I got these lobster mushrooms so I knew that I had to do something special with them. Lobster mushrooms are different from other mushrooms and do have a faint seafood taste. I thought seafood and that is how I came up with Old Bay Beer Batter and Caper Sauce. They came out delicious but I made about twice as much batter as I needed so I also battered onion rings and a couple small heirloom tomatoes. My idea of serving size might differ from your idea of serving size. For us this made 8 small servings. I used almost a half a pound of lobster mushrooms and one large onion. (I am guessing around a total of 8 servings) I do note that reheated servings did become crisp again when reheated in the oven.
Ingredients for around 8 servings
canola or vegetable oil to fry with (about thumbs length in pot)
1 can beer (I used almost the whole can….the amount of liquid will differ slightly depending on the flour you use)
1 cup flour
1 egg – beaten
1 Tablespoon Old Bay Seasoning – plus extra to dust afterwards
1/2 lb lobster mushrooms cut in strips
1 large onion – thick slices for rings
6 anchovies
1 Tablespoon anchovy oil from can or bottle
2 Tablespoons extra virgin olive oil
1 lemon – just the fresh squeezed juice
1 garlic clove – ground to paste
1 teaspoon capers
1/4 cup parsley leaves
Directions
Make sauce. Blend together the anchovies, oils, lemon juice, garlic and parsley. Set to the side.
Line a pan or two with paper towels for your fried food.
Get your sauce pot for frying. Fill about a thumbs length with oil. Set it on medium high. Once hot turn down around medium. When oil is ready make the batter. In a big bowl add the flour and old bay seasoning. then add beer and egg and mix well. Do a sample piece first before you fry all of them so you can adjust the flour and beer ratio. It will be very hot so be careful. When you are happy with it drop some mushrooms into the batter and coat them. Shake off excess batter and BE CAREFUL. Use tongs to drop them in the oil. They get done really fast but need to be turned over to brown on both sides. Do the same with the onion rings. Dust lightly with more Old Bay Seasoning. Serve.
Old Bay Beer Battered Lobster Mushrooms and Onion Rings with Anchovy Caper Sauce
Twist Bistro and Gallery is a small modern Mediterranean style restaurant, bar and art gallery located in North Scottsdale Arizona. They opened for business during the coronavirus pandemic sometime around May 2020. I haven’t stepped in yet but my husband snapped the next two photos.
It’s colorful and cheerful. The walls are accented with colorful artwork.
On the other side (not shown) is the bar.
All four of our take outs included complimentary biscuits with honey butter.
The biscuits did differ some on every visit but all of them were tasty. Most of them were studded with feta cheese and some had fresh dill. The texture differed. Some were scone like and others were light as a feather.All were delicious.
On one visit we tried a mushroom crepe that was stuffed with black truffle ricotta cheese.
On two of my visits I had the Loch Duart Salmon. It’s EXTREMELY GREAT! It’s prepared to perfection. It came with delicious seasoned black rice, vegetables, tomato salad and pistou sauce. It’s very rare in metro phoenix to get salmon that is this good and prepared this well. …It’s grilled nice and is medium/mediium rare in the middle.
My husband enjoyed the shrimp and sausage diablo just as much as I enjoyed the salmon and he also had this meal twice. It comes with cheesy polenta.
We tried the house made beignets.
They are powdered doughnuts with delicious house made sauces.
Then we did take out again.
In the upper left hand corner is the southern breaded shawarma kabobs with minted cucumbers, marinated olives, jalapeños and preserved lemon basil syrup. We had the same dinners as last time (salmon & shrimp and sausage diablo). This time we tried an amazing dessert (left hand lower corner) It was the mascarpone cheese cake. It came with pistachio praline, salted caramel, whipped cream and fresh strawberries. It was a really great dessert. Just like from a fine restaurant that has their own pastry chef.
We tried a few different things on our third take out.
In the middle is an everything flatbread topped with house made lox. (yum!) On the right are two different dinners. Upper right is willed boar meatballs served with an different style of gnocchi. Bottom right is their “Twist” on chicken and dumplings. It’s really delicious marinated chicken that is moist and flavorful but because of my 30 minute car ride home in the hot heat the sauces and dumplings sort of baked together. It would have been much better to dine in with this one. However it still was delicious. There was all kinds of goodies here like goat cheese, berries, braised greens and a different kind of dumplings that they call gnocchi. On the left are the complimentary biscuits and a strawberry rhubarb cobbler (minus the ice cream because I knew it would melt).
My forth take out was really great too!
Top left corner we shared the Moroccan festival soup. It’s a vegetarian soup with spiced vegetables lentils, chick peas , preserved lemon and cilantro. It’s deep earthy and fabulous! I went with the grilled Hawaiian opah. The fish was prepared to perfection and came with a orange basil beurre blanc sauce, vegetables and scallion almond rice. My husband had the steak sandwich pallard. It’s a grilled tenderloin with mustardy horseradish sauce, mozzarella cheese, demi sauce on a garlic Noble Bread baguette. I tried a small piece of the tenderloin and it was so tender with a really great taste. WOW it was crazy good!
Those were my first four take outs from Twist Bistro and Gallery in North Scottsdale.
www.twist-bistro.com
Everything is subject to change and we hope it does for the better.
Going out to eat can be deadly these days during the coronavirus pandemic. Take out is a safer option. Curbside pickup involves even less risk. All restaurants are struggling these days so we are trying to give as much support to restaurants as much as we can……. Besides there is little else to do that can be done safely.
Our first take out of the week was from Banh Mi Bistro Vietnamese Bistro in North Phoenix. They are a Vietnamese Restaurant that serves most of your Vietnamese favorites except for pho. Instead they specialize in serving banh mi baguette sandwiches and do offer close to a dozen different varieties of them.
I got the noodle bowl combo on the left with tasty marinated chicken and a vegetarian egg roll. The chicken is developed with good flavors and is topped with some fried shallots. They give you fish sauce to dip the chicken and sriracha for the egg roll. This plate also comes with a refreshing minty salad and vegetables with lots of rice noodles. It’s a very large portion and for some people can be two meals. My husband got the grilled pork rice plate. His meal comes with a pork egg roll, a seasoned salad, rice, fish sauce and lots of tasty grilled pork. You get delicious generous plates of food at Banh Mi Bistro Vietnamese eatery and at the moment I believe that all the dishes there are $10. or less. My dogs always enjoy helping to finish up the food from BMBVE.
Next take out was from Barrio Cafe in Phoenix. We were there two weeks back and the food was delicious. Incase you live under a rock you should know that the Barrio Cafe is an amazing award winning restaurant for Mexican Food. The chef is James Beard Nominated Sillvana Salcido Esparza.
This time we got a huitllacoche las tlayudas (left corner), a vegan chiles en nogada vegano (right corner), and their famous cochinta pibil. All was delicious and we had plenty to share with the dogs.
Confluence in Carefree is another AMAZING restaurant. They also have an amazing chef that also prepares food on a level that very few achieve. They serve upscale modern farm to table type cuisine. My take out is more casual than what I typically get here but is detailed and is very good!
My husband got a cheese burger. It’s not average and is made of the highest quality. The roll is baked in house. The pickle is made in house and the chips are made in house. Sauces are made in house.
Sauces that go with the cheese burger
I went with a chopped chicken salad and we shared a herb roasted maitake mushroom that was garnished with Brussels sprouts and fingerling potatoes. Everything was delicious. My dogs eagerly were awaiting for their portion.
We also did TAKE OUT from Twist Bistro and Gallery in North Scottsdale (just down the road from Confluence) TB&G is a sort of modern Mediterranean Restaurant that offers an interesting and creative menu.
This time I tried the grilled Hawaiian opah special. WOW! was it delicious! I also tried a small piece of my husband’s steak sandwich pallard. WOW AGAIN! That was CRAZY GOOD beef. It was so flavorful and so tender. It was really great! We also shared the Moroccan Festival soup. It was deep earthy and fabulous! WOW! What a great takeout. My lucky dogs were thrilled to try some of the opah and tender delicious beef.
The last take out of the week was from Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide. They are an American-Italian Restaurant that also offers some healthy options and around a dozen different vegetable choices. They have been here in business for close to thirty years.
Today I got the baked spaghetti squash with a side of asparagus. My husband got the chicken parmesan. and they packed us some garlic toasts. The spaghetti squash doesn’t look light but is very light and delicate. It sits in a rich tomato sauce that is topped with alfredo sauce. Of course we saved some for the dogs.
“Don’t worry we are in this thing together and are here to help you eat all that food!”
The restaurants we did take out from on week 20 during the coronavirus pandemic-
I had this big jicama and I wanted to make it into shawarma because Noma That famous restaurant had a celery root shawarma on their menu that was suppose to be amazing. Celery root by me is always old and usually rotten. So I picked a different root vegetable and went with jicama. I didn’t do it the way Noma did their amazing celery root brushing it for hours with lots of fat on a charcoal bbq………but I did mine with the same flavors and almost without fat. I have to say that It came out pretty darn amazing. You should serve it with charred onions and grilled tomatoes, tahini sauce, fresh parsley and either pita bread or rice. My idea of serving size might differ from your idea of serving size. This will make around 6-8 servings.
Ingredients for 6 servings
1 very large jicama – peeled, sliced thin on mandolin
1 smaller head garlic – all cloves ground to paste
1/2 lemon – just the fresh juice
4 Tablespoons apple cider vinegar
4 Tablespoons extra virgin olive oil
1 teaspoon ground cloves
1 teaspoon Aleppo pepper
1 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon caraway seeds
1/2 teaspoon ground cardamon
1/2 teaspoon dried thyme
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1 Tablespoon tahini sauce (must be pourable) (tahini sauce)
1 1/2 lemons – just the fresh squeezed juice + a little ice water to desired taste and consistency (tahini sauce)
4 garlic cloves – ground to paste (tahini sauce)
salt to taste (tahini sauce)
fresh parsley
Directions
Set oven to 425 degrees F.
In a small bowl combine the head of ground garlic cloves, lemon juice (1/2 lemon), vinegar, oil, cloves, salt, Aleppo pepper, cumin, caraway, cardamon, thyme, cinnamon, nutmeg, black pepper, cayenne and ginger. Mix well. Add this mixture to the sliced jicama and mix well. Put this mixture in a baking dish. Put this in the middle rack of your pre-heated oven. Keep it in till it browns on the edges about 25 minutes. After it browns flip the vegetables over and brown the underside of the pan for around 25 minutes more so you have more brown edges. During this time you should be cooking up tomatoes and onions for the shawarma.
Make the tahini sauce
In a small bowl add the tahini and ground garlic. Add lemon juice and if desired some ice water for consistency and taste. Add salt to taste.
Top with some fresh parsley and and serve with pita bread or rice.
Thai Style Son-In-Law are delicious and easy to prepare. They are so easy that you don’t need a recipe. They are usually hard boiled eggs that are fried in either lard or coconut oil and are served with fried shallots and a delicious sauce that is made from tamarind, fish sauce and usually palm sugar.
Start by cooking eggs to either hard or less. That means slow boiling 6.5 minutes for somewhat loose. 7 minutes for jammy. Up to ten minutes for hard. Place in ice bath and when cool peel shells and set to the side.
Make sauce. Boil part of tamarind brick. For 5 eggs I used around a thumb sized piece (maybe more but I wasted some). You boil a block of the tamarind and let it get soft. It says that it is seedless but that is a lie because they always have pieces of seed in them. The softened tamarind has to be pushed threw a fine strainer….or some people just use the tamarind water…..but I think it’s to watery that way or I have to reduce too much. This gets mixed with a little bit of some kind of sugar (usually palm or brown sugar) I used a little squirt of honey and fish sauce to taste (I used Red Boat Brand fish sauce) My sauce seemed too loose so I reduced it some. Then set it to the side.
Start by frying up thinly sliced shallots till crisp. Drain on sheet pan lined with paper towels. In the same oil fry up the eggs till they brown some (this is pretty quick).
If you like spicy fried up some hot peppers for the eggs. (Thai peppers would be good here)
Some restaurants in metro Phoenix are extra generous with the amount of food they give you for take out. All the food is in no particular order. All the food I did take out but if I found an eat-in picture fist I used it. Up above is the Friday night walleye dinner special from The Twisted Italian in North Peoria. It’s so big that they pack it in a half buffet pan. WOW it’s a lot of food!
Pretty much EVERYTHING from Banh Mi Bistro Vietnamese Eatery in North Phoenix is a double portion. I can only eat 1/2 a banh mi, 1/2 the curry chicken and 1/2 a rice plate any time I order there. Pictured above is one of the about dozen different banh mi baguette sandwiches they offer. Below is a rice plate. I usually get the chicken rice plate and they generously give you around 8 ounces of chicken. I didn’t measure the beef and pork portions but I bet they are similar. BTW- the food is delicious from Banh Mi Bistro Vietnamese Eatery.
Rice Plate
Another restaurant where I get a double portion is Desert Island Eatery in North Phoenix. They are a Caribbean Restaurant that also offers some vegan dishes.
Combo with Jerk Chicken and Curry Chicken
I always enjoy the curry chicken and the jerk chickens I get the combo. It’s always so flavorful and delicious. I don’t mind eating twice in a week.
Next is my take out from Starlite BBQ near Old Town Scottsdale. My husband is a big eater and they gave him a good size chicken leg, thigh and a really big juicy plump chicken breast. We had enough leftover chicken breast to give chicken for two salads next week.
Same thing from The Breadfruit & Rum Bar in DT Phoenix.
Friday night jerk chicken for two special from The Breadfruit & Rum Bar in Phoenix
We tried the Friday night jerk chicken for two take out special from the Breadfruit & Rum Bar. We ate all the chicken we could and had enough leftover chicken breast for two lunch salads.
FnB in Old Town Scottsdale also gave out extremely large portions.From the two dinners we ordered each we got around 2 pounds each of potato salad and macaroni salad. We also had enough chicken for two lunches after we ate dinner.
BTW- It was FORKING GREAT!
Scott’s Generations Restaurant and Delicatessen in Phoenix serves insanely large portions of food.
A few times a year I like to get the Fish Supreme Plate. It comes with a bagel, cream cheese, potato salad, Cole slaw, pickles, vegetables and THREE kinds of fish, I get the sturgeon, nova or belly lox (belly is best but sometimes it’s too salty) and the smoked whitefish. It states on the menu that this is for one person but I get THREE meals out of it. The sandwiches are crazy large. I think it’s impossible to eat more than half even if you are very large.
A newer restaurant called Skewers Mediterranean Grill in Glendale-Arrowhead-#UpperWestSide offers these BIG salads for only around $7.50 each. I think I get more than I pay for here.
The salads are also delicious. They also sell hummus, beet salad, eggplant salad, Baba G and tabouli for only $3.00 and I think it’s a big portion (and delicious) for only $3.
The fajita salad from Popo’s fiesta del Sol in north Glendale-Arrowhead – #UpperWestSide seems bottomless. I eat several a year for many years now. I have never finished one and I consider myself a good eater.
Taylor’s Chowder House is located in Glendale in the North Mountain section.
Look at how large the platter is on the left. It;’s called the two plus two. You get two BIG pieces of cod and two shrimp and a whole giant potato that is cut in wedges and fried. You also get a side of vegetables and a roll . That is enormous… The dish on the right wasn’t enormous but it did come with a potato big enough to feed a family.
Below was one of my favorite take outs from Confluence in Carefree.
I get THREE lunches of FORKING DELICIOUS chicken here. First meal I eat the biggest piece of chicken and the vegetables…some of the potato. Each other piece of chicken is enough for a lunch salad. I don’t mind mind that they are crazy generous with this spectacular fried chicken.
Below is the tasty kabob salad from Pita Kitchen in Glendale-Arrowhead-#UpperWestSide.
They are extra generous with the chicken. I only need to eat half of this chicken.
Twist Bistro and Gallery in North Scottsdale offers a really great take out special for two.
We got delicious complimentary feta and dill muffins with herb butter, and appetizer, two dinners and desert. It’s dinner for two with some extra.
I get about twice as much food as I can eat from Chino Bandido in North Phoenix.
Chino Bandido
We always get the combo plates at Chino Bandido so we can try two different entrees. It’s always fun to get a pan of food that is a little Asian, a little Tex Mex and some other. Food Network figured out that Chino Bandido offers over 90,000 different combination plates that you can choose. These great big pans of food are around fast food priced and are much better than fast food. They also come with a big snickerdoodle cookie for desert.
Below is a couscous dish from Alzohour Market in Glendale. It’s a Moroccan/Middle Eastern restaurant – bakery – mini grocery and an Islamic clothing boutique.
All the food from Alzohour Market is delicious but also served in extra large portions. This take out platter weighs a ton. This platter was a few meals and they gave us enough couscous for around 5 dinners.
Phila – Deli is a sandwich shop in Glendale-Arrowhead-#UpperWestSide. They offer big cheesesteaks, hoagies and salads. My husband likes the cheesesteaks there.
But I think the great buy at Phila-Deli are the select-your-own $7.50 salads. Look how big and nice this salad is for only $7.50. This is too big for a $7.50 salad. Phila-Deli always fills your belly…..and then some.
Down below is my take out from The Barrio Cafe in Phoenix.
GOSH it was amazing! Look at my platter in the left hand corner. That is enough food….then they go crazy and give me two of the boxes and those TWO little round tubs and hand made tortillas too. I ate some of the food all week long and even froze some.
These were the Xtra-Large Take Outs I found in Metro Phoenix.
Everything is subject to change and we hope it does for the better.
Dining out can be deadly during the coronavirus pandemic. Take out is a safer option and curbside pick up involves even less risk. Most restaurants are struggling and we are trying to support restaurants as much as we can with doing take out.
Our first take out of the week was from Skewers Mediterranean in Glendale/Arrowhead/#UpperWestSide.
Here’s a better look of the food.
We got DELICIOUS BIG salads for only around $7.50 each. I got the chicken kabob salad. The chicken was even better than usual. It’s always good but today it was far more flavorful and very juicy with a really good char taste. My husband got the gyro salad. We added some fresh herby tabouli to the salads to jazz them up. (tabouli was only $3.) These salads are really great! One of the best deals in town. I had plenty to share with my dogs.
Next take out was from Taylor’s Chowder House in Glendale (the North Mountain Area). TCH is a budget seafood house. I got the sole Florentine and my husband got a BIG fried plate called the two plus two (fried battered cod & shrimp).
They were very generous with the potatoes. I got enough for a family with my dinner. All was good and our dogs wanted to try some too!
We also did take out from a tiny casual Indian restaurant called Wraps ‘N’ Curry in North Phoenix. This is a very tiny restaurant with only a couple tables. The sign outside says they offer authentic Indian food. I noticed that the menu has expanded quite a bunch since my last visit. They offer some dishes I haven’t noticed from other Indian restaurants.
My husband got the tandoori prawns. I got the Goa fish (cod) curry and we shared some stuffed chicken naan.
Here’s a nicer picture of the Goa Fish Curry.
The sauce is really delicious. If someone gave this to me to taste and didn’t tell me what it was I would say it’s an unusually great tikka masala. The taste is very similar to tikka masala but has more depth and heat. The fish is cooked nicely and it came with my choice of rice or naan. My husband said that the shrimp were very tasty and cooked well. The stuffed naan was flavorful because the chicken inside of it was very flavorful. What an interesting and delicious take out!
For the last take out of the week we took a little trip by old town Scottsdale and did take out from Starlite BBQ. At the moment (subject to change) they are only open for take out. Incase you didn’t know Starlite BBQ is a sister restaurant of Ocotillo in Phoenix (closed for the month of July).
WOW! It’s abundant and DELICIOUS! We shared mesquite grilled cauliflower, hot chicken and hot fried catfish. Everything is so DARN GOOD! The chicken is a very big portion and we have enough leftover chicken (and extra vegetables) for two small lunch salads.Oh and even the breast meat was super moist and delicious. But gosh it all was DELICIOUS! My dogs were happy to try some.
“Don’t worry we are in this thing together and are here to help with all that delicious food”
The restaurants that we did take out from this week-
Safeway has been offering chicken breast on special at very low prices so I have been taking advantage of that. Here is my marinade recipe for juicy FORKING Delicious chicken breasts. I marinated mine for close to two hours dried them off with paper towels. Then I LIGHTLY dusted them with a very light dusting of seasoned flour. I whipped up the flour mixture real fast and didn’t measure it exactly. It was something like a half cup of flour with maybe 1/2 teaspoon sea salt, heaping teaspoon cayenne, teaspoon paprika, 1/4 teaspoon granulated garlic, 1/4 teaspoon white pepper. Then the chicken got pan seared in a fry pan with non stick spray on medium high heat. The chicken came out FORKING Scrumptious! Everybody will love this. I hate to brag but this came out FORKING GREAT! Very moist and incredibly delicious. Even leftovers and from frozen came out juicy.
Ingredients for up to two pounds of chicken breasts. (8 smaller servings)
2 pounds chicken breast , boneless, skinless, butterflied, pounded, cut in reasonable sizes
4 Tablespoons extra virgin olive oil
2 teaspoons apple cider vinegar
1 teaspoon kosher salt
2 large garlic cloves – ground to paste
1 teaspoon sugar
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon paprika
pinch of celery seeds
non stick spray
Directions
Everything except for chicken and non stick spray goes din a gallon zip lock bag. Squish the bag to mix up everything in the bag. Now add the chicken and keep squishing it around till the marinade is all over the chicken. Marinade 1 and no more than 2 hours. Blot off chicken with paper towels.
Get your fry pan on medium high heat. Chicken gets seasoned on both sides with your seasoning of choice or seasoning of choice with a small amount of flour. (Your chicken won’t come out as delicious as mine if you do something different than what I described in the beginning.)
Place chicken in pan but don’t crowd in too many pieces and cook till it looks around half way cooked and then flip over and cook the other sides. Timing will differ but on my stove top in my pan my chicken took around 5 minutes on one side and around 4 on the other side.
When cooked place on cooling rack or pan lined with paper towels.
Serve with vegetables
Forking DELICIOUS marinated Healthy Style HOT Chicken Breasts
I was braising chicken in my oven and according to my thermometer my chicken was at 180 degrees. I noticed that it didn’t look done. Then I noticed blood running out of the chicken so I knew my thermometer wasn’t working accurately.
Then I thought my chicken was taking much longer to get done than normal so I wanted to get the temperature of my oven. I had two oven thermometers and they both gave me different readings. I figured my thermometers are old so maybe I need a new one? I ran to Ace Hardware and bought a new oven thermometer. WOW I got a another different temperature. My husband did some research into oven thermometers. According to Cook’s Illustrated the CDN Brand are highly recommended so we bought two of them since I have a double oven.
I put all 5 thermometers in my lower oven that I set for 350 degrees F roast. I let my oven run for around 20 minutes before I took a reading.
This is what I got.
New Taylor Thermometer from ACE read around 300 degrees F
NEW CDN Thermometer read around 320 degrees F
other NEW CDN Thermometer read around 276 degrees F
Old Thermometer read around 335 degrees F
other old thermometer read around 350 degrees F
I got between around 276 – around 350 degrees F
Now I will see what my top oven reads. I set it at 350 roast.
My New Taylor Thermometer reads around 280 degrees F
New CDN reads around 298 F
Other new CDN reads around 278 F
Old thermometer reads around 340 F
other old thermometer reads around 340 F
I got between 280 – 340 F reading on my upper oven set at 350 roast.
I’m thinking maybe I don’t FORKING NEED a thermometer? I shouldn’t get hot and bothered about this……..I have to just cook till the food is done.
The Forking Truth is that your thermometer (and your oven) might not be accurate.
Joel Robuchon Style carrots and Jean George Vongerichten carrots are very similar and both feature carrots with cumin and orange so that is what we are doing here. I watched someone on YouTube doing Robuchon style carrots and I thought If I cooked them that much they’d fall apart so I am doing them different and easier. I also used frozen concentrated orange juice since I had it in my freezer for a rich concentrated orange flavor. I do note my idea of serving size might differ from your idea of serving size.
Ingredients for around 10 servings
2 lbs of carrots – peeled and sliced into thinner coins on a mandolin
1 garlic clove – ground to paste
2 Tablespoons extra virgin olive oil
1/4 teaspoon sea salt
1 Tablespoon sugar
2 Tablespoons sweet butter
1 Tablespoon cumin seeds
1/4 cup water
12 oz frozen concentrated orange juice – thawed
1/2 teaspoon piment d’ espelette
1/4 cup fresh cilantro leaves – chopped
Directions
Steam carrots. You can do them stove top or do them much quicker with less mess in a microwave. If you do microwave it’s just- Carrots go in a microwavable bowl. Add 1/4 cup watering cover with plastic wrap. Microwave on high three minutes. Let it sit on the counter.
In a large fry pan on medium high heat add the oil, salt, sugar, butter, cumin seeds,and orange juice concentrate. Cook till it reduces and it’s like caramel. It’s not delicious until the sauce turns to caramel. Drain your carrots.
At this point you can add the garlic, piment d’ espelette and carrots. Cook a few minutes. Add the chopped cilantro and serve.
