According to www.SpecialtyProduce.com Red Corn contains 350% more Antioxidants than White or Yellow Corn and Red Corn also provides 20% more Protein than White or Yellow Corn.
SpecialtyProduce.com also posts that Red Corn has Anthocyanins that have Anti-Inflammatory Properties that have been linked to reversing Nervous System Damage and can also Reverse the effects of Diabetes.
I Forking don’t know if all that is true but I can tell you Red Corn Forking Taste Good!
Forking Truth
I thought I remembered Peanut M&M’s being sized just like these Forking Candies pictured above but these are not them.
We were sharing a Bag of Peanut M&M’s at the Movies and they Forking Seemed different. They seemed to have hardly any Forking Peanut in them and seemed much Forking Smaller. They seemed very different in my mouth.
This really bothered me and I had to go out and buy a bag to measure after I saw a bag of Mega Peanut M&M’s at Walmart.
I’m not good with a Forking Ruler but these are really tiny! I think some of the Forking Candies are smaller than Plain Chocolate M&M’s.
I was at Walmart and noticed Mega Peanut M&M’s saying they had more chocolate and bigger Peanuts in them.
I tried them and I Forking think these are what we all know and loved from before. These seem like my old Peanut M&M’s I remember. I don’t know for a Forking Fact but I believe that today’s regular Peanut M&M’s are now down-sized.
I don’t know maybe they had to do this? Smaller peanuts and less chocolate must cost less.
When I was a kid we ate peanut butter and Jelly Sandwiches but these days many kids are allergic to peanuts so these sandwiches are not permitted in schools. I also remember not too many years back super markets used to have bins of peanuts in the produce department. These days you only see peanuts come pre-wrapped in bags.
Maybe not enough Forking People eat Peanut M&M’s these days?
Forking Nutz!
Peanut M&M’s
Mega Peanut M&M’s
Forking Truth
I came up with this original recipe for beans inspired by my interpretation of what I think Pasta Fagioli should taste like. Pasta Fagioli is a soup that is of beans and pasta. When I think about the soup I think of a rich chicken taste . Instead of pasta I replaced it with a NO-CREAM but rich cream like sauce with that familiar cooked tomato taste.
These are the ingredients I used to come up with this dish.
Local Tepary Beans
A variety of Beans Fresh cooked and canned to add variety. (Local Tepary Beans, assorted White Beans, Kidney Beans, and Chick Peas, Giant Lima Beans) I do use other beans at times sometimes Cranberry Beans and Cow Beans but I always like to use a variety.
Chicken Fat saved from roasting a chicken for that rich Chicken Flavor.
Chicken Stock
One small Tub of home made Tomato sauce.
A good Tasting Flour such as Moong Bean or Kamut. (Farro would be fine too and more Italian)
Seasonings
Oregano
Basil
Rosemary
Savory
Fresh Ground Black Pepper
(I didn’t need salt but you might)
I finished with Extra Virgin Olive Oil.
You start by equal amounts of Chicken Fat and Flour in your sauce pan and cook till it bubbles for a few minutes.
Then you add your home made Tomato Sauce and let that cook a few minutes.
Then you add your beans and use a potato masher to mash them in.
Add your Chicken stock.
Use your seasonings start with about a 1/2 part of Oregano to 1/4 part basil, about 1/8 part rosemary and 1/8 part savory. Add Fresh Ground Black Pepper.
Let it simmer maybe two hours and do stir occasionally.
It will go from this.
To this, adjust seasoning at this time and Finish with Extra Virgin Olive Oil.
Forking Truth
The Cupcake according to Wikipedia is a small cake designed to serve one Forking Person. Icing and other cake decorations such as sprinkles maybe Forking applied.
Cupcake?
Also according to Wikipedia the Muffin is a quick bread that can be Forking SWEET or Forking Savory?????
Muffin?
Forking Cupcake or Forking Muffin I just don’t Forking know!
Forking Truth
Salmon is very forgiving and easy to prepare a number of ways but you won’t get the most buttery richness from the Salmon unless you Olive Poach it in a Sous Vide.
So set your Sous Vide at 125 degrees. Your Salmon only needs 20 minutes.
The trick is already frozen Extra Virgin Olive Oil because most vacuum sealers won’t work with liquids..
Frozen Olive Oil
Then fill your bag and seal.
Let your sealed package sit out maybe a 1/2 hour to melt the olive oil.
After 20 minutes at 125 degrees the fish is done. I used a few vegetables for color but they are pretty spent on the flavor. The fish came out a perfect buttery richness.
If you happen to have any leftover Poached Eggs from previous the previous Poached Egg Recipe you can Sous Vide Them along with your Salmon because the eggs won’t harden at 125 degrees.
Forking Good!
Sous Vide Poached Eggs are very easy for anyone to make. Just start with laying plastic wrap over a bowl and paint it with infused oil or soft butter and fresh ground Sea Salt and Fresh Cracked Pepper and maybe herbs.
Boil up your little bundles for three or maybe up to four minutes.
Easy Sous Vide Poached Eggs without a Sous Vide.
Forking Good!
These 8 Pound Watermelons were on sale so I had a lot of watermelon and thought I should do something creative with one and I thought Watermelon Soup flavored with Lemongrass would be delicious! So these are the ingredients I used.
An Approx. 8 lb. Watermelon cut in small chunks deseeded.
Parts of 3 stalks Lemongrass minced (pealed down and used soft end)
Heaping Tablespoon of slow cooked garlic cloves cooked in oil whipped like butter. I do that with Fresh Garlic because it last a long time and gives a nicer garlic flavor to foods, but I bet about two fresh garlic cloves and a tablespoon or two of plain tasting oil is about the same.
1 Thai Chili (minced)
Galanga Root (about an inch grated)
Ginger Root (about two inches grated)
About a dozen Kaffir Lime Leaves
Fresh Squeezed Lime Juice with a little bit of the rind grated. (I used two very small limes.
Maybe a Tablespoon of Kosher Salt.
Thai Basil leaves (about a handful Chopped)
I started with maybe a quarter of the watermelon and fried it up on medium high heat with the seasonings and they got golden fast. Then the lime juice. I added about a third and continued to heat for a few minutes and then the rest and heated that up for about 15-20 minutes till it looked like this.
I then removed the KaffirLime Leaves and then added my Chopped Thai Basil.
Lemongrass Watermelon Soup
It came out delicious! It’s a little spicy and aromatic with Lemongrass. I liked it served warm. You can play around with this recipe and vary the texture to your liking. I also liked this with the addition of rice and chicken. I think adding coconut milk would also be tasty.
Forking Good!
It’s very trendy these days to Roast your radishes. So I roasted a bunch of them up with a branch of Bay leaves, Fresh Crushed Sea Salt, Fresh Ground Black Pepper thinly sliced sweet onions and drizzled them with Balsamic Vinegar and Extra Virgin Olive Oil at 400 degrees for about two hours. The Radishes lose the peppery flavor and become sweet. The Balsamic reduces and gets really sweet and flavorful and the Onions are really forking good. I reserved some onions for my meatloaf sauce.
I also Roasted up and browned my Carrots.
Roasted Red Carrots
I then decided they really compliment each other and should be served together.
So this is how I put them all together for dinner.
This is something you might try for dinner.
Forking Good!
Duchess Style Parsnips
Going out to dine is different these days and certain meals sort have gone out of style like Chateaubriand with those insanely good Duchess Potatoes. You sure haven’t seen that on a menu in decades. I guess that’s an old fashioned meal but it also seemed so special. Going out to dine with someone special and sharing a special platter for two with really great Potatoes!
I thought maybe an updated version of “Duchess” just might be Parsnips! And Wow they did come out delicious! They have even more flavor than a Potato.
Ingredients makes about 12 servings
About 3 lb.s of Parsnips cut in small pieces
About 1/2 C of Heavy Cream
4oz. of soft butter
about 1/8t. of Nutmeg
About 1/2 t. of Fresh Crushed Black Pepper
About 1/2t. of Ground White Pepper
3 Beaten Egg Yolks
My parsnips seemed very fresh since I purchased them from the Farmers Market. I thought the skins were thin and the cores didn’t seem too woody so I used them and roasted them all up in a covered pan with a little water a sprinkle of Extra Virgin Olive Oil and fresh Ground Sea Salt and Fresh Crushed Black Pepper. Normally you do have to remove skin and woody part of the cores. It just depends on how your parsnips are. My oven was set at 400 and they took only 45 minutes to become fork tender.
I used my Emersion Blender and whirled up everything. I then checked seasonings and made adjustments. Then I filled my pastry bag with my widest Star Tip I had and piped the Parsnip mixture onto a greased pan.
My oven was set at 400 degrees and the Duchess Style Parsnips took about 20 minutes.
Forking Good!
Blue Cheese, Balsamic & Walnut Focaccia and a Gilled Vegetable Focaccia & Italian Style Sushi.
Focaccia is traditionally seasoned with Extra Virgin Olive Oil, Salt and Herbs. It’s considered a side but can be used to make a sandwich.
Focaccia is NOT FORKING Pizza.
Pizza
Pizza is round and has a crisp crust. Focaccia is square and is cut into squares. Focaccia doesn’t have a crisp crust. Focaccia dough differs in taste from pizza dough. It’s essential to taste Extra Virgin Olive Oil and the salt when you eat Focaccia and shouldn’t be too many toppings.
All you need to make Focaccia is.
Bread Flour
Extra Virgin Olive Oil
Water
Yeast
Sugar
Salt (Sea Salt or Kosher Salt)
Water, Yeast and sugar till it bubbles.
After your Water, Sugar and Yeast Bubbles add your Bread Flour, Extra Virgin Olive Oil and Salt. Leave your Dough Ball in a warm place covered with plastic wrap. When it doubles punch down dough and let it rise again.
Oiled and salted Dough in an oiled pan
I dotted the dough Oiled and salted it.
This one I topped with Sauce, a Cheese Blend and Herbs. And baked it off at 350 for about 25 minutes.
Then I cut a piece to try.
It came out pretty good!
Forking Good!
