Sous Vide New York Strip Steak Directions and Recipe

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Sous Vide NY Strip

Who knew that tasteless tough steak could be delicious via the Sous Vide? We received a gift of frozen steaks. My husband cooked some up one night and he’s very good at cooking steak but these steaks came out tasteless and tough…we were about to throw the rest of them out. I said let me give them a try with the Sous Vide. The timing couldn’t be more perfect. I was watching Rachel Ray ( a cooking variety lifestyle TV Show). A Sous Vide Cooking Expert happened to be on and said NY Strip comes out amazing from the Sous Vide. All you do is set the Sous Vide to 130 degrees F (for medium/rare….that he recommends). Leave the meat out to warm to room temperature (at least 30 minutes)

Give the steaks a sprinkle of salt and pepper and then vacuum seal.

All three steaks I salt and pepper on both sides. The one in the middle I added some frozen garlic confit, cilantro and a jalapeño.

The steaks now go in the Sous Vide. I let them go 3 1/2 hours. One up to Four hours is recommended for best results.

(make sure the steaks are under the water)

After 1-4 hours (I always think the meat comes out best towards the higher recommended time)

Remove and you might want to stop the cooking process with an ice bath if you are not searing right away.

When ready to use remove from pouch. Blot dry. If you are using in a few hours you can leave out in the refrigerator a few hours uncovered to dry up (so you can get a better sear). Leave out in room temperature at least a half hour to warm up some before you sear.

Get a regular fry pan (don’t use non stick) on with a little bit of oil on medium high heat and sear about one minute on all ends.

Make sure you sear the sides too! (this was the other steak with garlic confit, jalapeño and cilantro…..I added garlic, hatch chili and cilantro to the pan to add a little more flavor).

Your steak should look something like this.

You don’t need to leave the meat to rest because it’s already cooked inside. Slice up and enjoy!

Sous Vide NY Strip served with my Sweet Corn Cake Surprise (I will publish that recipe soon)

Easy Salt Crusted Potatoes

I normally do my potatoes more like the one above…But I used a leftover potato from something else for the steak.

Sous Vide NY Strip

The Forking Truth

 

Sometimes you hit a restaurant when the third string crew is on………… :(

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I go out to eat often. So I’m going to visit a lot of restaurants. I usually will leave with a positive experience. The downside of going out to eat often is that you will hit more restaurants when they are not running at their best either……

I recently went to a certain restaurant in Metro Phoenix that has decent reviews on most review sites. I read that the Chef is very talented and has actually cooked at the James Bread House so I though this would be a safe pick. This restaurant is big on Craft Beers, Wine and Whiskey on Tap. They serve Casual Global American Food & Bar Pub Favorites. The interior of the restaurant is very unique with booths, benches, tables and a patio that is sort of indoors and out. They have chandeliers made from wine bottles, a big chalk board on the wall with menu items and a Bloody Mary table set up today!  A lot of natural light flows in from the glass windows in the ceiling during the day.

It’s not my intention to bring negative attention to this restaurant because I feel that it is possible that I have hit them when a Third String Crew was on. For that reason I am not mentioning the name of the restaurant.

The brunch menu offered many different appetizers, lots of egg dishes and a surprising selection of interesting and different salads. But when a menu offers Walleye I usually pick that because Walleye isn’t on many menus and it’s among my favorite fishes that I eat. So guess what…..I Forking went with the Walleye even though it’s fried.

When the fish arrives it is very hot so I start with the slaw. It seems to be very freshly made. It’s not too creamy but is very plain and on the bland side………..I guess bland is ok……..at least it taste fresh.  They gave me a super XTRA LARGE triple portion of fries. The fries seem like fresh hand cut kind of fries……They have a good flavor for fries.and are seasoned nicely………but they are on the thin side so they cool off very fast. I go for a piece of beer battered walleye. First bite taste good…..but isn’t  crispy…..but second bite is soggy…….third bite is very soggy…..all the fish is soggy now….and the fish seems oily now…..I don’t know if the fries steamed the batter on the fish or if the fish absorbed too much oil and it’s all running out now…? Either way all I have now is soggy oily small sized fish over cold fries with bland slaw….Oh joy!………… great!…….

Any who-

My husband tried the Signature Burger with macaroni and cheese as his side.

The Signature Burger is Angus Beef, Manchego Cheese, Applewood Bacon,lettuce, tomato caramelized shallots, roasted garlic aioli on a challah bun that includes one side dish.

My husband’s request of aioli on the side was ignored…he didn’t get any….Oh well no big-gee!

I thought the burger looked pretty good……My husband cuts it in half to see if it’s medium-rare…..It’s medium on one half and almost medium rare on the other half. After he bites into it he tells me it’s very dry. I didn’t believe him because I thought it looked pretty good. I asked him if he’d mind if I touched it…..WOW HE WASN”T KIDDING……I squeezed the patty with my fingers and it was really dry and solid like a car tire….. I don’t know if the meat was too lean and packed too tight or if someone cooking might have been SQUISHING all the FORKING LIFE out of it while it was cooking…..Wow it really was very solid and very dry. I guess we hit them when someone new was working that wasn’t supervised. I have to admit the macaroni and cheese was pretty good….It was creamy and made with quality cheese but tasted slightly under seasoned.

That was my trip to some place in Metro Phoenix.

I can’t imagine the chef there cooks like this so it’s very likely that………Sometimes you hit a restaurant when the third string crew is on.

Everything is subject to change and your experience may or may not differ.

The Forking Truth

Gazpacho Recipe

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Gazpacho

Gazpacho is a cold raw vegetable soup. It’s light, refreshing and very healthy for you. My variation here is even lighter than most others because I don’t feel it’s necessary to add bread or olive oil like most people do. This is flavorful, a little spicy but not too spicy. I’ve been told it’s very good! Actually I’ve been told told I should bottle and sell this one!

Ingredients for 4-6 servings

2 lbs vine tomatoes – (about 6 tomatoes) cored and an X on the bottom (you will remove skins after boiling for 30 seconds)

1 English Cucumber – chopped (about 12 oz)

6 mini sweet baby bell peppers – remove stem and seeds then chop

1/2 large sweet onion – (about 9 1/2oz) – chopped

3 garlic cloves – grated or ground to paste

1 lime – just the fresh squeezed juice

1 pickled jalapeno – stem and seeds removed – preferably my recipe or home made from a farmer’s market – chopped

1/2 cup apple cider vinegar

1/2 cup water

1/2 teaspoon cumin

1 teaspoon course sea salt

3 chitepin chilies –  THIS WILL NOT BE AS DELICIOUS IF YOU LEAVE CHITEPIN CHILIES OUT…….I know this pepper is expensive and hard to find…..but it a delicious taste with a building heat….It’s the secret here…….The only substitute that is close are Chili Pequin peppers…..they are inexpensive and easy to find at WinCo or any Mexican grocery store.

1/4 teaspoon ground black pepper

.7oz fresh cilantro – (about a small handful) – chopped

Directions

Put on a pot of water to boil.

You core the tomatoes and make a X in the bottom of each tomato.

The tomatoes get placed in the boiling water for only 30 seconds.

After 30 seconds remove the tomatoes with a slotted spoon. You can chill them with ice to stop the cooking process.

If you didn’t chop up all your vegetables you can do this now.

You need to peel the tomatoes when they are cool enough to handle.

The skins should come off very easily. You should do your tomatoes like this for other dishes too.

Blend up everything together. Chill and serve.

Gazpacho

It’s Forking Delicious!

The Forking Truth

 

Corleone’s Philly Cheesesteaks offers a little Taste of Philadelphia

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Arizona is credited for the Chimichanga. Not everyone in Arizona will say so but the majority of the country credits New York for Pizza. Nashville is the Hot Chicken Capital. The meaty sandwich that represents Philadelphia is the Cheesesteak. A real Cheesesteak is sliced Ribeye (or chicken, or pork.. variations) fried up on a flat top grill. It’s acceptable to use American Cheese or  Provolone Cheese on a Cheesesteak but most people expect Cheez Whiz (a processed cheese food that comes from a jar or can).  A traditional Philadelphian Cheesesteak is also served on an Amoroso’s Roll.

From www.Corleones.net

Corleone’s is a bit of a novelty restaurant. People from Philadelphia feel at home here because Corleone’s pokes fun at Philly People but in a good way.

Below on the self serve beverage cup are 10 reasons you know your from Philly.

Number 1. is kinda true…..We went to Pudge’s…….Only locals from the subs-burbs (lol) would know about Pudge’s.

Number 2…? Do I say wooder ice instead of water ice?….My husband said we do so number 2 is also true.

Number 4 is not true……

Number 5 I agree.

Number 6 I disagree.

Number 7 & 8 are very true.

I’m an incredibly bad speller so I never was able to spell Schuylkill we’d call that expressway that ran down the Schuylkill River the Sure Kill Exspressway. So Number 9 is not true.

Number 10 – I can go either way on that one.

They also have a board inside of 20 Reasons you know your from Philly. There are some really good ones there..

There are also fun Philly Artifacts to look at.

Up on the left is a former Mayor Frank Rizzo….Below that to the right is a picture from the Rocky Movie that was filmed down in the city…..not far from Pat’s.

The Love Sculpture in Philly.

There used to be John Wanamaker’s Department Store. It was a really neat old time department store at one time. I believe the building and sculpture are still there and are a part of the Philadelphia Skyline.

Enough of that! …………… Let’s get to the food! Here’s the menu. We ordered and got our beverages and some proper condiments.

In Philadelphia they ALWAYS offer Cherry Peppers of hot and also sweet. It’s not a Philly Steak without Cherry Peppers!

We waited and looked around taking in the sights of memory lane. There is a lot to look at.

The Movie Rocky (filmed in Philadelphia) plays non stop on the TV.  Lots of Pennsylvania license plates on the wall. Lots of Cheez Whiz and all kinds of other things.

My husband got a full size cheese steak with American cheese. I got a small chicken steak and I added a bunch of hot and sweet peppers to mine.

My husband insist that this Cheesesteak is really good. I think the Chicken Steak is ok but I really like the hot and sweet cherry peppers. The fries are pretty good for fries….Onion rings are almost good…..just slightly burnt.

Haven’t tried the pizzas yet.

Been to the Tatum Blvd location before they closed.

Corleone’s is a little taste of Philadelphia in Phoenix in two locations. (as of April 2018)

www.Corleones.net

Everything is subject to change and your experience may or may not differ.

The Forking Truth

 

 

My Trip to Cafe Monarch – Fine Dinning Restaurant in Scottsdale AZ

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Cafe Monarch is located in Old Town Scottsdale. This is a Multi Award Winning, Reservation Only, Fine Dining Restaurant. Just a couple of the many awards they won are for most romantic restaurant in the country from Yelp an another recent award is from Tripadvisor that rates Cafe Monarch as #1 out of 956 restaurants in Scottsdale (April 2018). They have servers that are knowledgeable and all are sommelier trained.

When you walk in the first thing you see is the bar.

They have indoor and outdoor seating…..Today would have been a great day to sit outdoors but I didn’t specify my seat when I made the reservation so we got seated in one of the dining rooms at a secluded table.

You know me…….I have to tell The Forking Truth…..I’m in a lovely place in a lovely room….I’m about to enjoy a four course dinner soon…..But these chairs are in need of repair (or replacement) and are indeed uncomfortable. My husband’s chair and my chair both have broken springs and out butts fall threw the chairs…..The weird feeling sort of passes and we get used to it.

Our waiter greets us. He seems genuinely excited to wait on us and is very friendly and seems very knowledgeable…..I then get presented with a white linen napkin to rest on my black attire…..The Forking Truth is that this is a small thing but it slightly offends me because fine dining 101 is to match the napkin to the guest’s attire. They should have offered me a black napkin. We order and hope for the best.

Anyways…..

All is forgiving after the first course.

WOW!

The Squash Blossom Relleno is highly recommended by me.

God it’s amazing. It’s one of the best things I ate this year.

It’s layered and complex with all kinds of interesting textures.

The Squash Blossom Relleno is coated in the lightest crispest batter and rest on creamy black bean puree. Pickled red onions counter the richness of the Oaxaca Cheese. Poblano pepper, New Mexico Chili sauce and herbs add just the right flavors. There is a little heat but it’s very controlled. Just delicious in every way…..We both wished we could eat a big plate of these…..they were really extra great….I mean FORKING GREAT!

Second course was the Compressed Spring Watermelon Salad.

This was a small detailed plate that contained many ingredients. In the end it was light and refreshing.

Third Course for me was Yellow Fin Tuna Crudo.

Here was a rice cake that was topped with the freshest tuna laced with Calabrian Chili Aioli, Tare Sauce, Capelin Caviar, Chives and the tastiest micro green I have ever tasted. It tasted like a sweet pea. This was light and very delicious…….also with a light controlled heat. My husband tasted a piece of this and he said it was much better than what he picked.

He picked the Hanger Steak.

Not a thing was bad about the Hanger Steak…..It just wasn’t as bright and flavorful as the Yellow Fin Tuna Crudo. This was also a detailed many ingredient plate. It was prepared with prime beef, herb spaetzle, wild ramp béchamel, tomato confiture, asparagus, shallots, pecan pesto, garlic chips and pea tendril.

Fourth Course for me was the Citrus Crusted Sea Bass.

I eat mostly fish when I go out to eat and have had many dishes of fish called sea bass. This sea bass was unlike any sea bass I had before. It was a big thick generously sized piece of fish.This sea bass had the appearance of halibut but with a much less meaty texture and was a very light and sweet.  It was prepared close to perfect. We were light on the citrus here but the fish picked up a lot of the butter and some of the sweet beurre blanc sauce for flavor. There was a detailed sort of patty of basmati rice, roasted corn, ramps, peppadew peppers, taro root and squash that was tasty. A pretty yellow swipe of something was on the plate that tasted like sweet roasted corn to me.

My husband had the Bucatini ai Frutti di Mare.

All the Seafood was great….(Diver Scallop, King Crab Leg, Tiger Prawn, small piece of Lobster Tail)……The House made Bucatini was great too but the portion might have been overly petite. My husband said the sauce was excellent but he wished they gave him two shrimp and more bucatini.

I’m full but my husband insist that we order a dessert….He knows I’m a sucker for a good desert.

We decide on the Bananas Foster Bread Pudding.

Not a fan of the Bananas Foster Bread Pudding……(neither of us liked this dessert)………..It’s very dense and not sweet. Bananas don’t taste ripe or even flambé. …….Bad finish to a mostly lovely meal. I would come back but I doubt I’d ever order a dessert here again.

The Forking Truth is that I tell it how it was!

The menu changes ever other week at Cafe Monarch.

I would say everything except dessert was Worth a Fork at Cafe Monarch.

www.CafeMonarch.com

Amazing Atmosphere! A lovely detailed dinner…….except for dessert. I’ll go back again sometime……I’m just not sure if I would ever try dessert here again.

EVERY FORKING THING EVERYWHERE is subject to change and your experience may or may not differ.

The Forking Truth

Potato Fennel Apricot & Green Garlic Salad Recipe

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Potato Fennel Apricot & Green Garlic Salad

I had two fennels I had to use and didn’t want to do the usual fennel orange salad. I also recently got the most unusual giant red colored green garlic from Crocked Sky Farms at the Pinnacle Peak Farmer’s Market…..

A GIANT RED Green Garlic

I had to buy it when I saw it. I was thinking about treating it like a leek but the bulb had a very sweet onion kind of taste laced with mellow garlic and the tops are much more tender and sweet garlicky sort of…..fennel and this green garlic isn’t enough for a salad….I needed something starchy so I thought creamy red potatoes would work well and dried apricots helped to add a little maybe Moroccan kind of interest to this potato salad. My photo isn’t so great of the salad…It’s really more colorful than my photo shows.  This comes out to be a REALLY DELICIOUS Potato Salad. The potatoes are creamy and flavorful. you get sweet, tang and sour from the rest.

Ingredients for around 4 servings

1 lb red skin potatoes – already boiled (I like to boil potatoes with salt and a banana pepper because it adds TONS of delicious flavor) ((***I get the banana peppers from Asiana Market …they usually run ultra spicy and I only use to cook with but not to eat…they are very flavorful)

2 fennel bulbs  + some fronds – cores and tough outer removed and then sliced very thin

1/4 cup dried apricots – in a cup of hot water to add some life back then slice up

1/2 cup green garlic bulb – chopped (I think a sweet onion of any sort would work here)

1/4 cup green garlic  top – chopped (a substitute could be scallion tops and a shredded garlic clove)

1 celery rib + some leaves – peeled and sliced very thin on an angle

1 Calabrian Chili pepper – chopped fine (this is a pepper that’s spicy but has great flavor)

1 lemon – just the fresh squeezed juice

2 Tablespoons red wine vinegar

2 Tablespoons extra virgin olive oil

1 Tablespoon dijon mustard

1 Tablespoon sugar

1 teaspoon ground black pepper

2 teaspoons course sea salt

2 Tablespoons fresh parsley – chopped

1/4 cup extra virgin olive oil – to add to salad before you serve

Directions

In a large bowl add the apricots (drained and sliced up), sliced fennel, green garlic bulb + tops, celery, Calabrian Chili mix. Add the salt and sugar and let sit to the side.

In a small bowl add the mustard, 2 Tablespoons olive oil and mix well. Add the vinegar mix well. Add the lemon juice and mix well.

The potatoes should still be almost hot. Chop them in large pieces. Add the potatoes to the large bowl and while the potatoes are still hot add the small bowl of dressing.

Toss in the remaining ingredients except for the 1/4 cup of olive oil.

Mix.

The hot potatoes probably drank up all the liquid. You add the 1/4 cup of olive oil just before serving.

Potato Fennel Apricot & Green Garlic Salad

Chance are if you make your potato salad the same way you are going to get compliments on this salad. It’s flavorful, delicious and unique!

The Forking Truth

 

 

My Forking Thoughts on Jelly Belly Krispy Kreme Doughnut Flavored Jelly Beans

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Jelly Belly is known for making some sopistacated flavors of Jelly Beans. Most people I know either LOVE or HATE Jelly Belly Jelly Beans because of some of the realistic flavors. These are not the type of jelly beans where you can eat handfuls of…..Jelly Belly Jelly beans you need to savor either one or a couple at a time. Some flavors are surprisingly realistic like the pear flavor, peach flavor and the cantaloupe flavor. Another very realistic flavor is the popcorn flavor. It taste just like popcorn but it is very strange to taste salty buttery popcorn in a sweet jelly bean….Many people can’t get over the strangeness of the popcorn flavor and some people I know just can’t enjoy jelly beans one or two at a time. So you either love or hate Jelly Belly Jelly Beans….

I came across these Krispy Kreme Doughnut Flavored Jelly Belly Jelly Beans so I thought I’d give them a try,

The whole bag is only 100 calories!

Five flavors are packed in the bag – Cinnamon Apple Filled, Strawberry Iced, Glazed Blueberry Cake, Original Glazed Doughnut and Chocolate Iced with Sprinkles.

I open up the package. The package does smell like a box of doughnuts!

I got around 26 jelly beans. I received many Cinnamon Apple Filled and only two with Chocolate Iced Sprinkles.

I start by tasting them one at a time.

My least favorite is the Glazed Blueberry Cake. It’s not horrible or anything like that. It doesn’t really taste like Blueberry to me and has a slight tartness to it.

The Cinnamon Apple Filled is leans heavy on the cinnamon side. This Jelly Bean had better flavor and when I ate two at a time the apple flavor squeezed out some.

One of the better flavors was the Original Glazed. It taste just like fried Glazed Doughnuts but with the Jelly Bean Texture. I don’t thing I’d eat handfuls of this flavor but in a small dose it’s interesting.

Chocolate Iced was Pretty Good! I got Chocolate Iced Doughnut Taste but the flavor leaned towards Chocolate Sprinkles.

I like the Strawberry Iced the best. It taste just like a realistic strawberry iced doughnut.

Those were My Forking Thoughts on Jelly Belly Krispy Kreme Flavored Jelly Beans.

Your Forking Thoughts may or may NOT Differ……

The Forking Truth

Pizza Bundt Bread Recipe

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 Pizza Bunt Bread

I never use my bunt pan so I thought I’d toss a pizza in it and see what happens. I made a basic pizza dough, topped it with sauce, lots of cheese and seasoning. Rolled it up like a jelly roll but longways (not from the short end) and then placed it in a bunt pan. I’ll be honest and admit it’s not as great as a real pizza because I couldn’t get a nice crisp crust. But hey! It’s something different and did come out very tasty.

Ingredients for about 10 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz)

1 1/2 Tablespoon sugar

1 1/2 cup warm water 100-110 degrees F

3-4 cups bread flour (sometimes it takes 3 and today it took 4……WTFork knows why?…maybe I packed it looser?….I know I used a different brand flour…normally I never measure and just wing it)

1/4 cup scant  extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour – (this is for kneading, letting the dough ball rest in and also flouring for rolling)

1 1/2 cup tomato sauce – preferably home made

1 1/2-2 lbs of mozzarella and mild provolone (about 50/50….for a pizza I use much less..)

fresh ground sea salt  – to taste to top the cheese

fresh ground black pepper – to taste to top the cheese

3 pinches basil –  to top the cheese

3 pinches oregano –  to top the cheese

2 pinches granulated garlic – to top the cheese

1/4 cup extra virgin olive oil….(1/2 to season top of cheese and 1/2 over top of dough in bunt pan)

non stick spray

1/4 cup either semolina flour or corn meal

Directions

In a large bowl add the yeast and sugar. Next add water and mix. let sit till foam develops so you know that yeast is working (this will take 10-30 minutes). Add 3 cups of flour. If it’s still too wet add another cup. Mix well. Add olive oil and salt and mix well. Add a cup of flour to the bowl. Knead your dough into a ball and use flour as needed for your kneading. When the dough feels right to you set the dough ball in the flour and cover with plastic wrap. Leave it alone for at least an hour. Punch down, knead it good again and cover with plastic again. Leave it alone for at least an hour.

Set oven to 450 degrees F

Dust your rolling surface with flour from the bowl.

Hand stretch your dough ball into a rectangular shape. Flour the top a little and use a rolling pin. Flip the dough over and repeat until the dough is around 17 x 23 inches.

Top with sauce and cheese.

Season

I did a little more sauce.

Roll like a jelly roll.

Spray bunt pan with non stick spray Then dust with either semolina flour or corn meal.

Transfer dough log to bunt pan.

Set oven to 450 degrees F.

Let it rest on the counter at least a half hour.

Drizzle remaining olive oil on the top. (I also added a little seasoning to the top of the dough but not necessary)

Put in the oven for about a half hour. Halfway through loosely cover with foil.

Put it out of the oven. You have to guess when it’s done because it’s MOLTEN HOT and you can’t do anything with it for several hours.

Leave it on the counter for at least an hour and then set in the Refrigerator for a few more hours. This bunt Pizza is similar to a lasagna. It needs to set before you can dish any out.

I plopped may bunt pizza out around 4 hours after it came out of the oven.

We cut a few pieces, warmed them slightly and the bunt pizza Bread was tasty. It’s sort of pizza flavored but it’s more like delicious cheesy bread.

Pizza Bunt Bread

Pizza Bunt Bread

Something Different!

The Forking Truth

El Pollo Correteado Restaurant Phoenix AZ – GOOD Fast Food Chicken

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El Pollo Correteado is not a fancy place. You don’t come here for the atmosphere. You come here for the Chicken. I tried to translate El Pollo Correteado to see what it means. I think it translates to The Chicken You Pursue or the Chicken you Chase After. El Pollo Correteado is a small postage stamp sized restaurant that serves Mesquite Charcoal Cooked Chicken. You order at the counter-

a half chicken ($6.57 April 2018 pricing) or a whole chicken ($13.12 April 2018 pricing). The menu is in Spanish on the wall but it’s easy for anyone to figure out. The man at the counter speaks Spanish but is bilingual. He calls your order in Spanish to the man in the kitchen and your chicken gets is served to you in a moment.

Your chicken comes in a styrofoam box and also comes with salsa, lemon, pickled onions, hot chili pepper and a stack (around 7) corn tortillas. The food comes from a window or a pass in the kitchen. Off to the side you see the grilled 1/2 chickens piled up as the man in the kitchen takes them off the fiery Charcoal Grill.

*****NOTE*******The 1/2 chickens in the window do have breast and wings……. three tables indoors or you can seat yourself outside on a bench.

We sat inside at the one remaining table…….I  watched many people picking up food and taking it to go. It was non-stop take out.

Ooooooh….I got a Forking funny looking half chicken……I was expecting an actual half chicken but I got a 1/2 chicken with three smaller sized legs and two partial thighs. My husband also had a funny looking half chicken with three legs, and a thigh and another thigh with 1/2 a breast.

Anyways-

The meat is delicious. It taste like it was marinated. It’s very juicy and flavorful. It’s not very smoky but it is delicious It’s great by it’s self.

Then I try some as a taco.

A squirt of lemon, a little pickled onion, a strip of hot pepper and a small dap of salsa….Now that’s the whole experience. Very delicious and a bargain for $6.57. I think it’s actually cheaper than national fast food chicken.

So you only come here if you don’t mind enjoying delicious dark meat chicken. I don’t know if the chicken pieces are served random or if you have to request white meat…………….They also offer macaroni salad, beans, mashed potatoes and a noticed a small sign outside that offered a 10 piece special.

El Pollo Correteado has two locations.

I went to 2904 W McDowll Rd in Phoenix

The other location is

1602 E Jefferson St Phoenix

No Website but they are on facebook.

El Pollo Correteado – Good Fast Food Chicken….it might be the Fast Food Chicken you Pursue……..instead of chicken from a national chain.

The Forking Truth is that everything is subject to change and YOUR experience may or may NOT differ.

The Forking Truth

Pimento Cheese Stuffed Potatoes Recipe

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Pimento Cheese Stuffed Potatoes

I made a big batch of Pimento Cheese Potatoes and used some to fill baked potato shells. The filling is really delicious! My husband couldn’t stop eating it and I was afraid I wouldn’t have enough leftover for these potatoes. He kept saying this is so tasty! I used medium sized potatoes. I split each potato in half and made each two servings. Leftovers can be frozen. Let thaw and reheat in a covered pan.

Ingredients for about 12 servings.

2 lbs potatoes peeled and cut in half and in a pot of water

1/2 onion – just peeled and kept whole (for boiling with potatoes)

1 hot pepper – (for boiling with potatoes)

1 garlic clove – (for boiling with potatoes)

2 Tablespoons kosher salt (for boiling the potatoes)

6 whole potatoes

fresh ground sea salt

1/4 cup canola oil

sea salt to taste

2 oz sweet butter – room temperature

1/8 cup heavy cream

2 1/2 oz xtra sharp cheddar cheese – shredded

3 1/2 oz. cream cheese – room temperature

6 hot and sweet jarred cherry peppers – drained – chopped fine

1/4 teaspoon sweet paprika

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon course sea salt

2 large eggs – beaten

non stick spray – canola or vegetable

fresh ground sea salt to taste

fresh ground black pepper to taste

sweet paprika to taste

6 teaspoons canola oil

Directions

Set oven to 350 degrees F

Wash the 6 potatoes well. Pierce each potato with a small knife on both ends and three times on all four sides. Rub each potato with canola oil. Lightly add fresh crushed sea salt all over each potato. Spray a rack (like rack from a broiler pan) with non stick spray and place rack on a pan. Place potatoes on rack with air space in-between.

Potatoes go in the oven till soft and cooked. (usually 60 minutes)

While potatoes are in the oven work on the filling now.

To your pot with the half potatoes add the onion, garlic, hot pepper and 2 Tablespoons salt. Bring to a medium/high boil till fork tender. (about 15-20 minutes)

When potatoes are done drain the water and discard the onion, garlic and hot pepper as they were only used to add flavor to the potatoes. If you have a really good masher you can go on and add the sweet butter, heavy cream, cheddar cheese, cream cheese, cherry peppers, paprika, dry mustard, black pepper, cayenne pepper, sea salt and two beaten eggs to the potatoes and mix well.

If your masher isn’t so good get a new one because then you will need to use a potato ricer and add everything after the potatoes are riced. Set the potato mixture to the side.

When your 6 potatoes come out of the oven you need to let them cool enough so you can handle them. Split them in half and with a spoon scoop out the centers. Mash the centers well and add the centers to your potato mixture.

Drizzle about a teaspoon of canola oil on each potato. Season each potato shell with fresh crushed sea salt, black pepper and paprika. Put the potatoes back in the 350 degree oven for 30 minutes.

After 30 minutes remove the potatoes from the oven and fill with the pimento cheese potato filling by either piping a bag or a spoon.

Use a fresh new non stick sprayed baking sheet(s) and place the potato shells on it.

The potatoes go back in the oven and get baked again till they look crusted. Sorry I forgot to time this…I know it was between 15-30 minutes.

They came out really delicious and have a fluffy light texture. They are cheesy and slightly spicy.I think just about everyone will love the potatoes. Leftovers freeze and re-heat just like fresh made.

Pimento Cheese Stuffed Potatoes

The Forking Truth