Category Archives: Forking Recipes

Interesting twists on everyday things as well as the unusual

Chili Crisp Recipe by Justin Chapple Food & Wine Magazine

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Chili Crisp is this amazing condiment that adds textures, flavors and crunch to different foods. It’s great on grilled meats. It makes plain old vegetables special. Some people add chili crisp to pizzas, snacks or even ice cream. I tried a few different jars of chili crisp and thought WOW! Why haven’t I tried it before? I recently came across this Chili Crisp recipe by Justine Chapple from a Food and Wine Magazine. The original recipe has you glazing 1 1/2 pounds of bacon with this chili crisp. The recipe is so good that you should use it on anything that you like. The only hard part is wearing gloves so you don’t burn your eyes from handing peppers. You will need a spice grinder. This recipe makes around a cup of chili crisp that I am guessing might be around 8 servings.

1 oz dried whole peppers (recipe calls for japones chilles )

1/4 cup honey roasted peanuts chopped

2 1/2 teaspoon kosher salt (I used course sea salt…tastier)

1 teaspoon cumin seeds – crushed

1/2 teaspoon Szechuan peppercorns

1/4 teaspoon black pepper

2 whole star anise

1 cup peanut oil

1/2 cup shallots – slice extra thin on mandolin

1 cup garlic cloves – sliced very thin (I used a truffle shaver)

1 inch fresh ginger cut in thin matchsticks

Directions

USE GLOVES and break open each chilli pod and discard the seeds and throw stems if you have any. Process the pods until they are chopped and not ground (about 15 seconds). Stir together the chilies, peanuts, salt cumin, Szechuan peppercorns, black pepper and star anise in a large heat proof bowl. Place a strainer over the bowl. Set to the side.

Heat oil in a medium sized saucepan on medium high heat till shimmering. Add shallots, garlic, and ginger. Stir often till everything is golden crisp (about 5-6 minutes). Immediately pour mixture threw the strainer. Spread the solids on paper towels to drain. let cool 30 minutes and add it to the bowl contents. Cover and refrigerate at least 8 hours or over night.

Chili Crisp
Chili Crisp

It’s DELICIOUS!!!!!!

A Special THANKS!!!! to Justin Chapple and Food & Wine Magazine for this amazing recipe.

The Forking Truth

Healthier Eggplant Caponata Recipe

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Traditionally Eggplant Caponata is made with fried eggplant. My version is just as delicious and is made with roasted eggplant. Did you know that this dish originated in Capon Italy in the area where they do fishing. This dish was originally made with a tuna-like fish. Italians who couldn’t afford fish made this dish with eggplant and that is how caponata came to be. I had 5 smaller eggplants. They cooked down to only about 4 cups. So I an guessing around 1/2 a cup a person so you will get at least eight servings. It is traditional to serve caponata with delicious crusty bread.

Ingredients for around 8 servings

5 eggplants – diced – I used smaller sized eggplants)

1 Tablespoon garlic – ground to paste

1 red onion – diced

2 Tablespoons extra virgin olive oil

1/2 cup golden raisins

1/4 cup capers – drained

3 Tablespoons dark brown sugar

1 cup green olives – chopped

1 cup red wine (preferably a chocolatey cabernet)

14 oz Italian crushed tomatoes

1 teaspoon bomba (I used Coluccio Stuzzichino) or substitute pepper to taste…but it won’t be as delicious.

1 cup toasted pine nuts – to finish

1 cup fresh torn basil leaves – to finish

optional 1 cup pomegranate seeds – to finish

optional around 8- 16 anchovies – to finish (one or two a serving)

Directions

The diced eggplant gets to soak in salt water for one hour. Then you put the eggplant in a colander and squish out all the water that you can.

Preheat oven to 500 degrees F.

The diced eggplant goes on a baking sheet spread out till brown. (timing may differ but mine took 40 minutes)

While the eggplant is in the oven put a sauce pot on medium high heat with the olive oil. When the oil is hot add the onions. Stir occasionally and cook till translucent. Turn down to medium heat and add the wine and let reduce till about half. Turn heat down to simmer. Add garlic, raisins, capers, sugar, olives, crushed tomatoes and bomba (or pepper). Only needs about 5 minutes.

Stir in the eggplant when it is ready.

Now you are ready to plate.

Top your caponata with toasted pine nuts and fresh basil. You might want to add pomegranate seeds and anchovies too! (I made waffle cut potatoes they were oiled and cooked at 400 degrees for 25 minutes then I added salt and pepper)

Eggplant Caponata

Enjoy!

The Forking Truth

Beer Battered Cauliflower with Food & Wine Fish Sauce Caramel Recipe (Recipe Idea)

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I was watching Diners Drive Inns and Dives on Food Network. They visited a restaurant in California that serves a killer fried chicken sandwich with fish sauce caramel. It turns out that fish sauce caramel is FORKING AMAZING! You will WANT TO MAKE IT! I didn’t know how to make fish sauce caramel so I looked it up and found Andrew Zimmern’s from Food & Wine Magazine so I thought that would work. I called this recipe idea because I didn’t exactly measure my batter and kind of winged it. It was only the seltzer and beer that I didn’t measure…but it is pretty easy to make batter……I made more batter than I needed….But I think if I cut the batter recipe in half you might not have enough batter….so get ready to do some onion rings or chicken bites!

Ingredients for around 8 servings

2 cups sugar

1 Tablespoon fresh lemon juice

4 large shallots – sliced very thin on mandolin

1 dried hot chili – crumbled

3 star anise pods

1 -2 inch cinnamon stick

2 teaspoons fresh ground pepper

1/2 cup Asian fish sauce

1/2 cup water divided into two quarters

1 3/4 cups flour

1/4 cup corn starch

1 teaspoon cumin

1 teaspoon onion powder

1 teaspoon granulated garlic

1 teaspoon paprika

1 teaspoon cayenne

1 teaspoon old bay seasoning

1 teaspoon sea salt

1 teaspoon ground black pepper

1 egg – beaten

1/2 can beer (around 1/2 a can)

1-2 cups seltzer (this one I really guessed)

1 large cauliflower trimmed into florets

Oil for frying (canola, vegetable, peanut or other clear)

Directions

Make fish sauce caramel.

In a good sauce pan combine the sugar and lemon juice with 1/4 cup of water and bring to a boil. boil without stirring it on low heat till it’s looks like a deep amber color (around 20 minutes).

Stir in shallots, chili, star anise, cinnamon and pepper. Take pan off of the heat and stir in fish sauce with another 1/4 cup of water. Stir over moderate heat till caramel is dissolved. Pour sauce in a heatproof bowl and let it cool. Remove star anise and cinnamon stick.

While sauce is cooling you can do the beer battered cauliflower.

Put about 3 inches of oil in a good sauce pot on medium heat. While the oil is heating mix up your batter. In a large bowl combine the flour, corn starch, cumin, onion powder, granulated garlic, paprika, cayenne, Old Bay, salt and pepper. Add the beer, add the egg and keep adding seltzer till it looks something like pancake batter. Dip one tester cauliflower and decide if you thinned it down enough. As soon as you are happy fry them up with a paper towel line baking sheet or a cooling rack.

Enjoy as soon as you can with the fish sauce caramel.

Beer Battered Cauliflower with Fish Sauce Caramel

These really are FORKING AWSOME!

A special THANKS!!!!! To Food & Wine Magazine and Andrew Zimmerm for this amazing Fish Sauce Caramel recipe!

The Forking Truth

Spice Buttered Acorn Squash stuffed with Huitlacoche Chipotle Corn Salsa Recipe

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I had a bunch of really tiny acorn squash and Huitlacoche that needed to be used so this is how I came up with this recipe. Huitlacoche is hard to come by. The closest substitute in taste to Huitlacoche might be a shiitake or black trumpet mushrooms in taste. Your acorn squash will not be as tiny as mine were. I used 5 that were between a peach and apple size. You can dress them up a little more with sour cream or some grated Mexican cheese if you like but I think since I used butter that I have enough creamy fat in them for my taste. Serving size is difficult to judge here since the size of the squash will differ.

Ingredients for around 8 servings.

3 pounds acorn squash – cut however you like and remove seeds and seed membranes

4 oz unsalted butter – melted

non stick spray

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 small red onion

5 garlic cloves – ground to paste

2 Tablespoons canola oil

1/2 cup peppers – diced (something like bell peppers or a mix with something mild-medium heat)

1/2 cup corn kernels

1/2 cup apple cider vinegar

1 + 1/2 Tablespoon chipotle in adobo (I had one whole pepper in mine that I fine chopped)

1 cup huitlacoche

1/4 cup cilantro – chopped (leaves and only the fine stems)

1/2 teaspoon dried oregano (fresh epazote would have been better but I didn’t have any today)

optional – some fried pumpkin seeds

Directions

Set oven to 475 F. Spray a baking sheet with non stick spray. In a small mixing bowl combine the butter, cumin, chili powder, salt and pepper and paint it on the squash twice.

Put the squash in the oven for 15 minutes.

After 15 minutes turn the squash over. If you have leftover butter paint them again and put the squash back in the oven till soft and slightly browned.

Make the Huitlacoche Corn Salsa.

In a medium sauce pan on medium high heat add the oil. When the oil is hot add the onion and peppers and cook till soft but not brown. Now turn down to medium heat and add the garlic corn, huitlacoche, dried oregano and apple cider vinegar….turn down to simmer and let it reduce a little. Add salt and pepper to taste. Served over squash and add fresh cilantro. Some fried pumpkin seeds if using.

Spice Buttered Acorn Squash Stuffed With Huitlacoche Chipotle Corn Salsa

Enjoy!

The Forking Truth

Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette Recipe

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This is the DELICIOUS Food & Wine version (mostly) of Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette Recipe. Ayib is an Ethiopian cheese. A substitute is goat cheese. You also need berbere spice blend for this recipe. You can buy berbere spice blend or make your own. I’ve included a recipe that I like for berbere from an African Woman Zurie that is on www.food.com . The only issue is that although DELICIOUS Zurie’s berbere recipe makes way more than you need. I cut her berbere recipe in half and still have extra that I will use on chicken latter. This recipe makes around 8 servings.

Ingredients for around 8 servings.

1/4 teaspoon ground ginger (Zurie’s Berbere)

1/8 teaspoon cardamon (Zurie’s Berbere)

1/8 teaspoon fenugreek (Zurie’s Berbere)

1/8 teaspoon nutmeg (Zurie’s Berbere)

1/8 teaspoon coriander (Zurie’s Berbere)

1/8 teaspoon cinnamon (Zurie’s Berbere)

pinch ground clove (Zurie’s Berbere)

pinch allspice (Zurie’s Berbere)

1 1/2 teaspoon sea salt (Zurie’s Berbere)

2 Tablespoons cayenne (Zurie’s Berbere)

2 Tablespoons sweet paprika (Zurie’s Berbere)

1/2 cup unsalted butter (one stick) (spiced brown butter)

1/4 small red onion – fine chop (spiced brown butter)

1 sprig thyme (spiced brown butter)

1 1/2 inch piece fresh ginger – peeled – coarsely chopped (spiced brown butter)

1 small garlic clove – fine chopped (spiced brown butter

1/4 teaspoon ground cumin (spiced brown butter)

1/4 teaspoon dried oregano (spiced brown butter)

1/8 teaspoon ground turmeric (spiced brown butter)

1 teaspoon berbere (spiced brown butter)

2 pounds carrots cut on a diagonal into 3 inch pieces

6 Tablespoon vegetable oil – divided into 4 and 2

kosher salt – to taste

ground black pepper to taste

1 orange thinly sliced (remove any seeds)

3 Tablespoons lemon juice

1 Tablespoon honey

2 teaspoons dijon mustard

1/2 cup parsley with only the tender stems

1/4 cup Ayib Ethiopian fresh cheese or substitute crumbled goat cheese

Directions

Make the berbere.

Seeds should be toasted and then cooled. Then grind seeds.

In a small bowl mix up the first 11 ingredients (ginger, cardamon, fenugreek, nutmeg, coriander, cinnamon, clove, allspice, sea salt, cayenne and sweet paprika). You only need one teaspoon. The rest put away to use on something else.

Make the spiced brown butter.

Melt butter in a medium sized sauce pan on medium-low heat. Skim off foam. Continue heating up the butter until it is no longer foaming and is beginning to brown (about 15 minutes). Mix in the onions, thyme, ginger, garlic, cumin, oregano, turmeric into the brown butter. Cook until the onion is golden brown (about 15 minutes). Stir in the berbere until fragrant (about 1 minute). Strain with a mesh strainer over a bowl and discard the solids. Let cool completely.

Preheat oven to 400 degrees F.

Place carrots with orange slices on a large rimmed baking sheet and drizzle with 4 Tablespoons of oil and season with salt and pepper. Roast carrots for 30-40 minutes (around half way turn the carrots so they cook on both sides) or until they are tender to pierce with a fork and are a little brown in spots.

In a small bowl whisk together the lemon juice, mustard, remaining 2 Tablespoons oil, and three tablespoons spiced butter. (this is the Awaze vinaigrette)

Transfer the carrots to a platter. Top the carrots with vinaigrette, cheese and parsley.

This taste Forking Amazing!

Roasted Carrots with Ayib and Awaze Vinaigrette

ENJOY!

A special THANKS to Zurie for her AMAZING berbere recipe and to Marcus Samuelsson and Food & Wine Magazine fir this AMAZING Recipe!

The Forking Truth

Wasabi Deviled Egg Stuffed Asian Meatballs in Wonton Wrapper

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Someone in one of my food groups made a deviled egg stuffed Scotch Egg….As soon as I saw it I thought of doing some sort of Asian Meatloaf stuffed with a wasabi deviled egg so that is how this came to be. This makes around 6 servings.

Ingredients for around 6 servings

6 hard boiled eggs peeled

1 lb ground meat (I used lean 93% turkey)

1/4 sweet onion – fine chop

5 garlic cloves – ground to paste or microplane

1 Tablespoon dark brown sugar

2 Tablespoons soy sauce

1/2 teaspoon sesame oil

1 Tablespoon rice wine vinegar

1 Tablespoon black vinegar

1 Tablespoon Sichuan chili crisp (I used Fly By Jing Brand)

1 Tablespoon hoisin (plus more to serve with)

1/4 cup scallions

1/4 cup pea sprouts – chopped

1/4 cup cilantro (just leaves and tender stems) – chopped

1/2 teaspoon ground ginger powder (I didn’t have fresh)

1/2 teaspoon crushed red pepper

2 eggs beaten

1 1/4 cup whole wheat panko bread crumbs

non stick spray

dry wasabi – to taste

Chinese mustard – to taste

mayonaise – to taste

about 4 oz. dumpling sauce (I used Fly By Jing Brand…or you can substitute hoisin sauce)

1 package of wonton wrappers (I used a little more than 1/2 a package)

Directions

Set the oven to 350 degrees F. Spray a baking sheet with non stick spray and set to the side.

In a large bowl combine the meat, onion, garlic, sugar, soy sauce, sesame oil, vinegars, scallions, ginger, red pepper, beaten eggs, panko, chili crisp, hoisin, cilantro and pea sprouts. Mix well and divide into 6 patties.

Roll each patty around one egg and set spaced out on non stick sprayed baking sheet. Repeat till done.

They go in the oven till cooked. Ovens and timing do differ but in my oven on the middle rack took 25 minutes.

When the loafs are cool enough to handle paint them with dumpling sauce.

Then you wet one or two wonton wrappers at a time and adhere them to the dumpling sauce coated loafs. Repeat till done.

slice what you need in half. Scoop out yolks. Mix yolks with a fork with wasabi powder, Chinese Mustard and Mayonnaise to taste and put back into egg whites.

You can finish with more scallions or chives, some sesame seeds, dumpling or hoisin sauce.

Wasabi Deviled Egg Stuffed Meatballs in Wonton Wrappers

Or you can leave the egg alone and eat them this way.

We enjoyed them both ways!

Enjoy!

The Forking Truth

Butternut Squash with Orange Vinaigrette. Pistachios, Pomegranate and Herbs

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Here’s another way to do butternut squash. I hasselbacked it (the way I cut it) but you don’t have to do that. You can cut in slices if you like. Feel free to add a little goat cheese or a quality feta cheese that isn’t too tangy. They would work here but I thought I had enough going on so here it is.

1 butternut squash – peeled, remove membrane with seeds, (if you squash is very small with thin walls you can hasselback) (If your squash is medium or bigger then you need to roast it at 425 degrees f for 10-15 minutes to get it soft enough to hasselback) ****OR**** just cut it up into cubes or thin slices…it really doesn’t FORKING matter. Serving size is impossible to judge because the size of the squash will differ and also your appetite will differ.

Ingredients for about 8 servings

4 Tablespoons unsalted butter – melted

1 orange + zest – you need the fresh squeezed juice and keep the zest separate

2 Tablespoons apple cider vinegar

1 teaspoon sea salt

1/2 teaspoon Aleppo red pepper (or substitute 1/4 teaspoon ground black pepper)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 Tablespoons extra virgin olive oil (this I guessed I just squirted the squash well with this)

1 hot pepper of your choice grated (I used a Mexican yellow pepper)

2 Tablespoons sugar

6 sprigs fresh thyme

2 oz roasted salted pistachios – smashed

1/4 cup pomegranate

2 Tablespoons fresh parsley leaves

non stick spray

Directions

Set your oven to 425 degrees F.

Spray a baking sheet with non stick spray.

In a large bowl mix together the butter, orange juice, vinegar, salt, pepper, cumin, and coriander. This mixture goes on your squash. Paint it on with a brush two times and then give it a spray of olive oil. YOU WILL HAVE EXTRA that you will use in about 15 minutes when you apply again.

In a small bowl mix together the orange zest, grated hot pepper and sugar. This gets sprinkled or rubbed on the squash. If you did cubes or slices add the thyme now. If you are doing hasselback add the thyme with the next 15 minutes.

Your squash goes in the preheated oven AGAIN for 15 minutes. Paint your squash again with the orange juice/butter mixture and put the squash back in another 15 minutes.

Now here is where things differ.

Depending on the shape and size of your squash and cutting the timing will differ greatly….If you did cubes the squash might be almost done.

If your squash is not done keep going every 10-15 minutes and paint on the thickened juices that are oozing from the squash till it’s done to your liking.

Apply pistachios, pomegranate and parsley and then serve.

Butternut Squash with Orange Vinaigrette Pistachios Pomegranate and Herbs

Enjoy!

The Forking Truth

Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa Recipe

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I had to come up with a delicious zucchini recipe and here it is. I made a tasty sunflower seed crust for the zucchini and it is really delicious with roasted tomatillo salsa and cotija cheese. Add a few pickled red onions to jazz it up if you make them. Zucchini doesn’t have to be boring anymore.

Ingredients for around 6 servings

3 medium zucchini – ends removed, cut in half long ways

3 oz unsalted roasted sunflower seeds

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 egg lightly beaten

fresh crushed sea salt to taste

fresh ground black pepper to taste

3 Tablespoons extra virgin olive oil

1 1/2 lb tomatillos – husk removed, tomatillos washed well , quartered

6 jalapeños – stem and core and seeds removed – chopped

1 large onion – chopped

1/2 head garlic – leave the cloves in their skins…they get roasted that ways and pop out really easy after roasting

1/8 oz fresh epazote leaves – chopped

1 oz fresh cilantro leaves and tender stems – chopped

1/2 lime – just the fresh squeezed juice

1/2 teaspoon sea salt

optional 1-2 chiltepin – crushed or to taste – your salsa will taste even better if you use chiltepin I got mine locally (I forgot from either Bly Sky Farms or Crocked Sky Farms) or you have to mail for them.

1/4 cup white vinegar

Directions

Make the salsa first.

The tomatillos, jalapeños, garlic, and onions all go under broiler till charred. You might want to do them separately because they get done at different times. Pop out the garlic from the skins and throw out the garlic skins. Then when they are all charred up you blend the tomatillos, jalapeños, garlic, onion, epazote, cilantro, lime juice, sea salt (chiltepin if using) and vinegar together. This is delicious and you will love it. If it’s a little too thick you can thin it with a little water. Either set this to the side or refrigerate if you are using latter.

The zucchini get laid out on a baking sheet cut side up. Paint the cut side up with the beaten egg. Season to taste with fresh crushed sea salt and fresh ground pepper.

Set the oven to 400 degrees F.

In a spice grinder ground the sunflower seeds till they are chunky and a little powdery. The ground sunflower seeds go in a small mixing bowl. Add the remaining salt and white pepper to the ground sunflower seeds.

The ground sunflower seed mixture gets sprinkled over each cut wet side of the zucchini. You will have a good layer of sunflower seed over each zucchini half. Then they get drizzled with oil. Then they go in the 400 degree F preheated oven till the zucchini is soft and the sunflower mixture gets golden. Timing will differ but in my oven mine took 45 minutes.

You MUST serve with the roasted tomatillo salsa. Cojita cheese, pickled onions and a little sour cream would be really great too!

Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa

This is DELICIOUS!

The Forking Truth

Asian Dressed Beets with Pear Potatoes Black Garlic Ketchup and Thai Basil Recipe

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I’m always coming up with another way to do beets and this is what I’ve come up with for today. Beets are usually on sale and almost never go bad so I often have them in my refrigerator. I’m also growing fresh Thai Basil in my Areo Garden. I happened to be reading someone else’s recipe with Black Garlic Ketchup but it wasn’t anything like mine so I thought I could do a better black garlic ketchup. That is how I got the idea to do that and to add potatoes. I’m happy to say this recipe came out tasting great. My beets are always really great because I cook them different. I roast them with a mixture of sugar, vinegar and water so they are tasty and never too earthy. This makes around 4 smaller sized servings.

Ingredients for around 4 servings

1 lb beets – peeled (cut if you want or leave whole…if you cut they will get done quicker) (I left mine whole and mine took around 90 minutes)

1 potato peeled cut in any shape you like – (chips, fries, waffles)

salt to taste ( a very small amount to season potatoes)

pepper to taste ( a very small amount to season potatoes)

2 Tablespoons oil (I used canola)

1/2 cup sugar

1/2 cup red wine vinegar

1/2 cup water

1 teaspoon sea salt

2 Tablespoons minced black garlic (ketchup)

1 teaspoon soy sauce (ketchup)

1 1/2 teaspoons sugar (ketchup)

2 Tablespoons rice wine vinegar (ketchup)

3 oz tomato paste (ketchup)

1/8 teaspoon ground ginger (ketchup)

2 Tablespoons soy sauce

2 Tablespoons honey

2 Tablespoons red wine vinegar

1 teaspoon sesame oil

1 lime – just the fresh squeezed juice

1 pear – cut in slices

1 handful fresh Thai Basil leaves

Directions

Preheat oven to 400 degrees F.

Get out a roasting pan and add the beets, sugar, red wine vinegar, water and a pinch of sea salt. Put this in middle rack of oven. Your potatoes also go on an oiled baking sheet and put them on either middle rack and drizzle or spray the potatoes with some oil. The beets are done when they are fork tender and the potatoes are done when they are browned then season them with salt and pepper to taste. Timing will differ……depending on size, freshness and oven placement. Most will be done starting in 35 minutes or more.

In a sauce pan heat up the tomato paste well then add the soy sauce, sugar, rice wine vinegar and ginger till the sugar is dissolved. You might want to thin this down with some water and then add the black garlic. Take off heat.

In a small mixing bowl add the soy sauce, honey, red wine vinegar, and sesame oil. (This gets poured on the beets when out of the oven.

Cut up a pear and squeeze lime juice on it.

Put it all together. You can’t see in picture but I stood the potatoes cup in tiny hills of the black garlic ketchup. Arrange anyway you like and add fresh Thai Basil leaves.

You might want to add a few pea sprouts, chives and sesame seeds to jazz it up.

Asian Dressed Beets with Pear, Potatoes, Black Garlic Ketchup and Thai Basil

Enjoy!

The Forking Truth

Recipe Idea – Jalapeños Stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks -SINFULLY DELICIOUS!

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This is a no recipe – recipe idea I had. I made the FORKING AWESOME Vivian Howard’s Sweet Corn Pudding Soufflé (recipe is here on this site from only a few days ago). The only problem with soufflé is that you should only make what you can eat because the leftovers fall. I cut the recipe in half and still had leftovers that I froze. The leftovers taste amazing. Just take them from the freezer. WEAR GLOVES….and eye goggles and a mask to avoid painful jalapeño mishaps. Cut off enough to fill a jalapeño (after you remove the core).

These are the raw jalapeños stuffed with Vivian Howards frozen corn pudding soufflé

Just throw them in the oven at 400 degrees F until it looks cooked up (around 30-40) Top with fried leeks if you like.

Jalapeños stuffed with Vivian Howard’s Sweet Corn Pudding Soufflé and topped with Fried Leeks

It’s DELICIOUS! SINFULLY DELICIOUS!

The Forking Truth