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Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce Recipe

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These Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce are inspired by my trip to Meat The Ball in Scottsdale. Those meatballs were so FORKING DELICIOUS I tried to make my own and I did a pretty good job at a copy cat recipe. This recipe makes around 22 two ounce meatballs. So that means it will make around 11 servings. Adjust the recipe to what you need. I always make meatballs in large batches and freeze extra for latter. The sauce might thicken when it gets cold so you might need to thin it down some after chilling.

Ingredients for around 11 servings

1 cauliflower – break down into florets

1 lb peeled potato – dice

1/2 large sweet onion – small dice

non stick canola spray or a very small amount of sprayed canola oil (I went with spray because I thought the oil might make the cauliflower too wet but I think both will work)

5 garlic cloves – ground to paste or microplane

1 serrano pepper – microplane, mince or slice paper thin on a mandolin

1 Tablespoon + 2 teaspoon ginger-root – grated

1 Tablespoon + 1 teaspoon gram masala

2 teaspoons ground coriander

2 teaspoons course sea salt

1 teaspoon ground black pepper

1/2 cup cashews – crushed

1/2 cup garbanzo bean flour

1 teaspoon baking powder

1 cup whole wheat panko bread crumbs

1 egg – slightly beaten

1 cup oats

1/4 cup fresh cilantro – leaves and only the tender stems

1 lb butternut squash – already cooked and cut into cubes

2 cups vegetable broth

1 cup coconut milk

1/2 teaspoon cumin

1 Tablespoon ginger root – fresh grated

1/4 teaspoon cinnamon

4 garlic cloves – ground to paste or microplane

1/2 teaspoon course sea salt

1/2 teaspoon chili powder

1 teaspoon gram masala

1/2 teaspoon paprika

1 serrano pepper – either mince, microplane or slice paper thin on a mandolin

Directions

Set oven to 350 degrees F.

Spray with non stick spray or oil baking sheet(s).

The cauliflower goes on a baking sheet in a single layer and gets sprays with canola.

The potato goes on a baking sheet and also gets sprayed with canola.

The onions go on a baking sheet and get sprayed with canola.

Put the cauliflower on the middle rack and the onions and potato on the lower rack.

Timing will differ depending on cut, pan oven and other things but in my oven the onions were down in 40 minutes and the potato and cauliflower were down in 45 minutes. (the onions and cauliflower did turn nicely browned). Put to the side and start the sauce if you want them down at the same time or continue and skip a paragraph.

In a sauce pot add the butternut squash cubes and vegetable stock. Turn the heat up to medium high and use a stick blender and blend everything up till smooth. Add the coconut milk, cumin, ginger, cinnamon, 4 cloves garlic, 1/2 teaspoon salt, chili powder, 1 teaspoon gram marsala, paprika and one serrano pepper. Bring to boil and reduce to simmer. Let it go around 10 minutes and occasionally stir.

In a large container add the cauliflower, onion and potato and use a stick blender to mix up a little but not a lot. You want it chunky. Add the remaining – garlic, serrano pepper, ginger, gram masala, coriander, salt, black pepper, garbanzo bean flour, cashews, baking powder, panko, egg, oats and cilantro. MIX WELL.

Use a Tablespoon and make balls that are around 2 ounces each and place on baking sheet(s). They go in a preheated 350 degree F oven for 15 minutes and then shut oven off and leave in another 5 minutes. Serve with sauce.

You and yours will be surprised! They really are flavorful and delicious with a good texture!

Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce

These are really delicious!

The Forking Truth

Cabbage Salad with Balsamic Roasted Strawberries Apples and Almond Dukkah Recipe based on Food & Wine Red Cabbage Salad with Baked Cherries and Almond Dukkah

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I came across the Food and Wine recipe called Red Cabbage with baked cherries and almond dukkah recipe. I thought it sounded delicious to me but I didn’t have cherries. I had strawberries so I made some changes as I was following the recipe. Like balsamic goes better with strawberries than sherry. I also changed the vinaigrette to make it tastier. I used Food and Wine’s almond dukkah recipe but left out the maple syrup because everything is sweet enough and I don’t think maple syrup belongs anyway. Made several other changes and reduced the recipes to make 4 servings instead of 8 or more servings.

Ingredients for around 4 servings

1/4 of small red cabbage – finely shredded on a mandolin

12 strawberries – sliced in half

1 Tablespoon balsamic vinegar

1 Tablespoon extra virgin olive oil

1 Tablespoon date syrup

1/4 teaspoon sea salt

1/4 teaspoon black pepper

2 Tablespoons balsamic vinegar (dressing)

1 Tablespoon extra virgin olive oil (dressing)

1 Tablespoon dijon (dressing)

1 Tablespoon date syrup (dressing)

1 apple – sliced thin

1 orange – just the fresh squeezed juice goes on apple slices

1/4 cup almonds – lightly crush

1 teaspoon fennel seeds

1 1/2 teaspoon cumin seeds

1 Tablespoon toasted salted sunflower seeds

1 1/2 teaspoons toasted sesame seeds

1/4 teaspoon paprika

Directions

Heat oven to 300 degrees F.

Place strawberry halves on a baking sheet.

In a small mixing bowl combine the 1 Tablespoon balsamic with 1 Tablespoon olive oil, 1 Tablespoon date syrup and 1/4 teaspoons of salt and pepper. Mix well. Pour over strawberries. Put pan of strawberries in a pre-heated 300 degree F oven for 15 minutes. When done let them rest on the counter.

Shred up the cabbage if you haven’t already. Slice up apple. Put in a bowl and squeeze the fresh orange juice on it and set to the side.

Make dressing

In a small bowl add 2 Tablespoons balsamic, 1 Tablespoon olive oil, 1 Tablespoon dijon, and one Tablespoon date syrup and mix well. By this time your strawberries are cool and there is reduced juice and other liquids that you should add to the dressing and mix well.

Make dukkah.

Almonds and fennel seeds go in the preheated 300 degree oven till fragrant around 8 minutes. Cumin seeds go on a sheet and in oven for around 1 minute (just to heat up). All this gets crushed up some together. Add the sunflower seeds, sesame seeds and paprika.

In a large bowl mixed the cabbage, apples and strawberries together. Serve with dressing when ready to eat and top with dukkah.

Cabbage Salad with Balsamic Roasted Strawberries, Apples and Almond Dukkah

Tasty and Pretty! A Special Thank You to Food and Wine Magazine for your Red Cabbage Salad with Baked Cherries Apples and Almond Dukkah Recipe. Without that I would not have thought up this.

The Forking Truth

Individual Turkey Bomba Calabrese Meatloafs Recipe

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This recipe makes around 19 individual flavorful moist meatloafs (meatloaves is also correct spelling). You can freeze the meatloafs, thaw over night in the refrigerator and heat when you need them. I used Coluccio Brand Bomba Calabrese condiment. It is an inconsistent product and does differ in the amount of heat but it is more flavorful than another brand I tried. This brand of Bomba Calabrese contains artichokes, mushrooms, eggplants, white wine, oregano HOT PEPPERS and other things. It’s full of flavors and great to add to things. I think it’s great to help add flavors to a turkey meatloaf. It just laces the meatloaf slightly with these flavors and didn’t make them spicy just flavorful. You should add to taste.

Ingredients for around 19 servings

3 lb ground turkey (I buy the 3lb package from Sprouts)

2 garlic cloves – microplane or ground to paste

1/2 large sweet onion – mince (I fine slice it and chop till minced)

1 celery rib – mince

2 teaspoons of Bomba Calabrese – preferably Coluccio Brand – or to taste because your taste and your jar might run different than mine.

3 Tablespoons vegetable soup base – (preferably reduced sodium better than bouillon vegetable soup base) this is instead of salt and it adds more flavors.

1 Tablespoon ground black pepper

1/2 cup parsley

1 Tablespoon dried thyme

6 eggs – beaten

8 oz whole wheat panko bread crumbs

non stick canola spray

Directions

Pre-heat oven at 350 degrees F.

Spray sheet pans with non stick spray and set to the side.

You add all the ingredients in a large mixing bowl and mix till everything is mixed well. It’s easier to do all the vegetables, spices and mix with eggs till well mixed. Next I mixed in the turkey and last was the crumbs. I did this all with a fork but you can do it however you like.

Next weigh them out into 4oz portions and shape them in individual meatloafs on the sprayed sheet pans with about an inch space around each meatloaf.

Cook till cooked threw. Mine were done in 20 minutes.

Today I whipped up a simple basic sauce for them.

I used ketchup but it was Kensington Brand that is twice as expensive but is also twice as good as Heinz. Frank’s Red Hot, Worcestershire, a dash of liquid smoke. On a good day I’ll add those flavors to slow roasted peeled tomatoes.

It came out Forking Delicious!

Individual Turkey Bamba Calabrese Meatloafs
The Forking Truth

Roasted Cabbage and Yellow Squash with Date Dijon Vinaigrette and Spiced Walnuts

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Lately I love roasted Cabbage. It gets so sweet and delicious with charred ends. I’ve only recently discovered that roasted cabbage pairs very well with different squashes. They both turn sweet but the cabbage adds that texture that makes the vegetables better together. Instead of just adding butter for just oil to the vegetables a date dijon vinaigrette is more interesting and a few spiced walnuts just kicks the dish up another notch. These vegetables are very easy to prepare. I just threw them in a high oven and pulled them out when done. The walnuts only take 5 minutes in a low oven.

This makes around 6 servings

1 lb yellow squash or chayote squash (zucchini gets too soggy) – ends removed and cut in chunks

1 small cabbage – core removed and cut in either 8ths or 10ths (start by cutting it in quarter wedges and then cut those wedges in half….you want small wedges

1 large bell pepper – core and seeds removed – rough large dice

1 large onion – skin removed – rough large dice

1/4 cup extra virgin olive oil (this I didn’t measure because I sprayed the vegetables lightly with the oil…I think I might have used less)

fresh ground sea salt to taste but slightly less than

fresh ground black pepper to taste but slightly less

1 teaspoon shallot – minced

1 Tablespoon date syrup (preferably McClendon’s select)

1 Tablespoon + 1 1/2 teaspoon apple cider vinegar

1 Tablespoon extra virgin olive oil

1 teaspoon dijon (preferably Amora Brand)

1/2 teaspoon grain mustard (preferably Old Style Maille Brand)

1/2 cup walnuts

teaspoon olive oil

1 Tablespoon sugar

big pinch course sea salt

Aleppo pepper to taste (around three shakes)

Directions

Set the oven to 300 degrees F.

In a small mixing bowl add the walnuts, teaspoon olive oil, sugar and salt. Mix well and spread out on baking sheet. This will be done in 5 minutes. Take out and set to the side.

Set oven to 450 degrees F.

On baking sheets spread out in a single layer the squash, cabbage, bell pepper and onion. Spray them lightly with olive oil. The vegetables go in middle and lower racks of the oven. Timing WILL DIFFER but in my oven the squash were done in 20 minutes, peppers were done on 20 minutes, onions were done around 30 minutes and the cabbage was done in 45 minutes. When the vegetables are done sprinkle them very lightly with salt and pepper.

While the vegetables are roasting make the vinaigrette.

In a small mixing bowl add the shallots, date syrup, vinegar, mustards and one tablespoon of olive oil. Mix well. (this is FORKING Delicious…you will make this again)

Serve vegetables with date dijon vinaigrette and spiced walnuts.

Roasted Cabbage & Squash with Date Dijon Vinaigrette and Spiced Walnuts

A really nice vegetable side dish…great for holidays!

The Forking Truth

Forking AMAZING Baked Asian Seasoned Cauliflower and Broccoli Bites Recipe

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This recipe is inspired by the Bang Bang Broccoli that I enjoyed from The Larry Restaurant in Phoenix AZ. It was Forking Scrumptious….by far my favorite thing I ate there. I got the flavor and the texture nearly identical to what they served me. My broccoli even came out crisper. The Larry’s bang bang broccoli really didn’t seem fried to me and what I liked was the flavor and the really light almost coating…..that was like more of a dusting to hold flavors. I thought the “dusting” didn’t seem like panko or even regular flour. So I took a guess and used potato starch. I used a few things and added a small amount of ginger and garlic to the potato starch and the seasonings were bonito flakes and Asian rice seasoning. An Asian Rice seasoning called shiso meshi was used. The Larry served their bang bang broccoli with a sweet chili sauce but from what I read about other bang bang dishes it usually is a creamy chili sauce. I made a slightly creamy gochujang sauce with a slight amount of ketchup. Since I don’t really know what real…(if there is real?)…I didn’t call my dish bang bang. I also didn’t measure ingredients when I made this dish but my measurements are pretty close. This recipe might make four servings.

Ingredients for around 4 servings

1 small cauliflower – broken down into florets (needs to be wet from being washed)

2 broccoli stalks – florets removed (needs to be wet from being washed)

1/2 cup potato starch (possible that you might need slightly more)

1 teaspoons sesame oil

1 Tablespoon canola oil

1 Tablespoon soy sauce

1/2 teaspoon granulated garlic

1/2 teaspoon granulated ginger

canola non stick spray

Real oil spray Just a few squirts

heavy sprinkle of bonito flakes

heavy sprinkle of shiso meshi (Asian Rice Seasoning….but there are many different Asian Rice seasonings)

heavy sprinkle of toasted sesame seeds

Directions

Set oven to 400 degrees F and spray a baking sheet lightly with non stick canola oil.

Get a gallon zip lock bag and put all the broccoli and cauliflower florets in there. Add the oils and soy sauce and shake it up well till it looks like every thing is distributed evenly. Next dump in the potato starch, granulated garlic and ginger. Shake it well till it looks coated as much as possible.

You can pick the pieces out and spread on baking sheet(s)

The cauliflower and broccoli do need a few squirts of a LIGHT spray of oil so the potato starch can brown…

Now they go in your pre heated 400 degree F oven till sort of brown….(timing will differ) In my oven on the middle rack this took 45 minutes.

When you pull out immediately sprinkle with bonito flakes, shiso meshi (or Asian rice seasoning)

and toasted sesame seeds if your rice seasoning doesn’t already have them added. You need to taste to see if you need salt or pepper…It all depends on your rice seasoning.

Forking Amazing Baked Asian Seasoned Broccoli and Cauliflower Bites

It would be easy to serve this with sriracha mayo. But it’s so delicious you don’t really need a dipping sauce.

The Forking Truth

Rick Bayless Huitlacoche Taco Filling (sort of) in Masa Crepes Recipe

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I was doing a lot of research on Huitlacoche recipes so I would understand the ingredient better. One recipe that was well received by Eater.com was the Rick Bayless Huitlacoche Taco Recipe. Not only did I read the recipe I also watched the video and learned more. Chef Bayless made an approachable version of the Mexican Huitlacoche taco. Flavors like Huitlacoche are strong and epazote is pungent. For your first time tasting these ingredients you might find them more enjoyable on the mellow side. Rick Bayless made these flavors more mellow by adding mushrooms to calm down the Huitlacoche flavor and also giving you a slide on the amount of epazote to use. He also made a point of pointing out that in Mexico the mushrooms wouldn’t be added and the epazote would go in on the heavy end. I followed the Chef Bayless recipe but I doubled the amount of Huitlacoche and used the top amount for epazote so it would be closer to the real thing. I was out of taco shells so I thought a masa crepe would be a nice light alternative and I think it is. This recipe make about 5 servings.

Ingredients for about 5 servings

1 poblano pepper – roasted – seeds, skin, stem removed – chopped

1 Tablespoon extra virgin olive oil

1/2 medium white onion – diced

1 clove garlic – fine chopped

1/2 medium tomato – diced

1/2 cup oyster mushrooms – cut off core and broken down a bit

6 oz Huitlacoche (I used frozen, chef Bayless recipe calls for canned…in video he gets fresh when in season but likes the bottled version)

2 Tablespoons fresh epazote – chopped

non stick canola spray

2 eggs – slightly beaten

1/2 cup + 1 Tablespoon water

3 Tablespoons unsalted butter – melted

1/4 cup flour

1/4 cup maseca (instant masa)

1/4 teaspoon course sea salt

4 oz mozzerella/cheddar cheese – shredded

Directions

Get a fry with the oil on medium high heat and then add the onion, tomato, mushrooms and garlic. Cook till onions are slightly brown and then turn down the heat to medium and add the poblano and Huitlacoche. Cook a few minutes and shut off heat and then add the epazote. Salt to taste.

Make crepe batter. In a small mixing bowl add the eggs, water, butter, flour, maseca and salt and mix well.

I use a regular fry pan so I also use non stick spray. Spray a regular fry pan with non stick on medium high heat. Pur about three tablespoons of batter in the pan. It cooks up pretty fast like in a minute. Flip it and set to the side. Keep going till you are out of batter.

Fill each crepe with Huitlacoche filling and distribute the shredded cheese into each crepe. Eat now or reheat in pan or oven.

Rick Bayless Huitlacoche Oyster Mushroom Taco Filling in Masa Crepes

Yummy! A Special THANKS to Chef Rick Bayless for sharing his recipe and knowledge about Huitlacoche Tacos.

The Forking Truth

My Forking Easiest Best Roast Beef Ever Recipe

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I love cooking eye roast. The only bad part is trimming the eye roast but once your done that the rest is incredibly easy. You need at least a 4 pound piece of eye roast. I use two of them or I cut a whole around 8 pound eye roast in half. Mix up my secret paste recipe. rub it all over the eye roast. Pop it in a pre-heated 500 degree oven for 15 minutes. Shut off the heat and leave it in the oven for 2 hours….Don’t open door. You will have a really great roast beef.

Ingredients for around 20 servings

8 pound eye roast with all the fat trimmed off or two 4 pound pieces with all fat and silver skin trimmed off.

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

1 Tablespoon and two and a half teaspoons ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon Aleppo pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

big pinch ground cloves

Directions

Set oven to 500 degrees F

In a small mixing bowl combine the oil, Worcestershire, salt, black pepper, white pepper, Aleppo pepper, garlic, paprika and cloves. Mix well and rub it all over the eye roasts.

This goes in a pre-heated 500 degree F oven on the middle rack. After 15 minutes shut the oven off but don’t open the door for TWO HOURS.

After two hours I let it rest and it can be served but I use this for roast beef so I chill it over night to get it cold so I can slice it better.

YOU MIGHT WANT TO SAVE THE DRIPPINGS…….They can easily be made into a delicious gravy or soup. If you are doing that add 4 large onions sliced very thing for gravy or rough chopped for soup and add two bay leaves and a few cups of water and maybe some wine. Bring this to boil and then simmer it for like 5 hours and it comes out amazing. You might need to add more liquid.

Forking Easiest Best Roast Beef Ever! People do talk when they eat this and keep saying this is really Forking Good Roast Beef over and over again.

The Forking Truth

Baked Cheesy Crisp Fluffy Piped Fries with Huitlacoche Corn Salsa Recipe

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I have some frozen Huitlacoche to use so I’m looking up recipes to see how other people use Huitlacoche. I noticed that many recipes out there combine parmesan cheese with Huitlacoche. I think my baked cheesy crisp and fluffy piped fries will go well so I’m making them. They are FORKING DELICIOUS with Huitlacoche Corn Salsa. The Huitlacoche Corn salsa recipe is based on the Santa Fe School of Cooking Recipe. I simplified the recipe some because it seems silly to roast one clove of garlic…..I also changed most of the proportions of ingredients…Like because I didn’t want it to have so much corn in it. I think I used enough corn. Anyway the combination is delicious!

Ingredients for around 4 servings

1 lb potato – peeled – hot mashed well or riced

1/2 cup parmesan – shredded

1/2 cup Italian blend – shredded (I use mozzarella, provolone, sharp provolone)

1 oz unsalted butter

1 egg – beaten

1/4 teaspoon ground white pepper

1/4 teaspoon course sea salt

1/2 cup corn off the cob

1 Tablespoon canola oil

1/4 cup diced onions

2 garlic cloves – ground to paste or microplane (I used one unusually large clove)

1/2 cup red wine

1/3 cup frozen Huitlacoche

2 teaspoons chipotle en adobo sauce

1 teaspoon fresh epazote leaves – chopped

2 Tablespoons fresh cilantro leaves – chopped

salt to taste

pepper to taste

Directions

Set oven to 350 degrees F. You need two baking sheets lined with quilon coated baking sheets or parchment paper.

The potatoes get mixed with parmesan cheese, Italian blend cheese, butter, egg, white pepper and salt.

Get out a pastry bag with a big star tip and pipe out the fries into around 2 1/2 – 3 inches long. Leave a little bit of room around each fry. I got around 73 fries. They go in pre-heated 350 degree F oven till they brown some. Use the middle and bottom racks. In my oven this took 30 minutes but timing can differ some.

While the fries are cooking you can make the Huitlacoche Corn Salsa.

Get a fry pan on medium high heat with the oil and then add the onions and cook till they are lightly brown. Then add the wine, chipotle sauce and garlic. Reduce to half. Now reduce heat to medium/low. Add the corn, Huitlacoche, and epazote. Cook about 5 minutes. Take off the heat and add the cilantro. Serve with baked crisp fluffy piped cheesy fries.

Baked Cheesy, Fluffy, Crisp Piped Fries and Huitlacoche Corn Salsa

Forking YUMMY! The flavors dance and sing here! This combination is da bomb. A special THANK YOU to The Santa Fe Cooking School for their Huitlacoche Corn Salsa Recipe. I never would have thought about the amazing combination of red wine, epazote and chipotle together to make a salsa. Pops of sweetness from corn. This combo goes like magic with the Huitlacoche and the Baked Cheesy Crisp Fluffy Piped Fries.

The Forking Truth

North African Style Spicy Carrot, Beet and Chickpea Side Dish Recipe

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Some of the most delicious vegetable dishes I’ve tasted were North African or Moroccan dishes so I used those flavors and came up with this dish. This dish is a BOMB of flavors so it’s not for everyone but it really is delicious. It’s spicy, sweet, salty, sour with fresh herbs that brighten it up. I think it would FORKING GREAT with some grilled chicken and maybe a little plain white rice or couscous for one of those bowl meals.

Ingredients for about 7 servings

1 lb carrots – peeled and in slices

2 beets – roasted – peeled – cut in cubes

1/4 cup golden raisins

1 – 15.5 oz canned reduced sodium garbanzo beans – rinsed three times – drained

6 pimento stuffed green olives – sliced

1 Tablespoon course sea salt (or to taste…)

1 Tablespoon extra virgin olive oil

5 garlic cloves – ground to paste or microplane

2 Tablespoons tomato paste

2 Tablespoons Aleppo pepper

8 Tablespoons water

1/2 teaspoon smoked paprika

1/2 teaspoon hot paprika

1/2 teaspoon sweet paprika

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 bay leaf

2 Tablespoons apple cider vinegar

1 Tablespoon date syrup (I used local McClendons Brand)

2 Tablespoons parley leaves – chopped

2 Tablespoons cilantro leaves (some fine stems ok) – chopped

2 Tablespoons mint leaves – chopped

Directions

Preheat oven to 350 degrees F.

In a baking dish add the carrots, raisins, chick peas, bay leaf and olives and set to the side.

Peel beets and wrap in foil with a little water. (place on a lined baking sheet or pan because they might leak) ((Also you can’t cook gold beets this way because they react with foil. You boil gold beets)) Roast till done (about an hour or more depending on size and freshness)

In small mixing bowl add salt, oil, garlic, tomato paste, Aleppo pepper, water, all the paprikas, coriander, cumin, vinegar and date syrup. Mix well and pour over carrot/chick pea mixture. Cover with lid or foil. Cook till carrots are soft. Timing will differ depending on pan, oven and size and age of carrots. Mine were done in 75 minutes. Mix in the beets and fresh chopped herbs before serving.

North African Style Spicy Carrots Beets and Chick Peas Side Dish

It really is delicious! if you can take some heat and bold flavors you will enjoy this.

The Forking Truth

Huitlacoche Stuffed Eggs with Pickled Onions Recipe

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For this recipe you have to make two of my other recipes for the eggs to come out the same way. Your eggs will come out tasting very different with substitutions. The other recipes are Forking Awesome Pickled Cascabella pepper recipe and Forking Awesome Tomatillo with Pickled Cascabella Pepper Salsa Recipe. I used frozen Huitlacoche (not canned or bottled) for this recipe. Another thing I should mention is that I made a pound of pickled onions that should last about a month. Use the extra pickled onions on sandwiches, on top of tacos, steaks, burgers, sandwiches or in salads. I note that the Cascabella pepper is an especially delicious pepper and when you pickle it and or make salsas with it that most of the work making something delicious is done.

Recipe makes 6 servings and extra pickled onions

Ingredients

1 lb red onion – sliced thin on mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon fresh ground black pepper

1/2 teaspoon mustard seeds

1/4 teaspoon ground thyme

6 hard boiled eggs – peeled and cut in half (either way I don’t care) yolks and white separated

3 oz Huitlacoche (2 oz for egg mixture and reserve about 1 oz or twelve small pieces to top each egg)

1 Tablespoon unsalted butter

pinch course sea salt

pinch ground coriander

pinch chili powder

pinch ground annatto (also called achiote)

pinch ground oregano

pinch ground cumin

1 Tablespoon cascabella pepper brine

1 Tablespoon tomatillo pickled cascabella salsa

1 oz queso fresco

pinch course sea salt

pinch Aleppo pepper

pinch smoked paprika

pinch oregano

pinch chili powder

pinch ground annatto also called achiote

1 teaspoon fresh parsley – chopped

1 teaspoon fresh cilantro – chopped

1 teaspoon fresh mint – chopped

1 teaspoon fresh epazote – chopped

Directions

Make the pickled onions. Put the onions in a sterilized jar or tub. In a sauce pot bring to boil the vinegar, salt, sugar, bay leaf, pepper, mustard seeds and thyme. After it boils make sure the salt and sugar has dissolved…..It probably did already. Then you pour the liquid over the onions and set to the side. When it gets to room temperature then you can refrigerate.

In a small fry pan melt the butter on medium heat. Add the Huitlacoche and a pinches of salt, coriander, chili powder, annatto, oregano, and cumin. By now you should lower the heat slightly more around medium low and add the brine. DON’T CLEAN PAN…..You need it for seasoning the egg whites….SET EMPTY PAN TO THE SIDE. This mixture now gets blended with the queso Fresca and the tomatillo salsa. It would be best to blend in a small container with a stick blender.

Add to the used pan with all the remaining pinches of seasoning- salt, Aleppo pepper, smoked paprika, oregano, chili powder and ground annatto. Put the egg white in the pan on cut side and then turn them over and side them around the pan so they get all seasoned up.

Fill the eggs with either a spoon or a pastry bag. Add a few strings of pickled onions to them. Top each mound of egg with a small piece of huitilacoche Top the eggs with some chopped herbs.

Huitlacoche Stuffed Eggs with Pickled Onions

Different unique and delicious!

The Forking Truth