Delicious Pickled Jalapeños

I got a bunch of Jalapeños that are HOT so I thought I’d pickle some of them. These Pickled Jalapeños are so delicious you can easily made lots of foods delicious with them easily. I do recommend to wear gloves because when you handle so many jalapeños because you will injure yourself. Your hands will burn the next day too so wear gloves. The recipe is pretty easy and you don’t really have to do the canning process because with all the vinegar it will stay fresh for several months or do the canning process if you prefer. I found out later that these Pickled Jalapeños make some VERY DELICIOUS Guacamole….It’s one of my new tricks! The other is that these Delicious Pickled Jalapeños help to make a really awesome chicken salad. I didn’t write down exactly how I made it but the chicken salad was made of pulled chicken, a good amount of the pickled jalapeños, dijon mustard, celery, green onions and a little water that emulsified with the dijon. I stuffed the chicken salad into mini bell peppers and it was Forking Great!

Ingredients for about 20 servings

1 lb jalapeños – cleaned, stems and cores removed and cut into rings

2 cups white vinegar

2 cups rice wine vinegar

2 cups water

4 Tablespoons kosher salt

1/2 cup sugar

1/2 sweet onion – cut in thin slices

6 cloves garlic – smashed

1 Tablespoon black peppercorns

1 Tablespoon coriander seeds

2 bay leaves

1 carrot – peeled and sliced very thin

1 teaspoon dried oregano

Directions

Set the Jalapeños carrots and onions in a large bowl and set to the side.

Get your large sauce pot on medium high heat with remaining ingredients and bring to a boil till sugar dissolves.

Reduce to simmer and let it go about ten minutes.

Place vegetables in containers. Add liquid. Place lids on when it’s cool.

Pickled Jalapeños

These were once jalapeños that were to hot to eat and now they are a yummy kinder heat that’s layered in flavor and delicious.

I found they add something super special to home made guacamole and they also are great in chicken salad and MORE!

Guacamole made with the Delicious Pickled Peppers

The Forking Truth

Forking Tasty Sous Vide and Browned 1/2 Turkey Breast

I had a half Turkey Breast in my freezer that was already brined. To me Turkey Breast are best prepared in a Sous Vide or in the pan. Here we do both because I left the skin on. It’s incredibly easy to prepare delicious moist, tender, white meat turkey this way. The half Turkey breast goes in a Sous Vide Bag with some spices and fresh garlic and frozen garlic confit (garlic that has been roasted with olive oil and then whipped). Seal the bag and put in the Sous Vide at 140 degrees F for four-five hours. Rinse the spices off with cool water, blot dry and apply rub. Brown in a medium high pan for about three minutes a side.

Ingredients for about 6 servings

1/2 turkey breast from a medium size turkey that was brined.

3/4 teaspoon kosher salt

1 1/2 teaspoons dark brown sugar

2 juniper berries – ground

1/2 teaspoon ground allspice

1 bay leaf

pinch cinnamon

smaller pinch ground cloves

1 1/2 teaspoon black pepper

pinch hot crushed red pepper

1/4 teaspoon paprika

1 1/2 teaspoon coriander

1 1/2 teaspoon mustard

pinch white pepper

6 garlic cloves – smashed

2 oz FROZEN garlic confit

2 teaspoons black pepper (for rub)

1 teaspoon coriander (for rub)

1/4 teaspoon smoked paprika (for rub)

1/4 teaspoon granulated garlic (for rub)

1/4 teaspoon granulated onion (for rub)

1/2 teaspoon (the Sous Vide Seasoning Mixture) (for rub)

1/4 teaspoon course sea salt (for rub)

2 Tablespoon vegetable oil

Directions

Set the Sous Vide with water and set to 140 degrees F.

In a small mixing bowl combine kosher salt, brown sugar, juniper, allspice, cinnamon, cloves, 1 1/2 teaspoon black pepper, ginger, paprika, coriander, mustard, white pepper. Mix well.

Place the turkey breast in the Sous Vide Bag. Add one Tablespoon of the Sous Vide Spice mixture to the top of the breast and add one Tablespoon Sous Vide Spice mixture to the other side of turkey breast. Add the smashed garlic and the frozen garlic confit. Seal bag and then place in Sous Vide Machine for five hours.

After  5 hours run the bag under cold water to stop the cooking process.

Remove the turkey from bag and rinse off the garlic cloves and spices.

Blot dry with paper towels.

Apply the rub mixture.

Put a large fry pan on medium high heat with the vegetable oil.

Fry turkey about three minutes on bottom, top and sides.

Forking Tasty Sous Vide and Browned 1/2 Turkey Breast

It wasn’t what I was going for but It came out really delicious…it was too good not to write down so here it is!

It’s moist ,tender and juicy with exotic flavors.

The Forking Truth

Delicious Kabocha Squash Pie with a Coconut Crust

Kabocha Squash is one of the healthiest, most delicious low calorie foods out there. It creamy and sort of sweet and it kind of taste like sweet potatoes mixed with chestnuts. I’ve been thinking about baking a pie out of Kabocha Squash for a long time now and finely came up with a recipe. I didn’t want it to come out just like pumpkin pie so I thought coconut would go really well so I made a tender coconut crust and instead of milk for the custard I used coconut milk and it’s seasoned it’s own way. This is a very unique and delicious pie that you won’t get to taste unless you make it.

Ingredients for about 8 servings

1/2 cup flour

1/2 cup coconut flour

1/4 cup extra virgin olive oil

1 Tablespoons cold water

2 Tablespoons dark brown sugar

1/2 teaspoon sea salt

non stick spray

2/3 cup kobocha squash –  roasted. pierced squash all over with knife till “knife” tender.  Seeds, membrane, stem removed then meat scooped out  (my large kobocha went into a 400 degree F oven covered with maybe 1/4 in. water I checked at 45 minutes and every 15 minutes till knife tender) – mashed well or pureed

2 1/2 Tablespoons sweet butter – room temperature

1/2 cup and 1 Tablespoon dark brown sugar

2 Tablespoons flour

3 XL eggs – slightly beaten

1/3 cup coconut milk

1/4 teaspoon cinnamon (I used Vietnamese Cinnamon)

1/8 teaspoon ground ginger

pinch white ground pepper

pinch sea salt

Directions

Turn oven to 350 degrees F.

In a large bowl combine 1/2 cup flour, coconut flour, olive oil, water, 1/2 teaspoon salt, 2 Tablespoons sugar and mix well. Mixture should look like wet crumbly sand.

Spray pie plate with non stick spray. (I think my pie plate is 11 inches)

Dump crust mixture on to pie plate.

Pat mixture into pie crust shape.

Peirce crust all over with a FORK.

Set oven to 300 degrees F.

Place in over for about 10 -12 minutes. Till crust looks sort of cooked.

Set crust to the side. Don’t worry if it doesn’t look perfect because it gets covered with filling.

In a large bowl combine remaining ingredients ONE AT A TIME in order till done.

Pour into pie shell.

Place in oven for about 35 minutes. (I note timing may differ due to different size pans and different ovens) The filling might puff up a bit but will fall and be flat.

Kabocha Squash Pie with Coconut Crust

Chill and serve at room temperature for best taste and texture.

It came out pretty darn great. I think this is what a Kabocha Squash Pie should taste like. The filling is custardy unique and delicious…. You can taste the Kabocha Squash laced with Coconut. The crust is tender and coconut flavored.

If you are a fan of Kabocha Squash and Coconut you will enjoy this pie. My husband doesn’t enjoy coconut ever and even he thinks this pie is delicious.

The Forking Truth