Monthly Archives: November 2018

Deluxe Moist Fresh Herb Turkey Stuffing (really it’s dressing) Recipe

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Deluxe Moist Fresh Herb Turkey Stuffing

You need to cook a turkey before Thanksgiving to gather up all the goodies you need to prepare this stuffing. (really it’s a dressing but nobody calls it dressing) This is the kind of stuffing that you make when you make your own stock because you need the flavorful fat from the cooked turkey carcass to fry up the onions and celery, you need to use the fresh made broth, I also used the tasty drippings from leg quarters I cooked earlier. All that and fresh herbs makes this stuffing is incredible. I ran some over to my husband to try…..he gobbled it down and did a refill. This is really great stuffing and your guest demolish this pan.

Ingredients for around 15 generous servings maybe only 7 if everyone does a repeat.

1/2 cup turkey fat

1 large onion – fine chopped

5 ribs celery – fine chopped

1 Tablespoon and to taste (up to one teaspoon more) course sea salt

1 teaspoon ground telicherry black pepper

2 lbs (about) stale bread cubes ( I used two baguette shaped ciabatta loaves and one French Baguette)

4 eggs – lightly beaten

1 1/2 cups turkey drippings (from a roasted seasoned turkey)

3 cups turkey broth

1 Tablespoon fresh thyme – fine chopped

1 Tablespoon fresh fresh sage – fine chopped

1 Tablespoon fresh rosemary – fine chopped

1 Tablespoon fresh parsley – fine chopped

non stick spray

Directions

Set oven to 350 degrees F.

Use a half pan and spray with non stick spray. You also need to spray one side of the aluminum foil cover (the side that sits against the stuffing) so it doesn’t stick to the stuffing.

In a sauce pot on medium heat add the turkey fat, onions, celery, salt and pepper. Cook vegetables till soft and then shut off heat and put to the side.

In a large bowl or a large pitcher combine the eggs, turkey drippings, broth, and herbs and mix.

In a very large mixing bowl add the bread cubes and pot of onions and celery. Then add the egg/broth mixture to the bread cube mixture and mix. Let it sit at least 10 minutes so the cubes can absorb most of the liquid.

After things look not all but mostly absorbed place mixture in sprayed pan.

Cover with sprayed foil.

Put in 350 degree F oven for an hour.

After an hour take pan out of oven and remove foil.

If you want a slightly crisp crust put the pan back in the oven uncovered so it looks like pan in photo.

Moist Fresh Herb Turkey Stuffing

This stuffing is moist, fluffy and delicious……You don’t really need gravy here!

Moist Fresh Herb Turkey Stuffing

Forking Great Traditional Stuffing.

The Forking Truth

 

 

Big Plate Chicken – Glendale AZ Szechuan Cuisine VS Mesa AZ Shaanxi Garden

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Spicy Chicken Noodle from Szechuan Cuisine in Glendale AZ

Ever since I tried this dish called Spicy Chicken Noodle at Szechuan Cuisine in Glendale AZ my thoughts and expectations on Chinese Food have changed forever. This was maybe the most delicious Chinese Dish I ever tasted. It was like Asian Thanksgiving. This dish was basically an Asian Chicken Stew with bell pepper, potato, onion, garlic, chili, maybe cumin, maybe star anise, Sichuan peppercorns, soy sauce and chewy noodles. It was full of different textures and many exciting different flavors. It was mouth numbing spicy but not crazy stingingly spicy like Sichuan water boiled dishes. This dish was so interesting. Even the onions turned magically super sweet when you ate them and cooled things off. I never had anything like it before. This dish was spicy but delicious and exciting to eat.

I have read that in China this dish is called Big Plate Chicken or Da Pan Ji or Dapanji. By one Asian Person I met I was told that this is a Shaanxi Dish but I read that this dish is Chinese/Uyghur Fusion but originally came from Xinjiang China.

I read that Shaanxi Garden in Mesa AZ is considered to be an outstanding Chinese Restaurant. It just so happens that Shaanxi Garden also offers their variation of this dish and they call it #22. Braised Chicken with Noodle and Chestnuts.

#22. Braised Chicken with Noodle and Chestnuts

A very similar dish. The chicken is the same bone on leg but it’s darker in color and flavored from marination or something. In this dish the sauce is hot from jalapeños and dried chili pods but doesn’t have Sichuan Peppercorns. The sauce does have a slightly different flavor. This one is much heavier with star anise. This plate has delicious chestnuts in it and I get that sweet going on in it that breaks up the rest (like the way the onions are sweet in the dish from the other place). The last difference was the noodles used. The Shaanxi Garden had a super long wide noodle that was delicate and not as chewy as what the Glendale restaurant used.

This one from from Shaanxi Garden I did get to eat a second time. On my second taste the jalapeños and star anise calmed down so the flavors seemed more balanced. I also got the bottom of the dish stuff I didn’t get before and pulled out unusual spices that I’m not familiar with. One spice used was a very thin small twig. I pulled out some twigs.  Another spice was some sort of black bark. There also were small black pods that looked similar to black cardamon but they were smaller. Second time around this dish was more delicious to me but it was strange to pull out twigs and several pieces of bark.

BOTH DISHES WERE GREAT!  I can’t really say that one is really better than the other……

But…….

Both were great but for me the Szechwan Cuisine’s take on the Big Plate Chicken had a slight edge for my personal taste………..I am partial to Sichuan Peppercorns and taste of the stew (first time tastings). The Sichuan Peppercorns maybe added sensations that were so interesting like the way the sweet onions hit me. Jalapeños just don’t do that for me. The Szechwan Cuisine’s dish also had a richer developed Chicken flavor that was delicious. I think the Sichuan Peppercorns just added that magic factor that made the dish so exciting. Like I said before this dish wasn’t crazy super hot spicy like Szechwan water boiled dishes…….but it was hot…but delicious. It was better than just right…It was magical. …………………………………………………………………………… I also note that I don’t know if I will ever get that dish prepared the same way again….. I’ve experienced at Szechuan Cuisine that communication can be an issue….that is when I tried to order food made with Sichuan peppercorns on more than one occasion.

Two versions of a very similar dish that is very difficult to come by in Metro Phoenix.

The Forking Truth is that EVERY FORKING THING is subject to change….(repeat)……..EVERY FORKING THING IS SUBJECT TO CHANGE and your experience may or may not differ.

www.SzechuanCuisine.org

www.ShaanxiBiangBiang.com

The Forking Truth

Turkey Stock Recipe #Thanksgiving

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Turkey Stock

You need to make turkey stock when you prepare foods for Thanksgiving. You need the stock to make gravy and you also need the stock to add to the stuffing.

I make a double batch with about two turkey carcass but you can half the recipe if you want. I used my two biggest pots… I used a 8 gallon pot and a 10 gallon pot. I used raw carcass that I roasted but you can use cooked carcass and skip the roasting. When you roast the carcass you will collect a bunch of turkey fat at the bottom of the pan that has a lot of flavor. You might want to save that fat for your gravy (when you make a roux) and also for your stuffing….instead of butter or oil.

Ingredients for about 16 cups of stock

2 turkey carcass raw – and then roast at 350 degrees f for two hours

2 very large onions – quartered

4 celery ribs rough cut

4 regular size carrots – rough cut

12 sprigs fresh parsley

6 garlic cloves

4 small bay leaves or 2 large

8 sage leaves

6 thyme sprigs

2 teaspoons telicherry black peppercorns

Directions

Either use one really big pot (maybe a 20 gallon pot) or two bigger pots I used a 8 gallon and a 10 gallon. If your using two pots split everything up between the two pots.

Cover with water.

Bring to simmer uncovered.

Once it simmers let it continue simmering for three hours.

After it simmered remove all the carcass and vegetables that you can get out with a slotted spoon or a thong.

Then strain the broth.

Let it cool on the counter.

Refrigerate and use within three or four days or freeze and use when you need it.

Turkey Stock

Forking Great Turkey Stock!

The Forking Truth

 

 

After 4 Visits Haru Sushi & Grill in Glendale AZ is still Forking Awesome! Stunning Sushi!***update different ownership

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*****update******different ownership since I wrote review*******Haru Sushi & Grill recently opened in a strip mall in the Arrowhead section of North Glendale. You might think that this is an average sushi restaurant because it’s in a strip mall but you would be wrong. Once you step inside you see that the decor is modern, sleek and very clean. My pictures here don’t do justice. Natural light comes in from the large windows on one side but the bright light makes the room look darker than it truly is….

I didn’t try everything or everything I want to try yet but in four visits I tried many things.

This special order of Asian Style Poppers were incredibly delicious! They were filled with cream cheese and had a light crunchy coating….But it was the sauce that made it….The sauce was especially delicious with the cream cheese and everything. I don’t know what it was but it tasted like Gochujang (fermented Korean Spicy Chili Paste), Rice Wine, Soy Sauce, garlic and Ginger….It was just SCRUMPTIOUS!

We also tried Korean Style Wings….another winner….Really yummy with delicious flavors. It seemed a little BBQ-y, Gochujang-ee, a little sweet but not too sweet and other flavors. Also that  tender yummy moist scrumptious chicken…..

Here’s Tuna Tataki! This is so clean tasting and melts in the mouth. It lightly seared and seasoned.

I’m not big on most sushi rolls…..I usually just go for something like a basic spicy tuna….But I have to admit this one….The Spicy Awesome Blossom Roll was one of the most delicious Sushi Rolls I ever tried anywhere. It was spicy tuna, cucumber, spicy seared albacore, a mountain of the tastiest crisp fried onions you ever tried and yummy sauces to jazz it up more. You keep going back and forth between the tasty roll and the crisp tasty onion puffs..The puffed up onion crisps are tastier than popcorn…..This Spicy Awesome Blossom Roll is really like attending an event…..It has so much going on.

Tried a lunch Bento Box with Beef Bulgogi, a Spicy Tuna Roll, Tempura Vegetables and Rice. The beef was tender like butter and delicious. Spicy tuna roll was very good and most important to me…I learned from Masaharu Morimoto that the rolls shouldn’t have too much rice…(I’m kicking myself for not photographing  actual Morimoto sushi (YES MADE BY IRON CHEF MORIMOTO HIMSELF)….they were very unique and looked like thick small coins….like dime sized but really beautiful and filled with sushi that had a design.  Morimoto’s sushi rolls had just enough rice like the way the rolls are made here. Masaharu Moromoto used to be an actual working chef at his namesake restaurant in Philadelphia in China Town. I went there often enough that he would wave to me when I came in. Back then the only sushi I ate were the beautiful small rolls and I liked all the Japanese small plates. Getting back to the bento box I should add that the Tempura vegetables were delicious and seemed free of oil.

But Sushi is Forking Amazing Here at Haru Sushi and Grill!

On this visit we had Nigiri in Ocean Trout (on left that looks similar to salmon) Toro and Blue Fin….Behind the Nigiri Plate is the Spicy Forbidden Roll. All the sushi was the freshest tasting I ever had and just melted in my mouth….It doesn’t feel or taste like sushi from the surrounding sushi places. This sushi has a certain smoothest to it and clean tasting like no other…….After eating this sushi I don’t need to go to any other sushi restaurant. I can’t settle for less now.

******UPDATE*****A change in ownership since this was written

Haru Sushi and Grill is Worth a Fork!

Worth a Fork!

I haven’t found a website for Haru Sushi & Grill but they are on Facebook.

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

The Forking Truth

Thanksgiving Turkey Meatballs Recipe with Cornbread & Cranberries

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Thanksgiving Turkey Meatballs

I was inspired to create these meatballs when I thought about the chicken taco I tasted from Gadzooks in Phoenix. I thought besides good seasoning and other good things what made the taco delicious was the cornbread. So I made fresh cornbread to make these meatballs. My twist to add more flavor was that instead of oil in the cornbread I used saved chicken fat for more layers of flavors…..These meatballs are well seasoned and FORKING delicious. They truly are Thanksgiving in a ball. You will have more cornbread than you need for the recipe. You only need about 1/3 of the cornbread for the meatball recipe. I saved the extra cornbread to add to my stuffing mixture I’m going to make latter. Also I have to apologies for my photo….I don’t know why but I get a false yellow color in my photos sometimes. I figure my light is the reason.

Ingredients for about 30 meatballs or 6 servings.

1 1/4 cup flour – cornbread

3/4 cup corn meal – cornbread

1/4 cup sugar – cornbread

2 teaspoons baking powder – cornbread

1/2 teaspoon course sea salt – cornbread

1 cup water – cornbread

1/4 cup chicken fat – melted – cornbread

1 egg – slightly beaten – cornbread

non stick spray

1 lb ground turkey (I used 93% lean this time) – meatball

2 large eggs – slightly beaten – meatball

1 1/3 cup fresh made cornbread (packed loose) – meatball

2 teaspoons vegetable base – meatball

1/4 cup sweet onions – fine chop – meatball

2 garlic cloves (I used large ones) microplane or ground to paste – meatball

1/2 rib celery – fine chopped – meatball

1/2 sprig fresh rosemary – fine chopped – meatball

1 sprig fresh thyme – fine chopped – meatball

1 1/2 teaspoon fresh sage – fine chopped – meatball

1/2 teaspoon ground black pepper – meatball

pinch crushed red pepper – meatball

1/3 cup dried cranberries – meatball

non stick spray

Directions

Set oven to 400 degrees F.

Spray a pan with non stick spray. Set to the side.

In a large bowl combine flour, cornmeal, sugar, baking powder and  salt.

In a small bowl combine water, chicken fat and egg and mix well.

Add the small bowl contents to the large bowl and mix well.

Pour batter into sprayed pan and place in oven until done. (about 20 minutes)

 

For the meatballs the oven needs to be set at 350 degrees F.

Spray a sheet pan(s) with non stick spray.

In a large bowl mix everything remaining together except for the nonstick spray.

I recommend you to make a 1/2 size tester meatball. Cook it for about 7 minutes and decide if you need to make any adjustments. (but I don’t think you will need to adjust)

Then-

Use a small scoop and roll out your meatballs. Space them slightly on the pan(s).

cook until done. (about 15 minutes)

People are going to love them!

Hopefully you saved some drippings from your last turkey in your freezer so you can whip up a quick gravy. Just add some flour to thicken and vegetable stock with a small amount of fresh thyme, sage and rosemary. It will be delicious!

Thanksgiving Turkey Meatballs

Thanksgiving Turkey Meatballs

Thanksgiving Turkey Meatballs

This way you can enjoy Thanksgiving whenever you want. These Thanksgiving Meatballs also can be a great appetizer too! These are delicious full flavored Turkey Meatballs that taste just like Thanksgiving.

The Forking Truth

 

 

 

 

 

Foods that Certain Restaurants should serve but Usually Don’t Serve

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www.turbosquid.com

For whatever reason there are many foods that certain restaurants should serve but usually don’t serve.

Venetian Cod (Baccala Mantecato) from Veneto Trattoria in Scottsdale AZ

Venetian Cod is rarely found on Italian Restaurant menus in America. Venetian Cod is made from salted cod called baccala. The salted cod is beaten with milk and peanut oil until it is mousse-like and is served over baked polenta. This dish should be on menus because it is one of the most popular ways in Italy to prepare salted cod.

Hanoi Turmeric Fish with Dill from Pho Hoang Duc in Phoenix AZ

Bun Cha La Vung (many similar names ….Cha Ca La Vong) Hanoi Turmeric Fish with Dill from Pho Hoang Duc in Phoenix AZ.

Hanoi Turmeric Fish with Dill is the National Dish of Hanoi and is rarely found on Vietnamese Menus in America. The way to enjoy this dish is by using the fresh leaves like tortillas and next you add minty herbs and noodles. then dip the fish in fish sauce and lastly add peanuts and enjoy. This dish is delicious but most Vietnamese Restaurants in America rarely offer this dish.

Matbucha is a cooked Tomato and Roasted Red Pepper Salad from Zabari Mediterranean (Now CLOSED for business)

On right side of plate is Matbucha a cooked Tomato and Roasted Bell Pepper Salad with Chili from Zabari Mediterranean Grill that was in Phoenix (Now CLOSED for Business)

Matbucha (also spelled Matbakha) is a popular cooked Tomato and Roasted Bell Pepper (usually red) Salad with Chili Peppers, Garlic and other spices. This might be considered to be a sort of salsa and is also considered a salad (hot or cold) that is of Arabic Origins. Sadly this insanely delicious Matbucha is rarely found on Mediterranean Menus in America.

Duchess Potatoes (The Special Occasion Potato)

Duchess Potatoes (made by me)……. Basically are very upscale mashed potatoes.

Fine dining restaurants in America  used to serve Duchess Potatoes. A Chateaubriand without Duchess Potatoes is a very sad plate. Duchess Potatoes are the Cadillac of Mashed Potatoes and should be on menus because they are DELICIOUS.  Duchess Potatoes are seldom found on restaurant menus in America.

These were only a few of the Foods that Certain Restaurants Should Serve but Usually Don’t Serve.

Everything is subject to change……………………………………….But Will It?

The Forking Truth

.

 

 

 

Lightened Up Gratin Style Butternut Squash with Poblano Casserole Recipe

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Lightened Up Gratin Style Butternut Squash with Poblano Casserole

I made a Gratin Style Casserole but I cut a few corners by not adding all the fat a gratin really needs. By slicing the squash and onions thin there is no need for vegetables to be sautéed in butter so I cut out butter….I also cut out adding heavy cream and just used one egg to thicken just enough. I used enough cheese for flavor and enough for a thin crispy tasty crust. I wish I could give you a taste right now! This is so light and flavorful. it’s a little spicy and flavorful from the poblano peppers and spices but the butternut squash is sweet and that mellows everything. The cheese is there but it’s not heavy….This is a delicious lighter way to eat butternut squash. I think most people would enjoy this. This recipe makes about 9 generous servings.

Ingredients for about 9 servings

1 medium butternut squash (about a 1 lb squash) – peeled and sliced thin on mandolin

1 medium sweet onion (about 10 oz.) – peeled – sliced thin on mandolin and then chopped

2 garlic cloves – microplane or ground to paste

5 oz extra sharp cheddar cheese – shredded

4 oz pepper jack cheese – shredded

2 poblano peppers – roasted – seeds, stem and skin removed – then rough chopped (***note if very spicy you might want to use only one or one with some other mild pepper…mine were on the mild side)

3/4 cup vegetable stock

1 egg – lightly beaten

2 teaspoons course sea salt

1/2 teaspoon ground black pepper

1 teaspoon chili powder

1/2 teaspoon cumin

non stick spray

1 cup grated parmesan cheese (for topping)

1 cup panko bread crumbs (for topping)

Directions

Set oven to 350 degree F.

Spray casserole dish (or a pan) with non stick baking spray. Set the pan to the side.

In a Large mixing bowl combine the butternut squash, onion, garlic, cheddar and pepper jack cheeses, poblanos, sea salt, black pepper, chili powder and cumin and mix well.

in a small bowl add the vegetable stock and the egg and mix well.

Put about 1/2 the mixture into the pan. Pour about 1/2 of the vegetable stock egg mixture over the butternut squash mixture. Add the remaining butternut squash mixture to the pan…..pour the vegetable stock/egg mixture over the butternut squash mixture.

In a small bowl combine the panko with the parmesan cheese and pour it evenly over the butternut squash mixture.

Cover the pan and put in the 350 degree F oven for an hour.

After an hour remove the cover and let it brown for 10 – 15 minutes.

Let it set till warm and then serve.

Lightened Up Gratin Style Butternut Squash with Poblano Casserole

It came out delicious!

The Forking Truth

My Trip to Veneto Trattoria Italiana in Scottsdale AZ – Venetian Style Italian

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Veneto Trattoria Italiana Restaurant serves Northern Italian Style Foods and specializes in Venetian Style. Veneto Trattoria Italiana is located in Scottsdale Arizona. I noticed the Venetian  Italian Cod Dish on the menu that is hard to come by so I thought we’d give Veneto Trattoria Italiana a try.

This restaurant offers seating and inside and out with patio seating. The atmosphere inside is very homey.  There are many nick knacks scattered around for that grandma kind of atmosphere. The dining is sort of “L” shaped and here is the other end that looks a little more formal with tablecloths.

They start us off with Focaccia and Crusty Bread. The oil and  balsamic vinegar come in cute round pitchers that look Italian made.

We started off by sharing Baccala Mantecato……also called Venetian Style Cod.

We received a Grilled Planks of Polenta that were topped with Cod Mousse and a side of dressed salad. It was interesting………Thinking maybe the Italian version of WhiteFish Salad on a Bagel….But this was an appetizer. This Mousse was very light and lump free. It did taste like fish but it wasn’t too fishy. The polenta had a good char taste on it.

For my main I had the Insalata Mediterranea. It was a salad of organic greens with sautéed salmon and sea bass, tomatoes and crostini with balsamic.

They prepared all the fish nicely and the salmon was extra tasty with a little sear and a little more seasoning than the sea bass. The crostini add some body to the meal.

My husband had the Orecchiette Salsiccia E Broccolini – Thats pasta with sausages and Rapini with pepperoncino with oil and garlic. I was told that this dish ran a bit mild. I latter read that Venetian Style Italian does does run more delicately seasoned.

I think it’s great that this restaurant is unique and offers some Venetian Style Cuisine that you just don’t come by at most Italian Restaurants.

www.VenetoTrattoria.com

That was my Trip to Veneto Trattoria Italiana in Scottsdale AZ.

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

The Forking Truth

 

My Trip to Fat Ox Truffle Weekend in Scottsdale AZ

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Fat Ox is a Modern Upscale but casual Italian Restaurant in Scottsdale Arizona. From October 8th till October 11th 2018 The Fat Ox was offering a special Truffle Menu of a few dishes inspired by the Chef’s recent trip to Italy. Diners had a choice of ordering off the Special Truffle Dinner Menu or to add Black ($20.00) or White Truffles ($50.00) to regular menu items.

The Fat Ox Restaurant menu offers a Modern take on various Italian dishes using world techniques. Pastas are made in-house and prime steaks are also offered….thus the name Fat Ox.

The spacious restaurant is rich with many interesting light fixtures, lots of wood, intricate tiny old fashioned tile work and pops of ocean blue seating. This restaurant is visually beautiful inside and out and also offers some patio dining.

They start us off with complimentary Focaccia Bread, Calabrian Chili Butter and House Whipped Ricotta.

The Focaccia is very flavorful and one can taste a very pungent olive oil was used. The Ricotta is very milky, smooth and laced with lemon. It surprised me that the Calabrian Chili Butter was so mild that it could have been any pepper…but perhaps is extra mild to please the masses that can’t take the heat.

We start off with the Carbonara Tajarin with White Truffles and Parmesan. $60.00

The thin delicate Piedmont style pasta was tightly rolled and ever so lightly dressed and stuck together some. This pasta  was elevated by fresh shaved White Alba Truffles that are considered the best in world of Truffles. The Truffles  had a delicate but pleasing aroma. I’ll be Forking honest….This plate was good but not the most truffle forward plate I’ve ever had…..Everything here was ultra delicate.

My main was the Wild Salmon with Black Truffle, Salsify, Meyer Lemon and Mushroom Crumble ($54.00).

Salmon is prepared medium well here. The skin should have been crispy but wasn’t so I removed it and carefully saved the truffles that rained down on the skin. Under the skin was a thick bloodline  so I removed it.  (dark flesh that is edible but sometimes taste strong). Now to try the salmon with black truffles. It’s a combination that I never would have thought of that’s delicious!…..The salmon’s rich buttery texture just goes really well with black truffles.   The vegetables are interesting. I really like the salsify. It’s sort of like a fried parsnip. The other vegetables are dressed with what they call a mushroom bread crumble that is on the sweet side.

Had to complete a Truffle Dinner with the Fior De Latte Gelato with White Truffle ($20.00).

The White Truffles this time seemed like they had 20 times more aroma and taste than the White Truffles that were on the Tajarin Pasta. I wanted to just sit there and inhale them. Soon I inhaled them in a different way (my stomach). The Milky gelato was really great with the White Truffle. I got much more BANG here than I did with the pasta….Were these Truffles more potent  ……….or was  the pairing  better…?

That was my trip to Fat Ox Truffle Weekend 2018 in Scottsdale AZ.

www.ILoveFatOx.com

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

The Forking Truth

Forking Fancy Schmancy Deviled Eggs Recipe

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Fancy Schmancy Deviled Eggs

I had this idea that Deviled Eggs would seem more special if the egg middles were roses. The very middle of the rose is a fancy Peruvian Sweet Drop Pepper…..It adds a delicious pop of Sweet Pepper flavor and an absolutely perfect acidity that makes the Deviled Egg more Delicious and POP! Then instead on mayo we make a seasoned aioli and use the finest Blue Persian Salt and one of the Greatest Peppers Piment d’ Espelette. The other difference between these Fancy Schmancy and most other regular deviled eggs is that the whites get seasoned on both sides before you fill them because they taste better that way. Even the celery leaf adds another flavor to finish with. I note that the recipe for the seasoned aioli makes about twice as much as you need for the deviled eggs….so either make double batch or do like I did and use the other half for a potato salad. The extra seasoned aioli also can be used as a sandwich spread or can be made into salad dressing. You also will be left with 4 extra egg white halves that you save for a snack or add to a salad or sandwich. After I made these deviled eggs I did get to try Amora dijon mustard from France……..I’m thinking next time I make deviled eggs Amora is the mustard I will use…….It’s complex, more silky feeling in the mouth, it full of flavors but not over-powering. The recipe will need slight adjustments if Amora Dijon is used. This recipe makes 12 half eggs that will go fast.

Ingredients for about 6 servings

1 egg yolk (aioli)

3 Tablespoons dijon mustard (aioli)

pinch course sea salt (aioli)

4 Tablespoons canola oil (aioli)

2 Tablespoons red wine vinegar (aioli)

dash Worcestershire sauce (aioli)

1/4 teaspoon ground cayenne pepper (aioli)

pinch Hungarian Sweet Pepper (aioli)

pinch ground white pepper (aioli)

4 Tablespoons canola oil  (not a mistake you add this at end) (aioli)

8 eggs (I used large)

4 Tablespoons of the aioli you just made

1/4 teaspoon Piment d’ Espelette

1/2 teaspoon dijon mustard

1/4 teaspoon dried mustard

1/8 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

dash Worcestershire sauce

12 sweety drop peppers (these are specialty peppers from Peru and are the center of the rose)

fresh ground Blue Persian Salt (preferably or substitute fresh ground sea salt) – to taste (for seasoning the egg white)

Piment d’ Espelette – to taste (for seasoning the egg white)

Directions

Put a pot of water on to boil. When water is boiling add the eggs and let them boil about seven minutes.

While the eggs are boiling make the aioli.

Blend egg yolk, 3 Tablespoons dijon, pinch salt, 4 Tablespoons canola oil….Blend till thick and emulsified. Now add vinegar, dash Worcestershire, 1/4 teaspoon cayenne, pinch paprika, pinch ground white pepper …..blend till thick and emulsified.  Add 4 Tablespoons canola oil and blend again till thick and emulsified. Now set the seasoned aioli to the side.

Remove eggs from boiling water when they are done and pour cold water on them and also add a little ice and let the eggs cool off. When cool enough to handle peel the eggs. Cut the half the eggs (long ways will work better here) pop the yolks into a medium bowl and the egg whites into another medium bowl. Keep going till all the yolks and eggs are done.

Either with a really good masher, ricer or blender mash up the egg yolks and blend 4 Tablespoons aioli, 1/4 teaspoon Piment d’ Espelette, dijon mustard, white pepper, cayenne, Worcestershire and mix till blended well. If too dry add a tad …..but just a tad…..more aioli but keep in mind too moist won’t work here….you need the egg yolk mixture stiff enough to pipe.

To the bowl of egg whites season them to taste with fresh ground Blue Persian Salt (or sea salt) and Piment d’ Espelette and set to the side.

Get out a rose tip, disposable pastry bag and flower nail. Trim end of bag and insert rose tip. add yolk mixture to bag twist end to hold in mixture and squeeze a small amount of egg mixture on the nail.

Add a Sweety Drop Pepper.

Pipe a few petals around the Sweety Drop pepper.

Pipe more petals till it looks like a rose and remove with either a small spatula, butter knife and place on to the egg white.

Finish with a light dusting of Piment d’ Espelette or Cayenne or a combination of cayenne and paprika.

Showed this one off on Facebook.

Fancy Schmancy Deviled Eggs

Here’s some Forking Fancy Schmancy Deviled Eggs!

The Forking Truth