Monthly Archives: September 2018

Vegetarian Crab Boil Corn and Potato Stew Recipe

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Vegetarian Crab Boil Corn and Potato Stew

The supermarkets have practically been giving away corn the last few weeks here in Phoenix so it’s necessary to make something with corn. This recipe has a lot of steps but it is easy. You cook the corn in the oven and make an easy corn stock at the same time. 1/2 the corn get blended in 1/2 of the corn stock and the other 1/2 of corn stock cooks the potatoes with the crab boil seasoning. See it’s easy and delicious. Just be careful and only use 1/4 cup of the potato/crab boil liquid to season the stew. The potatoes get a nice seasoning on them but the liquid is very strong tasting so you only need a little bit to season up the stew. Also I cooked off 8 ears of corn but I only needed to use 6 for this recipe. You will have two extra ears of corn for latter or you can remove the kernels and freeze for a latter use. This came out very much like a Chowder…but since it’s without cream or crackers to thicken……..technically this is closer to a stew so that’s what I called it.

Ingredients for about 6 servings

8 ears corn – peeled

2 bay leaves

2 celery ribs – quartered

1 large onion – cut in half and then thick slices

4 garlic cloves – smashed

2 carrots – cut in half

1 banana pepper – cut in half

4 oz unsalted butter cut in quarters

2 Tablespoons course sea salt

water to almost cover corn

2 lbs potatoes – peeled and cut in large chunks

1 Zatarain’s 3oz Crab Boil in Bag seasoning (mustard seeds, coriander seeds, cayenne pepper, bay leaves, dill seeds, allspice)

1/4 cup potato/crab boil cooking liquid (ABOUT) – ******Note you might need a little less or a little more depending on the amount of water was used. Add a tablespoon at a time till you think the flavor is right…my guess is around 4 tablespoons or a 1/4 cup.

1 teaspoon dried thyme

sea salt to taste

black pepper to taste

6 teaspoons scallions – chopped

6 teaspoons parsley or celery leaves – chopped

6 pinches piment d’ espelette

Directions

Turn the oven to 350 degrees F.

In two large pans add 4 ears of corn each. Then in each of the two pans add a bay leaf, 1 rib celery, 1/2 onion, 2 garlic cloves, 1 carrot, 1/2 banana pepper, 2oz butter, 1 Tablespoon sea salt and fill the pan 3/4 high with water.

Cover the pans tightly with aluminum foil.

Place both pans on the middle rack of oven and leave in oven for two hours.

After two hours take the pans out of the over. Be care because hot steam is going to come out and loosen the end of the foil and let the pan cool off a little for an hour. Take the corn out of the pans and remove the vegetables and bay leaves from the liquid in the pans.

Cut the kernels off of 4 ears of corn and blend with one pan of the corn stock. Set to the side.

In a large sauce pot add the liquid (corn stock) of one pan. Put the potato chunks and crab boil bag in the pot and boil until potatoes are tender (about ten minutes). Drain the potatoes in a colander that is over a bowl.

Add the creamy thick corn to the drained potatoes. Remove the kernels from two more ears of corn and add to the stew. Add 1/4 cup of potato/crab boil liquid to season the creamy thick corn and potatoes. Season with thyme. Mix. Salt and pepper to taste.

Finish with scallions, parsley or celery leaves and pigment d’ espelette.

Vegetarian Crab Boil Corn and Potato Stew

It substantial but delicious and not as heavy as it seems. Very small amount of butter was used but no heavy cream, milk or extra starches were used. It’s just delicious and satisfying.

The Forking Truth

 

You can get served INEDIBLE Food From 4.5 Star Rated Restaurants on Yelp

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The FORKING Truth is that in 2018 three restaurants in Metro Phoenix AZ served me inedible food that rate 4.5 stars on Yelp. I’m not talking bad food……I’m talking INEDIBLE Food.  I didn’t mention the name of any of the restaurants. It is my hope that the restaurants have all improved after my visit. It is not in my interest to put any of these restaurants out of business ……after all….Every THING is subject to change and if they don’t or didn’t change their ways they will go under on their own…….. All of these restaurants opened this year 2018 in Metro Phoenix AZ.

The first inedible food experience of the year came from a BBQ Restaurant somewhere in Metro Phoenix.

Indedible un-cooked Grits… LOOK they are still watery and are like sand mixed with water. Unless you are blind you can clearly see that this dish is not fit to serve to people. The Forking Truth is that we let them know about the grits and nobody said they were sorry. No-one brought us a replacement and nobody took the raw grits off the bill. The person that checked on us didn’t care about what we showed her and just ran away. The brisket we tried was also about not ready to be served as it was very chewy like rubber with hard inedible fat that had to be peeled off. I keep wondering what kind of person would serve this to a paying customer?

The next one came from a Fried Fish Restaurant somewhere in Metro Phoenix in April.

The fish we received was freezer burnt and then coated in crunchy unseasoned corn meal and was fried. It was very strange to bite into something that was like crunchy and chewy dried out fish jerky. The rest of all the food we tried here all was incredibly awful too!….. beyond your imagination. Even the tarter sauce was watered down and old tasting.  The problems here might have been a result of a combination of failing restaurant equipment, re-heating foods up multiple times and very poor cooking skills. All the food after tasting went in the trash and we ate someplace else. It’s hard to believe but The Forking Truth is that this restaurant still has a 4.5 star rating on Yelp. (as of Sept. 2018)

This particular Mediterranean Restaurant also has a 4.5 star rating on Yelp. I thought the food would be very good but I found that the food really sucked the day I was there too.

All the food photographed well so you can’t tell how it taste.

Except for the pickle.

Would you eat this Forking pickle?

We threw out nearly all the food we purchased.

To make a long story as short as possible-

Falafels-Not Edible – Hard as rock garbanzos that seemed not to get cooked but got sort of burnt. The falafels were similar to a mouthful of rocks, pebbles and gritty mortar that was dry and sandy inside.

Baba Ghanoush – Not Edible – They must have dropped a whole large bottle of liquid smoke in it. This was so over-loaded with smoke flavoring I thought it was sour at first. It actually made  me scream in the restaurant when I tasted it because it was so shocking.

Pickle-Not Edible – like from an opened can from a year ago…..also very sour. (I wouldn’t try but my husband did…..he’s a very brave man…he said it’s very sour)

Steak Shawarma – Not Edible – Might have been good before it got dried out. Like chewing on a thick nautical rope.

This is not a 4.5 Star to me.

WhyyyyyyyWhyyyyyWhy…..Eating at those places was as painful as getting clubbed in the knees

Some people make better food than other people but what kind of people serve such inedible food? ………..To me it seems like only something a child would do and not a normal person…. All kinds of people work in restaurants. I think it boils down to two kinds of people put out inedible foods. There are some people that don’t have a care on what they serve and there are also the others that don’t know how to do things better………

www.HuffingtonPost.com

www.Walsinepierce.com

Three Restaurants that score a 4.5 star average on Yelp served me inedible food this year in 2018.

That’s FORKED UP!

A 4.5 STAR AVERAGE MIGHT NOT BE WORTH A FORK!

NOTE that EVERY THING is subject to change and your experience  may or MAY NOT differ……..

………and that’s The Forking Truth

******As a slight update The Mediterranean Restaurant contacted me. They claim that they don’t use smoke flavoring. They are sorry the falafels tasted burnt to me.******

The Forking Truth

Vegetarian Chili with Jackfruit Beans and Corn Recipe

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Vegetarian Chili with Jackfruit Beans and Corn

I thought I’d do something different with Jackfruit. Today I made a Vegetarian Chili with it. It was slightly difficult because this particular Jackfruit was much more flavorful and sweeter than any other Jackfruit I ever had before. I didn’t know they differed so much so preparing Chili was difficult with a very sweet flavorful Jackfruit but somehow I managed to do it. I also note that Jackfruits always differ. They are always made of the pulled part that looks like pulled meat. The Bulbs that are the sweeter and fruitier part and there are the seeds that are sort of edible…….The seeds are very good and taste like a cross between a bean and a chestnut but are almost impossible to peel. The peels are edible but not so enjoyable……When the seeds are still hot you can get the seed meat out but within minutes that opportunity ends so you can try or just throw them out. You don’t always get the pulled meat out of a Jackfruit. That will depend on ripeness…..*****VERY IMPORTANT******This recipe will not work out for you if you can’t get the Jackfruit meat out.*******This came out very hardy but not as meaty as the vegetarian burger recipe on this site. If you are going for really – like -meat I suggest the Vegetarian Burger recipe. I’ll come out with a more meaty-like vegetarian chili recipe next time….You won’t be hungry after a bowl of this Vegetarian Chili.

Ingredients for about 6 servings

2 lb chunk of Jackfruit – in pot. Cover with water and boil for 45 minutes

2 oz Guajillo Chile Pods – Wash first then first then Soak in about 4 cups of boiling water (*****Water needs to be saved)

2 Tablespoons tomato paste

1/2 large sweet onion chopped

2 Tablespoons canola oil

1 green bell pepper – chopped

2 teaspoons course sea salt

1/2 teaspoon ground black pepper

3 cloves garlic – shredded

1 lb seven hour reduced tomatoes – ( LIGHTLY sprinkled with olive oil salt and pepper cooked at 225 degrees for 7 hours) (( regular tomatoes and plum tomatoes need to be cored with skin removed and cut in halves….cherry tomatoes just cut in half)

40 oz can pinto beans – drained and rinsed at least three times (if you can find reduced sodium they are better)

2 chipotle peppers (from adobo) – chopped fine

1/4 cup masa

1 teaspoon cumin

2 teaspoons chili powder

1/2 teaspoon thyme

1 teaspoon smoked paprika

1/2 teaspoon granulated onion

1 teaspoon urfa pepper

1/4 teaspoon hot smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon ground white pepper

1/4 cup apple cider vinegar

1 Tablespoon liquid smoke

2 cups cooked corn kernels

2 cups cooked rice

1 -1/2 cup scallions – chopped (the half cup to finish)

3 oz pepper jack cheese shredded (or more) – to finish

3 oz sharp cheddar cheese shredded (or more) – to finish

6 oz corn chips or and corn tortillas – to finish

salt and pepper to taste

hot cayenne sauce to taste (Franks Red Hot is preferred)

Directions

When cool enough to handle break down the Jackfruit.

Rough chop the bulbs and set to the side.

Remove stems from guajillo chilies. Rough chop and blend them in the water.

Put to the side.

In a medium to large sauce pot add the oil and heat on medium high heat. Add the onions and bell pepper and cook till onions are translucent and peppers are soft. Reduce heat to medium. Add the tomato paste and stir well. Add the garlic salt and pepper cook till fragrant.

Add the tomatoes, beans, jackfruit bulbs, chipotle chiles and blended chilies.

Whisk in the masa.

Add cumin, chili powder, thyme, smoked paprika, granulated onion, urfa pepper, hot smoked paprika, cayenne, white pepper and stir a little and turn down to simmer. Let it simmer about 30 minutes.

Add apple cider vinegar, liquid smoke, corn and jackfruit meat. Simmer about 15 more minutes.

Add cooked rice, and scallions.

Adjust seasonings, cayenne pepper sauce and add salt and pepper to taste.

Serve with shredded cheese, corn chips and or corn tortillas and scallions.

Vegetarian Chili with Jackfruit Beans and Corn

You won’t be hungry after this!

The Forking Truth

 

 

 

 

My 2nd Dinner at Confluence in Carefree AZ – Best Dinner I had so far in Phx 2018

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Confluence is a small casual upscale restaurant that serves elevated modern cuisine. There is seating inside,  bar seating and outside on the patio with mountain views.

This time they started us out with a fresh baked Tomato Roll and Chèvre Cheese.

The roll was hot fluffy and moist and flavored with sweet tomatoes. When I added the tangy melting chèvre it reminded me of cream of tomato soup.

An interesting starter of a Roasted Peach, Cocoa, Epoisses (French soft pungent cheese), mint, pecans and honey. Different flavors. The rich epoisses cheese is particularly delicious with the peach. Who knew?

My husband had a starter called the Herb Roasted Lobster Mushroom.

His starter was more complex. It was made of an herb roasted lobster mushroom, gnocchi, sopressata, tomato, garlic herb oil, chimichurri and developed pork broth.

For dinner I had the Monk Fish.

Monk fish is a more difficult unforgiving fish to prepare but this one was indeed tender and moist. Not only was the monk fish masterfully prepared the flavors on the plate were exciting  together. Somehow it’s like a wave of different flavors that harmonize…..There’s a mild delicious curry flavor and it marries with sweet butternut squash and picks up tang from the labne. You just want to keep digging in and tasting the different layers of flavors. Also get little sweet pops from the sugar snap peas. It’s a really spectacular plate!

My husband went with the Two Wash Ranch Guinea Hen.

It was a pan roasted moist breast, tender confit legs, caramelized figs, chanterelles and creamy rich full flavored parmesan risotto. What’s not to like here?

We were both full but couldn’t leave without dessert.

Insert angels singing here….

This mixed fruit granite was as light as……..the heavens.

The granite had the texture of fresh fallen snow and was wonderfully refreshing. It was as dazzling in taste as it looks. It’s not too sweet but little pops of different delicate light fruits in fruity snow, a little basil and just a small amount of short bread cookies for a little texture. I loved it!

If you read my reviews you know I just have to tell The Forking Truth.

Service was efficient as we got what we needed in a timely manner. The front of the house  owner just let us be and we were mostly left alone. (to be fair maybe that is because on my last visit I asked for a dish they wrote was a special on their Facebook page that they didn’t have because it didn’t come in…………) We poured our own wine. Nobody explained the food to us….I also did think it was odd that they sat us and the one only other table right next to us. A little space would have been nice because they did have the room and one woman at the only other table in the restaurant smack next to us wore very strong perfume that burned our eyes. However the food at Confluence was so innovative, superb and just down-right-Forking Phenomenal!

My third visit to Confluence and each visit was Worth a Fork! ……The food was actually more than a Fork…..A Whole Bunch OF FORKS!!!!!

Now this was the best dinner I had this year in Metro Phoenix.

Worth a bunch of Forks!

www.RestaurantConfluence.com

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

Here are plates from my past visits.

The Forking Truth

My Trip to Tarbell’s The Tavern in Phoenix AZ – Worth a Fork!

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The Tavern in Phoenix Arizona is a casual high end tavern that offers the highest quality bar grub, the best wines and more. The Chef and Owner is the Famous to Arizona Chef Mark Tarbell. Not only is he a highly decorated chef he also is a Wine Expert, Skier, Pilot, Dancer and Musician. Chef Tarbell has been featured in numerous publications and TV shows that include the Talk and Food Network’s Iron Chef American where Chef Tarbell defeated an Iron Chef and Won the cooking battle. He has three businesses in central Phoenix in the Camelback Corridor. There is his high end restaurant Tarbell’s, his wine store called The Wine Store and his casual tavern called The Tavern.

The Tavern is comfortable man’s cave with a stylish woody interior, a guitar lined brick wall and a Rock and Roll Atmosphere. The recommended libation is made as clear as the crystal clear Wine Glasses that are set on the tables……incase you didn’t know Wine is highly recommended here. Some of the wines are phenomenal off the charts and there isn’t a fee to purchase a bottle next door and enjoy it in the tavern.

The guitars of well known Gods of rock and roll adorn the walls. It’s no surprise that classic rock fills the air here.

On this wall are guitars from Bob Weir, Billy Joel, Alice Cooper and Nils Lofgren….There are other guitars on other walls as well and also guitars in The Wine Store. Outstanding bottles of wine are art features and embellish the walls. It’s full of Champagne wishes and Caviar Dreams here baby………..

From most seats you can sneak a peek into The Wine Store.

Today I went with the Grilled Scottish Salmon Sandwich (listed under burgers).

I received a Nobel Bread Bun stuffed with the Best Piece of Salmon I had in a very long time. This salmon was so fresh tasting and just melted in my mouth like butter. The salmon also had a nice sear on it and was topped with a tomato jam that complimented the salmon very well. The sandwich contained two types of lettuce, fresh sliced seedless cucumbers and a dill laced creme fraiche sauce.

We also shared a plate of Thick “Frites St” Fries.

These Fries are REALLY GREAT! They are like no other. They had a thin shattering crisp exterior that was almost like potato chip encasing a fluffy moist interior that had a great potato taste. The portion of the fries is also very large…I’d say it’s about four portions. On the side is a tasty Sriracha Spiked Ketchup.

My husband enjoyed the Green Chile Pork Stew with Tomatilla Salsa, Cotija Cheese, Cilantro and Tortilla Chips.

But he enjoyed the Stew more with those really great fries than the Chips.

I really enjoyed my visit to The Tavern.

I have to say The Tavern is Worth a Fork!

Worth a Fork!

I don’t usually write prices but remember quality comes with a price.

I also NOTE prices are subject to CHANGE.

Grilled Scottish Salmon Sandwich $19.00

Fries $9.00

Pork Stew $!9.00

www.TarbellsTavern.com

The Forking Truth

 

 

 

Baked Breaded Poblano Peppers stuffed with Pepper Jack Cheese Potatoes Recipe

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Baked Breaded Poblano Pepper stuffed with Potato and Pepper Jack Cheese

These Stuffed Peppers are sort of inspired from the Chile Relleno. I wanted to do a lighter healthier Stuffed Pepper that wasn’t fried and wasn’t solid with cheese. As delicious as real Chile Rellenos are sometimes they can be like a Chicago Style Deep Dish Pizza and can feel like an over dose of cheese. The potato cuts out a lot of the fat from all that cheese. This stuffed pepper has a baked whole wheat panko baked crust enhanced with masa for a sort of taco-ish flavor. I made them two different ways.  One was cooked down skinless tomatoes with a little onion, garlic, oregano  salt and pepper and for a different taste the other was covered with enchilada sauce. These Baked Breaded Roasted Poblano Peppers Stuffed with Pepper Jack Cheese Potatoes are very tasty……People will enjoy them! Depending on the size of your peppers you might have leftover potatoes. My poblanos were very small so I had leftover that I just rolled into balls and rolled the balls into the masa, eggs and panko and baked them off along with the stuffed peppers….it was like two treats in one.

Ingredients for about 8 servings

8 poblano peppers – roasted with skin, seeds and stem removed

2 lbs potatoes – peeled, cut in half, covered with cold water in a sauce pot

1/2 onion – peeled (to boil with potatoes)

1 banana pepper – cut in half (to boil with poatoes)

1 garlic clove (to boil with potatoes)

1 Tablespoon kosher salt (to boil with poatoes

8 oz pepper jack cheese – shredded

2 oz sweet butter – room temperature

1/4 cup scallions

1/4 cup cilantro

1/4 teaspoon ground white pepper

pinch oregano

fresh ground sea salt to taste

fresh ground black pepper to taste

1 egg – lightly beaten (for potato mixture)

1 cup masa (for batter bowl #1)

2 eggs beaten (for batter bowl #2)

1 Tablespoon dijon (for batter bowl #2)

splash water (for Batter bowl #2)

2 cups whole wheat panko bread crumbs (for batter bowl #3)

1/4 cup masa (for batter bowl #3)

Fresh ground sea salt to taste

fresh ground black pepper to taste

Non stick spay

Directions

Set oven to 350 degrees F

Spray baking sheet with non stick spray

Put your sauce pot with potatoes, onion, banana pepper, garlic, kosher salt and cold water to cover contents of pot on medium high heat. Cook until the potatoes are tender.

(about 20 minutes) Discard the garlic, onion and banana pepper. You might want to save the potato water for a sauce, soup or bread making or throw out if you are not using it for something else. After the potatoes are drained hand mash them till smooth with butter, cheese, scallions cilantro, white pepper, oregano, sea salt and black pepper to taste. After you are satisfied with the taste hand mix in one egg and set the mixture to the side.

Set up the breading station.

Bowl #1 is masa

Bowl #2 eggs, splash water, Tablespoon dijon

Bowl # ww panko, 1/4 c. masa, salt and pepper

Poblano pepper gets coated in bowl #1 with the masa, then get a coating of egg mixture and then gets panko coated. Repeat till all the peppers are coated.

Cut the end of a disposable pastry bag off.

Fill half way with potato mixture and fold end down over your hand.

Twist end so mixture doesn’t fall out.

Grab a pepper with your non dominate hand and hold it open so you can fill it.

Squeeze filling into pepper but leave enough room so you can seal pepper shut.

Fold down the ends.

Put the pepper on a sprayed baking sheet and repeat till all the peppers are stuffed and sealed.

They go in the oven for about 25 minutes.

Serve with either a cooked oregano laced tomato sauce or enchilada sauce.

Enjoy!

Baked Breaded Poblano Pepper stuffed with Potato and Cheese

Baked Breaded Roasted Poblano Peppers stuffed with Pepper Jack Cheese Potatoes

The Forking Truth

Unusual Food mostly from Metro Phoenix Arizona

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www.CartoonStock.com

We have a bunch of choices of restaurants to dine out to in Metro Phoenix. For me it helps to decide on a restaurant by just reading the menu. I want to see if something stands out to me. I want to see something that says YUM I want to eat that. Not often but a few times I came across menu items that made me laugh.  It’s a possibility that you might find some of the unusual food  amusing as I did.

Abacus Inn Chinese Restaurant in Glendale has Szechuan Chicken on the menu. It’s described as Chicken Breast that is “deep DRIED” to crispness and simmered in garlic and Szechuan hot chili. Let’s get some “Deep Dried”  Chicken!

www.CartoonStock.com

Deep Dried Chicken Breast…….

Let’s do Global Italian!

An Italian Restaurant called DeNora’s Ristorante recently opened in Phoenix. On the menu listed under Pasta is- Nona’s House red sauce, pulled BURRITO and torn basil. (Update****Sadly Nona’s has since closed)

www.Clipart-Library.com……Pulled Burrito

Pulled Burrito.

There’s Asian out there too!

On the menu at D & Y Chinese Restaurant in Glendale AZ

Sorry but Jellyfish Head with Sweet Peas sounds very unusual to not all but most people………Do you only eat the head from Jellyfish? ……….I don’t know…..but it does look like a Jelly Fish is all Head with legs attached……so maybe you do! (update….D&Y is still open but the  Jelly Fish Head w/sweet peas may have been removed from the menu)

www.DreamTime.com

There’s “Begtables” out there!

From Mingo’s Louisiana Kitchen in Phoenix

Roasted Begtable w/Goat Cheese…Ummm WTFork is a Begtable?

www.Pinterest.com

A new Asian is out there and it’s called “Chinaese.”

Here’s an Authentic Chinaese Menu from Szechuan Cuisine in Glendale.

You say “Pomento?”

The pickled fried green tomatoes from Starlite BBQ are topped with POMENTO Cheese…..

www.PinsDaddy.com

I was researching on how to prepare Lebanese Style Lentil Salad.

On epicurious the ingredients are kjh  (whatever that is?) and the preparation is lkhj; lkhj; klj WTFork does that mean?

 

www.PinsDaddy.com

From Szechwan Palace in Phoenix AZ

Sautéed A dog? SAUTED A DOG! A DOG! WTFORK does this mean?

Apparently there is a season for Falafels.

This gem comes from the European Bakery and Cafe in Glendale. They have Falafel listed as vegetarian burgers, lettuce, tomato, pickles, special sauce. CURRENTLY OUT OF SEASON.

Unusual Food I found mostly in Metro Phoenix.

The Forking Truth

Mini Horseradish Laced Potato Waffles Recipe (Made in Dash Mini Grill)

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Mini Horseradish Laced Potato Waffles

I’m still playing around with the Dash MINI Waffle Grill even though it’s EXTREMELY hard to clean. It’s so small it’s next to impossible to get in all the tiny cracks to clean even with a Q-Tip.  My husband insist that it’s a disposable appliance. He hates it…maybe he is right?……. The Dash Mini Grill is only the size of a fast food burger and makes four inch side waffles….. There are no buttons or switches on the grill and you have to guess when your waffle is ready. It was cheap and doesn’t take up any room….I almost never crave a waffle so I thought it fit my style. The first thing  I made with the Dash Grill were waffles that came out great using the recipe that was included.  Today I thought I’d try Potato Waffles laced with Horseradish. I didn’t get the waffles crisp like I wanted but I think I can get the leftover ones crisp as I re-heat them. Maybe if you have a better grill you can get them crisper in your grill?…… This recipe made me 6 mini waffles. One waffle is one serving. Of course your grill will differ from mine so timing and portions might differ.

Ingredients for 6 servings

1 1/2 lbs brown skin potatoes

5 oz sweet onion – grated

2 Tablespoons prepared hot horseradish

1 L. egg – slightly beaten

1/2 teaspoon black pepper

1 teaspoon course sea salt

non stick spray – canola or vegetable

Optional – pinch of piment d’ espelette – to finish each waffle – So delicious, almost everything at Joel Robuchon’s L’Atelier’s Menu offerings are finished with it. You should buy it to prepare delicious food.

Optional Tablespoon of soured cream of your choice for finishing each waffle (creme fraiche, sour cream or French Style yogurt)

Optional – snipped green onion of choice for finishing cream (scallions, chives, but best are i’itois onions – delicious but hard to find, Crooked Skys Farms sells them.)

Directions.

Your grated onion goes in a large bowl.

Next you peel one potato then grate it into the onions.

Mix the onions with the potatoes because this will stop the potatoes from browning.

Repeat one potato at a time till done.

There will be a lot of liquid in the bowl…….You need to gather up the contents of the bowl and place in a clean dish clothe and squeeze all the liquid you can out.

Throw out the liquid and dry your bowl. Put the potato mixture back in the bowl.

To the bowl add horseradish, pepper, salt and egg. Mix.

AT THIS POINT LIQUID WILL CONTINUE to run out of the mixture…don’t fear!

Score the potato mixture in 6…..(or you can do more if you want to make them even smaller.

Spray the grill with non stick spray and plug it in……When it’s hot open the grill.

Here’s the hardest part.

Grab about one sixth or less of the mixture and make a pattie shape like you are making a burger……then squeeze with your hands to get the liquid out. You might want to squeeze a few times. Then put the pattie in the waffle grill and close the lid down tight.

In my Dash Mini Grill the potato waffle was cooked and lightly browned in 5 minutes.

I note the waffles I made weren’t as crisp as I wanted but they do taste great!

You should serve the Horseradish Laced Potato Waffles with some sort of soured cream (sour cream, creme fraiche or French Style yogurt) and some sort of snipped green onion. (i’itois will knock your socks off!)

The next day I re-heated one in the oven. I put it a rack at 350 degrees F. In 15 minutes it was crispy.

From refrigerated to a rack in a 350 degree oven 15 minutes

Mini Horseradish Laced Potato Waffles

They taste great…!

The Forking Truth

My Trip to Ghost Ranch Modern Southwest Cuisine Restaurant in Tempe AZ

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Ghost Ranch Restaurant is a full service restaurant located in Tempe Arizona just past the Ikea and serves Modern Southwest Foods. The decor is bright and rich in Southwest style. There’s big glass garage doors all around that let in lots of bright light during the day. There’s terra-cotta hanging fixtures, naugahyde covered chairs, large roomy tables, a wooden ceiling and a lively looking colorful bar in the center of the restaurant.

We started with the Chips, Salsa and Guacamole Appetizer.

We received two kinds of chips that seemed free of grease and were lightly salted. The guacamole was very fresh tasting, chunky and nicely seasoned. It was difficult for me to eat the green salsa because it was acidic tasting past my comfort zone…..However the red salsa was delicious and taste like it was made with dried chile pods.

I was torn between a few dishes and my server steered me to the Steamed Chile Relleno. He said the other dishes weren’t as special and the Chile Relleno involved more technique.

I received two (impossible to find) Chimayo Chile peppers. Stuffed with Mushroom Duxells (reduced mushrooms, stems, onions, butter). The Chile Peppers rest on a bed of chile enhanced goat cheese sauce and were adorned with raw leek salad. The flavors were spot on with a nice warm gentle yummy heat. All the flavors were harmonious. I was impressed how they got the chile so dry……usually roasted chile peppers keep leaking liquid forever. The chile held the duxelles in like a blanket. I LOVED the dish but you know me if you read my reviews…..I have to tell The Forking Truth………The one thing that should change about this dish would be the leek salad…..flavor-wise it was delicious but it was so tough it was almost impossible to eat….maybe either fried  leeks or a different vegetable would work better.

My husband had the Chile Colorado Braised Pork Chimayo Chile.

It’s a make your own Taco Plate with hand made tortillas on the side.

He said he enjoyed every thing and every thing was well seasoned. He also said his plate was a little short on  pico for his tacos and he wished the tortillas were warmed slightly.

We decided to try the Burnt Banana for dessert.

This was a plate of cold sliced bananas, with a little crumble, caramel, pop corn and creamy ice cream. I don’t know why this dessert is called Burnt Banana..?

www.GhostRanchAZ.com

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

The Forking Truth

My First Taste at Muse and Market in Phoenix AZ was Worth a Fork!****UPDATE NOW CLOSED FOR BUSINESS

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****UPDATE NOW CLOSED FOR BUSINESS Muse and Market is a casual order at the counter, pay, grab a number and seat yourself. This This restaurant is a gourmet modern global, mostly vegetarian, vegan and coffee bar restaurant located in Phoenix Arizona.  Today on my visit only two plates contained meat. The restaurant is located in a large building with a parking lot called The Marilyn. At the time of this review this restaurant is still in the soft opening stage and I didn’t spot any Market items for sale.

The executive chef is Dino Luciano a past Master Chef Winner from Gordon Ramsey’s competition cooking show called Master Chef.

Chef Dino Luciano

There is inside and outside dining. The decor is modern with a few standard tables, a few high tops and a community table.

A definition of Muse is to consider something thoughtfully……and also can mean to be a source of artistic inspiration.

The menu is interesting…….you’ll see.

outside seating

They offer an Appertivo Menu with a smoking deal of three gourmet plates for $15.00 or you can order FIVE plates off the Appertino Menu for for $25. ***(at this time subject to change)

We tried Eastern Roman Papaya with pistachio, harissa, orange and mint. Not sure if it was but this dish did taste fermented to me………It ran a bit high for me with acid but might be just right for people that desire more acid in their foods.

Caprese Panzanella that contained heirloom cherry tomatoes, bocconcini cheese, garlic focaccia croutons with blood orange pesto. This dish had a safe familiar flavors that most everyone is familiar with and would enjoy.

Beet Hummus with pickled asparagus, Italian Parsley, pecorino, radish greens and charred flat bread. This is a very light VERY non-traditional hummus. It felt like silky lightly pickled beets in the mouth. It came with strongly charred flat breads.

Here’s a closer look at it all.

The servings were generous in size for two people and I packed some up for latter.

We also shared one of the two non-vegetarian plates called Slow Roasted Jalfrezi Chicken.

We received soft as butter boneless chicken in a sort of tomato mild curry type of sauce and a big skillet of miniature charred cauliflower florets, zucchini and scallions. We both enjoyed the Slow Roasted Chicken Talfrezi. The Chicken was flavorful and very tender and melted in the mouth…..It was extra yummy went I came across a surprise pop of mint. The cauliflower was dosed heavy with lime for my taste but might be just right for others.

Lastly we shared the Arancini Nero that just might be the biggest MUSE (a source of artistic inspiration) on the menu.

It was a very satisfying, delicious, hardy,  vegetarian dish of Forbidden Black Rice, Kelp, Cantharellus Mushrooms, Kobocha Squash and Porcini Ragu. This had some earthiness going on but not too strong…it was just delicious. It sure wasn’t close to traditional Arancini in anyway……

The Food is Unique Global Farm Fresh……..It’s a little Hidaway that’s special. A great choice for vegetarians, people that want to eat more health conscious or just for anyone that wants to eat something completely different.

I would say Muse and Market is Worth a Fork!

Worth a Fork! Doesn’t everyone need to eat more vegetables?

That was my first taste at Muse and Market in Phoenix AZ.

****UPDATE NOW CLOSED FOR BUSINESS

www.MuseandMarket.com

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

The Forking Truth