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Restaurants in Metro Phoenix for Black History Month that I can personally recommend

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.

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.

Healthier Eggplant Caponata Recipe

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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)

Enjoy!

Beer Battered Cauliflower with Food & Wine Fish Sauce Caramel Recipe (Recipe Idea)

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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!

Spice Buttered Acorn Squash stuffed with Huitlacoche Chipotle Corn Salsa Recipe

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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

Enjoy!

Marcus Samuelsson’s Roasted Carrots with Ayib and Awaze Vinaigrette Recipe

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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!

Wasabi Deviled Egg Stuffed Asian Meatballs in Wonton Wrapper

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Someone in one of my food groups made a deviled egg stuffed Scotch Egg….As soon as I saw it I thought of doing some sort of Asian Meatloaf stuffed with a wasabi deviled egg so that is how this came to be. This makes around 6 servings.

Ingredients for around 6 servings

6 hard boiled eggs peeled

1 lb ground meat (I used lean 93% turkey)

1/4 sweet onion – fine chop

5 garlic cloves – ground to paste or microplane

1 Tablespoon dark brown sugar

2 Tablespoons soy sauce

1/2 teaspoon sesame oil

1 Tablespoon rice wine vinegar

1 Tablespoon black vinegar

1 Tablespoon Sichuan chili crisp (I used Fly By Jing Brand)

1 Tablespoon hoisin (plus more to serve with)

1/4 cup scallions

1/4 cup pea sprouts – chopped

1/4 cup cilantro (just leaves and tender stems) – chopped

1/2 teaspoon ground ginger powder (I didn’t have fresh)

1/2 teaspoon crushed red pepper

2 eggs beaten

1 1/4 cup whole wheat panko bread crumbs

non stick spray

dry wasabi – to taste

Chinese mustard – to taste

mayonaise – to taste

about 4 oz. dumpling sauce (I used Fly By Jing Brand…or you can substitute hoisin sauce)

1 package of wonton wrappers (I used a little more than 1/2 a package)

Directions

Set the oven to 350 degrees F. Spray a baking sheet with non stick spray and set to the side.

In a large bowl combine the meat, onion, garlic, sugar, soy sauce, sesame oil, vinegars, scallions, ginger, red pepper, beaten eggs, panko, chili crisp, hoisin, cilantro and pea sprouts. Mix well and divide into 6 patties.

Roll each patty around one egg and set spaced out on non stick sprayed baking sheet. Repeat till done.

They go in the oven till cooked. Ovens and timing do differ but in my oven on the middle rack took 25 minutes.

When the loafs are cool enough to handle paint them with dumpling sauce.

Then you wet one or two wonton wrappers at a time and adhere them to the dumpling sauce coated loafs. Repeat till done.

slice what you need in half. Scoop out yolks. Mix yolks with a fork with wasabi powder, Chinese Mustard and Mayonnaise to taste and put back into egg whites.

You can finish with more scallions or chives, some sesame seeds, dumpling or hoisin sauce.

Wasabi Deviled Egg Stuffed Meatballs in Wonton Wrappers

Or you can leave the egg alone and eat them this way.

We enjoyed them both ways!

Enjoy!

Metro Phoenix AZ Restaurants Can Inspire YOUR Cooking

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There are many great dishes to try from many metro Phoenix Restaurants. Some might inspire you to try to do a copy cat version. Here are some that inspired me. They are listed in no particular order.

This miso eggplant with bonito flakes and crisp enoki mushrooms and peanuts was inspired from one of my visits to Confluence in Carefree AZ.

Reathrey Sekong is a Cambodian Restaurant that I have been to a few times in Phoenix. They make a Cambodian flavor paste to flavor some of the dishes and did it on video for our local newspaper. I watched and took notes. A combination of turmeric, lime leaves, lemon grass, galangal, shallots and garlic makes Cha Kreung Paste and that is what I used to flavor the above vegetables.

I went to Abyssinia Restaurant and Cafe in Phoenix. The Doro Wat Chicken was so delicious I had to find out on how to make it.

Flat Bread with Blue Cheese Butter and Pistou Inspired from Eddie’s house of Scottsdale AZ

Eddie’s House in Scottsdale is no longer in business but part of the complimentary bread basket inspired me to make a flat bread with blue cheese butter and pistou.

Smoked beets, goat cheese mousse, oranges, pea sprouts, almonds, mint, orange champagne vinaigrette

At Angel’s Trumpet Ale House in Phoenix I had this amazing salad that inspired me to do the above plate with the majority of ingredients that were in the salad. Up above are smoked beets, goat cheese mousse, oranges, pea sprouts, almonds, mint and orange champagne vinaigrette.

Spaghetti Squash with Harissa Vinaigrette

We enjoyed spaghetti squash with harissa from FnB in Scottsdale so I made something similar.

We often dine at Bottega Pizzeria Ristorante and one special they had was a squash wrapped manicotti. I thought that was a good idea and made up my own ricotta cheese and did the same.

Melon with Preserved Lemon, Lavender and Cream Cheese

The most memorable plate I tried from The Vic Bar & Grill in Buckeye was a melon salad with preserved lemon and lavender.

Reduced Fat Potato Green Pepper & Eggplant

Miu’s Cuisine was one of the best Chinese Restaurants. They had this dish with potatoes, green peppers, eggplant and black garlic that was so delicious. I attempted a reduced fat version.

Roasted then Fried Rutabaga topped with oven fried Lotus Chip

We enjoyed the Gilfeather Rutabaga from FnB in Scottsdale. I purchased the same rutabagas from the Scottsdale Farmers Market and did something similar. (should have used more chives)

Spicy Vegetarian Cauliflower Meatballs in Spicy Butternut Squash Indian Spiced Sauce

I really enjoyed the spicy cauliflower meatballs from Meat The Ball in Scottsdale. Sadly Meat The Ball is no longer in business but I still remember several of the meatballs I tried.

Indian Inspired Green Beans and Chickpeas

Even food from a buffet can inspire. There used to be an Indian buffet and restaurant called Mayuri Palace in Phoenix. I tried an okra dish that was marked kauai bhindi masala and gosh it was amazing. At the. time I was unable to find a similar recipe. Somehow I came up with this Indian inspired green beans with chick peas. I know it came out pretty good because this recipe has been featured in an Indian on-line publication and rates 5 stars on a certain recipe site.

Pickled Beet Israeli Couscous and Harissa Vinagrete

This pickled beet, Israeli couscous with harissa vinaigrette was inspired by a plate I enjoyed from Atlas Bistro in Scottsdale.

I tasted this AMAZING Focaccia di Recco at Pomo Pizzeria. This I didn’t know how to make so I followed Mary Ann Esposito’s recipe. Mine didn’t come out quite as amazing as Pomo’s but still was very tasty.

The Brazilian potato salad was really delicious from Carvalho’s in North Scottsdale. It’s different…Looks very creamy but the creaminess is made by over cooking the potatoes. Can’t get it there anymore because they are closed for business.

I really enjoyed the beets poriyal from Vaigai that used to be open in Glendale. I looked up a recipe for them and they came out close.

Baked Asian Seasoned Broccoli and Cauliflower Bites

The bang bang broccoli from The Larry in Phoenix was SUPER tasty. I had to make something similar and I did!

Thanks to my visits to The Barrio Grand Reserva (no longer in business) I was inspired to make this AMAZING guacamole. I learned some secrets there that I never would have came up with unless I tasted The Barrio Grand Reserva’s amazing food. This isn’t a copy of their guacamole but does copy some of the superb things I tried there. Some secret ingredients are Asain pears, chitepin peppers, home made pickled caccabella peppers and SEAWEED.

We used to have a very above average Mediterranean Israeli Style restaurant called Zabari Mediterranean Grill in Phoenix. One ultra memorable food item from that restaurant was a cold tomato sort of salsa called Matbucha. OMG it was so delicious I had to learn how to make it. I did a lot of research and I was able to figure a recipe that taste similar. This stuff is really great and I have no idea why this food isn’t main stream. I bet I could make a living just selling this.

Latin Inspired Red Lentils, Rainbow Chard, Dates and Almonds

From a visit to Deseo Nation Restaurant in Scottsdale we enjoyed this side order that was delicious. My version of it was made of red lentils, rainbow chard, dates and almonds.

Tasted an amazing eggplant caponata from Stratta Kitchen in Scottsdale. Always thought that I didn’t like eggplant caponata till I tasted the one that Stratta Kitchen serves. Made my own and it is awesome……(Thinking that most people don’t correctly cook the eggplant or study on how to make it right)

At FiGaMi Asian Fresh Restaurant in Phoenix I got an amazing Burmese Style Fish Soup. I had home made turkey stock at home and did something similar after I looked up on how to make Burmese Style Soup. (P.S. I went back to FiGaMi Asian Fresh for the same soup and it was different second time around)

Crisp radishes and capers in an anchovy caper dressing

We enjoyed a radish, caper and anchovy caper dressing salad from FnB in Scottsdale. My radishes were not as special but I did a pretty good job copy catting.

Those were some of my inspirations from Metro Phoenix Restaurants. I wonder what restaurant will inspire me next?

Butternut Squash with Orange Vinaigrette. Pistachios, Pomegranate and Herbs

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Here’s another way to do butternut squash. I hasselbacked it (the way I cut it) but you don’t have to do that. You can cut in slices if you like. Feel free to add a little goat cheese or a quality feta cheese that isn’t too tangy. They would work here but I thought I had enough going on so here it is.

1 butternut squash – peeled, remove membrane with seeds, (if you squash is very small with thin walls you can hasselback) (If your squash is medium or bigger then you need to roast it at 425 degrees f for 10-15 minutes to get it soft enough to hasselback) ****OR**** just cut it up into cubes or thin slices…it really doesn’t FORKING matter. Serving size is impossible to judge because the size of the squash will differ and also your appetite will differ.

Ingredients for about 8 servings

4 Tablespoons unsalted butter – melted

1 orange + zest – you need the fresh squeezed juice and keep the zest separate

2 Tablespoons apple cider vinegar

1 teaspoon sea salt

1/2 teaspoon Aleppo red pepper (or substitute 1/4 teaspoon ground black pepper)

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

2 Tablespoons extra virgin olive oil (this I guessed I just squirted the squash well with this)

1 hot pepper of your choice grated (I used a Mexican yellow pepper)

2 Tablespoons sugar

6 sprigs fresh thyme

2 oz roasted salted pistachios – smashed

1/4 cup pomegranate

2 Tablespoons fresh parsley leaves

non stick spray

Directions

Set your oven to 425 degrees F.

Spray a baking sheet with non stick spray.

In a large bowl mix together the butter, orange juice, vinegar, salt, pepper, cumin, and coriander. This mixture goes on your squash. Paint it on with a brush two times and then give it a spray of olive oil. YOU WILL HAVE EXTRA that you will use in about 15 minutes when you apply again.

In a small bowl mix together the orange zest, grated hot pepper and sugar. This gets sprinkled or rubbed on the squash. If you did cubes or slices add the thyme now. If you are doing hasselback add the thyme with the next 15 minutes.

Your squash goes in the preheated oven AGAIN for 15 minutes. Paint your squash again with the orange juice/butter mixture and put the squash back in another 15 minutes.

Now here is where things differ.

Depending on the shape and size of your squash and cutting the timing will differ greatly….If you did cubes the squash might be almost done.

If your squash is not done keep going every 10-15 minutes and paint on the thickened juices that are oozing from the squash till it’s done to your liking.

Apply pistachios, pomegranate and parsley and then serve.

Butternut Squash with Orange Vinaigrette Pistachios Pomegranate and Herbs

Enjoy!

Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa Recipe

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I had to come up with a delicious zucchini recipe and here it is. I made a tasty sunflower seed crust for the zucchini and it is really delicious with roasted tomatillo salsa and cotija cheese. Add a few pickled red onions to jazz it up if you make them. Zucchini doesn’t have to be boring anymore.

Ingredients for around 6 servings

3 medium zucchini – ends removed, cut in half long ways

3 oz unsalted roasted sunflower seeds

1/2 teaspoon sea salt

1/4 teaspoon ground white pepper

1 egg lightly beaten

fresh crushed sea salt to taste

fresh ground black pepper to taste

3 Tablespoons extra virgin olive oil

1 1/2 lb tomatillos – husk removed, tomatillos washed well , quartered

6 jalapeños – stem and core and seeds removed – chopped

1 large onion – chopped

1/2 head garlic – leave the cloves in their skins…they get roasted that ways and pop out really easy after roasting

1/8 oz fresh epazote leaves – chopped

1 oz fresh cilantro leaves and tender stems – chopped

1/2 lime – just the fresh squeezed juice

1/2 teaspoon sea salt

optional 1-2 chiltepin – crushed or to taste – your salsa will taste even better if you use chiltepin I got mine locally (I forgot from either Bly Sky Farms or Crocked Sky Farms) or you have to mail for them.

1/4 cup white vinegar

Directions

Make the salsa first.

The tomatillos, jalapeños, garlic, and onions all go under broiler till charred. You might want to do them separately because they get done at different times. Pop out the garlic from the skins and throw out the garlic skins. Then when they are all charred up you blend the tomatillos, jalapeños, garlic, onion, epazote, cilantro, lime juice, sea salt (chiltepin if using) and vinegar together. This is delicious and you will love it. If it’s a little too thick you can thin it with a little water. Either set this to the side or refrigerate if you are using latter.

The zucchini get laid out on a baking sheet cut side up. Paint the cut side up with the beaten egg. Season to taste with fresh crushed sea salt and fresh ground pepper.

Set the oven to 400 degrees F.

In a spice grinder ground the sunflower seeds till they are chunky and a little powdery. The ground sunflower seeds go in a small mixing bowl. Add the remaining salt and white pepper to the ground sunflower seeds.

The ground sunflower seed mixture gets sprinkled over each cut wet side of the zucchini. You will have a good layer of sunflower seed over each zucchini half. Then they get drizzled with oil. Then they go in the 400 degree F preheated oven till the zucchini is soft and the sunflower mixture gets golden. Timing will differ but in my oven mine took 45 minutes.

You MUST serve with the roasted tomatillo salsa. Cojita cheese, pickled onions and a little sour cream would be really great too!

Zucchini with Sunflower Seed Crust and Roasted Tomatillo Salsa

This is DELICIOUS!

Some of the Stunning Desserts from Confluence in Carefree AZ – Always Worth a Fork!

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How many times do you go out and you might have had a great meal but the dessert just isn’t up there with the meal? I think that happens often. Confluence in Carefree is a small upscale restaurant that serves an ever changing menu of elevated modern American food. This is one of the very few restaurants that I have been to that serves desserts that are just as amazing as the food.

Some say that you can eat with your eyes….So here we go! Get ready to enjoy!

Up above is chocolate mousse. It’s not ordinary. It’s the highest quality and detailed.

It goes a little further here. – caramelized white chocolate pudding, pine nuts, dark chocolate mousse, pistachio, gianduja chocolate semifreddo and hazelnut brittle.