Monthly Archives: October 2021

Halloween Special Edition – All New BAD FOOD Served to me in Metro Phoenix AZ

My claws come out on Halloween. This is an all new collection of bad and the most frightful food that was served to me in Metro Phoenix Arizona in the past year or so. I already wrote about all of these restaurants so I don’t feel the need to name them again. It is not my intention to put down any restaurant too much. I mentioned them once and once is enough. If you read my blog then you know what restaurants these were.

Got these roasted vegetables somewhere in Metro Phoenix. Half were all shriveled up and chewy and the other half were RAW and crunchy.

Even children know that hummus is suppose to be a creamy dip. Somebody served me hummus that was thick like modeling clay.

Did take out from a brand new seafood restaurant and seafood market in Peoria. A few things were good but a lot was BAD. At the bottom of the photo is a large burro. The steak meat in it was chewy and we waited 30 minutes for it. They didn’t even bother to heat it for us. Here’s a better look at more of the BAD from this place.

This was the worst fish taco that I have ever had and it didn’t even come with a lime. The fish was so strong that it could do push ups. Fish was a throw away. I thought the food would be good here so I purchased a fish for dinner.

It was edible but wasn’t so fresh and smelled. So bummed I really wanted this place to be good.

Here’s another Fish Story.

You might think that I already ate this fish.

The FORKING TRUTH is that I opened up the fish and almost all the flesh was removed. I will never go back to this particular Thai Restaurant in Peoria. Come on…it’s not right to remove all the fish from someone’s meal. They don’t seriously expect anyone to come back for another do they?

The next one doesn’t look bad at all but it WAS REALLY BAD! ( I blurred out the one ok dish)

It’s like what do you want to try today?

Meat tough like leather?

Chicken that can be used for bungy cords with raw tasting starch? (this chicken was so rubbery and strong that you could pull out a tree with it)

Or meat so tough that you can chew and chew all night long and never get it down?

This restaurant should be named Tough MEATS R Us.

OMG this was so bad that I can’t believe this restaurant is in business.

Nothing is as stomach turning as bad sushi.

I tried one and was done. It was very fishy tasting…It turned my stomach. This place used to serve very really very good sushi. They went from hero to zero.

Went to a new upper end restaurant somewhere in metro Phoenix….Yes I ordered fish and it was so fishy tasting it was impossible to eat.

The waiter told me that Bronzino is always fishy because the flesh is so close to the skin (that is BULLSH*T)…….This fish was FORKING OLD…..This did go back and they did prepare me another fish dish that was good.

Sometimes food can be fresh but awful.

This was suppose to be bulgogi risotto.

It FORKING tasted like they put the bulgogi in a blender with cream cheese and then mixed in some rice and a few kernels of corn. This was more like vomit on a skillet.

I thought it would be impossible to really screw up a smoked fish…Well I was wrong.

This one looks very good but it wasn’t.

It taste like ammonia, fishy fish, smoke, mixed with funk. I couldn’t eat it. the fennel orange salad lacked fennel and was mostly fizzy bitter lettuce accented with sour oranges.

This plate also looks good…..but is one of the worst WHOLE PLATEs that I ever had anywhere.

Well start on the left. There is a mahi mahi fish that is coated in a GOD-AWFUL rub, GOD AWFUL house-made reduced balsamic and mango avocado salsa. The combination is impossible to stomach. The only thing that I can eat on the plate are the green beans. Under the green beans is candied red cabbage (ICK!), Next is a cup of jalapeƱo creamed corn….that looks and sounds good but isn’t……Someone dumped a whole bag of sugar in it and it is sickening……It is way sweeter than any dessert. This whole combination is one of the worst whole plates that I have ever been served anywhere. I think when a restaurant serves food that is this bad they need to loose their license because this was a crime. I could sure understand someone getting unhinged over this dish.

Trying to eat this was pure torture. (and the sangria that went with it was made from OLD SPOILED wine……) They are lucky that I am not the kind of person that gets unhinged….

I tried to eat it but it was too painful. Whoever prepared this missed their calling to cook at the local jail. The server didn’t make a peep when they cleared my plate of food and the full drink………I guess that means this happens often there?

Thought that I was done with bad food. Next is the only restaurant that I have never mentioned by name on my blog. This restaurant recently opened (newly opened restaurant)….It was bad when I walked in for lunch (20 minutes after they opened)….They just opened and all the tables were filthy. (Note to self…When you walk into a restaurant and see only dirty tables leave.) I should have left. Our server said pick any table. I thought she’d wipe it off for us but didn’t……then things got worst.

All the food we tried was mediocre. But the most memorable (in a bad way) was the complimentary chips and salsa.

You’d think that packaged chips can’t be screwed up but that isn’t so…….They didn’t warm the chips at the correct temperature and they taste burnt……:( The salsa taste like a ten year old experimented with a can of crushed tomatoes and added too much dry oregano and then tried to doctored it up with bottled hot sauce. I only went to this restaurant because of all the 5 star reviews and the pictures of food that looked amazing on Yelp. The reviews must have been from friends and the photos I saw of the food must have come from someplace else.

Going out to eat can be scary!

This was the Halloween Special Edition Of All NEW Bad Food served to me in Metro Phoenix.

Happy Halloween!

The Forking Truth

Tarragon Tuna & Artichoke Salad with Chopped Lemon and Capers Recipe

I have a small bush of tarragon so I was looking up tarragon recipes. I came across salsa al dragoncello that translates to tarragon salsa. I didn’t make salsa al dragoncello but the basic ingredients in it reminded me of the way I usually make tuna salad. So I basically made my version of tuna salad a little different and with tarragon.

Ingredients for around two servings.

6 oz drained tuna (around)

1/4 cup (tight) tarragon leaves – chopped

1/2 cup marinated (jarred) artichokes – drained and chopped

1 teaspoon capers – chopped

1/4 cup red onion – fine chopped

1 lemon – supreme and chop

3 Tablespoons sherry vinegar

2 Tablespoons extra virgin olive oil

1 dried Calabrian dried pepper – crumbled (or use a little any pepper of your choice)

optional – either a cured egg or hard boiled yolk grated

Directions

Everything gets mixed together in a bowl. Serve with bread and or a salad. Grate egg over if using.

Tarragon & Artichoke Tuna Salad with Chopped Lemon and Capers

Enjoy!

The Forking Truth

NEW WEird DIFFerent Limited and Special Edition Foods out there October 2021

There is ALWAYS something New, weird, different, limited or special edition in the wonderful world of food. We never know WTFork we will come across when we shop for food.

Up above are –

DIFFERENT – Peeps marshmallow chicks in blue raspberry. OK….I’ve never come across a raspberry that is blue……???? Maybe the taste of raspberries make some people sad or blue????????? Who knows?

WEIRD – Peeps marshmallow sour watermelon chicks……I do eat watermelon and some are better than others but I’ve never come across a watermelon that is sour so this is weird.

DIFFERENT – Peeps Hot Tamales fierce cinnamon marshmallow chicks that are artificially flavored….Well I guess if you like artificial squishy cinnamon then you are in luck!

DIFFERENT – Peeps that are fruit punch flavored marshmallow chicks…….punch like the kid’s drink or punch like in the face flavored?????

LIMITED EDITION – Peeps that are marshmallow ghost shaped..BOOH Are they hauntingly ghoul’d?

LIMITED EDITION – Hyde and EKK! Orange dipped pretzel rods with white fudge drizzle…..Orange dip on a pretzel????? might make you go EKK!

DIFFERENT – Nonni’s blueberry streusel biscotti – Might be good? or might suck?

LIMITED EDITION – Tootsie POPS in caramel artificially flavored….HOW THE FORK do you artificially flavor FORKING sugar? Everyone knows that these pops are made of sugar…and most people know that caramel is only sugar that is heated to 170 degrees…….It just doesn’t seem right to artificially flavor anything caramel flavored.

NEW – Junior Mints in minis….I wonder why they just didn’t name them JUNIOR Mints Juniors?

LIMITED EDITION – Junior Mints – with orange and black centers……BOO!

DIFFERENT – Utz- Daisies chocolate flavored (not real chocolate) covered pretzels that don’t look like pretzels…..Who thought of this?…Looks like cow diarrhea pies to me.

LIMITED EDITION – Reese’s White and Chocolate Pumpkins……I have to say they look mummy…I mean scrummy!

DIFFERENT – Reese’s White cream stuffed with peanut butter and Reese’s pieces…and M&M’s cookies and scream with artificial flavors….At least they are honest.

LIMITED EDITION – Hostess Ghost White Ding Dongs with Scream filling. That just sounds funny. Say that to someone…I dare you.

LIMITED EDITION- Hostess spooky Twinkies with scream filling. Silly but not as funny sounding.

LIMITED EDITION – Hostess Scary Cakes with scream filling. I’d be scared to eat them…HA

LIMITED EDITION – Red Vines twists in candy corn flavor…Wow what a twist on Red Vines.

NEW & WEIRD – Brach’s turkey dinner candy corn of green beans, roasted turkey, cranberry sauce, ginger glazed carrots, sweet potato pie, and stuffing…I feel full just writing that.

NEW and WEIRD – Crunchers vegan beyond bacon crunchy sprouted mung beans…..I like mung beans and have read that mung beans are suppose to be very healthy to eat so I picked this up….The mung beans no longer taste like mung beans and just taste like crunchy smoke….bah

LIMITED EDITION – Cheetos bag of bones in flaming hot…….? (You won’t be boney if you eat the whole FORKING bag you know!)

Limited Edition – Cheetos Bag of bones in cinnamon sugar????? (another bag of bones so you won’t be boney….Just FORKING goblin them down.

LIMITED EDITION – Kellogg’s Chocolate Frosted Flakes with spooky marshmallows….I might be afraid to eat this?

LIMITED EDITION – General Mills Monster Mash Cereal – It’s a combination of the monster cereals. There’s marshmallows, berry flavored, Frosted Flakes and maybe chocolate…..This is scary…..It’s like Rocky Horror in a box.

NEW – Kellogg’s Eggo chocolate and OTHER natural flavors waffle cereal. They don’t look like waffles to me….Why would I want waffles in a bowl of milk?…..Just dam call it ice cream toppers….That would be better.

DIFFERENT – Twistd Italian inspired savory lemon flavored couscous with sunflower seeds and Mexican inspired smoked paprika & lime rice side dishes. Both of these are really different….Never thought I’d see them on a shelf.

DIFFERENT – Progresso toppers- tomato basil soup with cheddar crackers. Sounds good but it sure contributes to the landfill.

NEW and maybe WEIRD – Banza rice made from chickpeas in regular and garlic olive oil……Why on earth do chickpeas need to be rice shaped? And WhoTFork is too lazy to add garlic and olive oil to their rice shaped chick peas……

WEIRD – Micky Bow Tie “pasta” mini apple cinnamon puffed snacks and bow tie “pasta’ minis Mac & cheese snacks. This is weird because pasta is a noodle……usually wet…Not a puffy snack…..

DIFFERENT – Andy Capp’s cheddar fries potato snack – You just don’t see this often in Phoenix.

DIFFERENT – Vegan Rob’s potato and sorghum cauli-crisps……This one is kinda WEIRD too…Ok the crisp are made of potato & sorghum…ok that is great… I am wondering aren’t they made from cauliflower too?

DIFFERENT – Vegan Rob’s potato & sorghum chips…these ones had added turmeric and black pepper.

DIFFERENT – Vegan Rob’s potato & sorghum crisps called Dragon Crisps fire breathing….Guess that means that they are spicy….and not made of dragon fruit. Whatever!

LIMITED EDITION – Sprouts Potato Co Kettle Style Chips in Aloha BBQ (pineapple and sweet onion) and also a flavor called burger topping (ketchup, mustard, & pickle) DIFFERENT TOO! Would they be gouda together??????

LIMITED EDITION – Keebler Fudge Stripes Cookies ……..that ARN”T FUDGE STRIPES……and are Pumpkin Spice Stripes instead………OH FUDGE!

And there is always a FORKING Oreo…..

Here’s an Oreo monster decorating cookie kit that includes 8 Oreo cookies, body cookies, icing, candy jewels, and gummies OH MY!

And then there is another FORKING Oreo.

NEW – dark chocolate thins Oreo cookies.

Yet another FORKING Oreo!

LIMITED EDITION – Boo (HOO) Oreo cookies. It reads orange colored cream but the same taste…..(boo hoo)

Well that was the NEW, WEIRD, DIFFERENT, Limited, and Special Edition foods out there for October 2021. Who Knows WTFork I’ll come across next month.

The Forking Truth

Korean Inspired Butternut Squash Recipe

I was paging threw Food Network Magazine and they had a recipe for Korean Chicken Stew. I’ve done similar recipes before. Then the idea popped in my head to do similar flavors on a butternut squash so I did. Serving size will differ because all squashes are a different size and all people don’t eat the same amount of food. I used a small squash that made 4 small side servings for me.

Ingredients for around 4 small side servings

1 small butternut squash, peeled, cut in half long ways, seeds and membranes removed (or use any size squash you want but timing and serving sizes will change)

1 Tablespoon canola oil

2 Tablespoons gochugaru (or substitute Aleppo pepper)

2 Tablespoons gochujang (preferably a Korean brand purchased from an Asian Market)

2 Tablespoons sugar

4 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

1 teaspoon sesame oil

1/2 teaspoon granulated ginger

1/4 teaspoon granulated garlic

non stick spray

Directions

Set oven to 425 F.

Spray a baking sheet with non stick spray

OPTIONAL DIRECTIONS If you want to hasselback the squash put in the the preheated 425 F oven for fifteen minutes and let cool to handle. OH BUT BEFORE YOU PUT THE SQUASH IN THE OVEN sprinkle with canola oil.

then

Make the hasselback if desired….This looks better on bigger fatter squash. I use chop sticks so I don’t accidentally cut all the way threw.

Mix up the sauce.

In a small mixing bowl mix up the gochugaru, gochujang, sugar, soy sauce, rice wine vinegar, sesame oil, ginger, and garlic.

Spoon and rub it all over top surface of the squash. Place in oven 10 minutes. Take squash out of oven and spoon or brush on more sauce and put it back in for another 10 minutes. Mine was done at this point.

I made some cooked carrot flowers. I used something that looks like a pencil sharpener on a peeled carrot. Shaped the shavings into a flower. Put the carrot flowers in the oven with the squash for only three minutes.

Korean Inspired Butternut Squash

Enjoy!

The Forking Truth

A Little Taste of Little Asia Cuisine in Phoenix AZ – Newly Opened

Little Asia Cuisine is a casual Asian restaurant located in Phoenix Arizona. They offer sushi, Hawaiian big plates, ramens, Thai soups, Burmese soup, fried rice dishes, noodle dishes, some American Chinese style dishes, children’s meals, soft beverages and more!

It’s casual. They have a counter so we ordered and paid there. People came in after us and the girl at the counter waited on them so it can roll either way.

We started out by sharing an appetizer of chicken dumplings.

They came out a little greasy but were tasty.

I tried the mohinga soup (spicy Burmese fish noodle…..National dish of Burma)

I am not an expert on Burmese Foods but I have had this soup from another restaurant and it differed very much. Although both soups contain a fish broth and noodles there are many differences between the two. The soup below is richer, more savory, and has more textures. What I really liked about the bottom one was that tasty toasted rice taste…..so yummy and more aromatics to counter the fish. Don’t get me wrong…..The top soup is good too. It’s also tasty.

mohinga from a different restaurant

I don’t know if this other one is a different style or just taken further?

Anywho-

The other dish we tried was the spicy chicken fried rice.

It was studded with peas and carrots and it’s ultra spicy. They offered heat levels of one, two, or three. We picked three and that really is too hot for most people. This dish was a very large generous size, a little one note and FORKING hot today…..actually MOLTEN HOT.

Did some take out to try other dishes.

Lemongrass chicken with green salad. Very large portion. For me this is three meals. The salad stayed fresh and crisp. Doesn’t remind me of lemongrass when I eat the chicken…..?It doesn’t taste like anything that I am familiar with……….But I do taste lemongrass in the rice that is under the chicken. This chicken could be more tender. The heat levels differ here greatly. The spicy chicken fried rice was ordered at a #3 heat level and was almost too hot for anyone. The #3 lemongrass chicken has no heat. Maybe it’s. an error?

Teriyaki salmon…..Large amount of food. Well done salmon. …..but it taste good….Maybe a little sweet but the fish isn’t fishy so that is a win!

Curry chicken…..not a beauty here but developed with some tasty flavors. The chicken is tender and the sauce is a little on the thick side but has good flavors. I got three meals out of this one too.

Better and cheaper that fast food. Not all but many of the dinners are less than ten dollars and for most people are more than one meal.

That was a Little Taste of Little Asia Cuisine in Phoenix Arizona.

www.LittleAsiaCuisine.com

The Forking Truth

A Taste of Tratto Restaurant Phoenix AZ

Tratto Restaurant is a full service Italian restaurant located in Phoenix Arizona. It is by James Beard Award Winning Chef Chris Bianco. The chef is famous for his pizzas and is well received by celebrities, Food Network TV, magazines, and food critics. Tratto recently made the New York Times list of 50 favorite restaurants in America. The food served is high quality.

Tratto is a small old building with a bar and a patio that is currently not in use. There is exposed brick to see, antiqued furniture and a roof that looks like from a time gone by..

Tables are set with linen.

Tratto has an open shiny kitchen.

bar area and kitchen in the middle of the restaurant
dining area

The menu is seasonal and does change around a bit. Today they offered a few salads, a seafood crudo, and a chicken liver toast. They also offered three hand made pastas, Three entrees and two vegetable side courses.

Tonight they started us off with a complimentary plate of cured olives, some cheese, and a couple pickled green beans.

Our first course tonight was the seared two wash ranch chicken livers on grilled sourdough bread with quince jam and crispy sage leaves.

We didn’t have it tonight but they also had a farinata as a special – a tasty chick pea crepe made with tomatoes and onions.

farinata

We also previously enjoyed a roasted beets in fig leaf with gorgonzola dolce.

Beets in fig leaves with gorgonzola dolce

Our pasta course was coming next so they gave us the famous Bianco Bread and olive oil.

Bianco Bread and olive oil.

I do have to note that this bread and this olive oil are either the best or close to the best in all the land.

Tonight we shared the orecchiette pasta with walnut, Pecorino Romano, black pepper, and chiltepin (an expensive but VERY delicious spicy Mexican pepper).

The dish lacks textures but the pasta and flavors are exceptional.

On a past visit we enjoyed the scarpinocc (cheese ravioli with fava beans and crisp sage).

scarpinocc

Tonight we shared the snapper special.

snapper special

It was very fresh and cooked to perfection. It was good but had less meat in it than I thought it would have. It might be too small for two people to share.

We didn’t have it tonight but the grilled two wash ranch piccolo chicken with lemon sage was offered on the menu tonight.

Tonight we had room for dessert so we tried the dark chocolate board.

dark chocolate board

We had thin slices of the freshest sweetest crisp apple that I have tasted in decades. yummy midnight moon gouda, short bread, and callebaut dark chocolate.

That was a taste of Tratto.

www.TrattoPHX.com

Everything is subject to change.

The Forking Truth

Chorizo and Beet Stuffed Peppers. with Cantaloupe Ketchup and Black Garlic Emulsion Recipe

I made some Mexican Style turkey chorizo (recipe not published as of yet) I read that someone else (chef Paul Welburn) combined chorizo with beets (honestly I don’t think that I would have ever thought about combining chorizo with beets) and fried them up into egg rolls. He served the egg rolls with raspberry ketchup and black garlic emulsion. I didn’t follow any of his recipes even though they are probably delicious. I also wanted to put a healthier spin on them. I didn’t follow his recipes but I was inspired by them. My recipe only makes around 4 small servings that are an appetizer or small side. I was very surprised on how delicious that it turned out. My husband also had his doubts and was also very surprised.

Ingredients for around 4 small servings

9 smaller peppers to stuff (I used baby bell peppers…..you might need more or use less peppers depending on their size) – (You slit pepper in a “T” shape across the top of the core and down the middle. Remove core)

8oz peeled beet – cut in half or quarters depending on size.

1/2 cup sugar

1/2 cup water

1/2 cup apple cider vinegar

1/2 teaspoon kosher salt

3oz chorizo – crumbled

1 egg – lightly beaten

8 oz cantaloupe – cut into chunks

1/4 cup sugar

1/2 cup apple cider vinegar

pinch sea salt

pinch ground white pepper

2 oz black garlic (already peeled)

1 Tablespoon dijon mustard (I used Amora Brand)

1 1/2 Tablespoons balsamic vinegar

1 Tablespoon canola oil

1 Tablespoon or more water to thin down…(I used one tablespoon but think I can thin down a little more)

Directions

Set your oven to 400 degrees F.

Put your beets in a covered dish with the sugar, water, apple cider vinegar and salt. The beets need to cook till tender. (usually around an hour plus fifteen minutes could be more or less) Then the beets need to cool and when you can handle them you shred them.

While the beets are cooking roast up the peppers. Leave them in the oven till they start to brown. (I forgot to time this…..think it was around 20-25 minutes)

Make the cantaloupe ketchup.

The sugar, apple cider vinegar, melon, salt, white pepper all get blended together. You need to reduce this mixture in a pan on medium high heat. Reduce mixture around by half. Then take off heat and set to the side.

Black garlic emulsion is really easy and quick to make. It will be easier with a stick blender. Just blend together the black garlic, dijon, balsamic, oil, and at least one tablespoon of water. Thin down to taste.

By now the beets are cool and should be shredded and the peppers should be cool enough to stuff.

Turn your oven on to 350 degrees F.

In a small bowl mix up the shredded beets with the egg and crumbled chorizo. Squeeze the mixture into a tight ball and stuff the peppers as best as you can.

These only need 15 minutes on your middle rack.

Serve with the cantaloupe ketchup and the black garlic emulsion.

Chorizo and Beet stuffed Peppers with Cantaloupe Ketchup and Black Garlic Emulsion

THESE are FORKING AMAZING! Beets go so darn well with the flavors of chorizo. I especially like the cantaloupe ketchup on them and the black garlic goes well here too.

The Forking Truth

Dining Out With DOGS in Metro Phoenix – October 2021 – The Craftsman Kitchen and Cocktails, Banh Mi Bistro Vietnamese Eatery

Dining out with dogs in Metro Phoenix is just a “Fluff” story about taking my dogs out to eat. It all sort of started with my dog Louie. He was elderly and had aggressive cancer. He couldn’t do a lot but he always enjoyed eating so I took him out as often as I could. Instead of his 3-6 month diagnoses he made it another 17 months. Today I take my current dogs out to eat as often as I can.

There are many things to know about dining out with dogs. Not all patios are dog friendly. Even if a patio is dog friendly it is always best to call first and ask if you can bring your dog today because the patio can be booked for a party. It is also always best to avoid as many people and other dogs as possible. Some people don’t share your love for dogs and other people can be allergic to dogs. It’s best to avoid other dogs because dogs enjoy barking at each other and that can be a disturbance and you will be asked to leave. Avoid potential problems and dine out with dogs at off times.

You also need to know that much of the food and drink that you enjoy can be harmful or toxic to your furry friend. It’s best to get the facts on that from your veterinarian. Usually a small amount of lean meat without sauce is usually best for your dog. Here in Phoenix the temperature is something to be cautious about. Your dog is NOT as heat tolerant as you. They wear fur coats, can’t sweat and absorb heat up from their paws. All dogs like people do have different heat tolerances. Hopefully you know your dog well enough to determine for dining out. For most healthy younger dogs 90 degrees F and over is too hot to dine out with dogs.

There are also rules to follow to dine out with dogs. Dogs are not to sit on restaurant furniture. Dogs are not to eat off restaurant plates.

My Lucky dogs got to eat at The Craftsman Cocktails and Kitchen in North Scottsdale. The Chef is from a fine dining Italian Restaurant Sassi that is no more so the food is pretty darn good. Just look how excited my dog is to be here.

Today I had the crunchy quinoa salad with chicken.

crunchy quinoa salad with chicken

My husband had the Craftsman muffuletta with fries.

Craftsman muffuletta with fries

We all enjoyed our meals at The Craftsman Cocktails and Kitchen in North Scottsdale.

www.TheCraftsmanAZ.com

We always enjoy Banh Mi Bistro Vietnamese Eatery in North Phoenix. They are a pho-free Vietnamese restaurant that specializes in serving the Banh Mi Baguette sandwich.

My husband got a pork rice plate and I got a chicken noodle bowl today. Portions are double for some people, prices are very low and the food is always good. I didn’t get a good picture of my other dog today so you are only seeing the bigger dog.

www.BanhMiBistroAZ.com

That was dining out with dogs in Metro Phoenix AZ for October 2021. We hope to see you next month!

“Don’t worry we are in this thing together and are here to help you eat all this delicious food”
The Forking Truth
In Memory of Louie 5-5-2001 – 3-3-2017

No-Recipe Recipe Beef Osso Buco

Osso buco is usually a veal shank that is cross cut and braised in vegetables, white wine and stock. It is traditionally served with risotto or polenta and is topped with gremolata. This dish is usually expensive in restaurants.

This dish is pretty easy to make. It is hard to find shanks of any kind. Near where I live they sell beef shanks at my local Asiana Market. They sell mostly the smallest ones.

Anyways.

Just salt and pepper the shanks well.

Brown them on medium high heat on both sides (around 3 minutes a side). (It will come out tasting best if you saved beef fat from something you cooked……you can use oil.

Don’t clean the pan or pot.

Fry up a big onion, a few carrots, one hot pepper, a few celery till almost soft. Add a cup of white wine and let it cook down.

Add around half a can of tomato paste and try to fry it up at the bottom of the pan or pot.

Add around a 14 oz can of Italian tomatoes.

Add 2 bay leaves, Tablespoon thyme, Tablespoon oregano, 3 or 4 garlic cloves. I had seasoned beef jus from something else I made so I added that.

Then it all goes in a baking dish or pan….Or you can do this stove top if you prefer.

This gets covered tight.

It will take at least 3 hours at 375 F The last one I did was a little bigger and took 5 hours. You might need to check on it and add more liquid.

When it finally becomes tender remove the foil that covers the pan and let it go another half hour.

Suggested serving is risotto or polenta.

I had mashed potatoes and Brussel sprouts that I had to use up so that is what we had.

Top the meat with some of the contents of the pan…(some people blend this up Osso it’s smooth…but I didn’t)


beef osso buco

Top with gremolata. (parsley, orange & lemon zest, garlic (ground to paste), salt , pepper.

Enjoy!

The Forking Truth

Biryani Bowl – Newly Opened in Peoria AZ – MANY Specials

Biryani Bowl is a mostly North Indian and fusion casual restaurant that recently opened in North Peoria Arizona. Biryani Bowl isn’t a fancy place and is open for mostly take out but you can dine in and also dine on the small patio.

They offer a regular daily menu and MANY specials.

daily menu
Taco Tuesday menu
Pulav (vegetable rice) Wednesday specials
Thursday Roll Specials
Dussehra Weekend North Indian Specials

We tried three of the Dussehra Weekend (Dussehra is a major fall festival) Specials and the pulusu fish (fish curry).

We started out by sharing the mirapakaya chicken Dussehra special.

It’s marinated stir fried chicken chunks in a slightly spicy onion/ginger/garlic kind of sauce with cashews.

Then we tried another Dussehra special the chule batura (spiced chick peas with fried bread called puri).

Much less spicy than what I expected but tasty.

For entrees we shared off the daily menu the pulusu fish (fish curry) and off the Dussehra menu the mughial chicken (brown onion gravy curry chicken)

It gets delivered to you like take out food with boxed fluffy rice. Both dishes have very small amounts of protein in them. The fish curry on the left is tasty but unlike any fish curry that I have had before. It is less sour and less spicy but is aromatic. The munhial chicken on the right is MELT IN YOUR MOUTH tender as can be. This is an extremely fragrant dish….also not very spicy but does have some heat to it.

Side note……The leftover munhial chicken I took home to have latter grew with heat maybe two levels.

That was a little taste of Biryani Bowl in Peoria AZ – Newly opened!

www.BiryaniBowlAZ.com

Everything is subject to change.

The Forking Truth