At the moment my favorite Thai Dish that I’ve come across in North Phoenix is the Spicy Pumpkin Basil from Sala Thai in Peoria. The Pumpkin adds another delicious flavor. It’s sort of sweet, a little creamy and sort of chestnut-like. This dish is basically a Pad Gra Pow with added Thai Pumpkin. It’s your choice of meat hand chopped with extra surface space to soak up flavors. Then it’s stir fried with bell pepper, onion, garlic, Thai Chillies, basil and fish sauce. It’s incredibly delicious. I enjoy that they use a handful of delicious basil that you can taste in this dish. This dish also taste better than from other places because they use Thai Chillies for heat unlike some of the other places that use jalapeƱos and or a granulated powder. Some of the other Thai restaurants in North Phoenix do offer Pumpkin Curry but Sala Thai is one of the few or possibly only Thai Restaurant in North Phoenix that offers Spicy Pumpkin Basil.
Why settle for Pad Gra Pow when you can have Spicy Pumpkin Basil?
Worth a Fork!
www.SalaThaiAZ.com
Every THING is subject to change and your experience may or may NOT differ.
I got this bundle of leeks that were unusually nice and tender so I thought I could make a salad out of them so this is what I came up with. You can only do this recipe with tender white parts of the leek……Some leeks aren’t tender enough and you might have to slice them thinner than I did…..This is for only when you find those really nice really fresh looking leeks. This makes two salad entree servings or four smaller servings. Free free to add a protein. I think some anchovies or sardines with maybe an egg would work well here but pulled, poached or grilled chicken would be just as good.
Ingredients for 2 servings
2 leeks – trim off roots and green end – half it longways and slice it up – soak in a big bowl of warm water and swish around to get bugs and dirt off. Soak it in fresh new water for at least ten minutes. Rinse and soak again ten minutes to make sure you got off all the dirt.
1 cucumber- remove skin – slice in half long ways and scoop out the seeds with a spoon – slice up the cucumber.
2 radish – shredded
1/4 cup golden raisins
1 Tablespoon fresh oregano leaves
1 preserved lemon – scoop out the insides and try to scoop out as much as the pith (white stuff in rind) as you can. Then fine chop the yellow rind.
1 Tablespoon whole grain mustard (I used Maille Brand)
1 Tablespoon dijon mustard (I used Amora Brand)
2 Tablespoons extra virgin olive oil
1 Tablespoon apple cider vinegar
1 teaspoon date syrup (I used McClendon’s)
salt and pepper to taste if desired (I think there is enough salt from the preserved lemon…)
Directions
Leeks, cucumber, radish, raisins and fresh oregano go in a large mixing bowl.
In a small mixing bowl add the preserved lemon, whole grain mustard, dijon mustard, olive oil, vinegar and date syrup. Mix well till it emulsifies. Taste it and decide if you need any salt or pepper.
Mix the dressing into the salad and serve or serve the dressing on the side.
These White Chocolate Pumpkin Pie M&M’s were out perviously (last fall or the fall before I forget) but this is one flavor I skipped. I thought I’d try them this year.
I start by opening the bag and taking a whiff.
I see that I got lots of broken pieces of M&M’s all over.
They are mostly larger and slightly irregular in shape….compared to standard M&M’s. They come in colors of white, orange and a brown that looks just like dog doo colored.
Now I smell them.
It smells familiar………sort of like a spice cookie but with sour cream cheese frosting.
I taste one…this is kinda gross………It’s really greasy……Maybe I just got a bad batch…..or maybe these spoiled in the truck making its way to 110 degree F Phoenix.
This taste like FORKING greasy artificial GINGER BREAD with molasses and sour cream cheese frosting.
This doesn’t taste like Pumpkin Pie.
I wonder if this flavor was concocted from other leftover flavors?
I don’t know WTFork they’ve done here but I imagine that it could be possible that I am tasting some sort of carrot cake flavor that is possibly mixed with gingerbread.
This one just doesn’t taste good.
There’s an unpleasant after taste from this one.
BLECH! These are sickening!…….and they are greasy gross.
On the bright side I know that I am not going to gain any weight from these M&M’s.
I have to give these White Chocolate Pumpkin Pie M&M’s a Not Worth a Fork!
NOT WORTH A FORK!
Taste is subjective and your opinion and experience may indeed differ.
While dining at the Barrio Grand Reserva in Phoenix Arizona I ate this salsa that was OUT- OF – THIS – WORLD delicious that was made with cascabella peppers. It was the most delicious salsa that I have ever tasted in my life. I remember that it was so FORKING AMAZING that I would have to try to find these peppers someday. I finally have come across these peppers at the ninety-nine cent store so I picked up a couple packages of them. When I got home I washed them up well like three times and trimmed off the ends. I go to taste one and it’s so hot that it is too difficult to taste so I know that I have to pickle them so that’s what I did. BUT WOW! They turned out FORKING AMAZING. When you pickle the cascabella pepper the heat comes out in the brine and the brine alone is incredible. With these pickled cascabellas you too can make the most delicious salsas and more ever! It’s easy to make pickled peppers you just heat up the liquid and pour it over the peppers but I do recommend THAT YOU SHOULD WEAR GLOVES TO PROTECT YOUR HANDS. These stay fresh for many months even without canning.
Ingredients
28 oz cascabella peppers – soak and wash well – remove stem end
2 cups white vinegar
2 cups rice wine vinegar
2 cups water
4 Tablespoons kosher salt
1/2 cup sugar
1/2 sweet onion – sliced paper thin
6 garlic cloves – chopped
1 Tablespoon black peppercorns
1 Tablespoon coriander seeds
2 bay leaves
1 carrot – shredded
1 teaspoon dried oregano
Directions
The cascabella peppers go in a large bowl with the carrots and onions. Set this bowl to the side.
In a sauce pot on medium high heat add the vinegars, water, salt, sugar, garlic, peppercorns, coriander seeds, bay leaves and oregano. Bring to boil and then reduce to simmer. Let simmer maybe ten minutes. Pour the hot liquid and all the contents over the bowl of peppers. Let the bowl of peppers cool to room temperature and then put in sterilized containers or tubs. Wait at least a day to taste….they are even better a few days latter. Now you will be hooked on them.
We have really Forking Awesome Pizzas in Glendale and Peoria. All the pizzas are Forking Great and delicious. These are the most delicious ones I’ve tasted so far. Pictured above is the Pizza Milano from Bottega Pizzaria Ristorante in Glendale. This particular one is special because it is ultra thin and is made with San Marzano Tomatoes, fresh mozzarella, fresh basil and a little spicy kick from Calabrian Chile Peppers. It’s crisp but does have a soft middle. it’s also the best ultra thin pizza that I know of on the west side. The regular pizzas are delicious as well and are very similar to Pomo Pizzas….(this restaurant used to be a Pomo). Delicious pizzas you can’t go wrong here.
From Fabio on Fire in Peoria is the Bufalina Pizza. This one has all kinds of flavors going on. Rich San Marzano tomatoes, peppery arugula, sweet reduced balsamic, creamy bufala cheese, nutty parmesan on a thin light chewy and crisp crust. The bufalina cheese was partially delicious…..It was creamier and more flavorful than other buffalo cheeses I’ve tasted from other places. This pizza was incredibly delicious! It’s one of the BEST ever!
The Pizzas from La Piazza Al Forno are all delicious but this Bianca Pizza was really extra special. This pizza was made with their insanely delicious house made mozzarella, a high quality ricotta (don’t know if house made but it tasted like house made), extra virgin olive oil, fresh basil, Sicilian oregano, and Calabrian chiles. All this was on their very delicate textured certified crust. It was really awesome.
The Forking Truth is that I do really love their Margherita pizzas too but they differ depending on the visit……They both taste good (pictured below) but I prefer the one on the right. The one on the right might be my favorite Margherita anywhere. The house made mozzarella is the most flavorful mozzarella…Their crust is the most delicate and tender and when the sauce is just right is pretty darn amazing.
Also on the west side by the same owner of La Piazza Al Forno is Piazza Romana that is technically in Avondale but is so freaking close to Glendale it just has to be included. This place is basically around the corner from Westgate in Glendale.
Here are Piazza Romana in Avondale is the Metro Phoenix first Roman Style Pizza Shop. Pictured above is the Arrabiatta. It has a delicious chunky thick topping that’s seasoned well with a kick!
Pictured above are the Margherita and the picante (spicy salami ((sopresata))
These pizza slices have a bubbly textured dough that is crisp but also moist in the center and are generously topped with delicious toppings. They aren’t as heavy as they look….and they ARE DELICIOUS!
At The Rec in Peoria they serve Detroit Style Pizza. (pictured above and below)
This pizza has a bubbly thick crust that isn’t doughy with these scrumptious crisp CHEESY edges.
The bottom taste almost like a buttery grilled cheese and this pizza was topped with a rich chunky oregano laced sauce and a delicious melty cheese blend. This pizza is incredibly tasty.
I make pizza too…..One of my favorites that I make is the Heirloom Tomato slices with fresh basil, E.V.O.O. with my cheese blend of mozzarella, provolone, sharp provolone and parmesan.
Those were The FORKING Best Pizzas that I’ve Tasted on the west side …..(mostly) in Glendale and Peoria.
Every FORKING Thing is subject to change and your experience may or may not differ.
The food is always spectacular from Confluence in Carefree Arizona. Not just great but usually detailed and very complex…..actually astonishing. I’ve been to many better restaurants in several states and I haven’t found one restaurant anywhere that does fish as well as from Confluence. This is the only restaurant where I am able to eat the skin. It’s seasoned just so and is crisp, delicious and stays crisp from first bite to last bite. The arctic char was tender, moist and cooked to perfection. If you like salmon then you will LOVE arctic char because it like a milder creamier salmon. The fish plates I tried from Confluence always “SING” with flavors that harmonize and go together like an orchestra arrangement. Here on this plate was sweetness from golden raisins. Piney, buttery flavor from pine nuts. Touches of bitter and salty from Gaeta Olives. A sort of floral saffron sauce is the glue that ties it all together and clean tasting patty pan squash and couscous complete the plate. It’s a stunning plate. Sweet, piney, buttery, touches of pleasant bitter, salty, floral…it’s delicious and interesting in the mouth.
The Arctic Char from Confluence in Carefree AZ was The Best Thing I ate out this week and was Worth a Fork!
4lbs chicken quarters (one tray of leg quarters around 4 pieces)
kosher salt – to taste (sprinkle well on both sides of chicken)
ground black pepper – to taste (sprinkle well on both sides of chicken)
granulated garlic – to taste (sprinkle well on both sides of chicken)
2 celery ribs – around one inch pieces
2 carrots – around one inch pieces
1 onion – chopped
13 garlic cloves – chopped
4 ears of corn – trimmed off the cob
4 medium sized peppers – chopped (I used Mexican Yellow peppers that are fruity but have some heat like shisitos) (Fresnos maybe 6-8 would also be good or a mix of bell peppers and a jalapeƱo)
1 teaspoon coriander
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon ground annatto (also called achiote)
1 teaspoon smoked paprika
1 teaspoon chili powder
2 bay leaves
1 cup water
1/4 cup fresh cilantro leans and some tender stems (to finish)
Directions
Preheat oven to 350 degrees F.
Chicken gets browned on both sides. It doesn’t matter if you do it in a fry pan or under a broiler for about 10 minutes a side. Leave the fat in the pan because you need it to flavor everything. (extra fat can be removed after chilling finished dish)
In a very large pan or oven safe pot (I used a half buffet pan) add the celery, carrots, onion, garlic, corn, yellow peppers, coriander, cumin, oregano, annatto, smoked paprika, chili powder, bay leaves, water. Mix well and top this with the chicken. Cover tightly with foil. Leave in oven till the chicken is at least 165 degrees F. but I prefer the chicken between 180-200 degrees F. (around 120 minutes) You do how you like the chicken best. You might want to clean the chicken when it’s cool enough to handle. You should remove the bay leaves and give it a stir. Finish with fresh cilantro……….. (***If you make this ahead of time you can chill and easily remove the extra fat that stays on the surface and then reheat……as this is the perfect dish for that kind of cookery)
Forking EZ Delicious One Pot Southwest Chicken and Corn
Everyone will enjoy this! It’s not too spicy but it is very flavorful and it was easy to prepare.
Here are Lay’s Stax Cucumber Flavor Potato Crisps. They are from China and I purchased them from the Mekong Market in Mesa AZ. I thought cucumber was an interesting flavor for a potato chip so I had to try it.
These Chinese Lay’s Chips come in a little tray in the can.
When I open the can I take a whiff and they really do smell like cucumber.
Look at the ingredients.
They seem safe to eat……
Take a close look at the chips.
The first thing I notice is that these chips are very small…..maybe a 1/3 smaller than a Pringle type chip. The other thing I notice is that these chips have a rough bumpy lumpy texture and feel slightly powdered.
I slowly taste one.
For a second it taste just like cucumber….but it’s sweet……and then becomes unflavored in an instant……..really unflavorered……..I don’t get salt…I don’t even taste potato…….I get a weird light lumpy textured unflavored chip to eat.
Then I munch one down.
The cucumber flavor last though the munching……..but this way I get a greasy mouth I didn’t get before. My lips are greasy now too……..ummmm I’m still getting cucumber in my mouth after I finish a couple chips.
Don’t eat these chips slow….You have to munch them to get the flavor.
I’d rate these Lay’s Cucumber Chips as Worth a try!
6 oz shishito peppers – stems cut off and cut in about thirds
1 red bell pepper diced
1 medium sweet onion – diced
1 hot pepper – fine chopped (jalapeno or Serrano or whatever hot pepper you like)
1 1/2 teaspoon course sea salt (or to taste)
2 garlic cloves – either ground to paste or microplane
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon ground annatto (also called achiote)
1/2 teaspoon ground black pepper
1 lime (just the fresh squeezed juice)
1/4 cup fresh cilantro – chopped (just leaves and a few tender stems)
2 Tablespoons fresh epazote – chopped
Directions
Get a pot on medium high heat with the bell pepper, hot pepper, onions and salt in it. Cook until peppers are soft and onions are clear. Add garlic and mix well then add the corn and shishito peppers, cumin, coriander, annatto and black pepper. Cook a few minutes add the lime juice and serve with the fresh cilantro and epazote.
No Added Fat Delicious Southwest Style Corn
Delicious, very flavorful with a little heat and no added fat.
Los Andes is a small casual Peruvian Restaurant located in a strip mall that’s between north and central Phoenix Arizona. It’s not a fancy place but it seems clean.
Things started out great! We were greeted with interesting tasty samples of Peruvian Juices, crispy salted kernels and two tasty dipping sauces. Our server was younger but seemed so sweet and cheerful too!
One juice was passionfruit and the other was a more complex combination of several things that included purple rice and cloves. I enjoyed both of the juice samples but didn’t order juice today. I thought our server seemed disappointed that I didn’t order one of the juices so I explained that I was trying to save room for dessert. (juice has a lot of sugar…so I usually don’t drink juice but prefer my sugar in dessert)
The fried kernels are tasty…..They are even more tasty with the cilantro based sauce and the spicier red sauce but are difficult to dip because the kernels are small.
There were many appetizers that did sound delicious…..Many were made with potatoes and they also offered several ceviches that were interesting to me. Today I thought I’d just get my main because it seemed like a substantial plate and I was hoping to save room for a Peruvian Dessert.
I have to tell THE FORKING TRUTH so here it goes!
I ordered the Pescado Los Andes (fish in picante sauce with yucca, Peruvian corn and asparagus ($19.95 on menu).
But my heart sank when I saw the meal they made me. It wasn’t what I ordered. Actually I would never order this dish for a bunch of reasons. Looking at this dish was as painful as getting clubbed in the knees. I had a bad experience someplace else with ahi Amarillo sauce and I have weird hang ups from my childhood with shrimp and scallops……..They me Picante Los Andes (fish in ahi Amarillo (yellow pepper) shrimp, scallops, yucca, Peruvian corn and rice (on menu $17.95).
I told the server that I didn’t order this. She didn’t say anything. She just had that deer in the headlights kind of look.
I didn’t send it back for multiple reasons. I’m thinking is it possible that I ordered the wrong thing? Another reason I didn’t send it back is because I’ve worked in restaurants and I saw what not all but what some cooks do to people’s food that gets re-made…..Sending back food is maybe the worst thing that you can do to a cook in a restaurant. I also didn’t want my husband to wait to eat because his food would get old and cold if he had to wait.
I removed the shrimp and scallops and saved them for my dogs. I was slightly fearful about the sauce because from a different Peruvian Restaurant I didn’t like aji amarillo but this sauce was edible to me. It tasted almost like a pepper soup with a peppery kick but ran slightly salty. I hate to say this but I must if I tell The Forking Truth….This fish was cooked nicely but came with too much blood line on it (the dark earthy part of the fish). On salmon the blood line isn’t so strong tasting like it is on tilapia. I don’t eat tilapia often and didn’t expect that taste in my mouth and my stomach went a little wonky. The rice was fresh and fluffy. The yucca sticks were crisp and seemed free of oil.
My husband got their other signature dish the Lomo Saltado ($15.95).
The beef was tender and tasted like it was marinated in soy sauce. This plate included onions, tomatoes, fries, rice and cilantro mignonette………We are not certain if the cilantro mignonette made an appearance here.
Anywho-
I was hoping to try a Peruvian dessert……I really thought it would make me feel better from the fish. I saw Peruvian Ice Cream and Peruvian Donuts on the menu….I saw some different and interesting desserts in the local paper from here.
Our server didn’t ask us if we wanted dessert and slapped the check down on the table. I don’t know why but I didn’t feel like having dessert after that.
Andes candies come with the check.
I didn’t study the check till I got home.
I did order the right entree and was over charged too!
I did order the Pescado Los Andes but they gave me the Picante Los Andres ($17.95 on menu) When I look at the bill I know what went wrong. The waitress ordered what I asked for but the owner- cook made the wrong entree. The server could have fixed the situation if she looked at the food that she was serving me.
They over charged me by $3.00 š I don’t know why I was over-charged.
That was my trip to Los Andes in Phoenix AZ
1/2 a Fork…mixed review…..could go either way……..Good Luck!
www.LosAndesPHX.com
Every FORKING Thing is subject to change and YOUR FORKING experience may or may not differ.
