Author Archives: The Forking Truth

Thanksgiving Turkey Meatballs Recipe with Cornbread & Cranberries

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Thanksgiving Turkey Meatballs

I was inspired to create these meatballs when I thought about the chicken taco I tasted from Gadzooks in Phoenix. I thought besides good seasoning and other good things what made the taco delicious was the cornbread. So I made fresh cornbread to make these meatballs. My twist to add more flavor was that instead of oil in the cornbread I used saved chicken fat for more layers of flavors…..These meatballs are well seasoned and FORKING delicious. They truly are Thanksgiving in a ball. You will have more cornbread than you need for the recipe. You only need about 1/3 of the cornbread for the meatball recipe. I saved the extra cornbread to add to my stuffing mixture I’m going to make latter. Also I have to apologies for my photo….I don’t know why but I get a false yellow color in my photos sometimes. I figure my light is the reason.

Ingredients for about 30 meatballs or 6 servings.

1 1/4 cup flour – cornbread

3/4 cup corn meal – cornbread

1/4 cup sugar – cornbread

2 teaspoons baking powder – cornbread

1/2 teaspoon course sea salt – cornbread

1 cup water – cornbread

1/4 cup chicken fat – melted – cornbread

1 egg – slightly beaten – cornbread

non stick spray

1 lb ground turkey (I used 93% lean this time) – meatball

2 large eggs – slightly beaten – meatball

1 1/3 cup fresh made cornbread (packed loose) – meatball

2 teaspoons vegetable base – meatball

1/4 cup sweet onions – fine chop – meatball

2 garlic cloves (I used large ones) microplane or ground to paste – meatball

1/2 rib celery – fine chopped – meatball

1/2 sprig fresh rosemary – fine chopped – meatball

1 sprig fresh thyme – fine chopped – meatball

1 1/2 teaspoon fresh sage – fine chopped – meatball

1/2 teaspoon ground black pepper – meatball

pinch crushed red pepper – meatball

1/3 cup dried cranberries – meatball

non stick spray

Directions

Set oven to 400 degrees F.

Spray a pan with non stick spray. Set to the side.

In a large bowl combine flour, cornmeal, sugar, baking powder and  salt.

In a small bowl combine water, chicken fat and egg and mix well.

Add the small bowl contents to the large bowl and mix well.

Pour batter into sprayed pan and place in oven until done. (about 20 minutes)

 

For the meatballs the oven needs to be set at 350 degrees F.

Spray a sheet pan(s) with non stick spray.

In a large bowl mix everything remaining together except for the nonstick spray.

I recommend you to make a 1/2 size tester meatball. Cook it for about 7 minutes and decide if you need to make any adjustments. (but I don’t think you will need to adjust)

Then-

Use a small scoop and roll out your meatballs. Space them slightly on the pan(s).

cook until done. (about 15 minutes)

People are going to love them!

Hopefully you saved some drippings from your last turkey in your freezer so you can whip up a quick gravy. Just add some flour to thicken and vegetable stock with a small amount of fresh thyme, sage and rosemary. It will be delicious!

Thanksgiving Turkey Meatballs

Thanksgiving Turkey Meatballs

Thanksgiving Turkey Meatballs

This way you can enjoy Thanksgiving whenever you want. These Thanksgiving Meatballs also can be a great appetizer too! These are delicious full flavored Turkey Meatballs that taste just like Thanksgiving.

The Forking Truth

 

 

 

 

 

Foods that Certain Restaurants should serve but Usually Don’t Serve

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www.turbosquid.com

For whatever reason there are many foods that certain restaurants should serve but usually don’t serve.

Venetian Cod (Baccala Mantecato) from Veneto Trattoria in Scottsdale AZ

Venetian Cod is rarely found on Italian Restaurant menus in America. Venetian Cod is made from salted cod called baccala. The salted cod is beaten with milk and peanut oil until it is mousse-like and is served over baked polenta. This dish should be on menus because it is one of the most popular ways in Italy to prepare salted cod.

Hanoi Turmeric Fish with Dill from Pho Hoang Duc in Phoenix AZ

Bun Cha La Vung (many similar names ….Cha Ca La Vong) Hanoi Turmeric Fish with Dill from Pho Hoang Duc in Phoenix AZ.

Hanoi Turmeric Fish with Dill is the National Dish of Hanoi and is rarely found on Vietnamese Menus in America. The way to enjoy this dish is by using the fresh leaves like tortillas and next you add minty herbs and noodles. then dip the fish in fish sauce and lastly add peanuts and enjoy. This dish is delicious but most Vietnamese Restaurants in America rarely offer this dish.

Matbucha is a cooked Tomato and Roasted Red Pepper Salad from Zabari Mediterranean (Now CLOSED for business)

On right side of plate is Matbucha a cooked Tomato and Roasted Bell Pepper Salad with Chili from Zabari Mediterranean Grill that was in Phoenix (Now CLOSED for Business)

Matbucha (also spelled Matbakha) is a popular cooked Tomato and Roasted Bell Pepper (usually red) Salad with Chili Peppers, Garlic and other spices. This might be considered to be a sort of salsa and is also considered a salad (hot or cold) that is of Arabic Origins. Sadly this insanely delicious Matbucha is rarely found on Mediterranean Menus in America.

Duchess Potatoes (The Special Occasion Potato)

Duchess Potatoes (made by me)……. Basically are very upscale mashed potatoes.

Fine dining restaurants in America  used to serve Duchess Potatoes. A Chateaubriand without Duchess Potatoes is a very sad plate. Duchess Potatoes are the Cadillac of Mashed Potatoes and should be on menus because they are DELICIOUS.  Duchess Potatoes are seldom found on restaurant menus in America.

These were only a few of the Foods that Certain Restaurants Should Serve but Usually Don’t Serve.

Everything is subject to change……………………………………….But Will It?

The Forking Truth

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Lightened Up Gratin Style Butternut Squash with Poblano Casserole Recipe

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Lightened Up Gratin Style Butternut Squash with Poblano Casserole

I made a Gratin Style Casserole but I cut a few corners by not adding all the fat a gratin really needs. By slicing the squash and onions thin there is no need for vegetables to be sautéed in butter so I cut out butter….I also cut out adding heavy cream and just used one egg to thicken just enough. I used enough cheese for flavor and enough for a thin crispy tasty crust. I wish I could give you a taste right now! This is so light and flavorful. it’s a little spicy and flavorful from the poblano peppers and spices but the butternut squash is sweet and that mellows everything. The cheese is there but it’s not heavy….This is a delicious lighter way to eat butternut squash. I think most people would enjoy this. This recipe makes about 9 generous servings.

Ingredients for about 9 servings

1 medium butternut squash (about a 1 lb squash) – peeled and sliced thin on mandolin

1 medium sweet onion (about 10 oz.) – peeled – sliced thin on mandolin and then chopped

2 garlic cloves – microplane or ground to paste

5 oz extra sharp cheddar cheese – shredded

4 oz pepper jack cheese – shredded

2 poblano peppers – roasted – seeds, stem and skin removed – then rough chopped (***note if very spicy you might want to use only one or one with some other mild pepper…mine were on the mild side)

3/4 cup vegetable stock

1 egg – lightly beaten

2 teaspoons course sea salt

1/2 teaspoon ground black pepper

1 teaspoon chili powder

1/2 teaspoon cumin

non stick spray

1 cup grated parmesan cheese (for topping)

1 cup panko bread crumbs (for topping)

Directions

Set oven to 350 degree F.

Spray casserole dish (or a pan) with non stick baking spray. Set the pan to the side.

In a Large mixing bowl combine the butternut squash, onion, garlic, cheddar and pepper jack cheeses, poblanos, sea salt, black pepper, chili powder and cumin and mix well.

in a small bowl add the vegetable stock and the egg and mix well.

Put about 1/2 the mixture into the pan. Pour about 1/2 of the vegetable stock egg mixture over the butternut squash mixture. Add the remaining butternut squash mixture to the pan…..pour the vegetable stock/egg mixture over the butternut squash mixture.

In a small bowl combine the panko with the parmesan cheese and pour it evenly over the butternut squash mixture.

Cover the pan and put in the 350 degree F oven for an hour.

After an hour remove the cover and let it brown for 10 – 15 minutes.

Let it set till warm and then serve.

Lightened Up Gratin Style Butternut Squash with Poblano Casserole

It came out delicious!

The Forking Truth

My Trip to Veneto Trattoria Italiana in Scottsdale AZ – Venetian Style Italian

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Veneto Trattoria Italiana Restaurant serves Northern Italian Style Foods and specializes in Venetian Style. Veneto Trattoria Italiana is located in Scottsdale Arizona. I noticed the Venetian  Italian Cod Dish on the menu that is hard to come by so I thought we’d give Veneto Trattoria Italiana a try.

This restaurant offers seating and inside and out with patio seating. The atmosphere inside is very homey.  There are many nick knacks scattered around for that grandma kind of atmosphere. The dining is sort of “L” shaped and here is the other end that looks a little more formal with tablecloths.

They start us off with Focaccia and Crusty Bread. The oil and  balsamic vinegar come in cute round pitchers that look Italian made.

We started off by sharing Baccala Mantecato……also called Venetian Style Cod.

We received a Grilled Planks of Polenta that were topped with Cod Mousse and a side of dressed salad. It was interesting………Thinking maybe the Italian version of WhiteFish Salad on a Bagel….But this was an appetizer. This Mousse was very light and lump free. It did taste like fish but it wasn’t too fishy. The polenta had a good char taste on it.

For my main I had the Insalata Mediterranea. It was a salad of organic greens with sautéed salmon and sea bass, tomatoes and crostini with balsamic.

They prepared all the fish nicely and the salmon was extra tasty with a little sear and a little more seasoning than the sea bass. The crostini add some body to the meal.

My husband had the Orecchiette Salsiccia E Broccolini – Thats pasta with sausages and Rapini with pepperoncino with oil and garlic. I was told that this dish ran a bit mild. I latter read that Venetian Style Italian does does run more delicately seasoned.

I think it’s great that this restaurant is unique and offers some Venetian Style Cuisine that you just don’t come by at most Italian Restaurants.

www.VenetoTrattoria.com

That was my Trip to Veneto Trattoria Italiana in Scottsdale AZ.

Every Thing is subject to change and your experience may or may not differ.

The Forking Truth

 

My Trip to Fat Ox Truffle Weekend in Scottsdale AZ

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Fat Ox is a Modern Upscale but casual Italian Restaurant in Scottsdale Arizona. From October 8th till October 11th 2018 The Fat Ox was offering a special Truffle Menu of a few dishes inspired by the Chef’s recent trip to Italy. Diners had a choice of ordering off the Special Truffle Dinner Menu or to add Black ($20.00) or White Truffles ($50.00) to regular menu items.

The Fat Ox Restaurant menu offers a Modern take on various Italian dishes using world techniques. Pastas are made in-house and prime steaks are also offered….thus the name Fat Ox.

The spacious restaurant is rich with many interesting light fixtures, lots of wood, intricate tiny old fashioned tile work and pops of ocean blue seating. This restaurant is visually beautiful inside and out and also offers some patio dining.

They start us off with complimentary Focaccia Bread, Calabrian Chili Butter and House Whipped Ricotta.

The Focaccia is very flavorful and one can taste a very pungent olive oil was used. The Ricotta is very milky, smooth and laced with lemon. It surprised me that the Calabrian Chili Butter was so mild that it could have been any pepper…but perhaps is extra mild to please the masses that can’t take the heat.

We start off with the Carbonara Tajarin with White Truffles and Parmesan. $60.00

The thin delicate Piedmont style pasta was tightly rolled and ever so lightly dressed and stuck together some. This pasta  was elevated by fresh shaved White Alba Truffles that are considered the best in world of Truffles. The Truffles  had a delicate but pleasing aroma. I’ll be Forking honest….This plate was good but not the most truffle forward plate I’ve ever had…..Everything here was ultra delicate.

My main was the Wild Salmon with Black Truffle, Salsify, Meyer Lemon and Mushroom Crumble ($54.00).

Salmon is prepared medium well here. The skin should have been crispy but wasn’t so I removed it and carefully saved the truffles that rained down on the skin. Under the skin was a thick bloodline  so I removed it.  (dark flesh that is edible but sometimes taste strong). Now to try the salmon with black truffles. It’s a combination that I never would have thought of that’s delicious!…..The salmon’s rich buttery texture just goes really well with black truffles.   The vegetables are interesting. I really like the salsify. It’s sort of like a fried parsnip. The other vegetables are dressed with what they call a mushroom bread crumble that is on the sweet side.

Had to complete a Truffle Dinner with the Fior De Latte Gelato with White Truffle ($20.00).

The White Truffles this time seemed like they had 20 times more aroma and taste than the White Truffles that were on the Tajarin Pasta. I wanted to just sit there and inhale them. Soon I inhaled them in a different way (my stomach). The Milky gelato was really great with the White Truffle. I got much more BANG here than I did with the pasta….Were these Truffles more potent  ……….or was  the pairing  better…?

That was my trip to Fat Ox Truffle Weekend 2018 in Scottsdale AZ.

www.ILoveFatOx.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth

Forking Fancy Schmancy Deviled Eggs Recipe

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Fancy Schmancy Deviled Eggs

I had this idea that Deviled Eggs would seem more special if the egg middles were roses. The very middle of the rose is a fancy Peruvian Sweet Drop Pepper…..It adds a delicious pop of Sweet Pepper flavor and an absolutely perfect acidity that makes the Deviled Egg more Delicious and POP! Then instead on mayo we make a seasoned aioli and use the finest Blue Persian Salt and one of the Greatest Peppers Piment d’ Espelette. The other difference between these Fancy Schmancy and most other regular deviled eggs is that the whites get seasoned on both sides before you fill them because they taste better that way. Even the celery leaf adds another flavor to finish with. I note that the recipe for the seasoned aioli makes about twice as much as you need for the deviled eggs….so either make double batch or do like I did and use the other half for a potato salad. The extra seasoned aioli also can be used as a sandwich spread or can be made into salad dressing. You also will be left with 4 extra egg white halves that you save for a snack or add to a salad or sandwich. After I made these deviled eggs I did get to try Amora dijon mustard from France……..I’m thinking next time I make deviled eggs Amora is the mustard I will use…….It’s complex, more silky feeling in the mouth, it full of flavors but not over-powering. The recipe will need slight adjustments if Amora Dijon is used. This recipe makes 12 half eggs that will go fast.

Ingredients for about 6 servings

1 egg yolk (aioli)

3 Tablespoons dijon mustard (aioli)

pinch course sea salt (aioli)

4 Tablespoons canola oil (aioli)

2 Tablespoons red wine vinegar (aioli)

dash Worcestershire sauce (aioli)

1/4 teaspoon ground cayenne pepper (aioli)

pinch Hungarian Sweet Pepper (aioli)

pinch ground white pepper (aioli)

4 Tablespoons canola oil  (not a mistake you add this at end) (aioli)

8 eggs (I used large)

4 Tablespoons of the aioli you just made

1/4 teaspoon Piment d’ Espelette

1/2 teaspoon dijon mustard

1/4 teaspoon dried mustard

1/8 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

dash Worcestershire sauce

12 sweety drop peppers (these are specialty peppers from Peru and are the center of the rose)

fresh ground Blue Persian Salt (preferably or substitute fresh ground sea salt) – to taste (for seasoning the egg white)

Piment d’ Espelette – to taste (for seasoning the egg white)

Directions

Put a pot of water on to boil. When water is boiling add the eggs and let them boil about seven minutes.

While the eggs are boiling make the aioli.

Blend egg yolk, 3 Tablespoons dijon, pinch salt, 4 Tablespoons canola oil….Blend till thick and emulsified. Now add vinegar, dash Worcestershire, 1/4 teaspoon cayenne, pinch paprika, pinch ground white pepper …..blend till thick and emulsified.  Add 4 Tablespoons canola oil and blend again till thick and emulsified. Now set the seasoned aioli to the side.

Remove eggs from boiling water when they are done and pour cold water on them and also add a little ice and let the eggs cool off. When cool enough to handle peel the eggs. Cut the half the eggs (long ways will work better here) pop the yolks into a medium bowl and the egg whites into another medium bowl. Keep going till all the yolks and eggs are done.

Either with a really good masher, ricer or blender mash up the egg yolks and blend 4 Tablespoons aioli, 1/4 teaspoon Piment d’ Espelette, dijon mustard, white pepper, cayenne, Worcestershire and mix till blended well. If too dry add a tad …..but just a tad…..more aioli but keep in mind too moist won’t work here….you need the egg yolk mixture stiff enough to pipe.

To the bowl of egg whites season them to taste with fresh ground Blue Persian Salt (or sea salt) and Piment d’ Espelette and set to the side.

Get out a rose tip, disposable pastry bag and flower nail. Trim end of bag and insert rose tip. add yolk mixture to bag twist end to hold in mixture and squeeze a small amount of egg mixture on the nail.

Add a Sweety Drop Pepper.

Pipe a few petals around the Sweety Drop pepper.

Pipe more petals till it looks like a rose and remove with either a small spatula, butter knife and place on to the egg white.

Finish with a light dusting of Piment d’ Espelette or Cayenne or a combination of cayenne and paprika.

Showed this one off on Facebook.

Fancy Schmancy Deviled Eggs

Here’s some Forking Fancy Schmancy Deviled Eggs!

The Forking Truth

 

 

One day it’s a WOO HOO at a restaurant and the next time it’s BOO HOO

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Spicy Chicken Noodle

Somewhere in Metro Phoenix Arizona I found this certain Chinese Restaurant that offered many Chinese dishes I never tried before. My first two visits were really AWESOME.

Casserole Style Chicken

Fish Hot Pot….(this I had before but not in a long time)

They also make these hard to find Juicy Dumplings filled with Soup. you are suppose to suck the soup out and then eat the dumplings.

None of the other Chinese Restaurant on this side of Metro Phoenix offer such interesting, tasty and also spicy dishes…..

So I went back for a third visit…….

The owner seems so happy that we are here. He thanks me for my review and tells me it brought some customers in. He even pointed to a table in the restaurant and told me see they are here because of your picture you posted.

This time the owner wants to pick for us…..I’m getting all excited and was thinking that this would be really great!!!!!!!

To my surprise we get this and………..my heart drops.

Americanized Jalapeño Sun Devil Chicken and Dry Duck……Well I’m baffled and don’t know what to think….The smart thing to do would be not to let the owner pick for us again…..

So after a few weeks we try for a Fourth Visit.

We ordered off the White Authentic Szechwan Menu. We ordered the Sour Spicy Cabbage salad and the Authentic Style Kung Pao Chicken.

We enjoyed the Sour Spicy Cabbage salad….It had good flavors and was a bit interesting with the mouth numbing Szechwan Peppercorns….The Kung Pao had tender chicken in a thick sweet sauce that wasn’t very spicy and didn’t contain Szechwan Peppercorns. I was displeased with this dish because I was expecting Szechwan Style that’s hot ,oily and mouth numbing and is not in a thick sweet sauce……This dish wasn’t horrible…..but I can get this sort of Chinese Dish at any Chinese Restaurant. I came to this particular restaurant to try a closer to authentic style. Nobody checked on us and the owner wasn’t there so I couldn’t tell him.

Some visits was a WOO HOO and Other Visits was a BOO HOO!

1/2 a Fork……It can go either way

If you read my reviews you know what restaurant I’m talking about.

EVERY FORKING THING is subject to CHANGE and YOUR experience may or may NOT differ…….

The Forking Truth

 

Forking Tastiest Crispy Battered Fried Cauliflower Ever Recipe

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Forking Tastiest Crisp Battered Cauliflower Ever

Just about every restaurant has or had a fried cauliflower on the menu….so we’ve had fried cauliflower at a number of places. This cauliflower might be the best I’ve tried and can also be dressed a number of ways so it can fit into any flavor profile because chickpea  is used in Italian,  Indian, French and Mediterranean Dishes. This cauliflower has a super thin but shattering crisp batter. The cauliflower inside is soft, sweet and buttery. It’s so FORKING GREAT that it is delicious plain. Not only is this recipe great it is also FORKING EASY! Usually when I cook I wing things. I started frying up the cauliflower and it was coming out great……and then I stuck my thermometer in the oil…..I had no idea that the temp was so low……..OMG the secret to really great cauliflower is to fry at a low temperature……who knew? My temperature only read at 275 degrees F…..I think that is the secret…..Even roasted cauliflower comes out better and sweeter cooked for longer at a lower temperature (350 F) The fried cauliflower came out with a super thin really crisp shattering batter with a delicious taste. The cauliflower inside was soft, buttery and sweet….It all seemed free of oil too. I ran some into my husband to try….he couldn’t believe how delicious, light and crispy they were with soft cauliflower inside. He ran in the kitchen to sample more and more. I made a Cilantro mint chutney to go with the cauliflower….but really almost any dip you like would be great here.

Ingredients for about 4 servings

1 small – medium cauliflower cut into bit size florets

1/2 cup corn starch

1/2 cup chickpea flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons course sea salt

1/4 teaspoon cayenne pepper

1/2 cup cold water

1/2 cup white vinegar

canola oil for frying

Directions

All the cauliflower must be prepped first.

You can fry the cauliflower in a fryer, sauce pot or large fry pan…Get the oil to 275 degrees F.

Get two large bowls put 1/2 of these ingredients in both bowls. You need to split the bowls because the batter will deflate. HALF the liquid goes in your first bowl and when you are ready for your second bowl THEN you add the liquid to your second bowl when you are ready. You want foamy batter.

Split into two large bowls- corn starch, chickpea flour, baking powder, baking soda, salt, cayenne,

When you are ready to fry then add half the water and half the vinegar to one bowl.

Use tongs to pick up a floret one at a time and dip into batter….Shake off extra batter and place floret in oil.

Don’t crowd pan and fry about 5 minutes on each side.

Use a pan lined with paper towels to catch any extra oil.

Repeat till done.

Forking Tastiest Crispy Battered Cauliflower Ever

Forking Tastiest Crisp Battered Cauliflower Ever

Every Forking person in the world would love this Cauliflower!

The Forking Truth

 

 

 

Angelina’s Pho & Grill in Glendale AZ – Modern Vietnamese – Worth a Fork!

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Angelina’s Pho & Grill & Sushi is a Modern Vietnamese Restaurant that is unlike any other Vietnamese Restaurant I know of………

It’s next to impossible to do a review on this restaurant because the menu as well as the decor of the restaurant  is always changing.

Maybe all the changing is to keep things fresh and new… or to keep a creative Chef creative! Angelina’s always offers something interesting that nobody else offers that’s delicious and very reasonably priced. Angelina’s Pho & Grill & Sushi just might be the most interesting restaurant in North Glendale.

On my most recent visit we shared an ahi tuna pizza. Have you ever seen a pizza at any other Vietnamese Restaurant?

This was tasty, delicious and really different! The Tuna was sushi grade, with a creamy spicy sauce and a unagi sauce….This was described as being served on a tortilla but it was unlike any tortilla I ever had….It had the texture of a crunchy cheese curl but had a really delicious flavor….I don’t know what it was but it seemed light, tasted very clean and it was delicious.

Most recent dining room photo

For my main I had the Fresh Salmon with Dill under Pho on the Menu.

My bowl was filled with lots of buttery soft melt in your mouth fresh tasting salmon, dill, onions, zucchini, potatoes, mushrooms in low sodium chicken broth with a serving of jasmine rice. It was all delicious and the serving was extra large….maybe it was two or three servings?

My husband had some sort of Pho.

I don’t know if the Ahi Pizza or the Salmon with Dill will be on the menu if you go to visit. Nothing but the basic Pho Soups seem to stick around on the ever changing menu for long.

Some discontinued DELICIOUS dishes That I enjoyed at Angelina’s Pho & Grill & Sushi were-

Crispy Edamame and Vegetable Pot Stickers

Bird’s Nest

Salmon Cakes

Saigon Cinnamon, Winter Vegetables, Green Tea Noodles and Chicken Thigh – This one was really Pho-nominal 

Wild Tuna and Garlic Soba Noodle with Asparagus

Tofu Stack – Eggplant Tempura, Shaved Beet, Cucumber, Gochojang, Garlic Aioli and Basil

Yellowtail Sashimi

The Chicken and Asparagus Salad from Angelina’s Pho & Grill Glendale AZ

They also offer an outdoor patio that is being updated now.

In the past I used to bring my dogs with me to dine here but always at off times so we wouldn’t bother anyone. Then for a long time it seemed like they didn’t use the patio so I stopped bring the dogs here.

I’m looking forward to the remodeled patio. I’ll be dining with dogs again here soon! I was told recently my dogs are welcome.

Here are a few other dishes we had here.

Chicken Pho

Rare Beef and Brisket Pho

Yellow Curry Chicken – super packed with mixed vegetables

Hot and Spicy

Yumi Signature Roll

Luc Lac Beef

I don’t have a good picture of the Cha Ca Thang Long also called Cha Ca La Vong or Hanoi Turmeric Fish with Dill. It’s the most popular dish of Hanoi. It surprises me that this dish is rarely found on Vietnamese Menus…..but it was here for a short time.

You can see that the food at Angelina’s Pho & Grill & Sushi is always delicious, It’s always Creative and It’s always changing.

I hate being honest but to tell The Forking Truth ……Service can be very hit or miss……but who cares……..the food is some of the better and more interesting food in this part of town.

I also note they they offer some lovely changing desserts in a dessert case but I have not tried dessert from here as of this post.

I have to say Angelina’s Pho & Grill & Sushi Modern Vietnamese is Worth a Fork and just might be one of the most interesting restaurants in North Glendale!

Worth a Fork!

I haven’t found a website for Angelina’s Pho & Grill & Sushi but they are on Facebook.

The Forking Truth is that EVERYTHING is Subject to CHANGE (and will for certain here) Your experience may or may not differ.

The Forking Truth

 

 

 

AZCENTRAL Wine & Food Experience Day Two November 4th in Scottsdale AZ

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The AZCentral Wine & Food Experience is a two day food festival that in 2018 took place at Monterra at Westworld in Scottsdale AZ. Around thirty mostly local restaurants participated. Wine, Beer, Water and some Liquor & Cocktails were also offered. At the festival were a few cooking demonstrations. Sunday’s headliner was Celebrity Chef Aaron Sanchez. He was suppose to be on stage at 1:15….just fifteen minutes after the general admission was allowed in. Just like yesterday all the seats were taken and it was standing room only. I waited for a little while for the Chef Sanchez but not long enough to see him come out….

Phoenix Marriott Resort in Tempe Top of the Rock Restaurant at the Buttes made something called Foie Stuffed Dango and Smoked Peanut Butter and Jelly Cookies.

Frasher’s Steakhouse offered Pulled Pork Sandwiches and Butter Cake.

One of the best things I tried on Sunday was the detailed Chocoflan from Talavera at The Four Seasons.

From Proof was a Thanksgiving Hand Pie.

Clam Chowder French Fries from Chula Seafood

Assorted Pastas and Tomato Salad from AJ’s Fine Foods.

 

Beef and Chorizo Meatloaf from Frank and Alberts.

I tried a Habanero Peach Hand Pie from The Pie Hole.

Beef Barbacola from Taco Chelo.

From Cartwright’s was Smoked Sockeye and Wild Game Chili……

Bella Gusto Urban Pizzeria offered Salted Carmel Pannacotta and Saffron Shrimp Rice Balls.

The Dabba offered Aloo Mattar and Chicken Tikka Masala.

Quiessence offered Pumpkin Parmesan Soup, Beef Carpaccio in Parmesan Tacos and Foie Gras Mousse on Macaroons. That’s one fancy spread!

I didn’t write down any notes so………I think it was Bison from Different Point of View.

From J&G Steakhouse was Beef Tenderloin and Wild Shrimp Ceviche. The Beef I tried here was the best beef I tried of the two days.

John & Yoko Dessert from Super Chunk.

……A Lamb Dish from The Boulders.

Spinato’s Pizza…I was waiting for the Broccoli Crust but got a plain……You can find these local pizzas in your grocer’s freezer!

Modern Market made Blueberry and Cheese Sandwiches…………………………..

The Handlebar Diner did Lamb barbacola Chili Colorada over Queso Fundito Macaroni and Cheese. I didn’t try this but my husband said it was one of his favorites.

Hickman’s offered their version of Deviled Eggs……1/2 hard boiled egg topped with aioli and bacon.

Beef Taco on fresh made corn tortilla from Tacos Tijuana.

It was a Sweet Ending from Sweet Republic…..The Cucumber Mojito Sherbet was refreshing, On the left was a Baked Alaska.

Day two was all this and even more! Several participants from yesterday were here again and most of them were serving the same food again.

Again like yesterday the participants were mostly a surprise.

Most of what was printed in the paper differed from who was here.

All in all the festival was a success except for one thing that I forgot to photo. The wine glasses we used were stemless and were difficult to carry around. Usually at food festivals we use wine yolks to carry around the wine glasses so our hands are free to eat and get food.

www.wineandfood.azcentral.com

That was day two of the Azcentral Wine & Food Experience 2018.

The Forking Truth