Monthly Archives: March 2018

Middle Eastern Inspired Red Quinoa Salad Recipe

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Middle Eastern Inspired Red Quinoa Salad

This Red Quinoa Salad is inspired by the Red Quinoa Salad I tried at Gordon Ramsay’s Hell’s Kitchen…..well sort of.  I started out making the salad with most of the same ingredients such as, Red Quinoa, dried apricots, hazelnuts, apple, creamy cheese and then I got the idea to flavor the salad with Urfa Biber Red Pepper…..There is not a substitute for Urfa Biber Red Pepper….It has a raisin kind of slightly smoked taste with very mild heat. It’s unique. I purchase Urfa Biber Red Pepper from the Asiana Market. It’s in the Middle Eastern Aisle. Then to make the salad more full flavored I then addd some Ras El Hanout also in the Middle Eastern Aisle.  I thought these were the perfect flavors with these ingredients. I also added some toasted black sesame seeds that go crazy well with Urfa Biber. To make the salad a little more interesting I added a little roasted till sweet cauliflower and finished the salad with a pinch of sumac. I think most people would enjoy this salad. I think it’s actually better than the salad I tasted at Hell’s Kitchen but please don’t tell……I don’t what you know who to call me a F*** Face Donkey.

Ingredients for about 6 servings

2 cups water – (for boiling the quinoa)

1 teaspoon course sea salt – to boil quinoa

1 cup red quinoa – washed really well and drained (even if it’s marked washed – always wash quinoa really well)

1/2 cup dried apricots chopped

1 honey crisp apple – peeled and chopped

1/2 cup hazelnuts – lightly crushed and toasted ( about 5 minutes in a 350 degree F oven)

1 teaspoon ras el hanout – (you can buy this at Asiana Market in the Middle Eastern Aisle)

1 1/2 teaspoons urfa biber red pepper (same area as the ras el hanout)

2 teaspoons black sesame seeds – lightly toasted

4 oz creamy mld feta that’s not tangy or salty – crumbled – …(or substitute goat cheese)

1 cup cauliflower – roasted till sweet and crisp in small florets

2 Tablespoons extra virgin olive oil – to roast cauliflower

fresh ground sea salt – to season cauliflower – to taste

fresh ground black pepper – to season cauliflower – to taste

2 tablespoons celery leaves to garnish

4 pinches sumac to finish

Directions

Set oven to 350 degrees F

Get out a sheet pan and spread the cauliflower florets out. Drizzle them well with olive oil and let them go till browned crispy and sweet. I’d check them in 30 minutes but usually they need about 45 minutes…..They always seem to differ a little  or maybe it’s my oven. When the cauliflower is done apply fresh ground sea salt and black pepper to taste.

Bring a pot of water to boil with the teaspoon of salt. Add quinoa reduce to simmer and cover loosely.

Check it after 15 minutes and add the apricots. Stir and recover. If it’s done shut off the heat and keep it going on the heat and check every five minutes and shut off when quinoa is done.

Add the apple, hazelnuts, urfa biber pepper, sesame seeds, ras el hanout

Mix and top with remaining ingredients,

Enjoy!

Middle Eastern Inspired Red Quinoa Salad

The Forking Truth

 

 

Momofuku Cosmopolitan Las Vegas NV – Worth a Fork!

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Momofuku Restaurant was established by celebrity Chef David Chang. This location is in the Cosmopolitan Casino Hotel on the Las Vegas Strip. At the time of this review this location of Momofuku is the only west coast location. The menu that is offered at Momofuku is a fusion of Global US, Korean and Japanese Foods. The menu highlights are steamed buns, noodles, meat and raw seafood. The menu items are meant for sharing. This is a casual restaurant with a hip and modern atmosphere and one that also plays cool classic rock music in the background. There is a view of the Las Vegas Strip and also a view of the open kitchen.

There are so many tasty things to try but I decide to start out sharing the Pear and Burrata small plate. It’s made of tender butter lettuce, milky burrata cheese, pears, hazelnuts and black truffle.

It’s so delicious! I can’t imagine adding a protein to it but you can….The flavors are so great the way they are….it’s just so light and flavorful….it’s surprising.

We also share the Jidori Rotisserie Chicken Ssams with ginger rice and lettuce.

The chicken is moist, developed with flavors (marinated) with also a very flavorful exterior. I don’t know all the flavors here but one of the exterior flavors I know is star anise……The chicken alone is delicious. But you make Asian Style tacos to eat it with the lettuce as your taco. The hoisin, kimchi and mint make the lettuce wraps even BETTER…We both didn’t expect that this food would be so delicious. Wow! I’m going to try this place again the next time I’m in Vegas!

Our server was pleasant and efficient.

There was only one thing that cracked me up. When the food runner ran out the chicken plate. …Instead of removing our empty starter plate. He slapped the chicken plate over the starter plate.

Slight update- Management was happy I enjoyed the food but was very concerned about the food runner. We all know that this was fluke or isolated circumstance and you shouldn’t expect this to happen to you. But you all know I tell the Forking Truth and this is truly WTFork happened.

Food was Great! Waiter was good…..Food Runner ……well you heard.

I’d still say Momofuku was Worth a Fork!

Worth a Fork!

www.Vegas.Momofuku.com

The Forking Truth is that everything EVERYWHERE is subject to change and your experience MAY or MAY NOT differ.

The Forking Truth

 

 

My Forking Thoughts on Neapolitan M&M’s a Target Exclusive

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I noticed that Neapolitan Flavored M&M’s are being sold exclusively at Target Stores. Neapolitan  flavored means that each candy contains Vanilla, Chocolate and Strawberry flavors. I remember when I was a kid that we usually had these Neapolitan Slices of ice-cream in our home freezer most of the time. I thought this seems like a good combination. I’ll give it a try.

I start by opening the bag and take a whiff.

It smells like Neapolitan Ice-Cream. I get the Chocolate and Strawberry aroma.

I pour some M&M’s out. They are assorted sizes. Some are small like regular M&M’s and some are bigger like peanut M&M’s. They come in Brown, White and Pink. The same colors as Neapolitan Ice-Cream. I cut a big one in half and a small one in half to look inside. It’s a white center surrounded by a chocolate coating with a hard candy shell.

These are different.

The Strawberry flavor almost goes threw the candy….At first I thought the shell was strawberry flavored because I did indeed taste  strawberry……but after a few more I’m thinking the strawberry is just under the candy shell because I am getting MORE strawberry flavor under the shell.  Maybe the flavor bleeds?    The chocolate flavor isn’t the normal M&M’s Chocolate….ah ha…………I recognize it! ………..It’s the sandwich cookie M&M…….The one that looks like an Oreo on the M&M package. Can’t fool me….ha.   A very similar flavor to any budget brownies’ fudge topping.

It’s Sandwich Cookie Chocolate with a normal creamy white M&M center. I think the fake strawberry flavor (from Strawberry nut and Chocolate covered Strawberry) was applied to the sandwich cookie chocolate and then the hard sugar coat was applied.

Somehow it’s not terrible together…….Not a favorite but it’s ok in small amounts and doesn’t leave a chemical taste like some of the others.

1/2 a Fork…I can take it or leave it.

Your experience may or may not differ…….

That was my Forking Thoughts on the new Neapolitan M&M’s

The Forking Truth

Jean Philippe has left Las Vegas NV

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Jean Philippe Aria Las Vegas

I was suddenly saddened to find out that  Jean Philippe is no longer in Las Vegas. His Patisserie Shops in the Bellagio and the Aria offered some of the finest pastries in the country.  After twenty years he has left the Las Vegas Strip. In 1997 Jean Philippe won the Meilleur Ourier de France Award (Best Pastry Chef in France). Soon after he became executive pastry chef of the Bellagio Hotel/Casino in Las Vegas. He was the brainchild to adding to the Bellagio the BIGGEST CHOCOLATE FOUNTAIN in the world (it’s still there). He also competed and helped win several World Pastry Championship Competitions for the United States. He was later to becoming the executive pastry chef to the Aria Hotel/Casino as well. (but later left to pursue his own business idessert in San Diego). For years and years I’ve been visiting Vegas and the Jean Philippe Pastries have always been an indulgent special must do treat to look forward too on every visit here……..Best and prettiest pastries I’ve tried in the country….like no other……If Jean Philippe’s Desserts were a stone they’d be a diamond. If they were a car they’d be a Bugatti.

On my recent visit I saw this in the Bellagio. These pasties look nice but ain’t no Bugatti.

Bellagio Patisserie Las Vegas NV

As soon as I saw the Pastries I knew instantly it wasn’t Jean Philippe. My heart sank. While these pastries look lovely they just aren’t on the level that Jean Philippe are……..They are not a Bugatti…….they are more like a shiny new Ford Fusion.  I was hoping that maybe someone that worked for Jean Philippe maybe was making the pastries with his recipes so I did purchase two to sample……a key lime and a hazelnut……..wow….worse than I thought……Tasted not as good as a Ford Fusion…….(in fairness the key lime was better than the hazelnut)…….The hazelnut tasted more like a Pinto and I don’t mean Pinto Bean…I mean Ford Pinto……

Got very sad…….. It was like someone clubbed me in the knees with a BIG Forking Bat.

WhyyyyyyyWhyyyyyWhy…..

No longer is the casino graced with Masterful Edible Sculptures Grace the Aria or the Bellagio. Here are a few of the past Creations I enjoyed. They were so classy…the best…award worthy. ……..fine art.   Something special to enjoy. A reason to enjoy  Las Vegas more. To me this is what Las Vegas is suppose to be……

Jean Philippe Aria Las Vegas

This is hand worked Chocolate Art.

Jean Philippe Aria Las Vegas

Hand Worked Chocolate Art.

Hand Worked Chocolate Art.

Hand Worked Chocolate Art.

Hand worked chocolate art.

Hand worked chocolate art.

I’m sorry now I didn’t photo what I saw in the display case so you all out there can see the difference. Instead of these masterful creations what they put out in the display case was just cardboard cut outs in March 2018. I didn’t think it was worth a photo at the time.

Here are only a few of what used to be.

Jean Philippe in the Aria Las Vegas NV A very detailed and deletable Lemon Meringue individual pie …the best!

Jean Philippe Bellagio Hotel/Casino Las Vegas – the most amazing Blueberry Cupcake anyone could imagine.

I remember trying other varieties over the years I know I tried the Key Lime, Something Chocolate and Chocolate Cupcake, something Hazelnut, a Fruit Tart. The desserts were very memorable that’s why I can remember them years later. But I’d go back and usually have the Lemon Meringue. I only had the Blueberry Cupcake once and it was a new favorite. It was the most layered and detailed cupcake in the whole world and it really did taste like a blueberry (one of the most difficult of flavors). I don’t remember everything but the cake was hallowed out and brushed with something delicious and then filled with a delicious I think blueberry cream and then had another layer of something like blueberry chocolate and then a thin layer of maybe blueberry filling and then stuffed with perfect cake the was topped with another 3 or 4 things……topped off with a chocolate blueberry….that all taste amazing!!!!!   I never had anything thing like this anywhere before. That’s just the blueberry……everything else was detailed just the same……..I never had any other dessert anywhere with such flavors and layers anywhere.

Another thing that’s gone now and that is only a sweet memory. I am hoping that the Bellagio and Aria are just between Executive Pastry Chefs and hope that a new Pastry Chef will be hired.

It will never be the same but I do know other great pastry chefs are out there.

Although it’s a good-bye to Jean Philippe in Las Vegas it’s also can be a Hello to Jean Philippe in San Diego with a more casual concept. Say Hi to www.idessert.com some sort of customized dessert concept.

At the time of this publication (March 2018) Jean Philippe has left Las Vegas.

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

The Forking Truth

 

 

$28. & $29. 3-Course Lunch Specials at Lago & Milos in Las Vegas NV on the Strip

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Lago in the Bellagio and Milos in the Cosmopolitan offer $28.00 and $29.00 three course lunch specials (at this time 3/2018**subject to change). Both are amazing restaurants. Lago is Italian themed and Milos is Greek. Lago is by James Beard Award Winning Michelin decorated Chef Julian Serrano. Milos might be considered to be the finest Greek Restaurant in American. Only the highest quality Greek Ingredients are used in their dishes.

Lago

This time at Lago we started with a vegetarian Minestrone Soup and an Antipasto Mista ($5.00 up-charge)

Both appetizers were unusually great! I never had a minestrone soup like this….It’s so clean and flavorful and studded with creamy sweet squash. It’s great! My husband loves the antipasto mista. There is creamy burrata in the middle with sweet charred roasted bell peppers. There’s also this super thin crisp bread included.

Main courses we picked were Bronzino and Spinach Lasagna

No complaints ……All is well.

Chef’s Choice Dessert.

Not too shabby! I’d say the $28.00 Three course lunch at Lago is certainly Worth a Fork!

Here’s Milos

At Milos they start you off with really good and hardy fresh baked bread with this super high quality Greek Olive Oil.

At Milos we picked the Tomato Salad with Greek Feta and the Salmon Tartare to start with.

The tomatoes are exceptional…..so sweet…and I never tasted Greek Feta like this before. It is tangy but also isn’t salty. The Salmon Tartare is so fresh and light.

Main courses were fresh flown in that day Dorade Royal Grilled Mediterranean Sea Bream seasoned with Greek Olive Oil, Capers and Kyhira Sea Salt and Shrimp Sagaraki.

I do have to say I ate a lot of fish this week and the fish at Milos was absolutely stunning….It was simple but absolutely perfect. This was the best fish I had in Vegas this week. Shrimp were just as great.

Desert at Milos is very simple and we did have our choice of three but we both went with the fresh fruit.

I would say the Three Course Lunch at Milos is certainly Worth a Fork! ($29.00 at this time March 2018 but I know the price goes up about once a year)

Both Three Course Specials were Worth a Fork!

Worth a Fork!

Lago  www.Bellagio.com

Milos  www.Milos.ca

The Forking Truth is that EVERYTHING is subject to change and your experience may or may not differ.

The Forking Truth

 

 

 

My Trip to Gordon Ramsay’s Hell’s Kitchen Las Vegas NV – Worth a Pitchfork!

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Most of us are very familiar with the Gordon Ramsay’s TV Show called Hell’s Kitchen. Gordon Ramsay is an actual Michelin Stared Celebrity Chef that is well known for yelling, insulting and cursing at his crew on the Hell’s Kitchen TV Show.  It was sort of fun when I heard about this new Hell’s Kitchen Themed Restaurant by Ceasar’s Casino/Hotel on the Strip in Las Vegas. They announced on the News that this is the most booked restaurant in Las Vegas at the moment. I made my reservation months ago actually before they opened when I knew I was going to be in Las Vegas. I’ll be honest here….The food menu isn’t cutting edge in any way……it’s pretty much old school……….. Well here I am. I had no idea of what it was going to be like…..I was kind of imagining Gordon Ramsey’s voice calling people Forking Fork Face Donkeys ………after all that’s how he is on TV.

When you enter the restaurant you see this projected Gordon Ramsey image that walks around the front of the restaurant and sort of greets you when you walk in and he tells you to order the Wagyu meatballs.

Then it looks like this. You see an open kitchen with this years winning contestant from Hell’s Kitchen on the line.

The main dining room with a sort of fiery wall and pitch forks with lights hang from the ceiling.

I got seated just past this…….. With a view of the Flamingo Casino  is across the street. (Soon to become a different Casino…….bye bye Flamingo)

It’s very noisy in here and they are playing some sort of music I can’t identify. I think it’s techno….??? No singing just sounds that seem random and move fast.

What to order…?

The Wine List runs very expensive.

We’ll go with Cocktails. My husband gets some sort of interesting cocktail called a Smoke on the Blvd. It’s Rye, Aperol, Amaro, Averna, Sweet Vermouth with Smoked Cherrywood presented in a smoking box with a branded orange twist……Eeks! It’s way too smokey for me……. I just had a Negroni. It didn’t photo so well…It’s a clean tasting not sweet red drink with a single ice cube with a HK on it.

I thought Gordon Ramsey made an appearance tonight at Hell’s Kitchen. They had a look-a-like make an appearance and it looked like Gordon Ramsey was supervising the line. I don’t know if he is a paid look-a-like or if one of the chefs there just has a strong resemblance to Gordon Ramsay.

We shared a Caesar Salad and a Red Quinoa Salad.

We both really enjoyed the Red Quinoa Salad. It was different and interesting with little chunks of apple, dried apricots, hazelnuts and goat cheese. It was tasty and different. We both were slightly disappointed with the Caesar. It was just very average for a Caesar and was ok but tasted more like vinegar lemon dressing rather than balanced flavors should include garlic ,anchovy, Worcestershire, Parmesan and Black Pepper. Despite the small amount of Cheese Frico in the salad it was very bland…..

I was hoping for John Dory here…….Isn’t Ramsey calling out on Hell’s Kitchen, “Where’s the Forking John Dory?”  “Can someone get me a John Dory?”    …….. I didn’t see John Dory on the menu so I settled for the Crispy Skin Salmon. Bye the way…….earlier I was checking out the lunch menu…(****this is only slightly amusing if you watch Hell’s Kitchen)….I didn’t notice any “Idiot sandwich” on the lunch menu either.

The Salmon Skin is indeed Crispy and seasoned well. It actually stayed crispy from start to finish. The fish flesh was moist and cooked to a perfect medium. On the side was a lightly pickled fennel salad and everything was on top of seasoned Beluga Lentils (the little black ones).

My husband went with the Beef Wellington.

The Hell’s Kitchen Beef Wellington is a Filet Mignon, medium rare  coated with prosciutto and mushrooms in a crispy pastry. It was served with potato puree and root vegetables. I didn’t try this but my husband said the beef was reasonably good but for him it could have used more seasoning. He also complained to me that the potatoes were cold. I then tried a taste and I would say room temperature at best.

Neither of use ever had Sticky Toffee Pudding before……It came with my husband’s meal so I tried some.

It’s a wet very soaked cake that has a slight molasses kind of taste and is topped with an unfamiliar lightly spiced creamy ice cream called “specious.”

That was my Trip to Hell’s Kitchen……I guess it’s fair to say it’s Worth a Pitchfork!

Worth a Pitchfork

www.Caesars.com

The FORKING Truth is that every FORKING Thing is subject to change and YOUR FORKING experience may or may not Forking differ.

The Forking Truth

Where The Fork I’ve Been and some Restaurants in LAS VEGAS

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For a little while we are leaving Metro Phoenix and will visit the Las Vegas Strip. I visited quite a few places. The most booked restaurant in Las Vegas now is Gordon Ramsay’s Hell’s Kichen and I was there…..

Had to go to an old favorite Milos a Greek Seafood Restaurant and have the amazing Three Course $29. Lunch Special.

Finally made it to Eggslut. Limited Cage Free egg menu.

Had to go to a newer favorite Lago for the really great 3-Course $28.00 Lunch Special.

Strolled by Giada’s Pronto. They are very new. Sandwiches looked old so I didn’t eat there. To be fair they are newly opened and a great BIG 45,000 person convention was in town so maybe they expected more business so maybe they just made more sandwiches than they needed. Maybe they are better now.

I also didn’t eat at this restaurant across from Pronto but it looked cool.

I tried Mercato della Pescheria an Italian Seafood Restaurant in the Venetian.

 

I tried a new Favorite….Momofuku

The Bellagio and Aria Patisseries (same desserts made in the same kitchen….sadly no longer Jean Philippe.  Looks mostly the same but the masterful chocolate work is gone. The pastries were indeed different.

Another old favorite is gone. Emeril’s Table Ten. It’s been a favorite of mine for many years. This restaurant offered the most variety of the Emeril Restaurants. It was a little New American a little New Orleans, Steaks, Fish and more. The food was terrific and it also was a great value for Vegas Standards. I knew something was weird and not right on my last visit there…..I guess they knew they were closing. It’s no good bye to Emeril. He has three other restaurants on the Las Vegas Strip.

For me no trip would be complete without the splurge dinner at L’ATELIER by Joel Robuchon.

That was the sneak peek!

The Forking Truth

Tequila Lime Cilantro Turkey Meatballs with Herb Sauce Recipe

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Tequila Lime Cilantro Turkey Meatballs with Herb Sauce

I wasn’t going to publish this recipe because after I made the meatballs I thought they were ok but needed something. Then the next day we had them for dinner. I DON’T KNOW if the flavors needed to settle or they are just FORKING GREAT with the herb sauce…..Anyway the meatballs ARE Forking Delicious with the herb sauce. So make them, let them sit a day and serve them with herb sauce so you can be amazed too!

Ingredients for about 6 servings

1 lb ground turkey 85% lean

2 large eggs – slightly beaten

1 cup + 3 Tablespoons panko bread crumbs

2 teaspoons turkey base (instead of salt) (I used better than bouillon brand)

1/4 cup scallions – chopped

2 garlic cloves – ground to paste

fried jalapeno – to taste – They differ greatly , this time I used one

1/2 teaspoon chili powder

1/2 teaspoon cumin

2 teaspoons black pepper

1 Tablespoon dark brown sugar

1/4 teaspoon cinnamon

1 lime – just the fresh squeezed juice

1/2 teaspoon fresh epazote (it’s very funky….all Mexican grocery stores sell it) Fresh oregano is about the closest to it but not)

1/4 cup fresh cilantro

2 Tablespoons tequila (I used silver Patron)

Non stick spray – preferably canola or vegetable

1 bunch fresh parsley – rough chopped

1/2 bunch cilantro – slightly less – rough chopped

1 good sized shallot – rough chopped

1 large lemon – just the fresh squeezed juice

a roasted or fried hot chili to taste – I used part of a very spicy hatch – rough chopped

1 teaspoon course sea salt

Directions

Set oven to 350 degrees F and spray baking sheet(s) with non stick spray.

In large bowl hand mix together the turkey, eggs, panko, soup base, scallions, garlic, jalapeño, chili powder, cumin, black pepper, sugar, cinnamon, lime juice, epazote and a 1/4 cup fresh cilantro.

Scoop out meatballs with a small scooper leaving a little space. You should have about 29 meatballs. Spray the tops of the meatballs lightly with oil or canola spray. They go in the oven till done. (about 15 minutes)

Make the Herb sauce

In a blender or a container with a blending wand add the parley, cilantro, shallot, extra virgin olive oil, lemon juice, hot chili pepper and sea salt and blend till smooth. This sauce is really great! You will want to use it on other things besides the meatballs however this sauce and the meatballs are amazing together.

Tequila Lime Cilantro Turkey Meatballs with Herb Sauce

The Forking Truth

 

 

 

 

My Trip to Popbar in Peoria AZ

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Popbar is located in Westgate in Peoria AZ. This is a small casual dessert eatery. They specialize in frozen confections in several mixtures that you can customize. They offer Pops in Gelato, Sorbetto, Sandwich Style, Yogurt Pops, Treats and More!

So many bars…..What to pick? I know I don’t want a Yogurt Bar………Not that it’s bad or anything like that ……….but to me Yogurt isn’t fun as Gelato or Sorbetto. Gelato bars in many flavors….some are pistachio, hazelnut, peanut butter, green tea, coconut and many more. Some of the gelato flavors are pineapple, peach, mango, lemon, blood orange, apricot…….I decide to go with Passionfruit Sorbetto.

I think they offered 5 or 6 dips and mostly different nut toppings. Now I pick white chocolate dip and milk chocolate.

My husband got Pistachio Gelato coated in milk chocolate and pistachios.

WOW!  The Passionfruit is FORKING AMAZING! The Flavor is very strong and very true to the way a passionfruit taste. The chocolate coating are on the thick side but seem ok. The Pop melts in my mouth pretty well.  The Pistachio is ok……not as true as the passionfruit but ok. The Pistachio Gelato is slightly harder than I want it to be……It doesn’t melt as well…you have to eat it. The Passionfruit just melts in your mouth and it as delicious as a fresh passionfruit.

The Passionfruit Pop was so Forking Good I doubt that I’ll ever get to try any of the other flavors.

www.pop-bar.com

That was my trip to Popbar in Peoria AZ.

You aren’t going to travel across town for this but if you find yourself at Westgate or in the Outlets then you might want to give Popbar a try.

Every FORKING thing is subject to change and your experience may or may not differ.

The Forking Truth

Easy FORKING DELICIOUS Turkey Breast Recipe

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Forking Delicious Turkey Breast

I usually stock up on Turkey around Thanksgiving time and purchase a few whole already brined turkeys from Trader Joes and break them down and keep what I’m not using in my freezer and cook them up over the next few months.   I have a lot of room most times of the year but at Thanksgiving time I don’t have the room to brine Turkeys. I think the Trader Joe Turkeys are far greater and much tastier and also come out far better than pretty much all the turkeys from our local big chain supermarkets. (of course a local free range Turkey would be best…….but it will cost you much much more.  I am a big fan of breaking down the turkeys and preparing each part different. I usually sous vide the turkey breast for perfection…….well anyway for Thanksgiving…..but often I just pan sear each half pounded breast in a fry pan. I recently made this half turkey breast in a fry pan with just salt, pepper, a little granulated garlic and just one teaspoon of flour on each side with nonstick spray in a fry pan on medium high heat. My husband was amazed (again…I guess he forgot) on how well turkey can come out in a fry pan and he thought I sous vide it……..I wasn’t planning about writing about how I prepared this Turkey breast but many people and maybe some restaurants out there can benefit on how this was prepared because it came out FORKING DELICIOUS! I don’t know why turkey isn’t featured more on menus…..this was really something special…

I just pound out the half already brined turkey breast (with a Worcestershire bottle on both sides) I hit the meat with fresh ground sea salt and fresh ground tellicherry black pepper…… a small amount of granulated garlic………Then one teaspoon of flour on each side. The 1/2 breast then goes on a already heated, canola sprayed lightly covered fry pan for about ten minutes on one side and about 10 minutes uncovered on the other side.

Here you are…..Crusty, Moist and FORKING DELICIOUS! I do chicken breast the same way but timing varies depending on size. (usually half the time or less) See it was very easy. I don’t know when I go out to eat I don’t get something this tasty.

Forking Delicious Turkey Breast

Honestly you might  lose a few friends over this…..some people get very angry when you make something this tasty and good…

The Forking Truth