FnB Restaurant Scottsdale AZ Glacier lettuce, watermelon, beets, Vadouvan & goat cheese
Vadouvan is an Indian Spice Blend made with shallots and garlic. The mixture is pounded, rolled into a ball and then dried for a few days and then crushed.
Most Vadouvam consist of onion (or something onion-like), garlic, cumin seeds, mustard seeds, fenugreek and oil. Sometimes a few other spices are added.
That’s basically WTFork Vadouvan is.
Forking Truth
You can Fry them or boil them like raviolis.
Just get your handy dandy wrappers made for wontons or dumplings.
Get a little dish and place one wrapper in there and top it with an egg yolk.
Roll the yolk around the wrapper to wet it and place another wrapper on top and seal. Now either boil them or fry them either way they come out forking good!
Forking Good!
I didn’t forking know that people pickle kale stems until I watched Celebrity Chef Richard Blais at the Chipotle Cultivate Festival in Scottsdale AZ. He mentioned that Chefs do things like pickle kale stems.
Chef Richard Blais in Scottsdale AZ Chipotle Cultivate Festival
Richard Blais specializes in innovative American Cuisine. He made a forking oyster po boy sandwich with not real oysters but used chicken oysters and he also made boudin sausage but not with regular casing he used a forking squid and stuffed that. So while he was forking chatting about Star Wars he gave a helpful hint and suggested to use the stems from kale and make pickles out of them so I thought I’d give it a try. I got this forking wild idea that ginger lemon mint pickles would taste good. Honestly it did taste good on the carrot sticks. But that’s about it so I’m not pushing pickling kale stems. I did boil them a couple minutes as Chef Blais suggested before pickling but I don’t think they are worth it because the kale stems came out just like celery. After boiling the stems they still had that stringy thing like celery. You can peal celery but you can’t peal a kale stem so I forking prefer celery to kale stems. I only liked the way the carrots came out. I sure Chef Blais did kale stems FORKING better or just had forking better kale stems.
I’m not going to forking pickle kale stems again.
Forking Truth
Pizza Style Focaccia
Pizza and Focaccia are not the same but you can start them out of the same dough. Pizza should be crispy and has toppings.
This is the forking pizza I made with the same dough. In a home oven you have to double bake the crust if you want crispness.
Focaccia is different when you put it together and should look like this when you top it. (minus the optional cheese) You should taste olive oil and salt in the focaccia dough but not all pizzas have olive oil in the dough. I use olive oil in the dough because I bake mine in a home oven. Neapolitan Pizzas do not have olive oil in the dough because they are cooked at much higher temperatures where the olive oil would burn.
After the olive oil indentations it really only needs salt, maybe some pepper and the most popular herb to add is rosemary.
It should be baked in a high oven and might look like this if you added extra untraditional toppings like I forking did.
Pizza Style Focaccia
Focaccia with pizza topping is forking delicious.
Forking Good!
Korean melons taste like honeydews but are more crunchy. I don’t know what the Fork these Ginkeo are? I also forking googled ginkeo and got forking nothing.
I forking never heard of acorn starch….Did You?…..I know forking pigs that only eat acorns produce pork that goes for $$$$$$$$$$$$$$$$$ a pound so maybe adding some acorn starch to your pork can make it taste like the good stuff.
I don’t know what the fork this is but I thought it looked forking cool.
I’m not a big fan of licorice but if you like it here it is.
I don’t forking know what these fish chips are but I thought they looked cute. Maybe these chips or crackers are forking fish flavored?
I’ve had White Fungus Twice…..Once it was good and the other time it sucked so much I thought I’d never eat it again. They also had Black Fungus.
Harissa from Morocco it’s spicy pepper sauce.
Saffron Rock Candy maybe you can forking add it to your rye whiskey and have a saffron rock and rye?
I just don’t know what the fork I’ll see next!
Forking Truth!
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Stuffed Pickled Beets and Blue Cheese Wrappers
These are not ravioli but like ravioli – that are stuffed wrappers that are forking EZ and forking quick to prepare. I made some very basic pickled beets I just roasted beets in a little apple cider vinegar, sugar, little salt, little bit of water till soft and pealed them. But you can just use your favorite pickled beets. With the blue cheese in the wrappers they came out delicious and and sort of seem forking fancy.
Then I used these fun and easy to use wrappers.
And I put a little blue cheese in the middle of them.
Then I topped the cheese with a piece of beet.
Then I wet the edges of wrapper with water and topped each one with another wrapper.
I pinched the edges up.
They get gently boiled now only a minute or two in salted water.
Now remove from water.
Top with a small amount of extra virgin olive oil and fresh ground sea salt and black pepper.
Stuffed Pickled Beets and Blue Cheese Wrappers
Forking Good!
Forking Delicious Rosemary Chicken MeatloafThis is a full flavored moist dark meat chicken meatloaf. It’s easy to prepare but you have to hand chop the dark meat. By using dark meat you will have a tastier moister meatloaf. It’s easy to hand chop and takes less time than you think. Just pound the chicken real good on both sides and then cut the meat in small pieces like you do onions. I also used a few secret ingredients for flavor and moisture that make this meatloaf really special and FORKING delicious. It comes out with really moist flavorful chicken, (even after reheating) sort of like chicken dumpling and sort of like chicken with forking delicious stuffing kind of taste seasoned to perfection.
Ingredients makes around 12 servings
Around 3 lbs. boneless skinless chicken thighs (I used 3.28 lbs. to be exact) Pound the chicken well on both sides and cut up like the way you do onions.
1 large carrot shredded
12 oz. fresh rosemary sourdough bread cut up into small pieces
3 eggs beaten
1/2 cup chicken stock
1 lb. silken tofu blended (a *secret ingredient)
3 oz. those crispy onions that come in a bag (french fried onions) (a *secret ingredient)
3 cloves garlic minced
a small bunch of scallions chopped
1 Tablespoon plus 1 teaspoon kosher salt
1 teaspoon black pepper
2 sprigs fresh rosemary (I had small ones)
1 Tablespoon dry rosemary
1 Tablespoon basil
1 Tablespoon oregano
1/2 teaspoon crushed red pepper
Directions Set oven to 350 degrees and have a large pan that is slightly oiled.
In a smaller bowl add your bread, eggs and stock and stir till mixed. In a large bowl add everything else.
Then add your small bowl mixture to your large bowl mixture.
Now mix.
Place mixture in your baking pan and cover with foil.
Your meatloaf should be done in an hour.
You might want to broil it a couple minutes before serving to brown it.
Forking Delicious Rosemary Chicken Meatloaf
The meatloaf comes out super moist and very flavorful. I don’t think a sauce is necessary since it’s so moist and juicy.
Forking Good!
Over the past few years I got suckered into trying a few of the Food Network Cupcake War’s Winner’s Cupcakes in various places I’ve been. When I come across one I can’t help it I just want to know what a winning cupcake is like.
Oddly none of them looked or tasted like what I was expecting. Instead of something sweet, natural tasting with a normal cake-like texture, I got almost a forking wet and spongy texture with a artificial like flavor…just like from a forking boxed mix.
I don’t eat cupcakes too often but I did eat quite a few during my childhood. Back then you ate many of them from classmates birthdays and also every neighborhood had a bakery with cupcakes and if you were lucky you got to eat a few. The cupcakes also usually had fun little ornaments on top of them. Like a fun cat head, heart, football, turkey or a little flag. Usually they were always vanilla flavored but always tasted like a moist birthday cake to me. I don’t mind other flavors and I can get by without the cupcake ornament. I just can’t stand that fake texture spongy wet sponge texture that sucks out all the joy in my mouth and pollutes my childhood memory. These days the cupcakes are extra large too with a mountain of frosting. I just wished these cupcakes tasted better. This last one I tasted was unnatural tasting and made my heart sink and also makes me wonder how the fork could I have chewed this mass of yuck up. I can’t help to wonder how the fork this can this be a winning cupcake?. The icing wasn’t even sweet and just seem like forking whipped fat with a disappointing amount of chocolate in it to me.
That doesn’t mean all the forking cupcakes in the world suck. Just the ones I tried over the past few years.
Cupcakes really Forking Suck to me now.
Forking Truth
Refreshing Jicama Apple Orange Salad
Ingredients
1 medium jicama pealed and sliced thin
1 cored apple sliced thin
1 LARGE orange supreme (Slice out the segments*large oranges are much easier to supreme) and cut them into bite size portions.
1/2 large sweet onion sliced very thin
1/4 cup chopped scallions
1/4 cup chopped cilantro
1-2 small Thai Chilies sliced very thin
1/4 cup fresh lime juice
1 Tablespoon kosher salt
2 Tablespoons extra virgin olive oil
1 Tablespoon turbino sugar
Just forking mix and your done.
Forking Good!
Duchess Sweet Potatoes with Fried Sage
Chestnuts Brown Sugar and Cinnamon
I had one forking portion of leftover duchess style sweet potatoes left over in my freezer.
So I thought it might be forking tasty in fried wonton wrappers.
I just put a little dab off the middle.
Wet the edges with a little water.
Folded.
Folded the edges.
Then fried them on medium heat in butter.
Added some fresh sage to the butter.
Added fresh ground sea salt and fresh ground black pepper.
Latter I decided to use up some cooked chestnuts I had.
I rolled the chestnuts in brown sugar and cinnamon.
I filled the wontons the same way as the sweet potatoes.
They got sprinkled with powdered sugar and more cinnamon.
Chestnut stuffed wontons
Forking Good!
