SousVide Turkey Breast in White Wine Lemon Sauce

The FORKING BEST Turkey Breast Recipe is from the SousVide because the meat comes out perfect. It’s flavorful and moist and juicy. Even when you re-heat the meat it’s still super tender and super moist. Using the SousVide is the Best way to do Turkey Breast.

So set your SousVide at 140 degrees F or 60 degrees C

Today this is what I filled my bag with

1 carrot cut in quarters

1 celery rib cut up

1/2 sweet onion cut up

two small or one good sprig thyme

one small bunch sage it had maybe 4 good leaves and few teeny leaves

one good branch of rosemary

one big and two small garlic cloves smashed

two small pieces of apple

two small pieces of tangerine

fresh cracked pepper about 1/2 teaspoon

fresh ground sea salt about one teaspoon

1/2 turkey breast

about 1/4 cup of frozen turkey fat I saved from the last turkey I cooked – you need some sort of frozen fat- I usually freeze olive oil and use that but this time used turkey fat.

Put it all in your bag and insert the bag in your bag sealer.

Then remove bag and place in your SousVide

Put lid on the SousVide and leave it alone. The turkey will be amazing in 2 1/2 and up to 5 hours. I usually let it stay in around 4 hours.

Do not use any of the vegetables in the bag because all the flavor from the vegetables got sucked out into the turkey. You can use the liquid for reheating, sauce, soup or adding to rice, stuffing or potatoes.

You either remove the skin-or

Crisp up the skin still on the turkey in a fry  pan……or

What I like to do is to remove the skin and crisp it up in a 350 degree oven. It takes around an hour but this is the way to get the skin the most crisp. It comes out completely crispy and crunchy. I turn the skin over about 1/2 way though the cooking process and maybe 1/2 way though put a loose foil cover over the skin so it doesn’t burn.

The SousVide makes your home cooked turkey mouth watering moist and better than from most restaurants. The FORKING Best Turkey comes from the SousVide.

The moistest most tender turkey breast ever and that’s The Forking Truth

FORKING AMAZING Inside out Grilled Mac-N-Cheese Sliders

Maybe you heard of the Ramen Burger? Maybe you heard of the Cronut?  Well ladies and gentlemen……….I’ve forking invented the next big thing…… The Forking Amazing Inside Out Grilled Mac-N-Cheese Sliders. If you are a fan of the grilled cheese sandwich and also enjoy macaroni and cheese …….this is it!  Macaroni and Cheese Buns with a slice of Buttery Grilled French Baguette on the inside. A tomato slice is suggested but not necessary.

Most of the work is making the bun. You need to dust a muffin pan with cheese and panko. The filling takes about 40 minutes to prepare because the secret ingredient is cornmeal (polenta) that needs that long to cook and then you have to shred a bunch of cheese. If you can do all that the rest is a breeze but keep in mind that the macaroni buns need over-night to set.

Ingredients for 12 sliders or 12 servings

8 oz dry pasta cooked one minute less than package suggest

1 Tablespoon salt kosher or sea salt to cook your pasta with

1/2 cup cornmeal (polenta…not the instant…the real kind that takes 40 minutes)

2 1/4 cup water

1/4 teaspoon sea salt or kosher salt

2 Tablespoons butter – unsalted

1/2 cup parmigiana reggiano – shredded (for crumb coating)

1/2 cup whole wheat panko bread crumbs (for crumb coating)

1/4 cup parmigiana reggiano – shredded

1 1/4 cup sharpe aged cheddar cheese – shredded

1 1/4 cup fontina cheese – shredded

2 teaspoons cayenne pepper sauce ( I suggest Franks Red Hot Original)

1/4 teaspoon cayenne pepper powder

pinch white ground pepper

1 XL egg – beaten

fresh cracked black pepper to taste

fresh ground sea salt to taste

non-stick spray – a neutral flavor like canola or vegetable

4 oz. stick of butter – unsalted – you might need more for grilling the bread (I just did a few sliders at a time)

8 oz. French Baguette (cut in 1/2 inch slices)

Optional ripe tomato slices.

Directions

Get out your muffin pan(s) and spray them with your non-stick spray. In a small bowl add your 1/2 C. Parmigiana Reggiano and the whole wheat panko and mix together. Add a couple teaspoons full to each and make sure you leave about 1/4 of the mixture to sprinkle over the tops of the muffins once filled. Now shake the cheese and panko around the tin so you have a light covering like this.

Set the pan to the side and now make the filling.

You start by starting the polenta on high heat with your sauce pan. Add the water, polenta, 1/4 t. salt and the 2 T. butter. Bring to boil stirring often and then reduce to simmer and then cover but keep staring occasionally or the polenta will stick for about 20 minutes then you can slowly add the cheeses and then add the spices take off heat in a few minutes you are able to stir in the beaten egg and ( at this point you might want to add salt and pepper to taste) lastly gently stir in your pasta.

Set oven to 350 degrees F

Fill muffing pans.

Now top them with remaining panko mixture.

They need about 25 minutes in your 350 degree F oven and then they look like this.

When cool enough cover with plastic wrap and let them set overnight in the refrigerator.

When ready to serve set your oven to 350 degrees and pop the mac-n-cheese muffin out, cut in half (this is your slider bun) with the cut sides up on a lightly non stick sprayed baking sheet covered with foil. Heat till warm about 15 minutes.

While the buns are warming up grill your bread filling till golden on both sides and slice the optional tomatoes.

Put together with buns on the outside and the grilled bread in the middle.

You want the cut sides of the macaroni bun on the inside sandwiching the bread filling.

THIS is truly FORKING AMAZING!

FORKING AMAZING Grilled Mac-N-Cheese Sliders

Really awesome cheese taste and the buttery bread gives you that grilled cheese taste in with the macaroni and cheese taste. This is a crowd pleaser for sure.

Your Welcome!

THIS IS FORKING GREAT and that’s The Forking Truth

Roasted Onions Beef Confit Style

These are the type of onions that are so full of flavor and so jammy too. You can prepare the very best onion soup with these onions and they go especially well with steak. Very easy to prepare they just take 1/2 a day to cook so make a big batch. It melts down a bunch and you can freeze or can it in batches.

Onions Confit are cooked in fat so you will need saved beef fat for Roasted Onions Beef Confit Style.

Traditional Confit onions are cooked 8-12 hours at 200 degrees F. I find that I get the same results doing it at #350 degrees F for about 4 hours.

Set your oven to 350 degree F

Use beef fat you saved from something like a smoked brisket

You need about a teaspoon of peppercorns, around seven bay leaves and a big splash of wine or wine and balsamic vinegar. Now fill your pan with sliced halved onions like this.

Drizzle them with extra virgin olive oil and cover them with aluminum foil.

Depending on the size of your onions and how many are in your pan they will need 3-31/2 hours in your oven covered.

They are pretty good like this after 3 1/2 hours

Then uncover them and they might need another 1/2 hour.

Roasted Onions Beef Confit Style

But here they are even better and are very jammy.

Get the onions out with a slotted spoon and throw out the peppercorns and bay leaves. Everyone loves these onions.

These are Forking Great and that’s The Forking Truth

Pickled Beet Israeli Couscous and Harissa Vinagrete

I was inspired to create this dish while dinning at Atlas Bistro in Scottsdale from the fall restaurant week menu. One of the most delicious and memorable parts of that dinner was the mound of Israeli Couscous. I could taste the blended beets blanketing the couscous. I never had such a dish and thought it was interesting. Lots of delicious Harissa came with the couscous that taste identical to my recipe for Harissa. It took me so long to do this dish because my local supermarkets (Costco, Safeway, Walmart Grocery, WinCo) don’t sell Israeli Couscous and I often forget about looking for this ingredient.  I knew I could recreate it and I did and ran with it. The flavors go together like magic. This one will dazzle most people.

I used Israeli Feta that that is less tangy and more creamy than regular feta cheese. I purchased it from Trader Joe’s. If you can find a home made Feta Cheese that would be even better!

Ingredients for the beets around 8 servings

2 lb beets (usually I peel after cooked but this time I peeled before cooking, cut up a little)

1 bay leaf

1 cinnamon stick

1 Tablespoon allspice berries

1/2 preserved lemon

1 cup water

1 cup rice wine vinegar

1 cup sugar

1 cup apple cider vinegar

Directions

Set oven to 350 degrees. Add everything to your roasting pan. Cover with foil. Cook about one and one half hours or until beets are fork tender.

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Ingredients for the Harissa Vinaigrette about 8 servings

2 red bell peppers roasted- remove stem, core, seeds and skin – chopped

1/2 teaspoon cumin

1 teaspoon caraway seed

2 Tablespoon extra virgin olive oil

3 garlic cloves – chopped

sea salt (fresh ground to taste)

black pepper (fresh ground to taste)

1-3 hot peppers-  (you have to wing it here. All peppers have different heat and I suggest adding your chopped hot pepper at the end and then decide on how many you want to use. This sauce should be spicy.)

2 Tablespoons tomato paste

1 lemon just the fresh juice

2 Tablespoons red wine vinegar

Directions just blend till smooth.

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Ingredients for couscous about 8 servings

2 Tablespoons extra virgin olive oil

1 cup dry Israeli Couscous

1 1/4 cup vegetable broth

Directions saute couscous in olive oil on medium high heat for 2-3 minutes until you see the couscous is slightly toasted. Add vegetable broth and bring to boil, cove, reduce to simmer for about 10 minutes, when couscous is done.

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Ingredients for creamy beet sauce for couscous for about 4 servings

2 oz. water

1 cup beets – chopped well (these are the beets you just cooked)

2 oz feta cheese

Directions

Blend well and mix into couscous.

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Assemble and add ons to finish

Cut up leftover beets and serve them with the couscous. Use a generous amount of Harissa with each serving.

14 leaves of chopped mint (one leaf or a little more per serving)

8 teaspoons of roasted crushed pistachios  (one teaspoon per serving)

8 teaspoons extra virgin olive oil (one teaspoon per serving)

1/2 cup chopped scallions (about one tablespoon per serving)

Pickled Beet Israeli Couscous and Harissa Vinagrete

Tasty and different! Delicious…….you just might not want to be as fancy and mix the harissa into the couscous. Something that you would eat at a restaurant. You might want to make want to double or triple the Harissa recipe. It is great on eggs, grilled meats and is super awesome on spaghetti squash too.

My husband usually isn’t into this kind of food and he said it was so delicious anyone would love it. He says I should make it the next time his parents come over.

Forking great and that’s The Forking Truth

Crisp and Creamy Red Potatoes

This kind of potato is easy to prepare and is very tasty.

Just wash and cut your potatoes in half.

Get out your fry pan and put it on medium heat.

Put a combination of half butter and half oil in your pan and made it about a 1/4 inch high (5 or 6 mm) or slightly higher to cover the cut surface of the potatoes well. Add a few cloves of smashed garlic and a couple sprigs of either thyme or rosemary to add some flavor to your potatoes.

Fry your potatoes until they look golden crisp add fresh cracked sea salt and fresh cracked pepper and turn over and fry up the bottoms of the potatoes about 15 minutes. Add fresh cracked sea salt and pepper to the bottoms of potatoes.

Set your oven to 400 degrees F or around 200 degrees C

Remove potatoes from fry pan and place potatoes on a baking sheet. They need to cook for about 15 minutes. I turned mine over half way though.

Yummy everybody loves potatoes.

Crisp and Creamy Red Potatoes

Everybody love forking Potatoes and that’s The Forking Truth