Monthly Archives: February 2021

Gochujang Chili Cheese Cauliflower Recipe

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This came to extra delicious……I mean FORKING delicious. My husband snacked on it while I was walking a dog….He NEVER snacks on a vegetable. He said that it smelled so good he wanted to try it. Then he asked me what this was…….This was today’s version of a roasted cauliflower. I made a delicious sauce that got roasted onto the cauliflower. The same sauce can be used on other things like chicken. I think one of the reasons why it came out so delicious was because I used some of my home made brine from my pickled jalapeños. Another fine ingredient was my garlic confit……Incase you don’t know…garlic is more delicious when you make it confit style..It’s never harsh or too garlicky. The third reason why it’s delicious because I used an actual Asian Gochujang from an Asian Market. Gochujang from my local grocery store just isn’t comparable. Yours will taste different if you use different ingredients. Serving size may differ.

Ingredients for around 4 servings

1. head cauliflower – cut into florets

4 oz gochujang – preferably purchased from an Asian Market (home made would even be better)

1 Tablespoon cornstarch

1 Tablespoon dark brown sugar

1 teaspoon cumin

1 teaspoon coriander

2 Tablespoons chilies in adobo (I used around 1 1/2 peppers minced with some of the sauce)

3 Tablespoons canola oil

2 Tablespoons pickled jalapeño brine (preferably from home made pickled jalapeños)

1 Tablespoon tomato paste

1 Tablespoon garlic confit (a substitute would be a few garlic cloves (maybe 4) ground to paste)

sea salt to taste

ground black pepper to taste

1/2 cup cotija cheese

non stick spray

Instructions

Set oven to 500 degrees F and have a middle rack ready to use.

Spray baking sheet with non stick spray.

In a large mixing bowl add the gochujang, corn starch, sugar, cumin, coriander, chipotle in adobo, oil, jalapeño brine, tomato paste and garlic confit. Mix well. Add the cauliflower florets and keep mixing till the sauce is distributed well over the cauliflower. Space florets on baking sheet and leave in oven till cooked threw and slightly charred. Timing will differ. (Mine took 23 minutes)

When done add fresh crushed sea salt and pepper to taste. Top with shredded cotija cheese.

You might want to garnish with normal nacho type toppings like cilantro, scallions, pickled red onions, sour cream, lime wedges.

Enjoy!

Gochujamg Chili Cheese Cauliflower
The Forking Truth

NEW WeirD DiFFErent Limited and Special Edition Foods Out There February 2021

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There is always something NEW, Weird, Different, Limited, and Special Edition out there in the wonderful world of food. You just never know what you will come across…..Here is some of what I’ve come across lately.

NEW – from General Mills is Lucky Charms Marshmallow Chip Blondie soft baked bars……I never heard of Marshmallow Chips……….Are they little chips of marshmallow that got stale??????????? Maybe marshmallow chips are better than cow chips?????????????

COMING SOON****That means NEW – Post Birthday Cake Pebbles 50th Birthday Cereal…..You know for those birthdays when all you got was a rock…Well here are pebbles.

NEW – General Mills Dunk Aroos Cereal…….I don’t know…doesn’t look like they are dunking them…looks like the cereal is sitting in a bowl of milk to me…..But I guess you can slam dunk them if you don’t like the way they taste.

NEW – Krispy Kreme boxed doughnuts in chocolate bites, original glazed bites, mini crullers, and blueberry mini crullers. I like doughnuts…especially the ones with holes because they are partially calorie free so you don’t get fat eating the doughnuts with empty centers.

DIFFERENT – Lehi Valley Churo Stars (that look like chicken nuggets) and Simply Cinnamon Roll Puffs (that look like chicken nuggets rolled in dirt). Both do sound tasty…..But I resisted.

LIMITED EDITION – Peeps – Party Cake Marshmallow Birds – Party Cake? What flavor is that?

DIFFERENT – Asher Cinnamon Bun mini cups…they sound intriguing but sure don’t look like cinnamon buns………??????

NEW – Junior Mints MINIS……ummmm smaller than a Junior……I would have called them Junior Dots…….Next to the new Junior Mints Minis are York Mini Peppermint Patties….Do you need encourage-mint to eat Junior Mints and York Peppermint Patties?????

DIFFERENT – F-A-O Schwartz Chocolate Coin made in Italy….Ummmmm Is it money? Or is it not? I might change my mind and try one.

NEW – Hell’s Seltzer – Knicker Twist, Berry Inferno and another flavor that I can’t read. They sound spicy but I don’t know if they are?????

LIMITED TIME FLAVOR – Lay’s Game Day Chili……Could go either way…Some flavors are good….Other flavors…ICK! Game Day has passed…Haven’t seen these yet at the store????

DIFFERENT – Andean Pasta with turmeric, rice, quinoa and amaranth….sounds healthy but it still is a carb….???? Turmeric isn’t so tasty with pasta sauce…IDK about the pastabillities of turmeric in my pasta???

Different – Veggiecraft Pasta in elbows made with cauliflower and penne made with zucchini…..I don’t know about this one….it would have to be powdered vegetable added to my dry pasta dough. I might for getta bout this?

NEW – Trader Joe’s Plantain Croutons with garlic and sea salt. I can’t tell if they are baked plantain batter croutons or plantain chips cut into square shapes????? Could be good?

DIFFERENT from Sogna Toscano is Octopus Salami – This is for those really BIG salami sandwiches that take EIGHT hands….

DIFFERENT…(I don’t think anything was THIS different….I thought the last salami was really different)…..Hellenic Farms (Vegan) Fig Salami with Tikka Masala and Onion…….from supermarket Italy.com

and for something natural.

DIFFERENT – Bagged Milperas…..I found them at Smart and Final. They are mini Tomatillos.

NEW – Ocean Spray Craveology Snack Mix in Spicy Coconut Curry, Tuscan Herb Mix and Chai Snack Mix….It could be berry good?

DIFFERENT – StarKist Red Curry with Coconut Wild Caught Tuna……If it’s tasty you might get hooked on it?

NEW – Funfetti Ice Cream for when you are too lazy to buy your own sprinkles or Jimmies.

NEW Ben & Jerry’s Doggie Desserts (Is it me or does that dog look angry?)

There is always a Forking Oreo.

Oreo Candles who knew?…What a BRIGHT idea?

Anywho-

LIMITED EDITION – Oreo Lady Gaga Cookies – Weird colors…you might poop a rainbow if you eat them?

More Oreos

Limited Edition – Brookie – O Brownie Cream Cookie Dough with artificially flavored cream……oh boy what a treat…….. 🙁

Well that was the NEW Weird Different Limited and Special Edition Foods out there for February 2021. Who knows WTFork I’ll come across next month?

The Forking Truth

Dining Out With DOGS in Metro Phoenix AZ February 2021- Phila-Deli, Banh Mi Bistro Vietnamese Eatery, The Bourbon Cellar, Cucina Tagliani

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Dining out with dogs in metro Phoenix is just a “FLUFF” story about taking my dogs out to eat. It sort of started when my dog Louie was diagnosed with aggressive cancer. We were told that he probably only had 3 months or up to 6 month to live. He already was elderly and couldn’t do a lot but he always enjoyed eating and also going out to eat. I took Louie out to eat as often as I could and Louie made it another SEVENTEEN months. Today I take my current dogs out to eat when I can.

There are many things you need to know about taking dogs out to eat.

Not all restaurants with patios are dog friendly. They are either certified dog friendly or they are not. Regardless it is always best to call a restaurant and ask if it is ok to bring your furry friend. You never know if the patio is booked for a party.

It is always BEST to dine out with dogs at off times to avoid other people and other dogs. Not all people like dogs and some are allergic to dogs. Other dogs enjoy barking at each other and you could be asked to leave. Avoid problems and dine at off times.

Do you know that most food and drink that you consume could be harmful and even toxic to your dog? Educate yourself and get a list of foods to avoid from your veterinarian. Usually a small piece of lean sauce free meat can be a safe bet. Bring a water bowl for your furry friend.

Here in Arizona we have to be aware that our dogs are not as heat tolerant as us. They can’t sweat and are always wearing a fur coat. They also absorb heat up their paws…. Just like people all dogs do have different levels of tolerance for heat. Not always but usually 90 degrees F and up is too hot to dine out with dogs. Keep it 90 or below in shade. When there is any doubt leave your best friend home.

There are some rules for dining out with dogs. Dogs must be by your side at all times. Dogs are NOT to sit on restaurant furniture. Dog are not to eat off restaurant plates.

Our first stop was Phila-Deli in Glendale/Arrowhead/#UpperWestSide. They are a casual sandwich shop that offers cheesesteaks, hoagies, salads and more. The nice people there offered my dogs water and some meat scraps. I said we didn’t need them today but they were extra nice and set a BIG bowl of water down for my dogs.

My husband got a large cheesesteak today with extra cheese and tomato sauce on the side.

I got a salad and already removed a lot of chicken for my dogs.

Chicken makes dogs happy. I think it’s a pretty nice salad for only $7.50 (+.75cents for avocado)

www.PhilaDeliAZ.com

We regularly go to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They are a Pho -Free Vietnamese Restaurant that offers most of your Vietnamese favorites except for pho. They are called Banh Mi Bistro V. E. because they offer around a dozen different Banh Mi baguette sandwiches. All the food is always delicious. They also give out very large portions and everything is $10 and mostly LESS! They used to offer out door tables but were told to remove the tables because they are not zoned for outdoor dining. We use a folding table here.

Today my husband got the grilled pork rice plate.

You can also see how it taste.

I got the curry chicken with rice today.

We always enjoy going to Banh Mi Bistro in North Phoenix.

www.BanhMiBistroAZ.com

The Bourbon Cellar is located in North Scottsdale. They are a small steak and seafood house but also offer some of the most amazing ground in house burgers ever! They offer seating indoors but have a unique lush water feature lined dog friendly patio.

Our server was very nice to our dogs and brought each dog a bowl of water.

We decided to start out by sharing the macaroni and cheese appetizer.

It’s very cheesy with lots of sauce. It took a little while but it was worth waiting for. My dogs also enjoyed some.

We took most of it home so we’d have room for the amazing burgers.

Here’s my husband’s fresh ground filet mignon burger with bacon, cheese and onions and a side of onion rings.

I got mine with a side of fresh made to order crunchy cole slaw and my burger was topped with onion rings and bourbon pickles.

It’s a really delicious burger. I think it’s the best one that I have tasted anywhere. It’s also very large so I cut mine in half and my dogs ate the other half.

The Bourbon Cellar was a really great choice today.

www.TheBourbonCellar.com

Next we were off to Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide.

Cucina Tagliani is an American-Italian Restaurant that is also offering some steak and rib specials lately.

Today I got my usual strawberry chicken salad. The strawberries are always extra good and the dressing is delicious.

My husband got a Stromboli.

My dogs always enjoy all the visits to Cucina Tagliani.

www.CucinaTagliani.com

That was dining out with dogs in metro Phoenix. We hope that you’ve enjoyed and we hope to see you next month.

The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

Turkey Acorn Squash Chili Recipe

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Fry’s had ground turkey on sale and I had two acorn squash that I needed to cook and I thought I could turn them into chili so I did. Chili is something that I make completely different all the time and it is something that I don’t normally measure. I did something different that I never done before and guessed at the seasonings and made a spice mix. I thought it would easier instead of a million trips to my spice cabinet. Every time I cooked a part of the chili I seasoned it with the spice mix. In the end I didn’t use all of the spice mix and figured that I made about one ounce too much that I will use on something else….like cauliflower or chicken……so use the spice mix to taste. I would remove one ounce from your completed mix so you don’t over season. My idea of serving size will differ from your idea of serving size. I like chili in smaller portions so to me this makes around six servings. If you like a big bowl then it makes around 4 servings.

Ingredients for around 6 servings

2 acorn squash (my 2 squash weighed 2 pounds together) cut in half, seeds and membrane removed, covered and roasted in a pan with edges with a little water till soft. (around 45 – 60 minutes at around 400 degrees F) (scrap squash flesh out when cool enough)

1 lb ground turkey – (mine was 93% lean)

non stick spray (or oil)

2 Tablespoons canola oil

1 red pepper – diced

1 small onion – diced

12 oz tomatoes (I used peeled that was slow roasted and then blended but canned crushed would be good too)

14 oz can Italian fine chopped tomatoes (They seem like crushed but are very good tomatoes)

8 1/2 oz roasted Anaheim peppers (seeds, skin, core removed) – diced

1 Tablespoon garlic confit – you can substitute garlic to taste…guessing 4 or 5 cloves ground to paste

1 cup water (or a little more)

2 Tablespoons smoked mushroom powder (SVHarvest.Worldpress.com I buy from the local mushroom lady who grows all these mushrooms and supplies them to restaurants in Phoenix)

3 Tablespoons chili powder

1 Tablespoon cumin

1 Tablespoon chipotle powder (or substitute chilies in adobo)

1 Tablespoon oregano

1 Tablespoon smoked paprika

1 teaspoon cocoa (unsweetened)

1 1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

apple cider vinegar – to taste (I did a big splash….maybe 1/4. cup)

Directions

Make the spice mix. In a small mixing bowl combine the smoked mushroom powder, chili powder, cumin, chipotle powder, oregano, smoked paprika, cocoa, salt and pepper. You will end up with about an extra ounce of seasoning. Remove one ounce to use for something else.

Heat up a large fry pan with non stick spray or oil. Make 4 burgers out of the turkey. Season them on both sides with spice mix. Cook up the turkey burgers. When done put the burgers to the side.

Don’t clean your pan because flavor is there.

Add some oil and fry up the red pepper on medium high heat for about 5 minutes and then add the onion and add more seasoning. Cook till the onion and pepper are soft.

Add the Anaheims, the squash, tomatoes, water, garlic and MORE seasoning but not all the seasoning.

Turn down the heat to simmer.

Chop up the turkey burgers and add them.

Add more seasoning but not all the seasoning. (make sure that you removed one ounce) Add apple cider vinegar to taste. (maybe around 1/4 cup)

Taste.

Add more sea

Serve as is or add sour cream, scallions or maybe cheese.

Turkey Acorn Squash Chili

Enjoy!

The Forking Truth

My Trip to Ruth’s Chris Steakhouse Scottsdale Arizona – Very Ordinary but Extraordinary priced

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Ruth’s Chris Steakhouse is located in Scottsdale Arizona. They have around one hundred and forty locations in around thirty seven states. Menus, some recipes and some prices do differ at the different locations.

The Ruth’s Chris Steakhouse in Scottsdale Arizona is located on a second level above other businesses. You enter by either walking up the stairs or taking the elevator. They offer indoor seating.

And outdoor seating.

They start you off with a loaf of warm ordinary bread and ordinary butter. (My FORKING Thoughts are can’t they serve a tastier bread? and at least clip some fresh chives for the butter….maybe serve a fresh herb pesto????? This is going to cost an arm and a leg….Why is this is soOoooooo ordinary?)

The bread is ok but not tasty enough to want a second taste. The butter is just plain butter.

When I go to similar price point restaurants going out to eat I usually get bread that is more like this (pictured bellow). (those were my FORKING thoughts)

Twist by Pierre Gagnaire at Waldorf Astoria Las Vegas

or

L’ATELIER de Joel Robuchon Las Vegas
Ruth’s Chris Bread and Butter

Oh Well the bread and butter are ordinary …lets move on.

Next we share a chopped salad.

It’s presented very nice. The crisp onions are tasty. This salad contains raw button mushrooms. Maybe it’s just me but raw mushrooms don’t taste good in a salad. This salad is bland. It’s like made for blue hairs in Sun City. It’s suppose to have blue cheese in it. I think we shared one small crumb of blue cheese…………( I think it should have a few teaspoons of blue cheese not just a small crumb). (My husband insist that this same salad at other Ruth’s Chris locations are much tastier and do include more blue cheese???……I’ve noticed that other locations do have different ingredients listed on the menu )……Oh well………

We share some sides because we are at a steakhouse so you have to buy the sides.

We tried the three cheese sauce potatoes au gratin and the grilled asparagus with hollandaise sauce.

The potatoes are ok but very ordinary. Like something you’d get at a family cook out. They are a smaller amount than expected. I took two chunks so my husband could eat the rest. The asparagus was tasty and nicely grilled. The asparagus might have been the highlight of the meal. The hollandaise sauce seemed fresh made but was very thick, laced with lemon and very mild.

My husband got the eleven ounce prime filet mignon.

$53.00

It came out on a very hot plate. My husband gives me a bite to try. It’s tender but I can’t eat this. It’s oddly tasteless. The beef is not flavorful and is so ordinary tasting and very bland. It really needs salt and pepper too. I don’t know why this filet is tasteless….It’s of high quality……Maybe they didn’t sear it enough???????…….I just had a ground up prime filet somewhere else and it was far more flavorful and cost less than half of what this cost. The last Filet I had also was far more flavorful, detailed and delicious, (pictured below) and also cost much less. (my husband did say that he has enjoyed filets from other Ruth Chris’s Restaurants…to him this one did differ….)

Twist Bistro & Gallery – Harris Ranch Tenderloin, fresh herbs, grilled artichoke, confit tomato, garlic mashed potatoes, braised greens, cabernet jus, aioli $31.50

I THANK my lucky stars that I didn’t go with a filet at Ruth’s Chris Steakhouse.

The Chilean sea bass almost seems amazing after tasting the filet.

$40.

It looks like a large portion and it is enough but not as large as it looks. It is placed on a very small plate. (They are tricky here) This is a standard restaurant side plate….Like the type of plate you would serve a baked potato on or a side of vegetables. The fish is surrounded by small chunks of hard sweet potato and grilled chunks of pineapple in a coconut butter sauce. The fish is prepared well and is tasty with the fresh herbs, salt and pepper. This plate was mostly ok even with the undercooked sweet potatoes. For $40 I think it could have been a little more special. Maybe dressed with a nice vegetable like a few snap peas? A few pretty sprouts? Some toasted macadamia nuts?

For the same price I enjoyed many extraordinary fish entrees from Confluence in Carefree. (They always do fish extraordinary with crispy seasoned skin that is shattering crisp and extraordinary things surrounding the plate).

Hiramasa, huitlacoche, tomatillo, mango, pepitas, arbol chili

The above plate is far superior to-

This was a $300. night out (with tip).

In general there is nothing wrong with ordinary. I expect ordinary at most places but –

……Dinner tasted very ordinary (but was extraordinarily priced).

I left very underwhelmed.

We went to Ruth’s Chris Steakhouse because we had a gift card.

I do note that each location does differ and your experience at Scottsdale could indeed differ.

www.RuthsChris.com

Everything is subject to change and your opinion may differ from mine.

The Forking Truth

Ocho Rios Jerk Spot Phoenix AZ – 1st Taste and Worth a Fork!

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Ocho Rios Jerk Spot is a Caribbean Restaurant located in an older strip mall in Phoenix Arizona. They offer Jamaican patties, wings, salads, cocktails various Jamaican entrees and more.

They do have a patio but it doesn’t appear to be in use.

Inside is a dining room and a bar.

Today we did take out.

We tried a variety of things. We tried small sized a la carte escovitch snapper, a la carte brown stew chicken, a la carte curry chicken, s/o macaroni and cheese, cocoa bread and a jerk chicken entree with rice and peas, cabbage and festival bread.

All the chicken dishes we ordered were dark meat that was developed with flavors and falling off the bone tender. The curry chicken and the brown stew chicken was very similar to others that I have tried. Very good and similar familiar flavors. The escovitch snapper also had very good flavor. Don’t remember having cocoa bread before but it was good and seemed fresh. It was slightly sweet. The macaroni and cheese was a homestyle kind……a little soft with the noodles but it was very cheesy. I do find that each restaurant has their own unique recipe for jerk chicken. This one is among the best that I’ve tried. It’s very flavorful and very tender. I had my choice of sauce that comes with it. I think? the choices were something like mild, bbq or hot…We picked hot and it was HOT but not nuclear with a nice fruity taste. I thought it was really great!

I have to say…….First taste at Ocho Rios Jerk Spot was….

Worth a Fork!

Worth A Fork!

www.OchoRiosJerkSpot.com

Everything is subject to change.

The Forking Truth

Smoked Beets with Goat Cheese Mousse, Orange, Almonds, Mint and Orange Champagne Vinaigrette Recipe

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I had a delicious salad at The Angel’s Trumpet Ale House in Phoenix that inspired this plate. It’s easy as can be to smoke food with a smoker. Most vegetables only take about 15 minutes in a smoker. You might prefer to use a mild wood for vegetables and also fish. I like to use mild woods all the time. That’s just how I roll. I got an inexpensive smoker called The Big Chief. In fact it’s the cheapest one that the Home Depot sells. It’s easy to use, holds more than I need and there is nothing to set. My idea of serving size might differ from your idea of serving size. I used 3 beets. I thought it should be 4 servings.

Ingredients for around 4 servings

1 lb beets – peeled – roasted in 400 degree oven wrapped in foil with water till fork tender (timing will differ. Mine took 75 minutes)

8 oz heavy whipping cream

4 oz goat cheese – room temperature

1 oranges – one peeled or supreme + zest

2 oz toasted almonds – sliced or whole but slightly crushed

1/2 teaspoon dried mint ( fresh mint would be better about 2 teaspoons)

2 Tablespoons champagne vinegar

1 orange – just the fresh squeezed juice

1 Tablespoon dijon mustard

1 Tablespoon canola oil

optional – some sprouts or greens

sea salt – to taste

black pepper – to taste

Directions

Smoke Beets – Cooked beets go in the smoker for 15 minutes.

Make Goat Cheese Mousse – Heavy cream and goat cheese get whipped together.

Make Orange Champagne Vinaigrette – Orange juice, oil, champagne vinegar, dijon all get mixed together. This only takes a minute. If you have more greens than I had you might want to double.

Toast almonds – if not already toasted.

Put it all together.

Beets and greens on the bottom. Next add oranges, almonds and the goat cheese mousse. Top it with some orange zest, mint and salt and pepper to taste.

Smoked Beets with Goat Cheese Musse, Orange, Almonds, Mint, and Orange Champagne Vinaigrette

Enjoy!

The Forking Truth

SMOKED Crispy Seafood Mushrooms is a FORKING GREAT Idea

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I got a smoker and a little while back I made the FORKING BEST smoked pastrami ever. I only make a pastrami once or at the most twice a year. Smoked salmon a few times ….nothing fancy…just basic with a basic brine and leave in the smoker around 4 hours. I thought I should try to smoke other things.

I smoked some acorn squash, some beets and some seafood mushrooms. The beets came out really well and we enjoyed with the smoked salmon. The vegetables are super easy to smoke. You just put them in the smoker for 15 minutes with a mild wood. (alder is great for fish so I was using alder and it went extra well with seafood mushrooms!)

Smoked Beets with Goat Cheese Musse, Orange, Almonds, Mint, and Orange Champagne Vinaigrette

I had a bunch of food in my refrigerator so I had to freeze the acorn squash….I’m not sure what I will do with that yet but will think of something!

I tasted a mushroom. I thought it was a little too smoky for me……..Somehow I got the idea in my head to fry my smoked mushrooms. I used this kind of mushroom (seafood mushroom) I think it’s one of the very best buys at a supermarket. Seafood mushrooms usually only cost around a dollar a package and are amazing in soup and have a slight seafood taste to them.

After the mushrooms were smoked I dredged them in cornstarch and shallow fried them in a mix of unsalted butter and canola oil. (I tried the same thing with an un-smoked seafood mushroom and DO NOT GET THE SAME RESULTS AT ALL)

Smoked Crispy Seafood Mushrooms

OMG! These things are FORKING Amazing with my cheese sauce. My sauce was made with all the ends of white cheese I had in my refrigerator. I only use a small amount of butter (butter is what breaks the sauce), corn starch, milk lots of cheese, paprika, cayenne and Frank’s Red Hot Sauce. This combo is BOMB-DIG-IT-TY!

Smoked Crispy Seafood Mushrooms is a FORKING GREAT IDEA!

The Forking Truth

Fat Free Indian Inspired Cucumber Salad Recipe

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Someone named Gillian from a food group that I belong to made Indian Chicken. I asked her what spices that she used and wrote them down. I looked around to see what I had to use up and saw cucumbers so I wanted to make an interesting cucumber salad with Gilian’s spices for Indian Chicken. This is not an authentic Indian cucumber salad. It is Indian Inspired. My idea of serving size may differ from your idea of serving size.

Ingredients for around 8 servings

6 cucumbers – peeled – sliced long ways – (optional remove seeds and membrane) – sliced

1 small red onion – sliced extra thin

8 oz grape tomatoes – each tomato sliced in half

2 1/2 oz radish – sliced extra thin

1 carrot – sliced extra thin (peel if not organic)

1 cup white vinegar

1/2 cup water

2 teaspoons Indian curry

1 teaspoon garam masala

1/2 teaspoon ground turmeric

2 teaspoons sea salt

1 teaspoon ground black pepper

2 Tablespoons honey

1/2 cup fresh cilantro (just leaves and tender stems) – chopped

Directions

Cucumbers, red onion, tomatoes, radish, and carrot all go in a large mixing bowl. Set it to the side and whip up the dressing.

In a small bowl whisk together the vinegar, water, curry, garam masala, turmeric, salt, pepper and honey.

Mix the dressing into the cucumber and vegetable bowl. Toss in the cilantro. Let the flavors mingle for about an hour. Chill. Adjust seasoning if necessary. Then serve.

Fat Free Indian Inspired Cucumber Salad

Enjoy!

The Forking Truth

The Bourbon Cellar in North Scottsdale makes a Forking Amazing Ground In House Prime Filet Burger

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The Bourbon Cellar is a small independent steak and seafood restaurant in North Scottsdale Arizona. The owner is also the chef and does the in house butchering. Inside is sort of rustic with lots of wood, bricks, bourbon barrels and American Flags.

Outside is a lush dog friendly patio with a water feature.

I’m not a burger person…Most burgers are just food that is very filling. A few are tasty out there and some burgers out there are of a higher quality……..but none are like The Bourbon Cellar’s Prime Filet Ground in House Burger……..I’ve been here several times and I just can’t get past the ground-in-house prime filet burger. This burger is different.

Here is a closer look. All beef does taste different. Especially ground beef. Commercial ground beef just isn’t up there with ground in house beef. Commercial beef is much gamier tasting…..with a slight sourness to it. It’s that dead cow taste….I know it because I used to cook up a few hundred pounds of beef when I was a cook. It does smell like a dead cow. Ground in house beef is a cleaner taste and doesn’t smell as bad at home when you grind your own beef.

It is an amazing big burger so I cut it in half and remove the toppings.

This burger is great but it isn’t cheap and might run you more than most burgers you eat. The bourbon pickles that I added (90cents) and onion ring topping (90cents) are really great. The onions rings are super great because they are shattering crisp and the onion doesn’t pull out when you bite into it. But it is the burger that is the main event here. It’s seasoned to perfection. I think “medium” is perfect here….medium rare would be too much raw meat. It’s like eating a really great steak. It’s so flavorful. I think it’s maybe the best tasting burger that I have ever tried. It’s so good that it shouldn’t be covered up with stuff. I love stuff….but then it covers up this amazing burger. You really have to eat it open face…It’s that good.

My dogs are always happy to help me with the other half.

Even the cole slaw was good. It was made fresh to order and came out after my burger.

It was very crisp and fresh.

We tried one different thing off the menu and went for the macaroni and cheese appetizer.

This was made fresh to order and did take some time but it is a perfect mix of cheesy and creamy. (Gave my dogs some too)

The ground in house prime filet burger from The Bourbon Cellar is Worth a Fork!

Worth A Fork!

www.TheBourbonCellar.com

The Forking Truth