Braised Beets with Pickled Golden Raisins, Spiced Walnuts and Mint
I’m always coming up with new ways to do beets. These Beets are really hard to photo for me but I tried my best. I sort of braised the beets in a sweet and sour solution with onion, garlic and cinnamon. The beets got flavorful but not too much so I used that flavorful liquid to brine the raisins. Then I made the spiced walnuts and an earthy vinaigrette. Added a little mint and where’re done. Please remember to save at least 1/3 cup of the beet braising liquid to pickle the raisins. They came out really great and taste better than the majority of beets I eat out. Don’t use yellow beets for this recipe. Yellow beets only come out nice on the stove top.
Ingredients for about 8 servings
2 lbs beets – (just the beet) (about 6 beets)
1 cup sugar
1 cup red wine vinegar
2 cups water
1 Tablespoon course sea salt
1 large sweet onion – cut in 8 slices
3 garlic cloves
1 cinnamon stick – break in three pieces
1/2 medium lemon – just the juice for vinaigrette
2 Tablespoons extra virgin olive oil – for vinaigrette
1 teaspoon cumin – for vinaigrette
1 teaspoon paprika – for vinaigrette
1/2 teaspoon course sea salt – for vinaigrette
1/4 cup golden raisins
1/3 cup of hot beet braising liquid – (to pickle the raisins)
1 cup walnuts – (for spiced walnuts)
2 Tablespoons extra virgin olive oil – (for spiced walnuts)
2 Tablespoons sugar – (for spiced walnuts)
1 teaspoon Aleppo pepper – (for spiced walnuts)
1/4 teaspoon cumin – (for spiced walnuts)
1/4 teaspoon course sea salt – (for spiced walnuts)
1/4 cup mint leave – loose – and lightly torn
Directions
Set oven to 350 degrees F.
In a large pan add the beets (well scrubbed and clean), a sliced onion infant of and behind each beet. Garlic and one third of cinnamon stick in three different parts of pan.
Add sugar, vinegar, water, 1 T sea salt.
Cover pan very well and leave in the oven till beets are fork tender. Around two hours. (during this time you should be preparing the walnuts…or if not you need to turn the oven back on for when you do the walnuts.
Let the beets cool on the counter but remove about a third of a cup of the hot beet liquid to pickle the raisins.
In a small bowl whip up the vinaigrette by adding lemon juice, cumin, salt, paprika and oil together and set to the side.
Now make the Spiced Walnuts.
In a small bowl add the walnuts and to that add 2 T olive oil, sugar, Aleppo pepper, 1/4 teaspoon cumin and 1/4 teaspoon sea salt. Spread them out evenly on a baking sheet. They only need ten minutes in a 350 degree F oven. Remove after ten minutes and set to the side.
Now you have to put it all together.
By now the beets are cool enough to handle. you either peel the skin off or use a vegetable peeler. Cut them up in whatever shape you like.
Pour the vinaigrette, drained raisins, and mint leaves over the beets. Carefully stir. WAIT to add nuts to serve so they don’t get soggy. It’s not a lot of vinaigrette for all these beets but it’s enough to be flavorful.
It looks like this
Braised Beets with Pickled Golden Raisins. Mint and Spiced Walnuts
Braised Beets, Pickled Golden Raisins, Spiced Walnuts and Mint
These beets are interesting, flavorful and do differ from others I’ve tried….
Nashville Hot Chicken is only authentic in and is a specialty of Nashville Tennessee. Here in Phoenix you can find Nashville Style Chicken….and other Hot Chicken…….we should just call it Hot Chicken. The Chicken should be marinated, floured and fried. It needs to be sauced either before or after flouring (or breading) with what they call a dry sauce or paste. If a wet sauce is applied then IT IS NOT NASHVILLE STYLE CHICKEN according to the Nashville Hot Chicken Coalition. Nashville Hot Chicken IS HOT because the paste is suppose to be 1/3 fat (often lard) OR it can be OIL and 2/3rds cayenne pepper that gets cooked and reduced till thick. A few other seasonings are sometimes added. Nashville Hot Chicken is not just about heat as it’s is also suppose to be about flavor. Authentic places serve the chicken with dill pickles over the chicken and one-two slices of white bread under the chicken to soak up juices and flavors.
Here’s the Hot Chicken Sandwich from 6 Degrees Urban Kitchen in Scottsdale.
This sandwich was stuffed with a plump juicy marinated notable crispy chicken breast that was topped with honey hot sauce. House made pickles were tucked inside and the sandwich was served on a grilled eggy bun. (*****UPDATE***Sadly 6 Degrees Urban Kitchen has CLOSED for business since)
The Hot Chicken Slider from PNPK in North Scottsdale.
This Hot Chicken Slider is seasoned fried chicken, topped with dill pickles, slaw and spicy aioli sauce. It’s tasty….not scorching hot but hot that might be mellowed by the slaw.
Hot Chicken from Starlite BBQ in Scottsdale.
Here was a plump juicy breast and leg quarter. Both were SCRUMPTIOUS flavored chicken in a crisp HOT but delicious crust. It was just delightful with house made pickles and this really tasty whole grain mustard.
From Famous 48 in Old Town Scottsdale.
By far the most stingingly HOT! I almost couldn’t eat this one. This one had some sort of Mayonnaise applied to the chicken. This one was topped with an insanely HOT but delicious Buffalo kind of sauce with a good TANG. It topped the crunchy chicken and they gave me extra hot sauce on the side. You had to open your mouth a mile deep to eat this one as the eggy bun was extra thick and was difficult to eat… (I do note that Famous 48 was recently opened when I tried them and it’s possible this sandwich has been toned down or tweaked since to please the masses…….Another note is that Famous 48 has closed for the summer 2018. (*****UPDATE****Famous 48 closed and happened to re-open in a different location in Scottsdale) I recently tried the Famous 48 Nashville Style Chicken at a festival and it’s a completely different sandwich. It will be pictured at the bottom after the fork.
I also tried the Hot Chicken Sandwich at Mingo’s Louisiana Kitchen in Phoenix. It’s a LOUISIANA Style Hot Chicken Sandwich and Not a Nashville Style…..But it’s Hot Chicken so this sandwich is included here.
Mingo’s Chicken is flavorful and very moist. The chicken coated in a seasoned Corn meal and has a much better texture than than other corm meal coated foods I’ve tried. I know it’s the best cornmeal coating I’ve ever tried. The sandwich has a generous application of Tangy Hot Sauce with a great bite. There is some shredded lettuce, tomato, pickle chips and a slathering of remoulade that is a French style of Tarter Sauce that is more detailed and complex than any I remember trying before. Old Bay dusted Fries came with the sandwich as a side.
Tried the Hot Chicken Sandwich from The Larder + The Delta in Phoenix. This was one of the milder of the Hot Chickens but WOWEEE this chicken was just DIVINE….This was the BEST of the boneless chickens in flavor, texture and juiciness. It’s tough to say but this chicken really was among the best…It had a quality about it unlike the all the others…..It was a very large amazing thigh. The coating was different. It was thin but sort of shattering crisp and caramelized. I could taste cayenne, onion and other flavors in or on the coating. The chicken was topped with an apple slaw and B&B pickles that were thick and delicious and hot sauce aioli ……This one here was off the charts!
Maybe you are curious about GENUINE Nashville Hot Chicken.
There are only SIX Restaurants that are Certified in the Nashville Hot Chicken Coalition.
They are Prince’s Hot Chicken Shack, Bolton’s Spicy Chicken and Fish, Pepper Fire Hot Chicken, Hattie B’s Hot Chicken, 400 Degrees, and Deezie’s in Murfreesboro.
Here it is! Hattie B’s Famous Hot Chicken from Nashville Tennessee.
Somebody brought me back a piece of Hattie’s Hot Chicken to try. Here it is………..
I put in the oven for 15 minutes at 350 to heat up.
This one has a strong cayenne aroma. (the most aroma of all the hot chickens I tried)
I pick it up and it’s a bit greasy. It’s not crisp but I was told even fresh made it’s not particularly crisp but better than what I had.
I tried the one that sold as hot. First bite seems very HOT (stingingly)…..I taste mostly cayenne…..followed by onion. The Chicken is very moist and flavorful…..for some odd reason it doesn’t seem that HOT to me as the first bite did. It’s just flavorful moist chicken.
These were a few of the places for Hot Chicken in Metro Phoenix pre Mrs. Chicken (soon to come…Phoenix’s first Nashville Style Hot Chicken Restaurant) (****UPDATE***Mrs Chicken did indeed open since I wrote this)
******Slight update…since I wrote this back August 2018 Monroe’s Hot Chicken has opened in February 2019 in downtown Phoenix and became the First Hot Chicken Restaurant in Phoenix. I did happened to try a few items and wrote about them but I was there opening week and read somewhere that recipes were tweaked since so I can’t describe what you might taste there today. This week (last week of April Mrs Chicken did open. I expect to try it out sometime but didn’t yet)
EVERYTHING IS SUBJECT to change and your experience may or may not differ.
Some more updates are below the FORK.
The Forking Truth
www.Hot-Chicken.com
www.Wikipedia.com
Monroe’s Hot Chicken Sandwich
Another notable Hot Chicken Sandwich I tried since was the Carolina Style Hot Chicken Sandwiches from The Root and Soul in Phoenix.
The Root and Soul
I remember that this one was among the better Hot Sandwiches of what I tried. It was a mighty tasty delicious sandwich with very juicy flavorful chicken.
A new chicken restaurant opened up in Scottsdale called The Hot Chick. I enjoyed the HOT Chick sandwich very Forking Much!
This one had tons of spice flavor, a little sweet, very scrumptious and super crunchy and juicy. This new one is close to the best! I also liked that they offer Hot Chicken on the Bone….
Famous 48 Nashville Style Chicken that I tasted this time was plump, juicy and developed with flavors. It wasn’t as spicy as last time and was a different exterior texture.
I was paging threw a Food Magazine and saw this recipe for Cucumber Cabbage Slaw. I thought this recipe was made for me because I happened to have a few cucumbers and cabbage lying around that I had to use. I did the recipe as written…Wow it sucked…..It came out tasting worst than I imagined. I don’t think too many people would eat this salad…..It is so boring one note and bland. This salad is pretty much tasteless. So I had to fix up my bowl of Cucumber Cabbage Slaw. I added SEVEN ingredients and changed the proportions of the seasonings.
Ingredients for about 8 servings
1/2 head of cabbage – shredded thin
2 cucumbers – peeled – seeds scraped out and sliced up
2 carrots – grated
1/4 cup scallions – sliced thin
1 cup small sweet tomatoes – either half or quarter depending on size
1 red bell pepper – chopped
1/4 cup fresh cilantro – chopped
1/4 cup fresh mint leaves – chopped
1/4 cup mayonnaise
1/4 cup yogurt (or sour cream)
2 Tablespoons dijon mustard
3 Tablespoons white wine vinegar
1 Tablespoon sugar
1 teaspoon hot sauce
1 lime (just the fresh squeezed juice)
1/2 teaspoon cayenne pepper
1 teaspoon course sea salt
1/2 teaspoon fresh ground black pepper
Directions
In a large bowl add the cabbage, cucumbers, carrots, scallions, tomatoes, bell pepper, cilantro and mint. Set the bowl to the side while you make the dressing.
In a small bowl combine remaining ingredients. Pour dressing over the slaw and mix well.
Pomo Pizzeria in Scottsdale AZ offers Northern Italy Style Extremely THIN DOUGH Focaccia Di Recco pictured below.
and also Pizza Rimini, also a Northern Italy specialty in four or more varieties (one extra special flavor on my visit).
The Parmigiana Pizza Rimini is pictured below.
Today I decided to ask a few questions about the pizza and focaccia…..Are they the same?
NO……
One is a focaccia and the other is a pizza.
They start out the same with the same dough……….
Both get stretched out paper thin but the focaccia gets stretched out EVEN THINNER because it’s sandwiches cheese. It’s stuffed. There is a top layer and a bottom layer.
The Pizza goes in the certified Italian Wood Oven at over 900 degrees F for a very short time.
The Focaccia goes in a regular oven in the kitchen at a much lower temperature for a much longer time.
The TASTE……YES the crust come out tasting VERY DIFFERENT!
The Focaccia almost taste like it was fried……I’m thinking that some of the oil from the Stracchino Cheese flavors both sides of the crust and the cheese is still all melty inside. It’s just really delicious! It’s so flavorful with almost cheese sauce inside the two tissue thin crusts.
You might feel different than me………..
I do think the Pizza Rimini is good…..i’d eat it anytime.
What I like about it is that is is so light…..It’s like pizza made for angels. It’s like the best diet pizza ever. You have the taste of pizza without the heaviness. You can eat half a pizza and feel like you can eat more no problem….It must be low in calories………….. The only thing I didn’t like about the Pizza Rimini was the outer ring of crust. To me it taste like burnt matzoh….. but I note the parts with cheese and sauce are yummy and don’t taste burnt.
While I enjoyed the Pizza Rimini…….it just isn’t as tasty as the Focaccia Di Recco….( TO ME!!!!!!! maybe not you?) That thing is just off the charts! It was just CRAZY YUMMY! Way more flavors that were more enjoyable to me. OH and I forgot to mention that you can add on local honey to embellish the Focaccia even a little more. A small amount of warm honey applied just adds another level to the Focaccia.
Both were good but for me (and my husband) we both preferred the Focaccia Di Recco.
www.PomoPizzeria.com
You know The Forking Truth is that EVERYTHING is subject to change and your experience may indeed DIFFER! Just remember that!
I came across these delicious Crescendo Peppers. They are thin skinned, thin walled and are super sweet peppers with such great flavor that are almost seed free. The peppers I got are 2-4 times bigger than baby bells. You can use any pepper you like but you must understand that portions and cooking times will differ. Baby bells that are on the large side would be my second choice. I stuffed the peppers with zucchini, corn, peas, tomatoes, a few other things and kept the seasonings delicious but somewhat neutral so these peppers can be served with any dinner you prepare. I also did something very unusual. Instead of adding meat or cheese to hold things together I just added egg. With all the moisture from all the vegetables the little bit of egg that’s in there turns sort of custardy to hold the vegetables together. The peppers are very light and you can embellish them with a little bit of your favorite cheese and fresh herb to match your dinner. This is yet another very original recipe my me.
Ingredients for about 4 servings
8 crescendo peppers – preferred – (or any pepper you like but I recommend the pepper to be thin walled)
2 small zucchini – spiralized (make the zucchini into zoodles…or noodle shaped)
1/2 cup small sweet tomatoes – either half or quarter depending on size
1/2 cup corn kernels – preferable sweet that you cooked yourself
1/2 cup peas
1/2 cup scallions – sliced thin
1 carrot – skin removed and shredded
2 eggs – lightly beaten
1 Tablespoon dijon mustard
2 Tablespoons celery leaves – (I used from the center) – chopped
2 garlic cloves grated
1 teaspoon ground black pepper
2 teaspoons course sea salt
1/4 teaspoon dried thyme
2 Tablespoons extra virgin olive oil
Directions
Set oven to 350 degrees F.
In a large bowl add the zucchini, tomatoes, corn, peas, scallions, carrot, celery leaves, garlic, black pepper, sea salt, thyme. Mix well.
In a small bowl add the beaten eggs and dijon mustard. Mix well.
Pour the egg mixture into the large bowl with vegetables. This mixture will get runny.
Mix well.
Make a slit in each pepper and pull out a core and seeds if there is any.
Stuff them the best you can with your fingers pushing in the mixture into the pepper. Add a little liquid because that is where the flavory custard is.
Drizzle this lightly with the olive oil.
Place in the oven till done.
In my oven with these particular pepper it took 45 minutes.
Depending on your tolerance for seasoning you might want to hit them with a small amount of fresh crushed sea salt and fresh ground black pepper.
They are ready to serve.
You do have the option to embellish the peppers further with a small amount of of fresh herb and a small amount of cheese. You can go cilantro-goat cheese, parsley-feta, cilantro-Mexican Cheese, Feta & Dill and a multitude of Italian Cheeses with basil or oregano.
These Asian Inspired Rice Potato Patties are made from leftover Take Out Asian Food. I found I had two cups extra rice leftover so I thought I’d repurpose the rice and this is what I came up with this time. The Patties came out tasty and very flavorful. I don’t think they need a dipping sauce but if you want to make one a little mayo mixed with a little bit sriracha would be fine. I also added a little bit of gochujang, splash of black vinegar and a splash of shaohsing. This recipe makes 8 patties. so it makes 4-8 servings depending on how many patties you want to eat.
Ingredients for about 8 servings
2 cups white rice – I used leftover Asian Take Out Rice
1 egg – slightly beaten
2 Tablespoons seasoned rice wine vinegar
1 Tablespoon sugar
1 Tablespoon soy sauce
2 garlic cloves – grated
9 oz baked potato – skin removed
1/2 in fresh ginger – finely grated
1 teaspoon sesame oil
1/4 cup scallions – thinly sliced
1 teaspoon – fresh cilantro – chopped
4 sea salt nori sheets – about 3inch by 2 inch each – crumbled – mine weighed 0 anything on my scale
1/4 teaspoon ground ginger
1/4 teaspoon ground white pepper
1 dried asian chili pod – crumbled – just the contents, not the pod or use a pinch of crushed red pepper
fresh ground sea salt to taste
fresh ground black pepper to taste
1 cup whole wheat panko
2 teaspoons sesame seeds – I used 1/2 white and 1/2 black
non stick cooking spray
Directions
Set oven to 350 degrees F and lightly spray baking sheet(s) with non stick spray.
In a large bowl add the rice, egg, seasoned rice wine vinegar, sugar, soy sauce, garlic, potatoes (mash in the potatoes now), fresh ginger, sesame oil, scallions, cilantro, nori, ground ginger, white pepper, chili pod contents. Mix well and add fresh ground sea salt and fresh ground black pepper to taste.
Divide mixture into 8 patties by scoring into quarters and cutting each quarter in half.
In a medium sized bowl mix together the panko with sesame seeds and add salt and pepper to taste.
Pat each patty into the panko mixture and after coated set on sprayed baking sheet(s).
Put patties in the oven for thirty minutes. Flip the patties over and put them back in the over for about 15 minutes more.
Cocina Madrigal is newly opened casual family friendly Restaurant in South Phoenix AZ that offers Unique Oaxacan/American Cuisine. It’s not a fancy place but it’s comfortable and cozy.
If you look at the menu there are many offerings you won’t find elsewhere such as – a variety of made to order guacamole, mesquite grilled romaine salad, crispy salmon, beef tenderloin platter, la diablo chicken pasta, jerk seasoned chicken five cheese macaroni and cheese, marinated chicken artichoke mushroom stack in soy mustard cream and a whole lot more! The Chef is obviously very talented. It was difficult to decide on what to order because they offered so many interesting choices.
We started with house made chips and salsa while we decided.
The salsa is outstanding. It’s full of all kinds of wonderful things. It’s very flavorful and hot but not too hot. We also received a super generously sized basket of hot fresh chips.
I decide on the Artichoke and Mushroom Stacked Chicken.
The Cilantro Pesto Marinated Chicken is really very tender and very flavorful, toasted Pepitas are a nice embellishment here. The soy sauce and mustard don’t stand out in the creamy sauce because it’s very balanced. It just taste good. Mushrooms and Artichoke adorn the chicken. The plate includes a generous portion of yummy mashed potatoes and fresh buttered vegetables are on the side.
My Husband had a Taco Plate.
Cocina Madrigal offers a variety of Taco Plates that are three of each. My husband asked if he could have three different ones and it wasn’t a problem at all.
All the tortillas for the taco are made fresh to order.
All three tacos are very detailed.
The Beef Taco contains, tender flavorful Chipotle Pomegranate Marinated Tenderloin, Fried Peppers, Gorgonzola Cheese and Onion Straws.
The Achiote Braised Chicken Taco contains Red Bean Pico, Avocado and Menonita Cheese.
The Tropical Fish Taco had grilled Maui Maui, Salsa Picante, Mango, Coconut Cabbage Slaw, Oaxaca Cheese and Salsa Fresca.
I tasted a small piece of each and every one of the tacos was delicious and very flavorful.
But I am kicking myself now for not trying the rojo beans epazote (vegetarian) and the rice. My husband kept going on how these beans were exceptional. He said that they aren’t those refried beans that you get everywhere. He said these beans were much better, full of flavors and were really delicious!
Somehow we were talked into the Churros for dessert.
These Churros are made FRESH TO ORDER! and stuffed with pastry cream!
They are SO HOT……but are so aromatic from the cinnamon. You have to sit there and smell them and then your mouth waters….you pick one up but they are still too hot …..you have to take in the aroma a little longer….and then you start drooling from the appetizing aroma.
Todays Fresh – Made – To – Order Churros flavor came with a little drizzled caramel and more pastry cream for dipping. We were told that they plan to change up the flavors now and then.
I have to say that these Churros were the best Churros I’ve ever tasted in my life. The Churro seemed light and free of oil with a pleasant sugary cinnamon-ee coating and it was filled with delicious pastry cream!
The Food was all flavorful and well executed. The service was exceptional. Our server knew everything about the food and was able to make helpful suggestions. The owner/Chef and manager all were very welcoming to us and also wanted to hear our options about the food.
I have to say my first visit to Cocina Madrigal was Worth a Fork!
Worth a Fork!
www.CocinaMadrigal.com
Every Thing is subject to change and your experience may or may not differ.
Ramen Hood is a casual Ramen Restaurant located in Scottsdale AZ just off the 101 exit 38. When you enter you stop at the front of the counter and fill out your order on a check off list for what you want in your Ramen or Rice Bowl.
The menu offers opportunity for lots of variety. Noodles or Rice, Five Broths (including vegetarian), Five Proteins, up to 24 complimentary toppings, extras and you can also order Specialty Add Ons like Gyoza, Karaage Chicken, and Steamed Bao.
For The Ramen Challenged picking things is easy but not dummy proof. It is possible to pick not so great choices…………such as- Karaage Chicken is breaded chicken and would be better suited to go with a rice plate than with a Ramen Bowl. It might be best to add on toppings that give great flavors. Toppings you might consider would be Green Onions, Shiitake Mushrooms, Togatashi Powder, Nori and Spicy Miso Paste. Your Taste may differ from mine but I think it’s essential to add on the Seasoned Soft Boiled Egg because these eggs are really special. It can take a day to prepare these seasoned soft boiled eggs and they add other flavors and interest to Ramen.
Then you pay at the end of the counter and open kitchen. You take a number and seat yourself. They offer a variety of seating choices, traditional tables, some 1/2 bench seating and a few walled cubical seating so you can dine with your lap top.
We soon get our Ramen Bowls delivered to us by the Ramen Chef.
We ordered different Ramen Bowls but they came out looking very similar. I really like the Ramen Noodles. They have more texture and chewiness than Italian Noodles. I thought the vegetarian broth was good until I added the spicy miso paste and then it was VERY GOOD. Lots of flavors going on. For my protein I picked the Teriyaki Chicken. It wasn’t the typical sweet tasting Teriyaki you might get at most American/Chinese Restaurants this chicken was delicious with a tasty char flavor and they gave me a good amount of it…..However my husband got pork as his protein and although it was very GOOD PORK he only received one paper thin slice of it in his bowl unlike the good amount of tasty chicken I received. I don’t know if they gave me extra noodles. I know my bowl was JAM PACKED so much I had trouble getting the noodles out at first. I know half way threw I was out of stomach room and I came in very hungry.
We also shared a Specialty, The Karaage Chicken. It’s Japanese Style Breaded Chicken that very tasty and a yummy Sriracha Mayonnaise is served with it.
This is very casual dining here at Ramen Hood. You clear your own plates and trash after you finish. Just like fast food style nobody ask you how things were or thanks you for coming. Although Ramen Hood is fast food style in service the food is full service in taste for sure.
I would say Ramen Hood is Worth a Fork!
Worth a Fork!
www.Ramen-Hood.com
Every FORKING THING is subject to change and YOUR experience May or May NOT differ.
Sprouts had really great corn on sale last week. Eight ears for $1.00 so yesterday I cooked up my eight ears and thought I’d make some sort of corn fritter with some of the corn. I wanted to really go with the corn flavor so I used masa corn flour. Masa is corn flour that is cooked with alkaline, it’s also known as a nixtamalzation process. It’s that yummy taste that makes corn bread taste different from corn tortillas. I wanted to spike the fritters with pepper and my freezer is still well stocked with Fire Roasted Hatch Chile Peppers so that was an obvious choice for me but you can use whatever pepper you like. These fritters came out very crispy with sweet pops of corn, corn flavors and they are spiked with Fired Roasted Hatch Chile Taste.
Ingredients for about 6 servings
2 cups corn kernels
1/2 cup masa flour (treated corn flour with that yummy taste that makes tacos and nachos taste different than corn muffins)
1/2 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons unsalted butter – melted
1 hatch chile pepper – fire roasted with stem and seeds removed – hard skin rubbed off and well chopped
1/4 cup scallions – sliced thin
1/4 teaspoon cayenne pepper
pinch ground white pepper
1/2 teaspoon course sea salt
1/4 teaspoon ground annatto
1 teaspoon sugar
fresh ground sea salt to taste for finishing
fresh ground black pepper for finishing
oil for frying – I used canola
Directions
Fill a fry pan with a good amount of oil that looks like this on slightly over medium heat. You want the oil around 350 degrees F.
You want the oil to look like this when you fry. If your oil is too low the fritter will fall apart but when it’s just right the fritters quickly brown on the bottom and sides and when you see the bubbles on the top of the fritter then you turn them over.
When the fritters are brown on both sides…try to shake off the oil and let them drain on a stack of paper towels. Hit the fritters with fresh crushed sea salt and fresh ground black pepper.
I think a little bit of fresh cilantro, sliced scallions and sour cream with go well with these South West Style Fritters.
South West Style Hatch Chile Corn Fritters
Tasty! Not too Spicy with a nice corn taste and a nice crunch.
Salt and Pepper Shakers are Food Related….after all they hold salt and pepper! Here’s a little history of some Notable and Historic to Phoenix Arizona Salt and Pepper Shakers.
Pictured above are Apple Shaped Salt and Pepper Shakers that have a Bill Johnson’s Big Apple Logo of a tuxedo Apple headed person about to serve a Plate of Barbecue to someone. There is also a 3757 Van Buren Phoenix Arizona Address under the Glaze on the Ceramic Salt and Pepper Shakers.
Bill Johnson was a celebrity who was known as an actor, stuntman and radio personality. He became a restauranteur in 1956 and hosted a radio show in his restaurant. Famous guest such as Wayne Newton, Johnny Cash and Waylon Jennings were guest on his show.
Bill Johnson’s Big Apple Restaurant had a Western theme Atmosphere. The menu offered breakfast skillets, pork wings, sliders, snake bite green chili, burgers, country fried steak, burgers, a chuck wagon combo of many things, steaks, deep dish apple pies and much more.
Bill Johnson’s Big Apple Restaurants were a small local Chain in the Phoenix Area with a few locations. The last one closed in May 2015.
References
www.PhoenixNewTimes.com
www.AZCentral.com
www.localYahoo.com
Mid Century Phoenix Home Builder Staggs-Bilt built homes in Metro Phoenix from 1949 – 1973. They built around 14,000 homes. The largest clusters of the homes they built are in Westown, Northtown, Papago Parkway and New Papago Parkway. At the time these homes were considered affordable options that were smaller in size and price. These homes were mostly one level homes with carports that were built on small lots.
Pictured above are anthropomorphic Ceramic Shakers. They look like Men in overalls that read “Happy Homer” and they hold hammers. They have house shaped Cartoon heads that are cheerful looking. They stand on small bases that read STAGGS-BILT HOMES Phoenix . Arizona.
Reference www.ArizonaReport.com by David Meek.
J.B. Bayless moved to Arizona with Food Market Experience in 1917. He started a local Food Store Chain of 18 locations. The chain was sold in 1929 and a provision of the purchased stated that J.B. Bayless would not open a competition chain for a certain number of years. After some time J.B. Bayless’s son A.J……. purchased Butcher’s stores and started his own chain of Food Markets. In the 1980’s Aj’s went bankrupted and in 1993 Aj’s was acquired by Bashas’ and then Aj’s became A.J.’s Fine Foods an Upscale grocery and Specialty Store that it is today (at the time of this writing July-2018).
The Shaker set pictured above is a two piece salt and pepper shaker set. Each shaker is rectangular in shape and sits together to form a picture of the front of a J.B. Bayless Grocery Store. It appears to be very old fashioned with an antique type car possibly with a rumble seat parked in front of J.B. Bayless. On the bottom of the fronts of the Salt and Pepper Shakers reads Country Store Phoenix, Arizona.
references
www.AFMAAZ.org
www.Wikipedia.com
Here was a little of the history of some Notable Historic Phoenix Arizona Salt and Pepper Shakers.
