Chili Crisp is this amazing condiment that adds textures, flavors and crunch to different foods. It’s great on grilled meats. It makes plain old vegetables special. Some people add chili crisp to pizzas, snacks or even ice cream. I tried a few different jars of chili crisp and thought WOW! Why haven’t I tried it before? I recently came across this Chili Crisp recipe by Justine Chapple from a Food and Wine Magazine. The original recipe has you glazing 1 1/2 pounds of bacon with this chili crisp. The recipe is so good that you should use it on anything that you like. The only hard part is wearing gloves so you don’t burn your eyes from handing peppers. You will need a spice grinder. This recipe makes around a cup of chili crisp that I am guessing might be around 8 servings.
1 oz dried whole peppers (recipe calls for japones chilles )
1/4 cup honey roasted peanuts chopped
2 1/2 teaspoon kosher salt (I used course sea salt…tastier)
1 teaspoon cumin seeds – crushed
1/2 teaspoon Szechuan peppercorns
1/4 teaspoon black pepper
2 whole star anise
1 cup peanut oil
1/2 cup shallots – slice extra thin on mandolin
1 cup garlic cloves – sliced very thin (I used a truffle shaver)
1 inch fresh ginger cut in thin matchsticks
Directions
USE GLOVES and break open each chilli pod and discard the seeds and throw stems if you have any. Process the pods until they are chopped and not ground (about 15 seconds). Stir together the chilies, peanuts, salt cumin, Szechuan peppercorns, black pepper and star anise in a large heat proof bowl. Place a strainer over the bowl. Set to the side.
Heat oil in a medium sized saucepan on medium high heat till shimmering. Add shallots, garlic, and ginger. Stir often till everything is golden crisp (about 5-6 minutes). Immediately pour mixture threw the strainer. Spread the solids on paper towels to drain. let cool 30 minutes and add it to the bowl contents. Cover and refrigerate at least 8 hours or over night.
Chili Crisp Chili Crisp
It’s DELICIOUS!!!!!!
A Special THANKS!!!! to Justin Chapple and Food & Wine Magazine for this amazing recipe.
Today I am mentioning the black owned restaurants that I can personally recommend. I do note that I haven’t been everywhere in metro Phoenix so other great black owned restaurants are out there that you should want to visit too. The restaurants mentioned are not in any particular order.
I had dishes that were to die for from The Larder + The Delta in Downtown Phoenix.
It’s a cute little casual restaurant in Phoenix that offers high quality Southern American Inspired Modern Cuisine.
This Hoppin John is like no other. It’s FORKING SCRUMPTIOUS! It’s earthy, spicy, deeply flavorful with interesting textures. It’s a Hum-YUM-Dinger!
A LONG While back I had the very best of the hot chicken sandwiches that I have tried anywhere. It was like a religious experience.
I had many delicious hot chicken sandwiches before but this one had the best and most delicious flavors of any hot chicken sandwich that I’ve ever had. One thing that really stood out was that the chicken was the only one that still tasted like it was on the bone. Then this one also had many layers to it that were the most delicious. It was so amazing that I wonder why this sandwich isn’t often found on the menu.
During the pandemic The Larder + The Delta did hot chicken take out.
They did re-opened for dine in service but these are uncertain times so you must contact them for up to date details.
I only got to eat at Mingo’s Louisiana Kitchen once (because this place is pretty far for me) but everything we tried was delicious. My husband said that the red beans and rice were really great. He usually only eats this dish in New Orleans…because usually it is usually only good in New Orleans.
He also enjoyed the Shrimp Po Boy.
Hot Chicken Sandwich
I had some sort of hot chicken sandwich that was different but delicious. If I remember correctly I think it was made with his own hot sauce and specialty remoulade sauce. The fries were seasoned with Old Bay.
Currently Mingo’s Louisiana Kitchen operates out of a food truck so you have to look up their schedule.
At a food festival in Peoria (Devour The World) I enjoyed the food from Abyssinia Restaurant and Cafe very much.
I decided that I should try the Ethiopian Restaurant Abyssinia Restaurant and Cafe myself. (PHX)
We got a couple dishes on one large platter lined with injera bread and served with rolls of it. Everything was DELICIOUS! There were three kinds of lentil dishes, vegetable dishes…..a couple meat dishes and in the middle was this insanely delicious dish called Doro Wat. It was a great experience.
We enjoyed many dishes from Carribbean Cuisine in Glendale. I do note that this is a very small place that is mainly open for take out. (possibly only take out during the pandemic)
Red Snapper
Jerk chicken
Curry chicken
Oxtail (not always ready because this takes hours to prepare)
Escoviitch
Everything was delicious from Caribbean Cuisine.
We enjoy Desert Island Eatery and Cafe very much. This is a Caribbean Restaurant that also serves Vegan foods. Inside is only three tables but they recently added a patio. Currently during the pandemic they are Take Out only and the patio is not in use.
Our mutual favorite dish here is the Curry/Jerk Chicken combo that comes with cabbage and your choice of rice and peas or yellow rice.
Combo with Jerk Chicken and Curry Chicken
We are both crazy about this curry and jerk chicken. Many other people in town love it too and this restaurant has been expanding the menu and their hours.
D’s Jerk Hut recently opened in Phoenix. They offer Caribbean and some vegan foods sort of cafeteria style. It’s sort of like a buffet behind the cashier and your order is kept warm in a warming oven.
We tried a number of things there.
Above is small sized jerk chicken and curry chicken. The jerk chicken his less spiced and less hot than all the other jerk chickens that I’ve tried. I really liked the curry chicken here. It was very flavorful and falling off the bone.
Here’s medium sized brown strew chicken. It’s very flavorful and really good but this one gets the developed flavor from the bones and there are lots of bone fragments in it.
D’s Jerk Hut is the only place that I have found Jamaica’s national dish Ackee (a fruit) and Salt Fish. It’s VERY Unique….You have to go to D’s Jerk Hut to try it.
The Breadfruit and Rum Bar is another place for Jerk Chicken and other Caribbean foods.
Friday night jerk chicken for two special from The Breadfruit & Rum Bar in Phoenix
We’ve enjoyed numerous dishes from the Breadfruit and Rum Bar from Festivals that we’ve been to. Often The Breadfruit and Rum Bar served us our favorite bite from various food festivals. Each Jerk Chicken that I tried taste different and the jerk chicken here is also very unique. Ours that we took out was more breast meat with all kinds of flavors that danced on the exterior of the chicken. There also was this WICKED mighty nuclear HOT sauce to pour onto it (If you dare). Ours came with nicely prepared farm fresh vegetables.
These were the Black Owned restaurants that I can recommend personally recommend.
The Larder + The Delta (PHX)
Mingo’s Louisiana Kitchen (Food Truck)
Abyssinia Restaurant and Cafe (PHX)
Caribbean Cuisine (Glendale)
Desert Island Eatery (N.PHX)
D’s Jerk Hut (PHX)
The Breadfruit and Rum Bar (PHX)
Again I haven’t been everywhere and I know that there are other great ones out there.
Everything is subject to change and we hope it does for the better.
Traditionally Eggplant Caponata is made with fried eggplant. My version is just as delicious and is made with roasted eggplant. Did you know that this dish originated in Capon Italy in the area where they do fishing. This dish was originally made with a tuna-like fish. Italians who couldn’t afford fish made this dish with eggplant and that is how caponata came to be. I had 5 smaller eggplants. They cooked down to only about 4 cups. So I an guessing around 1/2 a cup a person so you will get at least eight servings. It is traditional to serve caponata with delicious crusty bread.
Ingredients for around 8 servings
5 eggplants – diced – I used smaller sized eggplants)
1 Tablespoon garlic – ground to paste
1 red onion – diced
2 Tablespoons extra virgin olive oil
1/2 cup golden raisins
1/4 cup capers – drained
3 Tablespoons dark brown sugar
1 cup green olives – chopped
1 cup red wine (preferably a chocolatey cabernet)
14 oz Italian crushed tomatoes
1 teaspoon bomba (I used Coluccio Stuzzichino) or substitute pepper to taste…but it won’t be as delicious.
1 cup toasted pine nuts – to finish
1 cup fresh torn basil leaves – to finish
optional 1 cup pomegranate seeds – to finish
optional around 8- 16 anchovies – to finish (one or two a serving)
Directions
The diced eggplant gets to soak in salt water for one hour. Then you put the eggplant in a colander and squish out all the water that you can.
Preheat oven to 500 degrees F.
The diced eggplant goes on a baking sheet spread out till brown. (timing may differ but mine took 40 minutes)
While the eggplant is in the oven put a sauce pot on medium high heat with the olive oil. When the oil is hot add the onions. Stir occasionally and cook till translucent. Turn down to medium heat and add the wine and let reduce till about half. Turn heat down to simmer. Add garlic, raisins, capers, sugar, olives, crushed tomatoes and bomba (or pepper). Only needs about 5 minutes.
Stir in the eggplant when it is ready.
Now you are ready to plate.
Top your caponata with toasted pine nuts and fresh basil. You might want to add pomegranate seeds and anchovies too! (I made waffle cut potatoes they were oiled and cooked at 400 degrees for 25 minutes then I added salt and pepper)
Universal Yums is an International snacks site ( www.UniversalYums.com ). You have many options and can subscribe to a once a month box if you like. The International snack boxes come in three different sizes. The basic Yum Box comes with 6 international snacks and a twelve page booklet of games, trivia and a recipe and runs around $16. a month.
The next size up is the Yum Yum Box of twelve snacks and more and is around $25. a month and the largest box is called the Super Yum Box of 20 snacks and cost around $40. a month.
I’m not a fan of gummy candy so I let my husband try the gummy candies for me.
These licorice and fruit dummies came from Amsterdam. My husband didn’t like them but said the next bag was even worst.
Oh they look cute….gummy Dutch candy cars in cherry, strawberry and black current. These had a rubbery texture and weren’t good to my husband.
I try the Yum Bag…
I try a ball first.
Dutch Sour Violet Balls…..Oh no wonder why it didn’t taste like food….(ick)
I kind of knew I wouldn’t like the Dutch sour watermelon candies but I did try….
GOD they are gross……….kinda like bubble gum mixed with watermelon and something painfully sour.
I’m beginning to think that this is the worst box ever.
We try again anyway.
Here are Dutch Aged Gouda Cheese Crispies.
Now these taste really rich and good. They have a really great buttery cheese flavor. Unfortunately they have a gross waxy finish in the mouth.
Here are thick cut bio-organic hand cooked cheese onion potato chips……Mine seem very thin and not thick cut but they are nice and crisp. I don’t get much cheese or onion taste to them…..they are just crisp little chips. Not bad…chips…they are ok.
I tried this and latter found out that I didn’t eat it correctly….WHO KNEW! that you could eat a cookie incorrectly?
Anywho-
Me and my husband tried them…(incorrectly) We took bites out of them and they weren’t good to us. I thought it was like a sweet gummy cooked into a thin waffle shaped cookie.
You are suppose to eat these cookies over a mug of a hot liquid. The hot liquid I guess makes them gooier …(ick!)
Here are multi-chocolate covered mini spice cookies. I’m not a big fan of spice cookies but I guess this might be the best of the bunch.
Netherlands wasn’t my favorite Yum Box.
Those were my Forking Thoughts on Universal Yums – Netherlands
www.UniversialYums.com
Your opinion and experience with the same may indeed differ.
I was watching Diners Drive Inns and Dives on Food Network. They visited a restaurant in California that serves a killer fried chicken sandwich with fish sauce caramel. It turns out that fish sauce caramel is FORKING AMAZING! You will WANT TO MAKE IT! I didn’t know how to make fish sauce caramel so I looked it up and found Andrew Zimmern’s from Food & Wine Magazine so I thought that would work. I called this recipe idea because I didn’t exactly measure my batter and kind of winged it. It was only the seltzer and beer that I didn’t measure…but it is pretty easy to make batter……I made more batter than I needed….But I think if I cut the batter recipe in half you might not have enough batter….so get ready to do some onion rings or chicken bites!
Ingredients for around 8 servings
2 cups sugar
1 Tablespoon fresh lemon juice
4 large shallots – sliced very thin on mandolin
1 dried hot chili – crumbled
3 star anise pods
1 -2 inch cinnamon stick
2 teaspoons fresh ground pepper
1/2 cup Asian fish sauce
1/2 cup water divided into two quarters
1 3/4 cups flour
1/4 cup corn starch
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
1 teaspoon old bay seasoning
1 teaspoon sea salt
1 teaspoon ground black pepper
1 egg – beaten
1/2 can beer (around 1/2 a can)
1-2 cups seltzer (this one I really guessed)
1 large cauliflower trimmed into florets
Oil for frying (canola, vegetable, peanut or other clear)
Directions
Make fish sauce caramel.
In a good sauce pan combine the sugar and lemon juice with 1/4 cup of water and bring to a boil. boil without stirring it on low heat till it’s looks like a deep amber color (around 20 minutes).
Stir in shallots, chili, star anise, cinnamon and pepper. Take pan off of the heat and stir in fish sauce with another 1/4 cup of water. Stir over moderate heat till caramel is dissolved. Pour sauce in a heatproof bowl and let it cool. Remove star anise and cinnamon stick.
While sauce is cooling you can do the beer battered cauliflower.
Put about 3 inches of oil in a good sauce pot on medium heat. While the oil is heating mix up your batter. In a large bowl combine the flour, corn starch, cumin, onion powder, granulated garlic, paprika, cayenne, Old Bay, salt and pepper. Add the beer, add the egg and keep adding seltzer till it looks something like pancake batter. Dip one tester cauliflower and decide if you thinned it down enough. As soon as you are happy fry them up with a paper towel line baking sheet or a cooling rack.
Enjoy as soon as you can with the fish sauce caramel.
Beer Battered Cauliflower with Fish Sauce Caramel
These really are FORKING AWSOME!
A special THANKS!!!!! To Food & Wine Magazine and Andrew Zimmerm for this amazing Fish Sauce Caramel recipe!
Spring Time comes early in the Valley of the Sun. Here are some of the restaurants with patios that I have dined from in no particular order.
Up above is Bottega Pizzeria Ristorante in Glendale/Arrowhead/#UpperWestSide. They have a stunning patio. They have misters for cooling and heaters for chilly days. Part of the patio has shades with an indoor-outdoor bar. They also have a beautiful park-like setting and the patio is dog friendly.
Geordie’s at the Wriggly Mansion in Phoenix has out door seating that was expanded after this photo was taken.
Tacos Chiwas in Phoenix has a patio.
Singh Medows in Tempe offers multiple choices for outdoor seating. They offer a patio and outside tables. They also offer blankets to use so you can seat yourself by a pond or in the meadow.
But you do need to call Singh Meadows to check on when they are open. They are a farmers market with limited weekend hours only.
Virtu Honest Craft – Scottsdale
Fellow Osteria – Scottsdale
Pane Bianco in Phoenix
The Sicilian Butcher in Phoenix
The Rec (Detroit Style) Pizzeria and Wings in Peoria offers a few tables outside.
The Larry – Phoenix
Bryan’s Black Mountain Barbecue in Cave Creek also offers patio dining.
The Vic Bar and Kitchen in Buckeye AZ
The Vic Bar and Kitchen in Buckeye
The Copper Mule in North Scottsdale has a patio with heaters that is also dog friendly.
The Perfect Pear Bistro in Tempe offers outdoor seating.
Pomo Cucina and Pizzeria in Scottsdale has a patio and so does their Gelato Restaurant Luna next door.
Elements at the Sanctuary in Paradise Valley Scottsdale offers Patio Seating.
Mrs Chicken in Phoenix does have a patio.
Oscar’s Pier 83 in Glendale/Arrowhead/#UpperWestSide offers patio dining. They are also dog friendly.
Tonto Bar & Grill in Cave Creek
Pizzeria Bianco at Town and Country in Phoenix offers Patio Dining. They have portable heaters.
Bandolero Cocina de Mexico in Scottsdale offers two patios with heaters. The back patio is also dog friendly.
Desi Fusion offers a shaded small patio.
Prado at the Omni Resort in Paradise Valley Scottsdale.
Ocotillo in Phoenix offers multiple patios with portable heaters with a beautiful park-like setting.
The Twisted Italian in Peoria offers a two table patio in front of the restaurant and is dog friendly.
Lon’s at the Hermosa in Paradise Valley Scottsdale.
Ofrenda in Cave Creek offers a two story wrap around patio.
Fabio On Fire in Peoria/#UpperWestSide offers TWO patios with portable heaters.
Parma Italian Roots in North Scottsdale offers patio dining with portable heaters and an indoor-outdoor bar.
The Bourbon Cellar in North Scottsdale offers dog friendly patio seating.
Veneto Trattoria in Scottsdale
Lure Fish House in Scottsdale offers two heated patios
FnB in the arts district of Scottsdale (during pandemic) is patio seating only with portable heaters.
Phila-Deli in Glendale/Arrowhead/#UpperWestSide offers dog friendly Patio Seating.
Confluence in Carefree offers stunning mountain views and patio dining with heaters and a fireplace.
Tacos Calafia in Peoria offers a few patio tables.
The Craftsman in North Scottsdale offers a wrap around dog friendly patio with large door wall of windows that sort of extend the patio space.
Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide offers old fashioned Italian music, misters and heaters on an officially licensed dog friendly patio.
Jalapeno Inferno in Peoria offers patio dining with misters. The North Scottsdale location also has some patio dining. The North Scottsdale location also has patio seating.
Twist Bistro and Gallery in North Scottsdale offers patio tables with umbrellas.
Stratta Kitchen in Scottsdale offers a patio.
Starlight BBQ in Scottsdale offers some patio seating on long benches.
Wally’s American Gastropub in Scottsdale offers a patio.
La Piazza Al Forno in Old Town Glendale does have a small patio.
The Collins in Phoenix has a small patio.
Angelina’s Pho & Grill in Glendale does have a patio that was useable on my last visit. (It has been closed for a long time)
Doda’s Pizza in Glendale does have a few patio tables.
Sel in Old Town Scottsdale offers patio seating.
Las 15 Salsas in Phoenix has a small patio.
Greek Palace in Peoria does have two patios. They have at least one open patio.
True Food Kitchen – Biltmore Fusion Park in Phoenix
Chauncey Social – Scottsdale
Zinque at the Scottsdale Fusion Square in Scottsdale.
The Farish House in Phoenix.
Proof in North Scottsdale.
Mowry and Cotton at the Phoenician in Phoenix.
Pizziacatta in Cave Creek
Persepshen in Phoenix.
The Farm in Phoenix.
Little Cay in Phoenix.
JB Steakhouse at the Phoenician in Phoenix.
Popo’s Fiesta Del Sol in Glendale/Arrowhead/#UpperWestSide
English Rose Tea Room – Cave Creek
Vincent Market Bistro in Phoenix has a few outdoor tables but you better get them before 5pm…(It’s an extra early crowd here).
Tarbell’s The Tavern (I did hear the patio got extended since this photo was taken)
Cafe Monarch has an outdoor patio (out back).
Little Miss BBQ – Sunny Slope Phoenix.
That was over 60 patios in Metro Phoenix.
These days every FORKING thing is subject to change.
Lue Fish House is a reasonably priced seafood restaurant located in Gainey Village in Scottsdale Arizona. They are a family owned business with 4 other locations in California. I was told that the fish is fresh flown in daily and the vegetables that are served are all organic. Seating is at the bar, oyster bar, dining room or either side patio around the building.
Delicious fresh baked sour dough bread to start you off with.
Miso glazed sea bass skewers with organic brown rice, vegetables and spicy slaw with soy ginger dressing
shrimp skewer with potato cake and beans
seasonal harvest salad with added salmon
Mexican burrito bowl
flourless chocolate cake
east coast (blue point) and west coast (British Columbia) oysters.
I had a bunch of really tiny acorn squash and Huitlacoche that needed to be used so this is how I came up with this recipe. Huitlacoche is hard to come by. The closest substitute in taste to Huitlacoche might be a shiitake or black trumpet mushrooms in taste. Your acorn squash will not be as tiny as mine were. I used 5 that were between a peach and apple size. You can dress them up a little more with sour cream or some grated Mexican cheese if you like but I think since I used butter that I have enough creamy fat in them for my taste. Serving size is difficult to judge here since the size of the squash will differ.
Ingredients for around 8 servings.
3 pounds acorn squash – cut however you like and remove seeds and seed membranes
4 oz unsalted butter – melted
non stick spray
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 small red onion
5 garlic cloves – ground to paste
2 Tablespoons canola oil
1/2 cup peppers – diced (something like bell peppers or a mix with something mild-medium heat)
1/2 cup corn kernels
1/2 cup apple cider vinegar
1 + 1/2 Tablespoon chipotle in adobo (I had one whole pepper in mine that I fine chopped)
1 cup huitlacoche
1/4 cup cilantro – chopped (leaves and only the fine stems)
1/2 teaspoon dried oregano (fresh epazote would have been better but I didn’t have any today)
optional – some fried pumpkin seeds
Directions
Set oven to 475 F. Spray a baking sheet with non stick spray. In a small mixing bowl combine the butter, cumin, chili powder, salt and pepper and paint it on the squash twice.
Put the squash in the oven for 15 minutes.
After 15 minutes turn the squash over. If you have leftover butter paint them again and put the squash back in the oven till soft and slightly browned.
Make the Huitlacoche Corn Salsa.
In a medium sauce pan on medium high heat add the oil. When the oil is hot add the onion and peppers and cook till soft but not brown. Now turn down to medium heat and add the garlic corn, huitlacoche, dried oregano and apple cider vinegar….turn down to simmer and let it reduce a little. Add salt and pepper to taste. Served over squash and add fresh cilantro. Some fried pumpkin seeds if using.
Spice Buttered Acorn Squash Stuffed With Huitlacoche Chipotle Corn Salsa
Dining out with dogs in metro Phoenix Arizona is just a “Fluff” story about taking my dogs out to eat. It all sort of started when my dog Louie was diagnosed with aggressive cancer. They told us that he was only expected to live three more months and up to 6 at the most. Louie already was old and couldn’t do a lot but he always enjoyed eating and going out to eat so I took him out as often as I could and instead of the 3-6 months Louie made it another 17 months. Today I take my current dogs out to eat when I can.
There are some things that you need to know if you dine out with dogs. Not all restaurant patios are dog friendly. You need to see a sign or license posted that the restaurant is dog friendly….
If you don’t see a sign then you need to call and ask the restaurant if you can bring your furry friend.
From experience I highly recommend that you dine out with your dog at off times to avoid possible problems. Some people just don’t like dogs and other people are allergic. It’s best to avoid other dogs too because dogs enjoy barking at each other and that might be considered to be a disturbance and you could be asked to leave.
You need to know that dogs must be by your side at all times. Dogs are NOT to sit on restaurant furniture and dogs are NOT to eat off restaurant plates.
Did you know that most food and drink that you consume can be harmful or even TOXIC to your dog? You must get a list of safe foods and foods to avoid from your veterinarian. You also need to be aware that your dog is NOT as heat tolerant as you are. Dogs wear a fur coat all the time and absorb heat up their paws. They also can’t sweat. All dogs do differ just like people but in general 90 degrees F is too hot to dine out with dogs. Maybe some dogs can take 90 degrees or less but only in shade.
Our first destination this month is Bottega Pizzeria Ristorante. They are an Italian restaurant that specializes in serving Neapolitan Pizzas, House made pastas, Italian foods, seasonal specials and more. They also have a comfortable all weather dog friendly patio with misters and shades for cooling. They also have portable heaters for those few chilly days and an indoor outdoor bar with a TV for other people.
The patio has a nice park-like atmosphere.
Our nice server brings water for the dogs.
Then we get some fresh baked breads.
I get the seasonal special of Chicken piccata. I had a small side salad with it that I forgot to photo.
The chicken is intense with lemon. It really doesn’t taste like other chicken piccata dishes that I have had. They tell me that the food here is authentic Italian and the chef and pizza maker are both from Italy.
My husband gets the Bottega Pizza (sausage and pepperoni).
My dogs are pretty happy to be getting lots of chicken.
www.BottegaRistorante.com
Next we went to Oscar’s Pier 83 in Glendale/Arrowhead/#UpperWestSide.
They have a nice comfortable patio that is nicely spaced with large comfortable tables. They also have some new outside shades too.
My husband got fried cod, oysters and shrimp.
I got the cajun catfish with added vegetables.
To my surprise the dogs enjoyed squash and zucchini very much. They also got to eat fish but I had to be extra careful on what I fed them because there was a lot of cajun seasoning on the fish that contains onion and garlic that is very bad for dogs. I cut both sides of seasoning off the fish so the dogs could have some. The fish was very crispy…much crispier than it normally is here. With all the seasoning it was hard to tell that it was catfish but it seemed fresh.
www.OP83.com
We love going to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They offer most of your favorite Vietnamese dishes except for pho.
Today my husband had a shaken beef Banh Mi baguette sandwich. (the beef is always REALLY great here….to me it is like filet mignon but I know that it is rib eye)
I got a noodle bowl….
It’s BIG and everything here is delicious! I got a BIG bowl of rice noodles topped with minty herby salad, marinated seasoned chicken with crushed peanut and fried shallots, (my husband accidentally got me tofu too that is very tasty) a crispy egg roll, fish sauce for dipping and chili paste. Both meals could be two meals for some people. I got plenty to share.
www.BanhMiBistroAZ.com
My lucky dogs got to revisit Bottega Pizzeria Ristorante in Glendale again.
We all got to see the NEW expanded patio.
Today they started us off with a complimentary basket of fresh baked focaccia and a bowl of water for my VIPS ( Very Important Pups) My husband got the sausage special with a choice of fresh hand made pasta (he picked trofie)
I got the strawberry chicken salad.
We all enjoyed our visit to Bottega Pizzeria Ristorante!
That was dining out with Dogs in Metro Phoenix for January 2021.
This is the DELICIOUS Food & Wine version (mostly) of Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette Recipe. Ayib is an Ethiopian cheese. A substitute is goat cheese. You also need berbere spice blend for this recipe. You can buy berbere spice blend or make your own. I’ve included a recipe that I like for berbere from an African Woman Zurie that is on www.food.com . The only issue is that although DELICIOUS Zurie’s berbere recipe makes way more than you need. I cut her berbere recipe in half and still have extra that I will use on chicken latter. This recipe makes around 8 servings.
Ingredients for around 8 servings.
1/4 teaspoon ground ginger (Zurie’s Berbere)
1/8 teaspoon cardamon (Zurie’s Berbere)
1/8 teaspoon fenugreek (Zurie’s Berbere)
1/8 teaspoon nutmeg (Zurie’s Berbere)
1/8 teaspoon coriander (Zurie’s Berbere)
1/8 teaspoon cinnamon (Zurie’s Berbere)
pinch ground clove (Zurie’s Berbere)
pinch allspice (Zurie’s Berbere)
1 1/2 teaspoon sea salt (Zurie’s Berbere)
2 Tablespoons cayenne (Zurie’s Berbere)
2 Tablespoons sweet paprika (Zurie’s Berbere)
1/2 cup unsalted butter (one stick) (spiced brown butter)
1/4 small red onion – fine chop (spiced brown butter)
1 sprig thyme (spiced brown butter)
1 1/2 inch piece fresh ginger – peeled – coarsely chopped (spiced brown butter)
1 small garlic clove – fine chopped (spiced brown butter
1/4 teaspoon ground cumin (spiced brown butter)
1/4 teaspoon dried oregano (spiced brown butter)
1/8 teaspoon ground turmeric (spiced brown butter)
1 teaspoon berbere (spiced brown butter)
2 pounds carrots cut on a diagonal into 3 inch pieces
6 Tablespoon vegetable oil – divided into 4 and 2
kosher salt – to taste
ground black pepper to taste
1 orange thinly sliced (remove any seeds)
3 Tablespoons lemon juice
1 Tablespoon honey
2 teaspoons dijon mustard
1/2 cup parsley with only the tender stems
1/4 cup Ayib Ethiopian fresh cheese or substitute crumbled goat cheese
Directions
Make the berbere.
Seeds should be toasted and then cooled. Then grind seeds.
In a small bowl mix up the first 11 ingredients (ginger, cardamon, fenugreek, nutmeg, coriander, cinnamon, clove, allspice, sea salt, cayenne and sweet paprika). You only need one teaspoon. The rest put away to use on something else.
Make the spiced brown butter.
Melt butter in a medium sized sauce pan on medium-low heat. Skim off foam. Continue heating up the butter until it is no longer foaming and is beginning to brown (about 15 minutes). Mix in the onions, thyme, ginger, garlic, cumin, oregano, turmeric into the brown butter. Cook until the onion is golden brown (about 15 minutes). Stir in the berbere until fragrant (about 1 minute). Strain with a mesh strainer over a bowl and discard the solids. Let cool completely.
Preheat oven to 400 degrees F.
Place carrots with orange slices on a large rimmed baking sheet and drizzle with 4 Tablespoons of oil and season with salt and pepper. Roast carrots for 30-40 minutes (around half way turn the carrots so they cook on both sides) or until they are tender to pierce with a fork and are a little brown in spots.
In a small bowl whisk together the lemon juice, mustard, remaining 2 Tablespoons oil, and three tablespoons spiced butter. (this is the Awaze vinaigrette)
Transfer the carrots to a platter. Top the carrots with vinaigrette, cheese and parsley.
This taste Forking Amazing!
Roasted Carrots with Ayib and Awaze Vinaigrette
ENJOY!
A special THANKS to Zurie for her AMAZING berbere recipe and to Marcus Samuelsson and Food & Wine Magazine fir this AMAZING Recipe!
