prepare delicious, tender and moist. It also was on sale this past week at Safeway for $2.77 a lb for Angus Choice. I like the method that’s been around forever to cook the eye roast at 500 degrees. The beef must be in 3-4 pound pieces and then you oil and season the beef. After 15-20 minutes in the 500 degree F oven you shut it off and just leave the beef sit there for 2- 21/2 hours and wa la you got some easy tasty juicy tender beef. My trick is that I make a rack of vegetables under the beef and I use a great blend of delicious seasoning.  This isn’t the kind of recipe were you need to measure. Just wing it and it will come out great!

ingredients for about 20 servings

7 pound eye roast cut in half

1/3 cup (about) canola oil

1/4 cup kosher salt (about)

2 Tablespoons black pepper (about)

2 Tablespoons granulated garlic (about)

2 Tablespoons smoked paprika (about)

pinch ground cloves

1 large onion – cut in thick slices

12 large cloves garlic – smashed

2 celery ribs – cut in sticks

2 large carrots – cut in sticks


Set oven to 500 degrees F

Split the vegetables in two 1/2 pans

Cut a 7 lb eye roast in half and blot it dry and then rub with oil.

Put all the spices in a bowl and mix.

Sprinkle the spices all over the eye roasts and place each eye roast in a pan.

Place in the oven for 18-20 minutes. If you have a 4 lb piece you need about 20 minutes. After 20 minutes just shut the oven off and DO NOT OPEN THE DOOR. You need to leave in the oven till the meat is about 140 degrees F. Mine took 2 1/2 hours.

“OH MY!” “That smells FORKING GREAT!” “I FORKING need some!”

“He has no Forking manners.” “Yes, it does smell great but it needs to rest so I will rest too and then ME and the eye roast will be ready for each other!.”

Eye Roast

Let the meat rest about a half hour after you remove it from the oven.

Easy and maybe the best beef you ever roasted.

The Forking Truth



NEW Different WEIRD and Special Edition Foods out there August 2017


There is ALWAYS something new, different, weird or special edition out there in the world of food. I never know what I’ll see when I go to a store and here are just a few of the things I saw recently. Here are Lay’s BLT “limited” potato chips. They are suppose to taste like a bacon , lettuce and tomato sandwich. How does that sound to you?

Lay’s also has out “limited”Lime and Sea Salt Flavored Potato Chips. I like lime but potato chips???? Don’t know?????

Lay’s “limited” 40% less fat sweet chili and sour cream. They had me at 40% less fat and sweet chili…….but lost me at sour cream….and really lost me with sweet chili and sour cream together.

To my surprise Tostitos Corn Chips also offers “limited chips” Here are Sopapilla Cinnamon and Sugar Corn Chips. Who knew that these were out there?

Italian Herb Ritz Crackers. Now these could be a good appetizer. A little Cheese, a slice of tomato and a basil leaf. It will be a little crunchy pizza.

Pop Chips are potato based snacks that are slightly healthier being low fat and not fried. These are the Crazy Hot Flavor. I purchased this bag and it wasn’t crazy hot…….My bag was CRAZY TART, Forking SOUR and Acidic. I think I Forking got a defective bag.

Speaking of defective……If there is something out there that is defective somehow I seem to find it.

Landies Milk Chocolate Pretzel Bites with peanut butter drizzle. These Pretzels look like they taste amazing……….but they don’t taste the way they look…..Oddly they taste like fruit…..sort of like artificial cherry…..maybe with a touch of mint in the drizzle….I ate the drizzle and the coating over the pretzel separately to figure it out. I contacted this company on the web with the lot number inquiring about these pretzel bites but nobody felt the need to contact me back….

Fork Them!

I was excited when I saw Krispy Kreme Glazed something that looked like chocolate bar….Thinking about Krispy Kreme Doughnuts and Chocolate…..BUT WTFork……THESE ARE COFFEE…..oh well not for me.

It seems Americans can’t go on without new flavors of Oreos. Here is Jelly Donut. This one sparked my interest but I didn’t purchase them……. just like I don’t purchase any Oreo for me since I don’t like that cheap store bought cookie taste. But I am interested….too bad I’ll never Forking find out how these cookies taste


Here is something New and Unique. Bake in your oven Pillsbury Smores Rolls with Marshmallow Cream…. I don’t know why but I think Klingons eat them…?

Macadamia Milk…who knew!

Coldstone Creamy is a popular American Chain of Ice cream Parlors. How the Fork can you bottle a milk shake without it being melted…..?

Tampico is a popular Mexican Hot Sauce. Who knew they make beverages too?

Sunny D is a popular breakfast drink or a sort of artificial substitute for orange juice. Now they make substitute orange and strawberry flavored gushing candies………..

Fruit flavored Gumies that look like bandages.

Key Lime Pie FILLED? Twizzlers candy. Sound fun and tasty.Might be good?

Sriracha Diced Tomatoes and Red Chilies…OH MY!

Whataburger is an American Fast Food Burger Place that I have never been too. They are selling their own Ketchup now at the grocery store.

Three kinds of Apricots who knew?

I thought this was mighty weird. Something called Cocktail Caviar. It’s Blueberry and Wildflower infused beads in vodka. I guess you use a little and garnish a fancy dessert with the “Caviar” maybe it’s fun to decorate a cannoli with this “caviar?” Or maybe you just want to eat it like a Forking Tub of ice cream?  I thought it was weird and it reminded me of something you might remember from ten years back.

Photo via Pinterest

Remember orbitz? I tried to drink this once because it looks really cool but I can’t stomach it. FORKING TRUTH! I couldn’t get one sip down. It just turned my stomach.


The most different thing I came across at the Asian and International Market is a WTFork…

Sourleaf…Trust me you don’t want to try this one unless you have a hankering for something that is foul tasting, a mild narcotic, dulls pain and makes pink foam in your mouth and possibly turns your teeth to a color of blood red…….Sourleaf….it’s not for everyone.

Well that was the NEW, DIFFERENT, WEIRD and Special Edition for August 2017. I don’t know WTFork I’ll come across next month.

The Forking Truth

Got LOTS of Tomatoes & Eggplants make Alla Norma Recipe


Alla Norma

I sort of almost was gifted with a whole box of not so great tomatoes…you know the supermarket round cardboard tasting like kind…..and 8 small eggplants that were firm but were starting to rot near the tops so I either had to trash them or do a bit of work and make something delicious out of them.

To make the tomatoes delicious- they had to be cored and peeled.

Then I cut the tomatoes in thirds. The tomatoes were sprinkled lightly with sea salt and some extra virgin olive oil in half pans. The pans were put in a 225 degree F oven for 8 hours and reduced some.

While the tomatoes were doing their thing in the oven I used my other oven for the eggplants. I usually fry the eggplant for this dish but the eggplant always absorbs a lot of oil so I did the eggplant two ways on the oven to use less oil.

But first I sauté –

2 Tablespoons olive oil

3 green bell peppers – chopped

1 large sweet onion – chopped

5 red jalapeños – almost fine chopped

7 large garlic cloves – fine chopped

1 Tablespoon course sea salt.

I sautéed them till soft.


1 1/2 cup dry white wine – let it reduce – put to the side

6 of the eggplants I cut in cubes and sprinkled with extra virgin olive oil. They went in a 500 degree F oven. I checked on them about every 15 minutes and mixed them up so they could get caramelized all over.

The other 2 eggplants I cut in half long ways and made cross hatch marks on them and also sprinkled them with extra virgin olive oil. They went in the same oven with the other eggplants at 500 degrees F for an hour.

They get scooped out like a mango or avocado. They have a buttery texture and more char taste.

In a pot add  the sautéd vegetables.

Season with –

1/4 cup sugar

1 Tablespoon ground aleppo pepper

1 teaspoon Hungarian sweet pepper

1 Tablespoon ground Urfa Biber Chili pepper

Add the eggplants

At this point the eggplant is very delicious and you just might want to use the eggplant as a bread dip.


The tomatoes aren’t done yet so you will put away the eggplant mixture. Tomorrow you finish.

After 8 hours I put the tomatoes away for the next day.

Day two-

I put the tomatoes in a 8 quart pot and cook them down some more on medium low heat for a few hours. These tomatoes are still not the meatiest or have the best flavor so I add two small cans of tomato paste and let the pot go another maybe three hours. Added a small amount of sugar.


I add the eggplant mixture and let it cook together for about an hour.

added a small palm full of dried oregano

and a small palm full of dried basil

At this point it FORKING DELICIOUS so I let it cool on the counter and then put in containers for most to go off to the freezer.

Alla Norma

I know most people wouldn’t season the eggplant with Aleppo, Urfa biber and paprika but those ingredients make eggplant shine. My husband normally hates eggplant but when he tasted the sauce he said “That REALLY IS DELICIOUS” If you use better tasting salts and better tasting peppers your food will turn out more delicious! For the next few days my husband kept saying that is really GOOD Norma Sauce.

Alla Norma topped with a little parmesan and home made fresh ricotta

This kind of sauce is usually served with pasta and Italian cheese but you can serve it however the Fork you want.

Forking Delicious!

The Forking Truth