Forking Great Blue-Cheese, Sriracha, Honey Radish Appetizer

This appetizer is a bomb of favors in your mouth. It’s very easy to prepare and is delicious and very light. It does have a little heat to it but not too much heat unless you slip too much with the Sriracha. Use any kind of radish you like. I used a combination of one regular radish and one small watermelon radish. I do note the watermelon radish worked out slightly better because it was the perfect size to pick up. The brand of Sriracha I used was Ninja Squirrel (purchased from Whole Foods) because it’s mild and sort of sweet compared to Huy Fong. Ninja Squirrel Sriracha just seems to match the sweet twang of radish just right. I note Huy Fong will do in a pinch.

Ingredients to make around 25 appetizers it’s up to  5 servings because they are so light.

2 radishes (on the small side) – sliced thin but like a study potato chip

1/4 small sweet red onion – sliced thin

2 oz blue cheese – room temperature

2 Tablespoon unsalted butter – room temperature

1 Tablespoon pure real honey – Best from a squirt bottle-like them bear shaped honey bottles.

2 Tablespoon (scant) Sriracha – (I used the Ninja Squirrel brand because it’s on the sweet side and not too spicy)

Directions

Lay down your radish slices with two pieces of onion on a serving plate.

Mix up your blue cheese and butter in a small bowl. Get a disposable pastry bag and snip off a small end. Flo down the end of the bag over your hand and spoon in the filling. Twist the end so the filling doesn’t fall out.

Squirt out about a 1/4 teaspoon filling into the center of each radish.

Now dot each cheese center with a drop of honey. When completed add a small amount of Sriracha around the top of each cheese. (about a total of 2-3 drops)

They are really to be devoured.

Forking Great Blue-Cheese, Sriracha, Honey Radish Appetizer

Forking Great!

Really Forking Tasty and that’s The Forking Truth

Forking Stacked Eggs

Those three layers of eggs are only two eggs a serving and are mixed with a few toppings and sprinkled with a little bit of cheese between the layers.

3 egg whites and a splash of water are in one bowl with scallions. 3 egg yolks and splash of water with some sautéed onions and peppers are in another bowl. The last bowl has one whole beaten egg with a splash of water and some bacon.

I put them all in shortened sheet pans coated with non stick spray.

I cover the pans with aluminum foil and put them in a 375 degree F oven. The whole egg pan and the egg white pan are done in 10 minutes. The all yolk pan needs 5 more minutes. You can do these eggs the same way in a fry pan but the creamy all yolk pan will come out different and won’t be an even layer when you do it in a fry pan.

The whole egg layer should go on the bottom. (note I put one half layer on each plate- this is two servings)

And top it with a sprinkle of cheese

Next should the creamy all yolk layer.

Top that one with a light sprinkle of cheese.

Then top with the egg white layer.

Serve them up. They are something different and you can customize the eggs as you like. What makes them extra special is that all yolk layer. It so creamy and rich you will be delighted. Something Forking different I came up with.

Forking Stacked Eggs

This is forking good and that’s The Forking Truth

Forking Yummy Poblano Potato Salad

This salad is mostly low fat and made with non fat Greek yogurt and low fat mayo as the base with lots of poblano peppers blended into the creamy base of the salad. I also boiled the potatoes with baking soda to break down the surface of the potatoes so the creamy base absorbs the potatoes and that potato flavor that seems to get concentrated from the baking soda magic. This salad for me came out a little spicy but not too spicy. The poblanos I used had a nice fruity flavor to them with only mild/medium heat so you might have to make adjustments to your liking because of your taste and the heat level of your chilies.

Ingredients makes about 8 servings

2 lbs. potatoes pealed and cut about in half

1 teaspoon baking soda

1 Tablespoon kosher salt

fresh ground sea salt

fresh ground black pepper

6 small/medium sized poblano peppers (roasted, seeded and stem removed chopped small) (5 get blended into dressing for salad save one for adding with potatoes because this salad is about the poblanos) (I do note my poblanos were on the mild side and were small sized so if yours have more heat you might want to add them one at a time till your liking0

1 jalapeno chopped fine

1/2 c. low fat mayonnaise

1/2 c. non fat Greek yogurt

1 teaspoon garlic confit or fresh roasted garlic

1/2 teaspoon ground black pepper

1 teaspoon kosher salt

1/4 c. lime juice (fresh squeezed)

1/2 c scallion whites chopped

1/2 c. scallion greens chopped

1/2 c. extra sharp aged cheddar cheese shredded

1/2 large red bell pepper chopped small

Directions

To a large sauce pot add chilled water a little more than half way up. Add baking soda, one T. salt and your potatoes. Bring to boil and cook till fork tender with very soft ends. (about 15 minutes)

Drain potatoes in a colander and place back in your pot so you don’t have to clean another forking bowl.  Add poblano pepper, scallion whites, cheddar and red bell pepper. Set to side.

Blend your poblano peppers (all but one), jalapeño, mayonnaise, yogurt, garlic,1/2 t. black pepper,1 t.  salt, lime juice, together till smooth.

Add to potatoes and mix gently. Top with scallion greens.

Serve either warm or chilled.

Forking Yummy Poblano Potato Salad Recipe

For a delicious South West Style variation just add some Fresh Charred Corn, avocado and cilantro I think would be delicious!

It’s Forking Great and that’s The Forking Truth

Thomas Keller’s Chocolate Bouchon made by me

I wanted to make something new and something forking chocolate for someone’s birthday.

So I googled Thomas Keller Chocolate and found this forking easy recipe called Chocolate Bounchons so I thought it was worth doing.  They are come out very chocolatey, rich and moist with chocolate chips that melt into the batter. I thought this recipe would be good since it’s satisfying without forking frosting that can be too sweet for some people who really don’t like sweets. I measured everything exact to the recipe but didn’t use the high quality 55% Chocolate Chips and could only find 45%. Timbale molds are suggested but I think a cupcake pan or molds would be fine.

This recipe is courtesy of Bouchon Bakery

Servings 12 set oven to 350 degrees and Butter and Flour your Molds

Ingredients

3/4 cup all purpose flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

1 1/2 cup plus 3 tablespoon sugar

1/2 teaspoon vanilla

12 oz. (3 sticks) melted slightly warm butter

6oz. 55% semisweet broken down into chip size

10x sugar for dusting the Bouchons

Directions

Sift flour, cocoa, and salt in a bowl and set a side.

In a large bowl mix eggs and sugar until pale in color.

Then mix in vanilla, add about 1/3 of dry ingredients and then about 1/3 of butter and back and forth till mixed. Add chips and combine.

Get mixture into molds and bake for 20-25 minutes.

Let cool and dust with confectioners sugar. A suggestion is to serve with ice cream.

Thomas Keller’s Chocolate Bouchon made by me

OMG! these are FORKING AWESOME! This recipe doesn’t need a tweak anywhere. It so rich, moist and deep with chocolate flavor. It’s FORKING better than nearly every dessert I’ve eaten out.

Forking Good