Here we have one of the most satisfying delicious and crowd pleasing appetizer or side dishes you can make that’s just roasted and not fried. It’s not heavy or greasy but full of flavors and textures. This recipe is best to make when you find the large Jalapeño peppers that have lots of flavor and not much heat. It also helps if you have a cup of leftover rice and some previously roasted corn. You do need a gadget that makes Spirals like spaghetti for doing the potato crust. I do note you will have leftover potato because you are only using the long strings. Save the small strings and the spiral middles from the potatoes and hold them in a bowl of cold water till your ready to blot them off and prepare. (I roasted them at 350 degrees F with just some non-stick spray and covered them with foil till they were good and cooked….maybe an hour…then I removed the foil and let them go about half and hour till they got gold crispy ends….came out really tasty…around two servings) The Chipotle Rice Stuffed Jalapeño Peppers with Potato String Crust come out FORKING DELICIOUS! You are going to want to prepare this one.

Ingredients for around Four Servings

6 large jalapeno peppers – remove stem end, cut in half (long ways) remove core and seeds

1 cup cooked rice

1 chipotle adobo pepper in sauce (chopped fine plus 1 Tablespoon of the sauce) (or a tad less for  less heat)

1 garlic clove – ground into paste

1/4 teaspoon cumin

1/8 teaspoon ground annato

1 Tablespoon scallions – chopped

2 Tablespoons roasted corn

2 oz sharp aged cheddar cheese – shredded

1 Tablespoon fresh cilantro – chopped

2 potatoes (I used large red potatoes)

non-stick spray – canola or vegetable

fresh ground sea salt to taste – for finishing

fresh ground black pepper to taste – for finishing

optional – micro red amaranth – two pinches for garnishing

Directions

In a small bowl mix together the rice, chipotle peppers, adobo sauce, garlic, cumin, annato, scallions, corn, cheese and cilantro. Mix well.

Use a spoon and stuff your peppers.

Get out your spiral cutting machine and turn your oven on to 350 degrees F. Prepare a baking sheet (s) with non-stick spray.

Use the blade that makes potatoes like spaghetti.

Pull off around 10 inches and wrap it around the pepper and place on baking sheet.

Repeat until all your peppers are done.

I note that you will have extra potatoes, smaller strings and the potato core that you can’t use for the peppers. Just save them how I described and either prepare the way I suggested, fry them or discard them if you prefer.

Spray the top of the peppers with non-stick spray. Put the peppers in the 350 degree oven till the potatoes start to crisp. About 25 minutes.

Now top them with fresh ground sea salt and black pepper.

Serve them up and enjoy!

Forking Amazing!…… Something New and Original…….You will love them!

 

These Corn Cakes are crispy and sweet on the outside and LIGHT textured and MOIST on the inside. They do lose the crispness on day two but are still mighty delicious.No worries…the 2nd day you can reheat them in the oven and get the crispness again if you want. They are light, sweet and very corn like in taste. They have that perfect sweet to salt to yummy corn flavor. They come out like you baked them in cast iron. I made a slight accident when I cooked them and I don’t know if that contributes to the yumminess. I accidentally topped up the cornmeal cup of flour with chickpea flour. At the time I thought I added cornmeal flour that looked funny but latter I figured out I used about a 1/4 cup of chickpea flour because I had my chickpea flour in the wrong spot in my pantry.

Well any who these are mighty flavorful and delicious. The come out sweet, moist, (day 1) crispy like fried and yummy.

Ingredients for 20 corn cakes 20 servings Extras can be frozen

3/4 cup corn meal

1/4 cup chickpea flour

1 cup flour

1 1/2 cup sugar

1/2 cup unsalted butter – melted

1 XL egg – beaten

1 cup sweet corn – fresh cooked

3 teaspoons baking powder

1 teaspoon kosher or sea salt

1 cup non-fat Greek Yogurt

non-stick cooking spray

Directions

Set oven to 350 degrees F. Spray two muffin pans with non-stick spray and set to the side.  In your large bowl stir by hand with a fork your butter and sugar till mixed well. Now add your egg and mix well again. Dump in all your dry ingredients followed by the yogurt and mix well. Stir in your corn. Now fill the cups of your muffin pan a little over half way.

Bake for about 25 minutes. They will be brown on top and did look possibly raw but weren’t. I let them cool maybe 10 minutes. Gave each one of them a little turn to make sure they didn’t stick and then lifted each one out.

This is something that everyone would like.

 

 

 

Pumpernickel Bread is very similar to Rye Bread and is basically a dark rye made with coarse rye flour. There are many different styles of Pumpernickel bread. The varieties that I’m familiar with are American, German and Russian. The German style is very dense and is slow cooked all night long or possibly a day to cook. The Russian Style is a very flavorful dark and moist and is sometimes topped with garlic, onion, poppy seeds, sesame seeds and pretzel salt. The American Style is similar to rye bread but has molasses and coffee added to the dough. My style runs in-between American and Russian. I was just aiming for a delicious bread.

Ingredients for about 25 servings

3 1/2 cups bread flour (+ extra to rest your dough in)

2 cups dark rye flour

2 cups whole wheat graham flour

1/4 cup unsweetened cocoa

1/3 cup dark brown sugar

1 Tablespoon active dry yeast

1/4 cup caraway seeds

1/4 cup molasses

1/2 cup canola oil

1 1/2 Tablespoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon coriander

3 cups hot water

1/4 cup semolina –  FOR RESTING THE DOUGH on

1 teaspoon granulated garlic

1/4 cup sweet onion – minced

1 teaspoon poppy seeds

2 big pinches course sea salt (one for each loaf)

1 XL egg beaten (to brush on loaf)

 

Directions

All dry ingredients (EXCEPT SEMOLINA flour, granulated garlic, sweet onion, poppy seeds, pinches of sea salt)  in your mixing bowl from your stand mixer. Now add all the wet ingredients (EXCEPT FOR EGG) and stir till combined.

Bring up your mixer to medium/high speed (on mine #6) and let your mixer mix the dough for 10 minutes till the dough is like elastic and pulls away from the sides of the bowl.

It should look like this.

Get out a large bowl and put in some bread flour for the dough ball to rest.

Pull the dough off the mixing hook and get all the dough out of the bowl and knead it a bit and make it into a dough ball using a little bit of the flour.

 

Cover the bowl with plastic wrap and leave in a warm place for about an hour or until it rises.

Divide the dough into three.

Put down semolina for the dough balls (or flat bread)…..I used some on an oiled pizza pan and some on a wooden board for the loaves.

You can make either three small loaves of bread or a non traditional pizza or sort of flat bread and two loaves of bread like I did.

The semolina that allows your bread to slide off easily and also makes the crust taste delicious and nutty.

Put the resting board in a warm place till the loaves double in size.

I did the pizza first and let the bread rise.

The NON Traditional pizza I put in a 350 degree F oven for fifteen minutes.

I took it out and flipped it over and then topped it with Swiss Cheese, munster Cheese, tomatoes, black garlic, padron peppers, extra virgin olive oil and salt and pepper.

Put it back in the oven just a few minutes to melt the cheese.

Now back to the breads. We ate two pieces for lunch and the rest can be frozen for another time.

Back to the breads.

They are nice and puffy so I mixed up the remaining ingredients and brushed them on the loaves.

I put one in the oven at 400 degrees F for thirty minutes and then the other for the same.

They taste great and are attractive too!

 

Moles come in various flavors and colors. Many recipes for mole are out there but the common ingredient is Chili Peppers. Classic Mole Sauce is called Mole Poblano that may be dark red or a brown color and is usually served over Chicken, Turkey or Pork. Usually Mole is made of Chili Peppers, Spices, Seeds, Nuts, Fruit, Toasted or burnt Bread and or Tortillas and a little chocolate. Traditional Mole Sauce can take a few days to prepare and usually will contain FOURTY or more ingredients. I added a few non-traditional ingredients to my Mole and that is why I’m calling this mole Non-Traditional Pumpkin Mole. I used fresh roasted Pumpkin and dates in addition to other usual Mole ingredients. I took liberties with the cinnamon and the anise seeds since they accent pumpkin so well.  Only two things that I would do different are that I’d put the sesame seeds in a food processor or spice grinder next time so they’d be smooth. You do need to know that mole doesn’t have to be smooth….I just prefer the smooth style. The other thing I might do different is to add mulato chili pods to the recipe. I didn’t have them so I went without but I assure you that I added plenty of peppers. I can’t say for sure how I’d change up the other ingredients if I used mulato chili pods so your on your own if you add mulato. I’m very pleased with the way it came out. I thought it went well with chicken but I think the sauce actually popped more when I served it over turkey breast that I pan fried in a pan. I served it very heavy over the chicken pictured because one of my favorite Mexican Restaurants serves it that way. They serve it that way with rice and tortillas on the side.

Ingredients for about Eleven Servings

3 oz guajillo chili pods (washed off, soaked a few minutes, stem and seeds removed)

2 oz pasilla chili pods (washed off, soaked a few minutes, stem and seeds removed)

non- stick spray ( canola or vegetable )

1/4 cup peanuts

1/4 cup pepitas

1/4 cup sesame seeds

3/4 teaspoon anise seeds

3/4 teaspoon cinnamon

1/4 sweet onions – chopped fine

1 cup dates – chopped – small

2 cup pumpkin – cooked and mashed

1/4 cup chipotle chiles in adobo

1 lb poblano peppers – (about 4 large) – roasted -remove stem and seeds and chopped small

4 garlic cloves chopped fine

2 Tablespoons tomato paste

1 Tablespoon coriander

1 Tablespoon + 1 teaspoon chili powder

1/4 cup masa

2 cup vegetable stock

1/4 teaspoon cloves

1/4 teaspoon allspice

1 teaspoon salt

1 oz Mexican Chocolate

Directions

Set your oven to 400 degrees F on roast.

Spray your baking sheet(s) and in a single layer lay out the guajillo and pasilla chilies. leave in oven until very fragrant (the peppers I had got that way in eight minutes)

Remove the pods from the baking sheet and boil them in water. (just use enough water to cover the chilies)  Then reduce to a simmer for about an hour.

Use immersion blender and blend them up as smooth as you can. Then strain the mixture. Use a spoon to squish out everything you can get out of it.

Set the strained mixture to the side and throw out the stuff left behind in the strainer.

In your sauce pot on medium heat and toast up the nuts, seeds, spices for about three minutes or until the pepitas and sesame seeds turn toasted looking. Put them on the side.

In your pot add onions and garlic and sauce till lightly browned.

add pumpkin, poblanos, tomato paste.

Add the seeds and nuts back to the pot.

Start blending.

Add masa.

Blend

Add stock

Blend

Stir and Blend….stir and blend…after about 1/2 an hour add the chili pod mixture. Stir and blend for about ten minutes and reduce the heat to simmer.

When you think it’s about done add the chocolate.

Stir and blend some more.

Take off heat and enjoy! Freeze leftovers.

Complex flavors with heat that you don’t get at first. Great for pouring over chicken, turkey or pork. I think it goes especially well with turkey breast.

 

 

 

These Baked Scotch Style Eggs Spicy Turkey Asian Style come out moist, a little crunchy and Forking Delicious! If you are a fan of spicy Asian Food you will LOVE these scotch Style Eggs. This is an easy to make recipe but you do need some Asian ingredients that might not normally be in your pantry. I note that you should only make what you need within the week because whole eggs don’t freeze well so you can’t freeze leftovers. The recipe is easy but has steps that you should read before you attempt.

Ingredients for six servings

6 XL eggs (these are the centers of the Scotch Style eggs)

3 Tablespoons soy sauce

2 Tablespoons rice wine vinegar

1 Tablespoon shaohsing rice wine

1 Tablespoon garlic minced

2 Tablespoons gochujang

1 teaspoon red chili flakes

1 Tablespoon ginger – fresh grated

1 Tablespoon honey

1 Tablespoon dark brown sugar

1 teaspoon hoisen sauce

1/2 teaspoon sesame oil

1 lb ground turkey 85% lean

1/4 cup sweet onion minced

2 XL eggs – beaten (this is for meat mixture)

1 cup whole wheat panko bread crumbs (Plain not flavored)

1 Tablespoon kosher salt or sea salt

1/2 teaspoon black pepper

3 oz French Style fried onions (like French’s Brand – The onions are the coating)

non-stick spray – canola or vegetable

Directions

Put six eggs in a sauce pot and cover well with water. Put your pot on the burner and turn burner to high and as soon as the pot is at a full boil shut it OFF and put a timer on for 5 minutes. After the five minutes pour all the hot water out of the pot and add cold water and two  large glasses of ice. The eggs will be hard to peal but not impossible and will have nice moist creamy centers and in the baking process instead of chalky.

In a small bowl combine soy sauce, rice wine vinegar, shaohsing rice wine, garlic, gochujang, red chili flakes, ginger, honey, sugar, hoisen, sesame oil. Mix well. Use your quarter cup measuring scoop that you use for solid food to remove a “dry” 1/4 cup of the sauce and add it to your large bowl where you will be mixing up the turkey. They rest of the sauce will be used as a dipping sauce for the Scotch Style Eggs. Set in refrigerator.

In your large bowl where you have a “dry” 1/4 cup of spicy asian sauce add beaten eggs, onion, salt pepper and turkey and mix well. Once well mixed add the panko and mix well.

The mixture will be too soft so you have to refrigerate the meat mixture for about ninety minutes. During this time you should peal the eggs.

Now divide the mixture into six even portions. Kinda like this patty and start with one and sit an egg in it.

Pull the ends of meat up, wrap around egg and roll in your hands like a big meatball.

Repeat and do the same to the five remaining meat patties.

When you have them done.

Use two bowls and divide the French Style crispy fried onions. You are using two bowls instead of one because it will be easier to divide up the correct amount fried onions to roll the meat coated eggs in. Roll one ball around in the bowl and eyeball one third of the onions on the ball. Roll your second ball and leave enough for the third ball. Now move on to your next bowl with the other three balls and repeat.

Now turn on your oven to 350 degrees F.

Spray your baking sheet(s) with non-stick spray.

Space out balls on the baking sheet(s)

In my oven they were fully cooked and perfect in 20 minutes.

Serve with a side of the sauce or just drizzle it on. You don’t need much sauce. A little goes a long way and it really is ….Forking DELICIOUS!

Even re-heated these Scotch Style Baked Eggs still come out awesome! (in my oven at 350 degrees F covered with foil 30 minutes).

These Spicy Asian Turkey Baked Scotch Style eggs are FORKING DELICIOUS. You will love them if you are a fan of Spicy Asian Food.