I was reading about a Southern Italian condiment that is also a Dressing and Marinade called Salmoriglio. It turns out that Salmoriglio is mainly olive oil, lemon juice, garlic, oregano, water, and salt. Salmoriglio varies slightly in different areas. Some places add parsley. Some add tomatoes and some add anchovies. It’s usually served on swordfish, other seafood, grilled meats, and vegetables. Today I thought those flavors might be good on roasted carrots. I added some toasted walnuts, and put the carrots over leftover rice. Besides rice…..noodles, polenta, potatoes, or beans would go well under the carrots…You can even serve them with some toasted bread. Serving size is difficult to judge….I’d say it make around 4 smaller side portions or two medium to large servings. I’ll round it to three servings.

Ingredients for around three servings

1 lemon – just the fresh squeezed juice – dressing

3 garlic cloves – ground to paste – dressing

1 teaspoon sea salt – dressing

1 small dried Calabrian Chili – crushed (or use red pepper flakes to taste…but they don’t taste as good and are hotter with less flavor) – dressing

1 teaspoon dried oregano – dressing

1/4 cup extra virgin olive oil – dressing

2 Tablespoons fresh parsley leaves – chopped – dressing

1 lb carrots – skin removed if not organic. I cut mine in half long ways.

2 Tablespoons extra virgin olive oil

sea salt – to taste

Fresh ground pepper – to taste

2 cups water

2 Tablespoons honey

1/2 teaspoon sea salt

1+!/2 teaspoons dressing

1/3 cup walnuts – slightly Broken and slightly salted and toasted

1/4 cup fresh basil leaves torn or chopped

2 Tablespoons scallions sliced thin

Directions

Make the dressing

Mix together the lemon juice, garlic, 1 teaspoon salt, dried chili, oregano, 1/4 cup olive oil, and parsley. Set to the side.

Set oven to 450 degrees F.

In a pan or large baking dish add the water, honey, 1/2 teaspoon sea salt, 1 1/2 teaspoons dressing and mix around. Add the carrots. Cover tight with foil. Place in middle rack of preheated 450F oven for 30 minutes or until carrots are fork tender.

After carrots are fork tender….Drain the liquid…Spray carrots with extra virgin olive oil (about 2 Tablespoons) Season them lightly with a small amount of sea salt and fresh ground pepper. Put them back in the oven to roast up a little (around 20 minutes).

Serve them on top of either rice, beans, pasta, potatoes, or whatever you like. Top the carrots with dressing, walnuts, basil, and scallions.

ENJOY!!

I was thinking about a custard filling for acorn squash that I had to use….The flavor spectrum is endless so I had many different ideas on different flavors. I thought a pumpkin pie kind of seasoning would work well and I had some walnuts that I thought I could work in with this nifty delicious Watkins Brand Maple Bourbon Rub that I have.

This one is pretty easy and it’s NOT low calorie but I think I made it lighter than a regular custard pie because there is no crust and I didn’t use any heavy cream and I used the sugar as sparingly as possible so it’s not too sweet either. I used two acorn squash so I think on the average you would eat one quarter of the squash so technically that should be around 8 servings unless you eat a whole half and then it would be 4 servings. Even though my squash differed in size I will guesstimate 8 servings. I also must add that this recipe isn’t fool proof and you might get mad at me because if you trim the squash off on the bottom it can leak while cooking. After making them…I’d recommend not to trim the bottom because if they leak you are done…..The squash will get soft when you do the roast so you can squish them into shape or use foil to get them to sit even.

Ingredients for around 8 servings

2 acorn squash – cut in half

2 Tablespoons unsalted butter – melted – squash

1/4 teaspoon ground ginger – squash

1/4 teaspoon cinnamon – squash

1/8 teaspoon ground nutmeg – squash

2 Tablespoons sugar – squash

pinch sea salt – squash

1 cup walnut pieces – MB walnuts

2 Tablespoons unsalted butter – melted – MB walnuts

1 teaspoon Watkins maple bourbon rub – MB walnuts

1 Tablespoon sugar – MB walnuts

1- 13.5 oz can unsweetened coconut milk – custard

3 eggs – custard

2 teaspoons corn starch – custard

1 teaspoon ground ginger – custard

1 teaspoon cinnamon – custard

1/2 teaspoon nutmeg – custard

pinch sea salt – custard

non stick spray

Directions

Set oven to 400 degrees F

Squash halves go on baking sheets. Your squash might not sit even but keep in mind that if you do trim the squash might leak and your custard will run out.

In a small mixing bowl mix together the 2 Tablespoons butter,1/4 t. ginger, 1/4 t. cinnamon,1/8 t. nutmeg, 2 Tablespoons sugar and a pinch of sea salt. This mixture gets painted on the squash.

You put the squash in a preheated 400 degree F oven on the middle rack for around 40 minutes.

You can take a break for 40 minutes or if you have a second oven make the Maple Bourbon Walnuts. When you are ready to make the walnuts you need an oven preheated to 350 degrees F .

Mix together in a small bowl the walnuts, butter, Watkins maple bourbon rub and sugar. This mixture goes in a single layer on a sheet pan for only 10 minutes on the middle rack of your preheated oven. After around 10 minutes remove and let cool to the side.

By now your squash are out of the oven.

Leave them cool off some till they are warm. At this time you can do an extra step and grab a foil and spray with non stick spray…The idea is to balance the squash really well so you don’t have to cut the bottom off and get a leak. (see picture below the next one) The squash are also soft now and you can squish them a little to shape them to sit right.

Blend the coconut milk, eggs, corn starch, sugar, ginger, cinnamon, nutmeg and salt. Pour the mixture into each squash half. (You might have extra custard depending on the size of your squash…..You can either toss or cook off in a small dish.

The custard filled squash need to stay in the oven for around 45 minutes.

Remove and top with the maple bourbon walnuts.

I would serve hot or warm…or maybe at room temperature but I don’t think cold would be best for the squash. The above photo is cold….The custard is a little softer when heated.

ENJOY!!

There is this one chef out there that is very inspiring and must be one of the most amazing chefs ever but his recipes never work out. Some chefs are really great but they don’t put much care into recipe writing. Or maybe they just write up their recipes with typos?????? I came up with corn patties to go with all the sauces that went with the chef’s recipe that doesn’t work out. He came up with a fancy baked corn dish that was suppose to come out solid so you could grill it……It did have a really great flavor but I renamed it and used it as Sofrito Corn Frosting. After it cooked it had a consistency of frosting. The corn patties are tasty, easy and pretty quick to prepare. They come out slightly crispy on the exterior and the inside is fluffy and moist sort of like a pancake. Sauces aren’t really necessary. But if you happen to feel like making pachamanca and huancaina sauce it wouldn’t hurt. This recipe made me 24 small patties. You will want to eat 2-4 patties a serving. So that means you will get around 6-12 servings depending on how big you want your portion size to be. I’ll round it up to 8 servings.

Ingredients for around 8 servings.

1 1/2 cups fresh corn kernels (around two medium ears)

1 cup onions – diced about corn kernel sized

1/3 cup scallions – sliced thin

3/4 cup flour

2 teaspoons baking powder

1 Tablespoon corn meal

2 teaspoons sea salt (I used my home made smoked pecan sea salt)

1 Tablespoon granulated onion

1/2 teaspoon ground white pepper

1 Tablespoon sugar

2 eggs

1/4 cup water

non stick spray

Directions

Preheat oven to 400 degrees F.

Spray baking sheets with non stick spray and put to the side.

In a large mixing bowl combine the corn, onions, scallions, flour, baking powder, corn meal, salt, granulated onion, white pepper and sugar and mix well. In a small bowl beat the eggs and add the water. This gets mixed into the large bowl contents. Don’t worry it will look very dry.

I used my smallest scooper so the patties would be close to the same sizes.

I scooped them out like this and flattened them a little bit.

In my oven on the middle rack and lower rack mine took 20 minutes to be done. (timing can differ)

They came out slightly browned and nice light brown bottoms.

Then I added all these sauces I made and sherry soaked figs.

Enjoy!!!!

This recipe is my artsy variation of the Peruvian Dish Papa Rellenas………Just so you know Papa Rellenas are fried potato croquettes stuffed with seasoned beef filling with hard eggs. I did similar flavors but did something different. A word of warning…….This recipe called for several different Peruvian Peppers that you might not have… I used aji panca paste in the meatloaf for the main flavor. I used dried yellow Peruvian peppers in the Onion salsa (they are really great….a flavorful not too hot pepper) I recommend just a little bit of aji amarillo paste to flavor the potatoes (or a Peruvian sauce made with aji amarillo paste)……I also garnished with Peruvian Sweet Drop peppers. or me this recipe made 6 portions that aren’t the biggest.

Ingredients for around 6 portions

1 1/2 lbs potatoes – peeled, quartered, boiled till fork tender with a generous amount of salt (usually golden potatoes are used but I used russets because that’s what I had)

aji amarillo paste – to taste (or you can substitute spicy cilantro sauce RECIPE under Peruvian Roasted Chicken) (this goes into the potatoes or also delicious huancaina sauce….I made it not sure if published…love both these sauces……THEY ARE SO FORKING DELICIOUS….You should make them and keep small portions in your freezer like I do….You will thank me.)

1 egg – lightly beaten

3 eggs – boiled 7 minutes ( I washed mine off and added them 7 minutes in with the boiling potatoes because I knew that the potatoes would only take about 15 minutes)

1-lb lean ground turkey 93%

1/4 medium onion – fine chop

4 garlic cloves – ground to paste

1 Tablespoon aji panca chili paste

14 olives – chopped

2 eggs – lightly beaten

1 mini red bell pepper – chopped (or around maybe 1/4 of a regular red bell pepper)

1/2 teaspoon ground cumin

1/2 teaspoon ground black pepper

1/2 teaspoon dried oregano

1 Tablespoon slightly heaping Better Than Bouillon Vegetable Soup Base (I use this instead of salt because it adds more flavors and uses less salt)

1/4 cup golden raisins – lightly chopped

1/4 cup fresh parley leaves

non stick spray

1 red onion – cut in half, sliced very thin on mandolin

1 garlic clove – ground to paste

yellow Peruvian dried chili flakes – to taste

1 lemon – just the fresh squeezed juice

2 Tablespoons cilantro – leaves and fine stems – chopped

sea salt – to taste

ground black pepper – to taste

Directions

The first things to do are to boil the potatoes, then the eggs (if you haven’t already). The potatoes get mashed with either a very small amount of aji amarillo paste or a small amount of yellow cilantro sauce (that is made with aji amarillo) If you used a good amount of salt to boil the potatoes then they probably are seasoned enough…If not add some salt as needed. The eggs should go in an ice bath when done. When they are cool enough to handle peel them and keep the potatoes and eggs to the side.

Set oven to 350 F degrees. Spray a sheet pan or pans with non stick spray.

In a large mixing bowl combine the minced red onion, garlic (4), aji panca paste, olives, eggs, red bell, cumin, 1/2 t. black pepper, oregano, vegetable base, raisins, and parsley.

If you have a round ring pat the meat mixture into a ring on your non stick sprayed baking sheet and pat 1/2 an egg into it.

Repeat till you are done. This made 6 meatloafs for me.

I had only a little bit of meat left so I patted them on top of the eggs.

Then I scored the potatoes in the bowl in half and each half in thirds so I’d know about how much potato to put on each one.

You can just scoop them out if you don’t do pastry bags.

These went in the middle rack at pre-heated 350 degrees for 25 minutes.

While they were cooking I made the onion salsa.

In a medium size bowl combine the onions, garlic, dried yellow chili flakes to taste, lemon juice, cilantro, and sea salt and salt and pepper to taste.

If the potatoes aren’t brown enough you can broil them for about two minutes.

ENJOY!!!!

I made maybe the same Mexican style tuna last week and it turned out delicious so I thought I’d make it again but a little fancier. One of the KEY ingredients that makes this delicious are my home made pickled jalapeños. I even use some of the brine and that also adds good flavors. PLEASE do NOT BUY jarred jalapeños from the grocery store. They do not taste the same. It’s ok if you buy pickled jalapeños from a farmer’s market or maybe from your favorite Mexican restaurant…Or just make them the same way I did from here www.TheForkingTruth.com . You also might not have a spiral slicer to make the potato strings. They sell little pain in the butt ones that I don’t recamend. I also had and returned my Kitchen Aid Attachment that makes potato strings because it’s not so good…..Believe it or not the very best spiral slicer I’ve found is the Paderno Slicer that I found at one of those expensive kitchen stores at our high end mall.

It comes with three kinds of blades. One for strings, one for wide strings. one for wide ribbons. It’s great for potatoes but I found that it’s too hard to use on carrots. (The box pictures it making carrot strings)

ANYWAYS-

Portion size is very hard to judge. I made 12 stuffed peppers wrapped with strings. I’m going to guesstimate three lunches or 6 appetizers.

Ingredients for around 3 servings

1 – 6.4oz pack of chunk light drained tuna in water

1/4 medium onion – fine chop

2 pickled jalapeno peppers chopped (or around 1/4 cup)

1 small heirloom tomato chopped (around 2 1/2 oz)

1/4 cup golden raisins

1/4 cup pimento stuffed green olives – chopped

1/4 cup scallions – sliced thin

1/4 cup cilantro – leaves and fine stems – chopped

1 Tablespoon capers

1/2 teaspoon dried epazote (they sell this at Walmart and Whole Foods but you can use a small amount of fresh if you have it or substitute oregano)

pinch dried mint

2 Tablespoons jalapeno brine

1 lime – just the fresh squeezed juice

2 Tablespoons annatto oil (had this leftover from a recipe I made a few weeks back…it easy or use 2 Tablespoons olive oil and add a pinch of ground annatto)

1 lb mini bell peppers (you really need around 3/4 pound but I rounded up so you wouldn’t be short……..)

3 medium size russet potatoes (around a pound)

olive oil – to spray to tops of the potatoes

non stick spray – to spray sheet pans

sea salt – to taste

ground black pepper – to taste

Directions

Set oven to 425 degrees F. Spray a sheet pan with non stock spray and set to the side.

In a big mixing bowl combine the tuna, onion, jalapeños, tomato. raisins, olives, scallions, cilantro, capers, epazote, mint, jalapeño brine, lime juice, annatto oil and mix well.

You need to make “T” shape cuts on the mini bell peppers and remove seeds and maybe some membrane.

You open them up and stuff them full and press the stuffing in so it isn’t loose.

Make the potato strings and wrap them around the peppers trying to keep most of the potato strings on the top.

I had a small amount extra so I kept that on the side on a non stick sprayed pan. (At the end they can be added to the tops of the stuffed peppers.

All the potatoes get sprayed with olive oil and you need to season them with salt and pepper.

These go on the middle rack of a pre-heated 425 degree F oven for around 30 minutes or until nicely browned. (I put the extra tray of potatoes on the lowest rack for the same amount of time.)

My dogs were very interested.

You might want to add some avocado cream (a few recipes back) a few more scallions, and or a little tiny bit of fresh cilantro. I made some sour cream roses just to show off..

Enjoy!

Safeway had five pound bags of potatoes on sale for ninety seven cents a bag so I bought them. So I’m thinking what can I make with potatoes that I haven’t made before?????? I’m thinking that eggs go well with potatoes and one of the most delicious eggs out there (if you make them right) are ramen eggs. So I’m thinking potato salad with ramen eggs…. My first thought was Korean style Potato salad with gochujang vinaigrette……..Then I thought that might be delicious but a Japanese Style potato salad would make more sense with ramen eggs. Japanese potato salad is different but slightly similar to Peruvian Potato salad…..They both are more about the texture than mayonnaise. Japanese Potato salad not always but usually has vegetables in it like carrots, cucumbers, and corn. Asian type mayonnaise is always used but only the smallest amount possible. It’s really almost a lumpy mashed potato salad. I find that the easiest way to make either Peruvian or Japanese Style potato salad is to slightly over cook the potatoes and mix very carefully to slightly mash and leave some lumps for texture. For me this makes around eight small servings. I like small servings but I do know for other people they would rather eat larger portions and get less servings. I’ll guesstimate at least 6 servings if you like them pretty big. You do need to know that this recipe takes two days to prepare. You do need the make the ramen eggs the day before.

Ingredients for around 8 servings

7 eggs

1/2 cup mirin

1/2 cup soy sauce

1/2 cup water

2 lbs potatoes – washed, peeled, quartered

1 carrot – peeled if not organic, shredded (I did a fine shred)

1 cucumber – (or 1/2 a cumber if extra long) You can cut it up however you like. I used a regular peeled and de-seeded cucumber diced

1/2 cup sugar snap peas – sliced in small cube shapes

1/2 cup corn – (any kind ((Raw, grilled, boiled, canned, frozen))can work here)

1/2 cup scallions

4 Tablespoons rice vinegar

2 Tablespoons mayonaise

1 1/2 teaspoon shiso fumi furikake (I bought from Asiana Market)

1/2 teaspoon ground white pepper

sea salt to taste + plus extra to boil potatoes

1 Tablespoon sugar

1/4 teaspoon ground ginger

1/2 teaspoon ground mustard

8 pinches bonito flakes – or to taste – (I bought from Asiana Market)

optional ichimi togarashi – use a very small amount to season the ramen eggs or season them with a little bit of salt and pepper

Directions

Make the ramen eggs.

Put a pot of water on to boil but it needs to get turned down to just barely bubbling……Slow boil or a little more than simmering. Carefully cook the eggs for only seven minutes and put right a way in an ice bath. When cool enough to handle peel them. Then they go in one quart ziplock bag that is supported by a dish. In the ziplock bag go the peeled eggs, mirin, soy sauce, and water. Push as much of the air out as you can and zip lock the bag. Refrigerate over night. The next day most or all of the ramen eggs get diced for the potato salad. Optional – You might want to add a tiny bit of ichimi togarashi to season the eggs. You also need to discard the liquid that the eggs marinated in.

Boil the potatoes. Put a pot of water on to boil. You need enough water to cover the potatoes and add a generous amount of sea salt (about two small palmfuls). The potatoes need to cook till slightly past fork tender. (I think mine took close to 25 minutes) Drain the potatoes but keep the last bit of liquid that looks like thin mashed potatoes.

In a large mixing bowl add the potatoes, carrot, cucumbers, sugar snap peas, corn, scallions, rice vinegar, fumi furikake, white pepper, sugar, ginger, mustard, ramen eggs diced, and mayonnaise. You have to stir gently…..You want the salad kind of mashed but also lumpy. Decide if you want it more moist and add the end of the potato liquid. Taste and adjust seasonings if necessary and add sea salt to taste.

Serve preferably at room temperature and top with a pinch of bonito flakes.

Enjoy!

I had cucumbers and basil that I needed to use up so here’s what I made. A little while back I made this delicious Italian Style Chili Crisp. Maybe you don’t know about chili crisp but it’s very popular now. Chili crisp is this amazing condiment that adds flavors, textures, crunch, and heat to food. Anything plain can turn well seasoned and delicious….It’s like adding magic to food. The salad was pretty easy…..I used cucumbers, onions, tomato, pasta, basil and beans. I just stirred in my homemade Italian Chili Crisp to taste and a splash of vinegar and it was done and perfect. The Italian style chili crisp recipe is on The Forking Truth it’s made with Calabrian Chilies, pine nuts, capers, anchovies, thyme, oregano, sea salt, pepper, olive oil garlic and shallots. Serving size is always difficult to judge since everyone likes a different size portion and also all produce runs different in size. I don’t know if you want a small side dish or enough for a lunch. I going to guesstimate 6 servings.

Ingredients for around 6 portions

4 cucumbers (mine were on the large side) peeled, cut longways, seeds removed and sliced (however you like it sliced…I do on the thick side so it doesn’t get soggy)

4 oz pasta (I used whole grain point type pasta) boiled in salty water till done. Like one minute less than package suggest.

1 medium onion – sliced extra thin and rough chopped

2 tomatoes rough chopped or around 10oz canned tomatoes

1 cup fresh basil – either torn or chopped

15.5 oz can Low Sodium beans- rinsed three times (I used kidney beans)

Italian Chili Crisp to taste – (I didn’t measure but I think I used around a 1/2 cup) I suggest to add a few spoonfuls at a time till you think it taste right.

A good splash of white vinegar – I didn’t measure I think I used about 1/3 cup

Directions

In a large mixing bowl add the cucumbers, pasta, onion, tomatoes, basil, and beans. Mix well. Add the Italian Chili Crisp to taste. Add a few spoonfuls at a time till you think it taste right. Then give it a good splash of vinegar. Mix well.

ENJOY!!!

I came across chef Matthew Kammerer’s recipe in Food & Wine Magazine for Kombu Roast Chicken with Kaboucha Squash and Daikon… I knew I had some kombu that I needed to use up and I had about the right amount of daikon in my refrigerator (but decided to use radishes instead). I was sort of worried about his recipe because of the method….Anyways the flavors are wonderful….I only changed a few things. I doubled the amount of pepper because a 1/2 teaspoon is just not enough for a whole chicken. I also used coconut oil instead of butter because I thought coconut oil would be good with kombu. It turned out that I did have some difficulty with the method……Maybe you won’t have the same trouble?. ……He said roast until the middle of the breast as at 155 F (about an hour). I cooked mine an hour. At one hour the middle of the breast was 165 F by my thermometer so I took it out to rest…….

Here’s how it came out.

The breast is sous vide perfect and juicy……..but the legs and wing joints are raw. So I cut off all the breast that I could and put it back into the oven.

So it needed 40 more minutes at 400 F in my oven.

Like I said maybe you won’t have the same trouble??????? That is why I usually do white meat and dark separate. The few times when I do a whole bird I do most or all of the time breast down so the dark meat cooks and the white meat doesn’t dry up…That method always works but the down side is that it doesn’t look at pretty and the skin usually is too moist to eat.

You do what you want.

ingredients

1 acorn squash – cut in half, remove seeds and membranes – cut into 8 wedges

one bunch radishes – trimmed or use a daikon in one inch slices

2 Tablespoons extra virgin olive oil

2 teaspoons sea salt (or to taste)

1 teaspoon black pepper ( or to taste – some on the squash and most for the chicken)

1/8 oz ground dry kombu (I added a small amount of crumbled nori to it about a Tablespoon)

1/4 cup coconut oil

1 Tablespoon garlic – ground to paste

2 teaspoons lemon zest

1 – 3-4 lb whole chicken

Directions

Set oven to 400 degrees F.

Lay out the squash and radishes in the roasting pan and sprinkle them with the olive oil and salt and pepper.

In a small mixing bowl mix together the coconut oil, kombu (and nori if you choose to add that), garlic, lemon zest, 1+ 3/4 teaspoon salt and black pepper.

This mixture goes mostly under the skin of the chicken. When I was done my hand were a mess but I thought those flavors would be good on the skin so I rubbed what was left on my hands all over the chicken. Then the chicken gets placed over the vegetables.

After an hour on my mine the breast was perfect (mine read 165 F degrees)

I removed the breast when mine cooled down.

Then I turned it over so the bottom could cook more. I check mine at 20 minutes and it still wasn’t done so I added another 20 minutes. Then it was done.

The squash, radishes, and chicken really are all delicious. It’s up to you how you want to cook the chicken. If I was doing this same one again I’d just turn it breast down till done at 350 degrees F.

ENJOY!!!!

A Special THANKS!!! To Chef Matthew Kammerer and Food & Wine Magazine so I could do what you see here!