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Stuffed Southwest Style Chicken Breast Recipe

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I got lots of odds and ends in my freezer that I have to use. I also stocked up on chicken breast because Safeway has had them on a sale often. I ended up making something like a pie with chicken breast as the bottom crust. It came out delicious. If you fill the butterflied chicken breast with mostly moist flavorful fillings the chicken should come out moist and flavorful. Depending on the filling you might need to add an egg or maybe two so it holds together. I’m guessing that this makes around 6 servings for most people….. I wrote down everything I made the chicken with but I don’t have exactly how I made the corn bread stuffing topping…because I winged it on Thanksgiving and used turkey drippings instead of oil. You can use any flavorful cornbread…I also used the end of my cranberry pickled beets. You can use a chunky not very drippy cranberry relish as a substitute if you want.

Ingredients for around 6 servings

1 lb chicken breast – butterfly and pound thin

1 lb pumpkin cooked and drained – I used real pumpkin

3 oz chipotle in adobo (fine chop any jalapeño)

1 Tablespoon fancy mustard (I used a dijon with some grain)

1 Tablespoon honey

3 eggs beaten (2 go in the corn bread and one holds together the pumpkin)

8 oz corn bread – cut in cubes

1/4 cup fresh parsley – chopped

bbq seasoning blend (I normally never buy a blend…think I got this was a gift and finally used it…It’s a combination oof salt, garlic, onion, bell pepper, unknown spices, natural smoke and paprika) Chicken gets seasoned well with this on both sides.

non stick spray

Directions

Set oven to 350 degrees F. NOTE I did set my oven at 350 degrees roast. My oven might not be accurate. I think my oven runs slightly less but it’s close enough.

Spray a loaf pan with non stick spray

Season butterflied and pounded chicken breast on both sides and place in pan so it’s like a crust shape.

Add Parsley.

In a medium bowl add the pumpkin, chipotle adobo, mustard, honey and one beaten egg. Mix well and that is next layer.

Next add cranberry or cranberry pickled beets……

In a bowl mix up the corn bread cubes with the two beaten eggs and that is the last layer.

Cover tight with foil and place on middle rack of preheated 350 degree F oven.

Timing will differ because we might not have pounded out the chicken the same. mine was done in 45 minutes. I uncovered mine and put it back in for ten minutes so the top would brown up a bit.

Don’t be alarmed at the juice that is around chicken.

I set mine on counter to cool and then refrigerated over night.

The next day I drained the juice and will serve with the slices.

It came out delicious! Even the chicken is very moist and flavorful from all the flavors.

Stuffed Southwest Style Chicken Breast

Can do this a bunch of different ways.

The Forking Truth

Marinated Cucumber Vegetable Salad With Lime Pickled Onions Recipe – inspired by Binkley’s Recipe

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I was sort of gifted with a lot of cucumbers so I had to make a really nice cucumber salad to eat all week instead of my normal salad. I came across chef Binkley’s recipe for marinated cucumber salad on the web. I figure since he is one of Arizona’s greatest chefs that his recipe has to be really great so I sort of based my recipe similar to his. I do note my idea of serving will differ from yours. For me this will make around 10 lunch size meals. This takes two days to prepare for the pickling.

Ingredients for around 10 servings

12 cucumbers – peeled, seeds removed, cut in slices

2 pickled jalapeños (preferably home made) – chopped

2 cups rice wine vinegar

2 Tablespoons sugar

1/4 cup sea salt

1 cup bell peppers – diced

1 large red onion – sliced paper thin on mandolin

1 cup lime juice

1/2 cup water

1/4 cup sugar

1 Tablespoon salt

3 cups roasted corn

2 Tablespoons fresh parsley – chopped

2 Tablespoons fresh mint – chopped

2 Tablespoons fresh cilantro – chopped

2 Tablespoons scallions – chopped

Directions

Rice wine vinegar, 2 Tablespoons sugar, 1/4 cup salt get mixed together in a large bowl. Add cucumbers and jalapeños. Let sit out around one hour and stir occasionally. Refrigerate separate from other vegetables going into the salad.

Get a sauce pot on medium high and heat up the water, remaining sugar and remaining salt till dissolved. Let cool and mix in lime juice. Pour into the onions mixed with bell peppers. This needs to pickle over night. put it in the refrigerator and put the salad to gather the next day.

Next day put the salad together and serve immediately.

Enjoy!

Marinated Cucumber and Vegetable Salad with Lime Pickled Onions

Special THANK YOU to chef Binkley for posting his recipe on the internet so I could come up with this delicious salad.

The Forking Truth

Asian Style Cucumber Salad Recipe

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I found a page of recipes for Din Tai Fung Style Cucumber Salad when I searched Persian Cucumbers on the web. I read each recipe. Most were the same or similar but a few were different. Since I never tasted Din Tai Fung Cucumber Salad I don’t know what it taste like or what recipe is the most similar. I came up with something that is similar but different. They came out light and refreshing and would be a great appetizer to an Asian Style meal. My idea of serving size will differ from your idea of serving size. I can see two people eating this batch since it doesn’t make much but I can also see this as four lighter small servings.

Ingredients for 4 servings

5 Persian Cucumbers – ends trimmed – cut in inch high chunks

1 1/2 Tablespoon kosher salt (to sweat cucumbers)

3 Tablespoons rice wine vinegar

2 Tablespoons mirin

2 Tablespoons honey

2 teaspoons toasted sesame seed oil

1 1/2 teaspoon chili garlic sauce (or to taste)

splash soy sauce

Directions

In a medium bowl add the cucumber chunks and the salt. Mix well and leave the cucumbers sweat for 20 minutes. Then rinse and dry the cucumber chunks. In a small bowl mix up the vinegar, mirin, honey, oil, chili paste and soy sauce. In a zip lock bag (I only needed a sandwich size bag) add the rinsed off and dried cucumber chunks and the liquid mixture. Try to push air out as you zip lock the bag and refrigerate over night and serve tomorrow.

Asian Style Cucumber Salad

Enjoy!

The Forking Truth

Ethiopian Style Chicken Stew Recipe based on www.Food.com Zurie’s Recipe

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Safeway had ten pound bags of chicken quarters (8 quarters) on sale for 59cents a pound and I was thinking about a delicious Ethiopian dish I had at Abyssinia Restaurant and Cafe in Phoenix AZ called Doro Wat. It’s the national dish of Ethiopia and is a delicious spicy robust chicken stew served with a hard boiled egg and it normally comes with spongy but light Ethiopian Bread called injera. It might not be for everyone because it is spicy…..but it truly is really delicious. Another thing you must know is that this takes two or three days to prepare. One day to make the onions and to let them cool overnight. Next day cook the chicken. Third day is optional…..I used third day to chill the Doro Wat sauce to remove the fat that comes to the surface (some people might prefer to keep the fat) I make chicken stews all the time but I wasn’t sure of the seasonings that go in Doro Wat so I read every recipe that I could find on the internet for Doro Wat. The base of the sauce besides all the spices are onions. Different people prepare the onions differently but I read on one website that the onions are traditionally cooked in the oven. Anyways I picked the seasonings from the recipe from food.com because the person that wrote the recipe was someone named Zurie from Africa. Also Zurie’s Berbere seemed the most complex of the Berbere Mixtures I came across. I made her stew different because I used whole chicken quarters with skin and bone so I have to cut out all the extra fat that she put into her recipe from using boneless. I also added around a cup of red wine. I read on someone else’s recipe that Ethiopian Mead is normally added to this dish so I got the idea to add red wine. Did a few other minor changes. You might not need to make as much as I did but this freezes well incase you want to know. My 10 pound bag of chicken quarters made 10 four ounce portions of chicken and a little extra chicken. I cut Zurie’s recipe for Berbere in half because she makes enough Berbere for TWENTY POUNDS of chicken. Half is just right for 10 pounds (my bag contained 8 quarters). This recipe makes around 10 servings. My idea of serving size might differ from your idea of serving size.

Ingredients for 10 servings

1/2 teaspoon ground ginger

1/4 teaspoon cardamon seed

1/4 teaspoon fenugreek seeds

1/4 teaspoon ground nutmeg

1/4 teaspoon ground coriander

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1/8 teaspoon ground allspice

1 Tablespoon sea salt

1/4 cup cayenne powder

1/4 cup sweet paprika

10 pounds chicken quarters

3 large sweet onions – fine chopped or grated

1 whole head garlic – peeled – fine chopped (around 13 cloves)

13 oz slow cooked peeled tomatoes (you can use canned but you might need to adjust sugar and or salt)

1 Tablespoon honey

1 cup red wine

1 Tablespoon vegetable soup base (instead of salt is less sodium and adds more flavors)

non stick spray

optional water to thin sauce to your liking

Directions

Get two small bowls. Make the Zurie’s Berbere Spice Mixture.

In one small bowl add all the spice powders (ginger, nutmeg, coriander, cinnamon, clove, allspice, salt, cayenne, paprika). In the other small bowl add all the spice seeds (cardamon, fenugreek). The spice seeds get heated till fragrant. You can do this either in a pan, the oven or the microwave. (I like doing it in the oven best………like 300 degrees 5 minutes). Then the seeds have to cool off. Then you can grind them and add them to the powders and mix well. This is the Berbere Spice Mixture. Set to the side.

Set oven to 350 degrees F.

Spray a large pan or 1/2 buffet pan with non stick spray.

In a large bowl add the onions, garlic, 3 Tablespoons berbere spice, cooked tomatoes, wine, honey and salt. Mix well and add to pan. Cover with foil and cook for an hour. Leave on counter to cool off and blend. Refrigerate over night and cook tomorrow.

Next day cook chicken.

Set oven to 350 degrees F.

You will need about three big pans. Rub chicken all over with all the remaining berbere spice mixture. Lay out the chicken in the pans and add the onion mixture on top of the chicken.

Cover tight with foil and cook still chicken is tender and falling off the bones (skin will not be edible). (timing will differ but this will be 2 hours or slightly less like one hour 45 minutes) While the chicken is cooking you might want to boil some eggs to serve with the meal…..

Use tongs and remove the chicken quarters from the sauce. They are too hot to mess with so you need to let them cool some. At this time you can blend the sauce again to get it smoother. Depending on how thick the sauce came out you might want to add some water to thin it down.

Next part is optional……I like to remove the fat from the sauce so I chill the sauce over night.

The next day.

The fat is easy to remove from the top. You can save it because it full if delicious flavors and can make a delicious dumpling or pastry if you care to.

It’s a Forking Delicious dish!

Ethiopian Style Chicken Stew

A special THANKS to Zurie from www.Food.com for her amazing Berbere Recipe. Without it I wouldn’t have made such a delicious dish.

The Forking Truth

Forking Fabulous Almost Instant Kraut Style Yellow Squash Recipe

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You know that saying when life gives you lemons that you got to make lemon-aid? Well I was sort of gifted with more yellow squash than I could eat. So I made my last two pounds of yellow squash into faux sour kraut that isn’t too sour. Actually it taste better than most sour krauts out there and it’s quick and easy to prepare. Two pounds seems like a lot of squash but this shrinks down a lot. This will stay fresh around up to three weeks. My idea of serving size will differ from yours. This makes at least 6 servings.

Ingredients for 6 servings

2 lbs yellow squash – thin spiral cut

1 large sweet onion – sliced very thin on mandolin

1 cup apple cider vinegar

1 Tablespoon dark brown sugar

1 Tablespoon sugar

1 teaspoon sea salt

9 juniper berries – ground

1 teaspoon caraway seeds

1/2 teaspoon yellow mustard seeds

Directions

In a large mixing bowl combine the spiral cut yellow squash and mix well with the thinly sliced onions and set to the side.

In a small bowl combine the vinegar, sugars, salt, juniper berry powder, caraway seeds and mustard seeds and mix well. (you can heat to dissolve sugar and salt but it isn’t necessary because it melts as it sits)

At this point it is easier to put the squash/onion mixture in a gallon zip lock bag and pour the vinegar mixture into the bag. Scrape out anything that didn’t dissolve in the bowl and add it to the squash mixture. Squeeze the bag mixture and squash things around to distribute as best as you can. Squish out as much air as you can and let this sit out on the counter for an hour. The sugar and salt will cook and sweat the squash. It will be delicious on your food.

Add some to a hotdog, or pastrami or whatever you like kraut on.

Forking Fabulous Almost Instant Kraut Style Yellow Squash

Enjoy!

The Forking Truth

Baked Potato Cakes with Shallots Gruyere Cheese and Thyme Recipe

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I was inspired to create this recipe after watching a chef cooking competition show called Top Chef. One chef Bryan Voltaggio made potato cakes with shallots, gruyere cheese and thyme. I was meant to make them because those were the ingredients that I had to use up in my house. I don’t know for remember how the chef on TV make his potato cakes but mine also came out fabulous……They came out FORKING AMAZING! The whole house smelled FORKING AMAZING too! These are easy to make and come out incredible. A few oof the ingredients that I used are harder to find but if you don’t make this exactly the way I did it won’t come out as great. This recipe happened to make 12 smaller perfect potato cakes so I’d say that is about 12 servings but they are so delicious that some people might want to eat two servings.

Ingredients for up to 12 servings

1 lb shallots – peeled – sliced paper thin

1 1/2 lb red potatoes – peeled – cut in half depending on size -sitting in cold water -(salt)

2 Tablespoons sea salt (for boiling potatoes)

1 hot banana pepper – cut long ways in half (to boil with potatoes to give flavor)

2 oz unsalted butter

4 oz gruyere cheese – shredded

2 Tablespoons canola oil

1 Tablespoon Calabrian Chili Oil

1 teaspoon sea salt

1/2 teaspoon ground white pepper

few grates nutmeg

1/2 teaspoon ground black pepper

1 egg – beaten

1 Tablespoon fresh thyme leaves

non stick cooking spray

Directions set oven to 500 degrees F.

On one burner put your pot of potatoes on a medium high boil with the salt and the hot pepper. Cook till potato is tender (15-20 min.)

On your other burner add the oils to the pan on high heat. When the oil is hot add the shallots and turn down to medium high. Stir occasionally and cook till soft but not brown. (about 7=8 min). Take off heat and add to potatoes after potatoes are drained and the hot pepper is thrown away.

By now your potatoes are done. Mash them with the butter and add the 1 teaspoon sea salt, white pepper, few grates of nutmeg, black pepper, thyme and gruyere cheese. Mix well. Add the beaten egg and shallots and mix well.

Spray muffin pan with non stick spray and fill each cup with mixture.

Place in preheated 500 degree F oven.

After about 5 minutes the potatoes will be brown so turn down the oven to 350 F degrees. They will only need about ten more minutes for a total of 15 minutes in the oven. (about 5 minutes 500 degrees F , turn down to 350 degrees F about ten minutes more)

Remove from oven and let cool down. Serve when warm or refrigerate and reheat. Can be frozen and then thawed to reheat.

Baked Potato Cakes with Shallots, Gruyere Cheese and Thyme

Everyone will FORKING LOVE THEM!

The Forking Truth

Peruvian Inspired Meatballs for Two Recipe

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I was going to make burgers for dinner and I thought Peruvian Inspired Meatballs would be more interesting so that is what I made. I happen to have Peruvian Peppers in my refrigerator that I purchased from Sprouts. I also winged salsa verde and happened to have some frozen portions of Peruvian Style spicy yellow pepper sauce so that is how I came to making these meatballs. You can find the spicy cilantro sauce recipe here…just plug on on the search, Peruvian Style Chicken Breast in Spicy Cilantro Sauce. You can find a similar salsa verde recipe on this site too. Search Richard Blais’s Salsa Verde is Forking Delicious…..I didn’t make the exact same recipe because I had different things around the house but it came out just as Forking Delicious anyway.

Ingredients for two servings

8 oz ground beef, chicken or turkey (you might need a little extra breadcrumbs with turkey and maybe chicken)

1 egg – beaten

1 garlic clove – ground to paste or microplane

2 Tablespoons sweet onion – grated

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/2 teaspoon smoked paprika

1/4 teaspoon hot smoked paprika

1/2 teaspoon ground black pepper

1/4 teaspoon ground Nora pepper (skip if you don’t have but Aleppo is similar)

1/8 teaspoon ground ginger

1 teaspoon soy sauce (this is most of your salt)

1/2 teaspoon vegetable soup base (instead of salt and adds better flavors)

5 Tablespoons whole wheat panko

1 key lime (just the juice…or around a 1/4 of a small regular lime juice)

1 teaspoon honey

non stick spray

Directions

Set oven to 350 degrees F.

Spray a baking sheet with non stick spray and set it to the side.

In a large mixing bowl add all the ingredients except for the non stick spray….

Mix well and make it into 9 even meat balls.

Space the balls on your sprayed baking sheet and place in your 350 degree f preheated oven on the middle shelf.

Cook till the balls are cooked threw. (this always takes in my oven 15 minutes but yours could differ slightly.

Serve with Peruvian style sauces.

Peruvian Inspired Meatballs

Most people are going to love this!

The Forking Truth

Easy Delicious and Quick Asian Greens Recipe

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Here is a plate of Shanghai Bok Choy and another Asian Green that you might be less familiar with called Yu Choy. Honest these greens only take around a minute to prepare once you have your water boiling. Yu Choy are quicker and even easier to cook than bok choy. For both vegetables clean them extra well. I sliced the bok choy in halves and let them soak 10 minutes in water and rinsed them twice after that. The yu choy got the ends trimmed off and I also rinsed them twice. The yu choy are very similar to spinach but have a nicer texture and are a little sweeter. Serving sizes may differ.

Ingredients for around 4 servings

2 lbs Bok Choy or Yu Choy or 1/2 and 1/2 – cleaned up – Bok Choy cut in half, yu choy with stem end trimmed

1 Tablespoon toasted sesame oil

1 Tablespoon soy sauce

1 Tablespoon hoisen sauce

Directions

in the bowl that you are serving your vegetables in add the soy sauce and hoisin and mix well. Set to the side.

Bring pot of water to boil with one Tablespoon of toasted sesame oil in it.

For Yu Choy – about 30 seconds in the water and drain. Add to bowl with sauce and mix well and serve immediately.

For Bok Choy – lad up a steamer basket with the Bok Choy bulb sides down and leaves up. Boil the bulbs till tender. (about 2 minutes) Then let the rest boil about 30 seconds. Lift out and drain. Mix in bowl with the soy and hoisin sauce. Serve immediately.

Easy DELICIOUS Quick Asian Greens

Everyone will enjoy!

The Forking Truth

Vindaloo Flavored Chicken Stew Recipe inspired by Milk Street Magazine

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I was paging threw my Milk Street Magazine and was reading the recipe for Vindaloo Chicken. I thought it sounded great but I wanted to make a complete meal that was a little healthier with lots of vegetables. I cook this way because the meal comes out delicious and is very anti-inflammatory to boost your immune. We all need this these days. I converted Milk Street’s recipe to quasi-stewing a chicken (parts or all thighs ) with Milk Street’s flavors. I did a great job thanks to Milk Streets recipe and my expertise on quasi-stewing chicken. I do note that the skin of the chicken will not be edible and you will have to pull all the meat. You also might want to chill the vegetable and soupy liquid over night (with the chicken separate so you can scrap the fat off the top and then re-heat for serving. For this recipe you can use any kind of bone in with skin chicken that is 3-4 1/2 pounds for this recipe. The amount of servings will differ…and my idea of serving size will differ from your idea of serving size. You can pretty much count on 4 dinners with extra chicken…The extra chicken leftover will be around 2-4 lunches of chicken.

Ingredients for 4 servings (with some extra pulled chicken)

1 L onion – diced

3 ribs celery – diced

2 L carrots – diced

2 bay leaves

3 garlic cloves – chopped fine

1 teaspoon vegetable base

1 cup water

1/4 cup white vinegar (vindaloo paste)

12 garlic cloves – chopped (vindaloo paste)

1 teaspoon granulated ginger (vindaloo paste)

2 Tablespoons sweet paprika (vindaloo paste)

2 Tablespoons dark brown sugar (vindaloo paste)

1/8 teaspoon ground cloves (vindaloo paste)

2 1/2 teaspoons ground turmeric (vindaloo paste)

2 teaspoons cumin seeds (vindaloo paste)

1 teaspoon cayenne pepper (vindaloo paste)

1/4 teaspoon ground cinnamon (vindaloo paste)

1 hot pepper chopped (I used a Serrano) (vindaloo paste)

4 lbs chicken skin on with bone (I used thighs)

1 Tablespoon ground sea salt or to taste

1/2 teaspoon ground pepper or to taste

fresh cilantro to finish with

Directions

Set oven to 400 F.

Make the vindaloo paste.

Blend together the vinager, 12 garlic cloves, ginger, paprika, brown sugar, cloves, turmeric. cumin seeds, cayenne, cinnamon, hot pepper, salt and pepper. Half the vindaloo paste stays on the bowl and the other half gets rubbed all over the chicken or chicken parts and put to the side.

In a big pan to half buffet pan add the onion, celery, carrots, bay leaves, 3 garlic cloves. in a bowl or pitcher mix together the water, vegetable base and the remaining half of the vindaloo paste and pour it over the vegetables. Now lay the chicken or chicken parts on top of the vegetables. (if it’s a whole chicken breast side down) Coverly tight with foil and place on a middle rack till the chicken is at least 165 degrees F (165-180 is ideal) It will take around 2 hours. Maybe a bit less Maybe a bit more.

When done remove the chicken so it can cool.

When the chicken is cool enough to handle remove the skin and pull all the meat off the bones and put meat in a container and refrigerate.

When the soupy vegetables cool down to around room temperature you need to refrigerate over night (if desired) and the next day you can scrape the fat off the surface.

Reheat and add additional leftover vegetables if desired. Finish with a small amount of fresh cilantro.

Vindaloo Flavored Chicken Stew

It’s FORKING DELICIOUS!

A special THANKS! to Milk Street Magazine for their delicious recipe for vindaloo so I could make my inspiration of Vindaloo Flavored Chicken Stew.

The Forking Truth

Baharat – Spiced Eggplant with Pickled Onions Hazelnuts Amarena Cherries Herbs and Urfa Peppered Feta Recipe

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This recipe is inspired by Sara Kramer and Sarah Hymanson from Food & Wine Magazine. I’m sure the original recipe is spectacular and I never would have came up with this exact recipe if I never came across the Kramer/Hymanson Recipe. As great as it sounded I had to make many changes for a few different reasons. I made most changes due to what I had around my house that I had to use. (different eggplants, different onions and different cherries and different dairy product) I also changed the cooking method to the eggplant because I am not going to fry an eggplant twice….because eggplants are sponges for oil…For me that is way too much oil to absorb. For my taste or due to my ingredients the recipe made too much seasoning for my four eggplants so I say season to taste. maybe the last biggest change was that I made urfa peppered feta to go on top of the eggplant instead of lining the plate with lebneh that I didn’t have. If you want to do the original recipe it is very easy to find on the internet. I suggest to read both recipes and see what is better for you. I need to note that this recipe takes two days to prepare. Chefs Kramer and Hymanson came up with a method to brine the eggplants that I never did before. I tried it and maybe it made a difference….You also should pickle the onions the day before two. My idea of serving size may indeed differ from your idea of serving size. This recipe makes around four servings.

Ingredients for around servings.

4 eggplants (if using Italian eggplants score 1/8 deep in quarters long ways or of using Chinese eggplants just score long ways 1/8 deep once)

1 1/2 cups kosher salt

1 cup sugar

8 cups warm water

2 small onions peeled and sliced very thin crosswise (this makes more onions than you need but extra stays good for about three weeks)

1/2 cup white vinegar

1 Tablespoon kosher salt

2 teaspoons sugar

1 Tablespoon allspice berries

2 teaspoons coriander seeds

1 teaspoon cumin seeds

3/4 teaspoon whole cloves

1/2 inch cinnamon stick

1/4 teaspoon black peppercorns

1/4 teaspoon cardamon seeds

non stick cooking spray

2 Tablespoons extra virgin olive oil

1 garlic clove – ground to paste or microplane

1 lemon -fresh squeezed juice + zest (zest is for finishing)

1/4 cup Amarina cherries – drained (finishing)

2 Tablespoons hazelnuts – toasted and crushed (finishing)

1/4 cup fresh parsley leaves (finishing)

2 Tablespoons fresh tarragon leaves (finishing)

3 oz feta cheese – crumbled (preferably a quality creamy not too tangy feta)

1 1/2 teaspoon urfa pepper (usually sold in Middle Eastern Aisle of Asian Market)

Directions

Day one Brine Eggplant and Pickle Onions Make Baharat Spice.

In a large bowl mix together 8 cups of warm water with the 1 1/2 cups of kosher salt and the one cup oof sugar. Brine the scored eggplants. I put my eggplants in gallon ziplock bags that rest in tubs and I used plastic wrap to hold them in the brine and they sat in the refrigerator over night.

In a small bowl soak onion slices in ice water for 15 minutes and then drain. Mix up 1/2 cup of warm water with the vinegar salt and sugar and add to the drained onions, cover and refrigerate over night.

in a small dry skillet on medium high heat you need to heat the spices till fragrant. (allspice, coriander, cumin, cloves, cinnamon stick, black peppercorns, cardamon seeds) Let cool and grind to powder.

Next day

Set oven to 500 degrees F. Spray baking sheets with non stick spray.

Eggplant gets cut into bite sized pieces and goes skin side down on baking sheet(s) and stays in oven till brown (but not burnt around 45 minutes.

While eggplant is cooking get a small fry pan on medium high heat with olive oil add garlic to olive oil cook till fragrant and take off heat. Add fresh lemon juice. When eggplant is done pour garlic olive oil over eggplants and season lightly with sea salt. Put back in oven for about 5 minutes.

In a small bowl mix the crumbled feta with urfa pepper.

Take out of oven and assemble.

Spread out eggplant on a platter. Add cherries, peppered feta, parsley, tarragon, hazelnuts, pickled onions and top with lemon zest.

Baharat – Spiced Eggplant with Pickled Onions, Hazelnuts, Cherries, Herbs and Urfa Peppered Feta

It’s delicious and Different enjoy!

A special THANKS to Chefs Sara Kramer and Sarah Hymanson and Food and Wine Magazine for this Inspiration!

The Forking Truth