This recipe is inspired by the Bang Bang Broccoli that I enjoyed from The Larry Restaurant in Phoenix AZ. It was Forking Scrumptious….by far my favorite thing I ate there. I got the flavor and the texture nearly identical to what they served me. My broccoli even came out crisper. The Larry’s bang bang broccoli really didn’t seem fried to me and what I liked was the flavor and the really light almost coating…..that was like more of a dusting to hold flavors. I thought the “dusting” didn’t seem like panko or even regular flour. So I took a guess and used potato starch. I used a few things and added a small amount of ginger and garlic to the potato starch and the seasonings were bonito flakes and Asian rice seasoning. An Asian Rice seasoning called shiso meshi was used. The Larry served their bang bang broccoli with a sweet chili sauce but from what I read about other bang bang dishes it usually is a creamy chili sauce. I made a slightly creamy gochujang sauce with a slight amount of ketchup. Since I don’t really know what real…(if there is real?)…I didn’t call my dish bang bang. I also didn’t measure ingredients when I made this dish but my measurements are pretty close. This recipe might make four servings.

Ingredients for around 4 servings

1 small cauliflower – broken down into florets (needs to be wet from being washed)

2 broccoli stalks – florets removed (needs to be wet from being washed)

1/2 cup potato starch (possible that you might need slightly more)

1 teaspoons sesame oil

1 Tablespoon canola oil

1 Tablespoon soy sauce

1/2 teaspoon granulated garlic

1/2 teaspoon granulated ginger

canola non stick spray

Real oil spray Just a few squirts

heavy sprinkle of bonito flakes

heavy sprinkle of shiso meshi (Asian Rice Seasoning….but there are many different Asian Rice seasonings)

heavy sprinkle of toasted sesame seeds

Directions

Set oven to 400 degrees F and spray a baking sheet lightly with non stick canola oil.

Get a gallon zip lock bag and put all the broccoli and cauliflower florets in there. Add the oils and soy sauce and shake it up well till it looks like every thing is distributed evenly. Next dump in the potato starch, granulated garlic and ginger. Shake it well till it looks coated as much as possible.

You can pick the pieces out and spread on baking sheet(s)

The cauliflower and broccoli do need a few squirts of a LIGHT spray of oil so the potato starch can brown…

Now they go in your pre heated 400 degree F oven till sort of brown….(timing will differ) In my oven on the middle rack this took 45 minutes.

When you pull out immediately sprinkle with bonito flakes, shiso meshi (or Asian rice seasoning)

and toasted sesame seeds if your rice seasoning doesn’t already have them added. You need to taste to see if you need salt or pepper…It all depends on your rice seasoning.

It would be easy to serve this with sriracha mayo. But it’s so delicious you don’t really need a dipping sauce.

I love cooking eye roast. The only bad part is trimming the eye roast but once your done that the rest is incredibly easy. You need at least a 4 pound piece of eye roast. I use two of them or I cut a whole around 8 pound eye roast in half. Mix up my secret paste recipe. rub it all over the eye roast. Pop it in a pre-heated 500 degree oven for 15 minutes. Shut off the heat and leave it in the oven for 2 hours….Don’t open door. You will have a really great roast beef.

Ingredients for around 20 servings

8 pound eye roast with all the fat trimmed off or two 4 pound pieces with all fat and silver skin trimmed off.

1/3 cup canola oil

1 Tablespoon Worcestershire sauce

1/4 cup kosher salt

1 Tablespoon and two and a half teaspoons ground black pepper

1/4 teaspoon ground white pepper

1/4 teaspoon Aleppo pepper

2 Tablespoons granulated garlic

2 Tablespoons smoked paprika

big pinch ground cloves

Directions

Set oven to 500 degrees F

In a small mixing bowl combine the oil, Worcestershire, salt, black pepper, white pepper, Aleppo pepper, garlic, paprika and cloves. Mix well and rub it all over the eye roasts.

This goes in a pre-heated 500 degree F oven on the middle rack. After 15 minutes shut the oven off but don’t open the door for TWO HOURS.

After two hours I let it rest and it can be served but I use this for roast beef so I chill it over night to get it cold so I can slice it better.

YOU MIGHT WANT TO SAVE THE DRIPPINGS…….They can easily be made into a delicious gravy or soup. If you are doing that add 4 large onions sliced very thing for gravy or rough chopped for soup and add two bay leaves and a few cups of water and maybe some wine. Bring this to boil and then simmer it for like 5 hours and it comes out amazing. You might need to add more liquid.

Forking Easiest Best Roast Beef Ever! People do talk when they eat this and keep saying this is really Forking Good Roast Beef over and over again.

For this recipe you have to make two of my other recipes for the eggs to come out the same way. Your eggs will come out tasting very different with substitutions. The other recipes are Forking Awesome Pickled Cascabella pepper recipe and Forking Awesome Tomatillo with Pickled Cascabella Pepper Salsa Recipe. I used frozen Huitlacoche (not canned or bottled) for this recipe. Another thing I should mention is that I made a pound of pickled onions that should last about a month. Use the extra pickled onions on sandwiches, on top of tacos, steaks, burgers, sandwiches or in salads. I note that the Cascabella pepper is an especially delicious pepper and when you pickle it and or make salsas with it that most of the work making something delicious is done.

Recipe makes 6 servings and extra pickled onions

Ingredients

1 lb red onion – sliced thin on mandolin

1 cup white vinegar

1 Tablespoon kosher salt

2 Tablespoons sugar

1 bay leaf

1/2 teaspoon fresh ground black pepper

1/2 teaspoon mustard seeds

1/4 teaspoon ground thyme

6 hard boiled eggs – peeled and cut in half (either way I don’t care) yolks and white separated

3 oz Huitlacoche (2 oz for egg mixture and reserve about 1 oz or twelve small pieces to top each egg)

1 Tablespoon unsalted butter

pinch course sea salt

pinch ground coriander

pinch chili powder

pinch ground annatto (also called achiote)

pinch ground oregano

pinch ground cumin

1 Tablespoon cascabella pepper brine

1 Tablespoon tomatillo pickled cascabella salsa

1 oz queso fresco

pinch course sea salt

pinch Aleppo pepper

pinch smoked paprika

pinch oregano

pinch chili powder

pinch ground annatto also called achiote

1 teaspoon fresh parsley – chopped

1 teaspoon fresh cilantro – chopped

1 teaspoon fresh mint – chopped

1 teaspoon fresh epazote – chopped

Directions

Make the pickled onions. Put the onions in a sterilized jar or tub. In a sauce pot bring to boil the vinegar, salt, sugar, bay leaf, pepper, mustard seeds and thyme. After it boils make sure the salt and sugar has dissolved…..It probably did already. Then you pour the liquid over the onions and set to the side. When it gets to room temperature then you can refrigerate.

In a small fry pan melt the butter on medium heat. Add the Huitlacoche and a pinches of salt, coriander, chili powder, annatto, oregano, and cumin. By now you should lower the heat slightly more around medium low and add the brine. DON’T CLEAN PAN…..You need it for seasoning the egg whites….SET EMPTY PAN TO THE SIDE. This mixture now gets blended with the queso Fresca and the tomatillo salsa. It would be best to blend in a small container with a stick blender.

Add to the used pan with all the remaining pinches of seasoning- salt, Aleppo pepper, smoked paprika, oregano, chili powder and ground annatto. Put the egg white in the pan on cut side and then turn them over and side them around the pan so they get all seasoned up.

Fill the eggs with either a spoon or a pastry bag. Add a few strings of pickled onions to them. Top each mound of egg with a small piece of huitilacoche Top the eggs with some chopped herbs.

Different unique and delicious!

I enjoyed food at the Barrio Gran Reserva that was made with cascabella peppers and it was like from another planet ULTRA delicious! So I found my own cascabella peppers. They were so hot I couldn’t eat them so I pickled them. The cascabella peppers are small mostly yellow peppers with a lot of heat but also a lot of amazing flavor. I discovered that when I pickled them a lot of the heat and flavor comes out and flavors the brine so I’m left with delicious pickled peppers that are brought down to a manageable jalapeño hot and a brine that is so delicious you should drink it in something. If you are a fan of Mexican or Southwest Style Food you should find the cascabella pepper and pickle them the way I did. This recipe is simple but delicious. You don’t need to do much with that bomb of deliciousness from the cascabella peppers and the brine. It does a lot of the work for you.

Ingredients for around 12 servings

3 lbs tomatillos – husk removed – washed very well – cut in quarters

1 large sweet onion – chopped

6 garlic cloves – ground to paste or microplane

1 Tablespoon course sea salt

1 Tablespoon (slightly heaping or to taste) pickled cacabella peppers – fine chopped – preferably wwwTheForkingTruth.com recipe called Forking Awesome Pickled Cascabella Pepper Recipe)

1/2 cup cascabella pepper brine

1/2 cup cilantro leaves and some fine stems – rough chopped

Directions

Blend to desired smoothness. Taste and decide if you want to add more fine chopped cascabella pepper.

Serve.

Will stay fresh for a week or so.