Tag Archives: #foodies

Atlas Bistro in Scottsdale AZ is Always Worth a Fork! One of BEST of YEAR!

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Atlas Bistro is a small but upscale modern B.Y.O.B. Bistro in South Scottsdale Arizona. Fear not about being this restaurant being booze free as they are adjacent to a very good wine store next door. Cork fees for wine are $15.00 (September 2018 pricing) BUT NO WORRIES ABOUT CORK FEES…..The wine we picked up at AZ Wine was a 2003 Legacy Red Wine at $59.00……My husband eyed it out. It’s valued at $104.00 according to www.Wine.com Don’t know if every bottle is that great of a deal but we always seem to find one. Be aware that wine in restaurants is normally double to triple the cost of bottle (most often triple). This same bottle of wine would run over $200.00 on any restaurant menu.

Atlas Bistro has a history of hiring some of the very best upcoming chefs. Many of the prior Atlas Bistro Chefs have moved on to open and also consult on some of the great restaurants of Metro Phoenix. This restaurant only holds ten tables so reservations are necessary.

For dinner they offer three course New American dinners that don’t include dessert…..but you can always add on dessert or a cheese tray if you want. ($65.00 as of September 2018…pricing subject to change (The charge this year 2018 has been greatly discounted for Restaurant Week) Altas bistro serves high quality foods that are organic, mostly locally sourced, wild caught and also the exotic. So far all the dishes I tried from Atlas Bistro were all painstakingly detailed, masterfully prepared, very exquisite and also EXCITING!

This time we started with an amuse bouche of a house made tortilla raisin mole and sauces.

Our First courses were-

Wagyu Beef Pastrami, Honey Mustard Emulsion, Shaved Relish, Pickled Mustard Seeds

Smoked Chula Swordfish, Pickled Huckleberry Gold Potato (maybe the best potato I ever tasted), Cucumber, Finger Lime (Fruit caviar), Dill, Celery Leaf and Buttermilk Dressing. Really Great! A careful gentle smoke on the fish the way I like. Never tasted swordfish like this before. They used the most special tasting potato. Celery leaf added a great flavor. Just wished they went a little heavier with the finger lime. Didn’t get enough to taste or feel the popping.

Finger lime looks like this and is one of my favorite things. It’s citrus-ee….and a little lime-ee but not sour. It got the POP in your mouth like natural Pop Rocks kind of thing…..It’s Fruit Caviar.

Finger Lime is next to impossible to find. You have to order it. I once found it at AJ’s in October a few years ago. This is how much I used on fish. It really Forking POPPED!

Sorry I didn’t mean to go off track………..

Back to Atlas Bistro.

Second Courses were-

Super CRISP Jadori Chicken Skin Cracklings, Goat Cheese Mousse, Romaine Stems, Honey Poached Cranberries, Rosemary and Cranberry Jam. This was the most FORKING Upscale Chip and Dip Plate ever!

Here’s Pork Sausage Vindaloo. Tomato Conserva, Pickled Onions, Cilantro, Mamra Puffed Rice, Kashmiri Chili and Sauce Vindaloo. This plate is very detailed….with great flavors.

Third Courses were-

Have a better look at this whimsical plate!

Carrot Gnocchi (the yellow that looks like chunks of carrots), Gold Lentil Meatball, Artichoke, Melted Leeks, Fried Broccoli, Leek Puree and Seascape Cheese. Eye Catching plate full of beautiful colors and all very good flavors. It’s just a Leek but the leek was the most amazing delicious leek I’ve ever tasted and really did melt in my mouth. The Golden Lentil Meatball was made like a very good fluffy falafel….really super fluffy, light, seemed free of oil with a nice thin crispy exterior. The Fried Crispy Broccoli florets were nice, crispy and added that deeper flavor the plate needed. The Carrot Gnocchi had a nice Carrot flavor but the texture and taste was not familiar to me as a gnocchi…….It was something completely different….It was an interesting journey of vegetables.

Veal Tenderloin, Chicken of the Woods Mushroom (fried and crispy by the veal), Celery Root under the Watercress Leaf, Camparis, Garlic Emulsion, Marrow Butter and Mushroom Jus. Everything was masterfully prepared and all was well seasoned.

Too full for dessert…….. 🙁 …….dang

Our dinner at Atlas Bistro was spectacular! Somehow the owner remembered us and welcomed us back! Stunning DETAILED Quality Food! GREAT Service! I love when servers explain the food to me and don’t just do a drop and run. Amazing steal on wine…….(got lucky again…WOO HOO!) One of the best of the year!

A few past dishes from Atlas Bistro

Amuse Bouche of Hawaiian House Smoked Fish with Caper and Lemon

All these plates were stunning.

Bravo!

I have to say Atlas Bistro so far has Always Been Worth a Fork!

Worth a Fork! Worth Driving Across Town For!

www.AtlasBistroBYOB.com

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

The Forking Truth

 

Italian Style Neonata (Nunnata) Baked Crispy Potato Balls Recipe

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Italian Style Neonata Crispy Baked Potato Balls

Neonato (Italian spelling is Nunnata) is an Italian Spicy Fish Condiment. Neonata is considered a delicacy and can only be made a few weeks a year when fish are very young. Different parts of Italy use different fish to make Neonata.  Anchovies, Sardines and Mackerel are popular in some parts but all kinds of other fish are used. The Coluccio Brand I used is made with ice fish. I was watching a cooking competition TV Show and Neonato was the ingredient the chefs had to use. The judge on the TV show said that Neonata is one of his favorite things. He also said many of the items on his menu in his restaurant have Neonata in them. I haven’t found Neonata at any of my local stores so I mailed away for some. I got the same exact brand they used on TV. It’s full of olive oil, not a strong fish taste…..maybe almost like tuna but lighter and it taste a bit like Calabrian Chili peppers. I since found out that most people spread the Neonata on bread or they mix it into pasta. I thought the Neonata would go pretty well with potatoes so I made Baked Crispy Neonata Potato Balls. This recipe makes around 40 balls.

Ingredients for about 10 servings

2 lbs potatoes – peeled – cut in half – in pot covered with cold water

1 Tablespoon salt – to put in pot of water with potatoes

4 Tablespoons Neonata

1 egg

1/4 cup scallions

1/2 teaspoon course sea salt

1/8 teaspoon ground white pepper

1 cup flour (bowl one)

1/4 teaspoon cayenne (bowl one)

4 eggs – lightly beaten (bowl two)

2 Tablespoons dijon mustard (bowl two)

2 cups whole wheat panko bread crumbs (bowl three)

2 Tablespoons dried basil (bowl three)

1/2 teaspoon course sea salt (bowl three)

1/2 teaspoon ground black pepper (bowl three)

non stick spray

Directions

Set oven to 350 degrees F

Spray baking Sheet(s) with non stick spray and set to the side.

Add a Tablespoon of salt to pot of potatoes and put on a medium boil. Cook till potatoes are tender (about 15-20) minutes. Drain the water off of the potatoes and take off heat and then mash. Then mash with Neonata. Then mash with one egg and add the scallions and 1/2 teaspoon sea salt and 1/8 teaspoon white pepper. Put pot of seasoned potatoes to the side.

Now set up your breading station with three large bowls.

Bowl #1 is 1 c. flour and 1/4 t. cayenne – Then mix.

Bowl #2 are 4 eggs (two eggs are pictured but I figured out I needed to double) and 2 Tablespoons dijon. Then mix.

Bowl #3 is 2 cups w.w. panko 2 T.basil 1/2 t. sea salt and 1/2 t. ground black pepper. Then mix.

Use a small scooper and put ball first in flour, then egg mixture, then crumb mixture and then onto sprayed baking sheet. You can do 5 or 6 balls at a time.

They go in 350 degree oven for about 15 minutes or until done.

I made an aioli with lemon juice, lemon zest and a touch of bomba calabrese.

They don’t really need a sauce but sauce is fun…..I think a marinara sauce would be fine…. a lemon-ee parsley sauce would also be great.

Italian Style Neonata Crispy Baked Potato Balls

A tasty different appetizer or side dish…….Enjoy!

The Forking Truth

Did you Forking know about The FREE Ikea Birthday Meal?

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I think everyone in the world is familiar with Ikea because they are the world’s largest manufacturer of furniture. Ikea is a Swedish based company with locations over most of the world that sells build it yourself furniture, kitchens and they also sell home goods.

If you join the Ikea Family they treat YOU on your Birthday to a complimentary Swedish Meatball Platter with Coffee or Tea and Dessert and that’s not all! They also give YOU $15.00 to spend in the store.

Here’s the meal.

The FREE Ikea Birthday Meal

Here’s the FREE Dessert.

You can FREE Coffee or Tea EVERY DAY!

With the $15.00 FREE Birthday money someone got this very unusual Sansevieria Plant and a roll of shelf liner.

Now you Forking know about the FREE Ikea Birthday Meal.

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

The Forking Truth

 

One Ingredient Banana Frozen Confection Recipe is Really Forking Good!

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One Ingredient Frozen Banana Confection with added cinnamon and crushed chocolate chips

We all heard about one ingredient frozen Banana Ice Cream. Everybody says it’s very easy and delicious. I literally had a BUNCH of Bananas so I thought I’d give it a try. The Forking Truth is that it’s not as easy as everyone says. But honestly after I figured out how to blend it up the “fake Ice Cream” did indeed come out delicious.

Get a bunch of bananas….I hear that you want them ripe but firm. (P.S. you can sometimes get a HUMUNGOUS bunch of bananas just like this once in a while from the 99cent store)

Peel the bananas and cut them in slices and then freeze over night.

I used a tub….

after doing so I think a big ziplock bag would have been a little better because it wouldn’t have been a thick of a frozen brick.

“Wow I got a Rock”

I got a big rock of banana.

I have to let it sit till I can hack off banana slices and blend them with a stick blender…..a little at a time…….I seriously think this recipe will only work with a professional strength stick blender like what I have.

I keep going about a cup at a time till I’m done and the bananas need to firm up a little more in the freezer.

To my surprise the bananas are very sweet and this doesn’t even need a thing but I add a spoonful of cinnamon and swirl it through just for fun. This goes back in the freezer to firm up.

Four hours latter it’s a nice consistency….Firm but very creamy.

One Ingredient Frozen Banana Confection with added cinnamon and crushed chocolate chips

It creamy and almost like Ice Cream. It has a really great banana flavor. I thought a little bit of cinnamon in it would be good ( and it is). I also thought a little crushed milk chocolate would go well here too. Many other variations can be made….A natural peanut butter swirl would be yum!……..Banana/Cocoa……..Banana/Melon……… Banana with Butterscotch …..Banana Malt……Banana/Strawberry……..Banana/Walnut…..How about Banana with Coconut? ……Maybe Banana Rum Raisin….I think Banana, Mango and Lime would be great too.

I think this is a much healthier and maybe tastier alternative to Ice Cream. (well most supermarket ice cream)

This one Ingredient Banana Confection really is Forking Good!

The Forking Truth

 

WOO HOO! Quality Sushi Hits the Upper West Side with Haru Sushi & Grill Glendale AZ****Update****change in ownership since this was written

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*****update a change in ownership since this was written****A hidden gem for quality sushi is located in the Arrow Head area of Glendale Arizona in an older strip mall across from AJ’s Fine Foods on 67th avenue. This is not an average sushi restaurant that serves average sushi.

The interior is crisp, clean, sleek and modern with neutral and natural tones. Natural light comes threw a wall of windows.

We started off with Spicy Korean Wings and Miso Soup.

The Wings were marinated and were dressed with a mix of spicy and sweet and were laced with gochujang (a fermented Korean Chili Paste). The wings were succulent juicy and flavorful and covered in sticky, gooey spicy but not too spicy flavors. Scrumptious!

But here was STUNNING sushi!

On this plate was Salmon, Toro and Mackerel Nigiri Sushi. I don’t remember ever tasting sushi that was this fresh before. All the sushi just melted in my mouth. Even the mackerel was sweet. I never tasted mackerel like this before. We also had Blue Fin…..also just melted in the mouth….Really super Forking Awesome Sushi………Oh and the rice is delicious too!

We also shared the Spicy Awesome Blossom Roll.

This roll was spicy tuna, cucumber, spicy seared albacore that was topped with a mountain of the tastiest crisp fried onions you ever had that again was topped with creamy delicious sauces.  This wasn’t just good….This Spicy Awesome Blossom Roll was an Experience! you start with enjoying the onion petals….they are crisp with a sweet delicious onion flavor and some have a little sauce on them that is yummy. The actual roll is delicious with that special super melt in your mouth fish and all those flavors…..but them after you finish the roll there is still more crispy onion petals to finish.

Next was an adorable treat!

And then another treat!

Service was very friendly and welcoming.

WOO HOO! Quality Sushi Hits Glendale AZ with Haru Sushi and Grill!

I have to say that after only my first visit that Haru Sushi & Grill is WORTH A FORK!

*****update a change in ownership since this was written*****

Worth a Fork!

I haven’t found a website for Haru Sushi and Grill but they are on Facebook

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

The Forking Truth

Vegetarian Crab Boil Corn and Potato Stew Recipe

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Vegetarian Crab Boil Corn and Potato Stew

The supermarkets have practically been giving away corn the last few weeks here in Phoenix so it’s necessary to make something with corn. This recipe has a lot of steps but it is easy. You cook the corn in the oven and make an easy corn stock at the same time. 1/2 the corn get blended in 1/2 of the corn stock and the other 1/2 of corn stock cooks the potatoes with the crab boil seasoning. See it’s easy and delicious. Just be careful and only use 1/4 cup of the potato/crab boil liquid to season the stew. The potatoes get a nice seasoning on them but the liquid is very strong tasting so you only need a little bit to season up the stew. Also I cooked off 8 ears of corn but I only needed to use 6 for this recipe. You will have two extra ears of corn for latter or you can remove the kernels and freeze for a latter use. This came out very much like a Chowder…but since it’s without cream or crackers to thicken……..technically this is closer to a stew so that’s what I called it.

Ingredients for about 6 servings

8 ears corn – peeled

2 bay leaves

2 celery ribs – quartered

1 large onion – cut in half and then thick slices

4 garlic cloves – smashed

2 carrots – cut in half

1 banana pepper – cut in half

4 oz unsalted butter cut in quarters

2 Tablespoons course sea salt

water to almost cover corn

2 lbs potatoes – peeled and cut in large chunks

1 Zatarain’s 3oz Crab Boil in Bag seasoning (mustard seeds, coriander seeds, cayenne pepper, bay leaves, dill seeds, allspice)

1/4 cup potato/crab boil cooking liquid (ABOUT) – ******Note you might need a little less or a little more depending on the amount of water was used. Add a tablespoon at a time till you think the flavor is right…my guess is around 4 tablespoons or a 1/4 cup.

1 teaspoon dried thyme

sea salt to taste

black pepper to taste

6 teaspoons scallions – chopped

6 teaspoons parsley or celery leaves – chopped

6 pinches piment d’ espelette

Directions

Turn the oven to 350 degrees F.

In two large pans add 4 ears of corn each. Then in each of the two pans add a bay leaf, 1 rib celery, 1/2 onion, 2 garlic cloves, 1 carrot, 1/2 banana pepper, 2oz butter, 1 Tablespoon sea salt and fill the pan 3/4 high with water.

Cover the pans tightly with aluminum foil.

Place both pans on the middle rack of oven and leave in oven for two hours.

After two hours take the pans out of the over. Be care because hot steam is going to come out and loosen the end of the foil and let the pan cool off a little for an hour. Take the corn out of the pans and remove the vegetables and bay leaves from the liquid in the pans.

Cut the kernels off of 4 ears of corn and blend with one pan of the corn stock. Set to the side.

In a large sauce pot add the liquid (corn stock) of one pan. Put the potato chunks and crab boil bag in the pot and boil until potatoes are tender (about ten minutes). Drain the potatoes in a colander that is over a bowl.

Add the creamy thick corn to the drained potatoes. Remove the kernels from two more ears of corn and add to the stew. Add 1/4 cup of potato/crab boil liquid to season the creamy thick corn and potatoes. Season with thyme. Mix. Salt and pepper to taste.

Finish with scallions, parsley or celery leaves and pigment d’ espelette.

Vegetarian Crab Boil Corn and Potato Stew

It substantial but delicious and not as heavy as it seems. Very small amount of butter was used but no heavy cream, milk or extra starches were used. It’s just delicious and satisfying.

The Forking Truth

 

You can get served INEDIBLE Food From 4.5 Star Rated Restaurants on Yelp

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The FORKING Truth is that in 2018 three restaurants in Metro Phoenix AZ served me inedible food that rate 4.5 stars on Yelp. I’m not talking bad food……I’m talking INEDIBLE Food.  I didn’t mention the name of any of the restaurants. It is my hope that the restaurants have all improved after my visit. It is not in my interest to put any of these restaurants out of business ……after all….Every THING is subject to change and if they don’t or didn’t change their ways they will go under on their own…….. All of these restaurants opened this year 2018 in Metro Phoenix AZ.

The first inedible food experience of the year came from a BBQ Restaurant somewhere in Metro Phoenix.

Indedible un-cooked Grits… LOOK they are still watery and are like sand mixed with water. Unless you are blind you can clearly see that this dish is not fit to serve to people. The Forking Truth is that we let them know about the grits and nobody said they were sorry. No-one brought us a replacement and nobody took the raw grits off the bill. The person that checked on us didn’t care about what we showed her and just ran away. The brisket we tried was also about not ready to be served as it was very chewy like rubber with hard inedible fat that had to be peeled off. I keep wondering what kind of person would serve this to a paying customer?

The next one came from a Fried Fish Restaurant somewhere in Metro Phoenix in April.

The fish we received was freezer burnt and then coated in crunchy unseasoned corn meal and was fried. It was very strange to bite into something that was like crunchy and chewy dried out fish jerky. The rest of all the food we tried here all was incredibly awful too!….. beyond your imagination. Even the tarter sauce was watered down and old tasting.  The problems here might have been a result of a combination of failing restaurant equipment, re-heating foods up multiple times and very poor cooking skills. All the food after tasting went in the trash and we ate someplace else. It’s hard to believe but The Forking Truth is that this restaurant still has a 4.5 star rating on Yelp. (as of Sept. 2018)

This particular Mediterranean Restaurant also has a 4.5 star rating on Yelp. I thought the food would be very good but I found that the food really sucked the day I was there too.

All the food photographed well so you can’t tell how it taste.

Except for the pickle.

Would you eat this Forking pickle?

We threw out nearly all the food we purchased.

To make a long story as short as possible-

Falafels-Not Edible – Hard as rock garbanzos that seemed not to get cooked but got sort of burnt. The falafels were similar to a mouthful of rocks, pebbles and gritty mortar that was dry and sandy inside.

Baba Ghanoush – Not Edible – They must have dropped a whole large bottle of liquid smoke in it. This was so over-loaded with smoke flavoring I thought it was sour at first. It actually made  me scream in the restaurant when I tasted it because it was so shocking.

Pickle-Not Edible – like from an opened can from a year ago…..also very sour. (I wouldn’t try but my husband did…..he’s a very brave man…he said it’s very sour)

Steak Shawarma – Not Edible – Might have been good before it got dried out. Like chewing on a thick nautical rope.

This is not a 4.5 Star to me.

WhyyyyyyyWhyyyyyWhy…..Eating at those places was as painful as getting clubbed in the knees

Some people make better food than other people but what kind of people serve such inedible food? ………..To me it seems like only something a child would do and not a normal person…. All kinds of people work in restaurants. I think it boils down to two kinds of people put out inedible foods. There are some people that don’t have a care on what they serve and there are also the others that don’t know how to do things better………

www.HuffingtonPost.com

www.Walsinepierce.com

Three Restaurants that score a 4.5 star average on Yelp served me inedible food this year in 2018.

That’s FORKED UP!

A 4.5 STAR AVERAGE MIGHT NOT BE WORTH A FORK!

NOTE that EVERY THING is subject to change and your experience  may or MAY NOT differ……..

………and that’s The Forking Truth

******As a slight update The Mediterranean Restaurant contacted me. They claim that they don’t use smoke flavoring. They are sorry the falafels tasted burnt to me.******

The Forking Truth

My 2nd Dinner at Confluence in Carefree AZ – Best Dinner I had so far in Phx 2018

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Confluence is a small casual upscale restaurant that serves elevated modern cuisine. There is seating inside,  bar seating and outside on the patio with mountain views.

This time they started us out with a fresh baked Tomato Roll and Chèvre Cheese.

The roll was hot fluffy and moist and flavored with sweet tomatoes. When I added the tangy melting chèvre it reminded me of cream of tomato soup.

An interesting starter of a Roasted Peach, Cocoa, Epoisses (French soft pungent cheese), mint, pecans and honey. Different flavors. The rich epoisses cheese is particularly delicious with the peach. Who knew?

My husband had a starter called the Herb Roasted Lobster Mushroom.

His starter was more complex. It was made of an herb roasted lobster mushroom, gnocchi, sopressata, tomato, garlic herb oil, chimichurri and developed pork broth.

For dinner I had the Monk Fish.

Monk fish is a more difficult unforgiving fish to prepare but this one was indeed tender and moist. Not only was the monk fish masterfully prepared the flavors on the plate were exciting  together. Somehow it’s like a wave of different flavors that harmonize…..There’s a mild delicious curry flavor and it marries with sweet butternut squash and picks up tang from the labne. You just want to keep digging in and tasting the different layers of flavors. Also get little sweet pops from the sugar snap peas. It’s a really spectacular plate!

My husband went with the Two Wash Ranch Guinea Hen.

It was a pan roasted moist breast, tender confit legs, caramelized figs, chanterelles and creamy rich full flavored parmesan risotto. What’s not to like here?

We were both full but couldn’t leave without dessert.

Insert angels singing here….

This mixed fruit granite was as light as……..the heavens.

The granite had the texture of fresh fallen snow and was wonderfully refreshing. It was as dazzling in taste as it looks. It’s not too sweet but little pops of different delicate light fruits in fruity snow, a little basil and just a small amount of short bread cookies for a little texture. I loved it!

If you read my reviews you know I just have to tell The Forking Truth.

Service was efficient as we got what we needed in a timely manner. The front of the house  owner just let us be and we were mostly left alone. (to be fair maybe that is because on my last visit I asked for a dish they wrote was a special on their Facebook page that they didn’t have because it didn’t come in…………) We poured our own wine. Nobody explained the food to us….I also did think it was odd that they sat us and the one only other table right next to us. A little space would have been nice because they did have the room and one woman at the only other table in the restaurant smack next to us wore very strong perfume that burned our eyes. However the food at Confluence was so innovative, superb and just down-right-Forking Phenomenal!

My third visit to Confluence and each visit was Worth a Fork! ……The food was actually more than a Fork…..A Whole Bunch OF FORKS!!!!!

Now this was the best dinner I had this year in Metro Phoenix.

Worth a bunch of Forks!

www.RestaurantConfluence.com

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

Here are plates from my past visits.

The Forking Truth

My Trip to Tarbell’s The Tavern in Phoenix AZ – Worth a Fork!

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The Tavern in Phoenix Arizona is a casual high end tavern that offers the highest quality bar grub, the best wines and more. The Chef and Owner is the Famous to Arizona Chef Mark Tarbell. Not only is he a highly decorated chef he also is a Wine Expert, Skier, Pilot, Dancer and Musician. Chef Tarbell has been featured in numerous publications and TV shows that include the Talk and Food Network’s Iron Chef American where Chef Tarbell defeated an Iron Chef and Won the cooking battle. He has three businesses in central Phoenix in the Camelback Corridor. There is his high end restaurant Tarbell’s, his wine store called The Wine Store and his casual tavern called The Tavern.

The Tavern is comfortable man’s cave with a stylish woody interior, a guitar lined brick wall and a Rock and Roll Atmosphere. The recommended libation is made as clear as the crystal clear Wine Glasses that are set on the tables……incase you didn’t know Wine is highly recommended here. Some of the wines are phenomenal off the charts and there isn’t a fee to purchase a bottle next door and enjoy it in the tavern.

The guitars of well known Gods of rock and roll adorn the walls. It’s no surprise that classic rock fills the air here.

On this wall are guitars from Bob Weir, Billy Joel, Alice Cooper and Nils Lofgren….There are other guitars on other walls as well and also guitars in The Wine Store. Outstanding bottles of wine are art features and embellish the walls. It’s full of Champagne wishes and Caviar Dreams here baby………..

From most seats you can sneak a peek into The Wine Store.

Today I went with the Grilled Scottish Salmon Sandwich (listed under burgers).

I received a Nobel Bread Bun stuffed with the Best Piece of Salmon I had in a very long time. This salmon was so fresh tasting and just melted in my mouth like butter. The salmon also had a nice sear on it and was topped with a tomato jam that complimented the salmon very well. The sandwich contained two types of lettuce, fresh sliced seedless cucumbers and a dill laced creme fraiche sauce.

We also shared a plate of Thick “Frites St” Fries.

These Fries are REALLY GREAT! They are like no other. They had a thin shattering crisp exterior that was almost like potato chip encasing a fluffy moist interior that had a great potato taste. The portion of the fries is also very large…I’d say it’s about four portions. On the side is a tasty Sriracha Spiked Ketchup.

My husband enjoyed the Green Chile Pork Stew with Tomatilla Salsa, Cotija Cheese, Cilantro and Tortilla Chips.

But he enjoyed the Stew more with those really great fries than the Chips.

I really enjoyed my visit to The Tavern.

I have to say The Tavern is Worth a Fork!

Worth a Fork!

I don’t usually write prices but remember quality comes with a price.

I also NOTE prices are subject to CHANGE.

Grilled Scottish Salmon Sandwich $19.00

Fries $9.00

Pork Stew $!9.00

www.TarbellsTavern.com

The Forking Truth

 

 

 

Baked Breaded Poblano Peppers stuffed with Pepper Jack Cheese Potatoes Recipe

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Baked Breaded Poblano Pepper stuffed with Potato and Pepper Jack Cheese

These Stuffed Peppers are sort of inspired from the Chile Relleno. I wanted to do a lighter healthier Stuffed Pepper that wasn’t fried and wasn’t solid with cheese. As delicious as real Chile Rellenos are sometimes they can be like a Chicago Style Deep Dish Pizza and can feel like an over dose of cheese. The potato cuts out a lot of the fat from all that cheese. This stuffed pepper has a baked whole wheat panko baked crust enhanced with masa for a sort of taco-ish flavor. I made them two different ways.  One was cooked down skinless tomatoes with a little onion, garlic, oregano  salt and pepper and for a different taste the other was covered with enchilada sauce. These Baked Breaded Roasted Poblano Peppers Stuffed with Pepper Jack Cheese Potatoes are very tasty……People will enjoy them! Depending on the size of your peppers you might have leftover potatoes. My poblanos were very small so I had leftover that I just rolled into balls and rolled the balls into the masa, eggs and panko and baked them off along with the stuffed peppers….it was like two treats in one.

Ingredients for about 8 servings

8 poblano peppers – roasted with skin, seeds and stem removed

2 lbs potatoes – peeled, cut in half, covered with cold water in a sauce pot

1/2 onion – peeled (to boil with potatoes)

1 banana pepper – cut in half (to boil with poatoes)

1 garlic clove (to boil with potatoes)

1 Tablespoon kosher salt (to boil with poatoes

8 oz pepper jack cheese – shredded

2 oz sweet butter – room temperature

1/4 cup scallions

1/4 cup cilantro

1/4 teaspoon ground white pepper

pinch oregano

fresh ground sea salt to taste

fresh ground black pepper to taste

1 egg – lightly beaten (for potato mixture)

1 cup masa (for batter bowl #1)

2 eggs beaten (for batter bowl #2)

1 Tablespoon dijon (for batter bowl #2)

splash water (for Batter bowl #2)

2 cups whole wheat panko bread crumbs (for batter bowl #3)

1/4 cup masa (for batter bowl #3)

Fresh ground sea salt to taste

fresh ground black pepper to taste

Non stick spay

Directions

Set oven to 350 degrees F

Spray baking sheet with non stick spray

Put your sauce pot with potatoes, onion, banana pepper, garlic, kosher salt and cold water to cover contents of pot on medium high heat. Cook until the potatoes are tender.

(about 20 minutes) Discard the garlic, onion and banana pepper. You might want to save the potato water for a sauce, soup or bread making or throw out if you are not using it for something else. After the potatoes are drained hand mash them till smooth with butter, cheese, scallions cilantro, white pepper, oregano, sea salt and black pepper to taste. After you are satisfied with the taste hand mix in one egg and set the mixture to the side.

Set up the breading station.

Bowl #1 is masa

Bowl #2 eggs, splash water, Tablespoon dijon

Bowl # ww panko, 1/4 c. masa, salt and pepper

Poblano pepper gets coated in bowl #1 with the masa, then get a coating of egg mixture and then gets panko coated. Repeat till all the peppers are coated.

Cut the end of a disposable pastry bag off.

Fill half way with potato mixture and fold end down over your hand.

Twist end so mixture doesn’t fall out.

Grab a pepper with your non dominate hand and hold it open so you can fill it.

Squeeze filling into pepper but leave enough room so you can seal pepper shut.

Fold down the ends.

Put the pepper on a sprayed baking sheet and repeat till all the peppers are stuffed and sealed.

They go in the oven for about 25 minutes.

Serve with either a cooked oregano laced tomato sauce or enchilada sauce.

Enjoy!

Baked Breaded Poblano Pepper stuffed with Potato and Cheese

Baked Breaded Roasted Poblano Peppers stuffed with Pepper Jack Cheese Potatoes

The Forking Truth