Here are a bunch of recipes from The Forking Truth that you might want to try for Thanksgiving. Up above is for a Southwest Style Thanksgiving. It’s Guacamole Style Beets. (this recipe will go up Wednesday) Here are around 50 Forking recipes to inspire you.
Baby Eggplants stuffed with spicy Indian spiced onions, tomatoes, sprouts and cashews
Oven fried crispy turkey wings
Happy Thanksgiving!
I found some beautiful leeks and wanted to do something special with them so I searched the web and found an interesting video from The French Cooking Academy called Leeks two ways and one was in Apple Cider Veloute. I watched the video and I thought it seemed pretty easy and it also sounded tasty. The French Chef would be mad at me for changing up his recipe a bit but he did give me the idea for this dish so I have to give a special THANK YOU to The French Cooking Academy. I do note that the sauce will thicken when cold so for a reheat you will have to thin it down some with more apple cider and or heavy cream if you prefer.
Ingredients for around three servings
2 Leeks – greens removed, root removed, tough layer removed, split but not all the threw and cleaned – Bundle up with string so they don’t fall apart.
1 Tablespoon salt
1 lb carrots – peeled if not organic or if desired. Cut them to a similar shape as the leeks.
2 Tablespoons canola oil
small red onion – sliced paper thin
1 apple – slice paper thin
2 Tablespoons butter
2 Tablespoons flour
1 1/2 cup apple cider vinegar (plus more for re-heats)
2 Tablespoons cream cheese (must be a better brand like Arla that doesn’t have stabilizers or preservatives) (of course the real recipe uses heavy cream to your liking. I don’t usually have heavy cream in the house and that is why I used cream cheese for the creamy factor. (plus the 2 Tablespoons is much less fattening than a cup of heavy cream).
1 lemon (just the fresh squeezed juice)
pinch ground white pepper
fresh nutmeg – just a few grates
Directions
Slow boil the bundle of leeks with a good amount of salt till they are soft. At least 5 minutes. Remove leeks and let them cool to room temperature and set to the side.
Boil your carrots for about two minutes. Sauté carrots with canola oil till they brown some and set to the side.
Add apples and onions to pan and cook till onions have a slight brown color and set to side.
Clean fry pan and on medium high add the butter. Add the flour and whisk till smooth and bubbles. You want to cook the flour. Slowly add the apple cider and whisk. Let sauce cook till bubbles and reduce to simmer. Add white pepper and nutmeg.
Squeeze fresh lemon juice on all the vegetables and serve with sauce right away. You can stuff the leek with the onions and apple if you like.
A Special THANKS to The French Cooking Academy for inspiring me.
I came across the Food and Wine recipe called Red Cabbage with baked cherries and almond dukkah recipe. I thought it sounded delicious to me but I didn’t have cherries. I had strawberries so I made some changes as I was following the recipe. Like balsamic goes better with strawberries than sherry. I also changed the vinaigrette to make it tastier. I used Food and Wine’s almond dukkah recipe but left out the maple syrup because everything is sweet enough and I don’t think maple syrup belongs anyway. Made several other changes and reduced the recipes to make 4 servings instead of 8 or more servings.
Ingredients for around 4 servings
1/4 of small red cabbage – finely shredded on a mandolin
12 strawberries – sliced in half
1 Tablespoon balsamic vinegar
1 Tablespoon extra virgin olive oil
1 Tablespoon date syrup
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 Tablespoons balsamic vinegar (dressing)
1 Tablespoon extra virgin olive oil (dressing)
1 Tablespoon dijon (dressing)
1 Tablespoon date syrup (dressing)
1 apple – sliced thin
1 orange – just the fresh squeezed juice goes on apple slices
1/4 cup almonds – lightly crush
1 teaspoon fennel seeds
1 1/2 teaspoon cumin seeds
1 Tablespoon toasted salted sunflower seeds
1 1/2 teaspoons toasted sesame seeds
1/4 teaspoon paprika
Directions
Heat oven to 300 degrees F.
Place strawberry halves on a baking sheet.
In a small mixing bowl combine the 1 Tablespoon balsamic with 1 Tablespoon olive oil, 1 Tablespoon date syrup and 1/4 teaspoons of salt and pepper. Mix well. Pour over strawberries. Put pan of strawberries in a pre-heated 300 degree F oven for 15 minutes. When done let them rest on the counter.
Shred up the cabbage if you haven’t already. Slice up apple. Put in a bowl and squeeze the fresh orange juice on it and set to the side.
Make dressing
In a small bowl add 2 Tablespoons balsamic, 1 Tablespoon olive oil, 1 Tablespoon dijon, and one Tablespoon date syrup and mix well. By this time your strawberries are cool and there is reduced juice and other liquids that you should add to the dressing and mix well.
Make dukkah.
Almonds and fennel seeds go in the preheated 300 degree oven till fragrant around 8 minutes. Cumin seeds go on a sheet and in oven for around 1 minute (just to heat up). All this gets crushed up some together. Add the sunflower seeds, sesame seeds and paprika.
In a large bowl mixed the cabbage, apples and strawberries together. Serve with dressing when ready to eat and top with dukkah.
Tasty and Pretty! A Special Thank You to Food and Wine Magazine for your Red Cabbage Salad with Baked Cherries Apples and Almond Dukkah Recipe. Without that I would not have thought up this.
I got these baby eggplants and had many different ideas about how to prepare them. Do I go Italian with anchovies, fried peppers, pine nuts and a basil sauce? Do I go Mediterranean with tahini sauce, feta, sesame seeds, dates and parsley? I did an Asian eggplant recently that was very good with miso, peanuts and crisp enoki mushrooms. So today I went slightly Indian because this is different.
Ingredients for about 4 servings
1 lb baby eggplants – split in half and score
1/4 cup of extra virgin olive oil – to drizzle over eggplants
1 lemon – split in half face down on pan with eggplants and use the fresh juice after roasted to sprinkle on eggplants.
sea salt – fresh crushed to taste on eggplants
black pepper – fresh ground to taste on eggplant
1 Tablespoon extra virgin olive oil (to cook vegetables with)
8 oz ripe sweet tomatoes chopped
1 large sweet onion – minced
1 serrano pepper – sliced paper thin or mince
2 1/2 Tablespoons – ginger grated
1 1/2 Tablespoon roasted garlic grated (I had some frozen in my freezer…it’s more mellow and more sweet than regular garlic you can roast some or use fresh but I’m guessing that you might use slightly less fresh garlic)
1 teaspoon garm masala
1/2 teaspoon fennel seed
1/4 teaspoon turmeric
1/4 teaspoon ground mustard
1/2 teaspoon course sea salt
2 Tablespoons roasted cashews – slightly crushed
1/4 cup sprouts ( I used radish sprouts)
2 teaspoons fresh cilantro leaves
Directions
Set oven to 350 degrees F.
Scored half baby eggplants go on baking sheet with scored sides up. The two lemon halves go on same baking sheet cut side down. Sprinkle the eggplants with oil. Timing will differ due to different sizes of eggplants. Mine were done in 45 minutes. You want the eggplants all the way cooked and with slightly charred ends. Sprinkle with roasted lemon juice and lightly season with salt and pepper.
While the eggplants are cooking you should make the seasoned onions and tomatoes.
Put a sauce pot on medium high heat with the tablespoon of olive oil. When hot add the onions and tomatoes and cook till onions are transparent. Next add all the remaining ingredients (serrano pepper, ginger, garlic, garm masala, fennel seed, turmeric, ground mustard and sea salt) Reduce to simmer and let it go about ten minutes.
Top baby eggplants with onion/tomato mixture, some sprouts, a few slightly crushed cashews and a cilantro leaf.
Tasty, Flavorful and Different!
This recipe makes around 19 individual flavorful moist meatloafs (meatloaves is also correct spelling). You can freeze the meatloafs, thaw over night in the refrigerator and heat when you need them. I used Coluccio Brand Bomba Calabrese condiment. It is an inconsistent product and does differ in the amount of heat but it is more flavorful than another brand I tried. This brand of Bomba Calabrese contains artichokes, mushrooms, eggplants, white wine, oregano HOT PEPPERS and other things. It’s full of flavors and great to add to things. I think it’s great to help add flavors to a turkey meatloaf. It just laces the meatloaf slightly with these flavors and didn’t make them spicy just flavorful. You should add to taste.
Ingredients for around 19 servings
3 lb ground turkey (I buy the 3lb package from Sprouts)
2 garlic cloves – microplane or ground to paste
1/2 large sweet onion – mince (I fine slice it and chop till minced)
1 celery rib – mince
2 teaspoons of Bomba Calabrese – preferably Coluccio Brand – or to taste because your taste and your jar might run different than mine.
3 Tablespoons vegetable soup base – (preferably reduced sodium better than bouillon vegetable soup base) this is instead of salt and it adds more flavors.
1 Tablespoon ground black pepper
1/2 cup parsley
1 Tablespoon dried thyme
6 eggs – beaten
8 oz whole wheat panko bread crumbs
non stick canola spray
Directions
Pre-heat oven at 350 degrees F.
Spray sheet pans with non stick spray and set to the side.
You add all the ingredients in a large mixing bowl and mix till everything is mixed well. It’s easier to do all the vegetables, spices and mix with eggs till well mixed. Next I mixed in the turkey and last was the crumbs. I did this all with a fork but you can do it however you like.
Next weigh them out into 4oz portions and shape them in individual meatloafs on the sprayed sheet pans with about an inch space around each meatloaf.
Cook till cooked threw. Mine were done in 20 minutes.
Today I whipped up a simple basic sauce for them.
I used ketchup but it was Kensington Brand that is twice as expensive but is also twice as good as Heinz. Frank’s Red Hot, Worcestershire, a dash of liquid smoke. On a good day I’ll add those flavors to slow roasted peeled tomatoes.
It came out Forking Delicious!
Lately I love roasted Cabbage. It gets so sweet and delicious with charred ends. I’ve only recently discovered that roasted cabbage pairs very well with different squashes. They both turn sweet but the cabbage adds that texture that makes the vegetables better together. Instead of just adding butter for just oil to the vegetables a date dijon vinaigrette is more interesting and a few spiced walnuts just kicks the dish up another notch. These vegetables are very easy to prepare. I just threw them in a high oven and pulled them out when done. The walnuts only take 5 minutes in a low oven.
This makes around 6 servings
1 lb yellow squash or chayote squash (zucchini gets too soggy) – ends removed and cut in chunks
1 small cabbage – core removed and cut in either 8ths or 10ths (start by cutting it in quarter wedges and then cut those wedges in half….you want small wedges
1 large bell pepper – core and seeds removed – rough large dice
1 large onion – skin removed – rough large dice
1/4 cup extra virgin olive oil (this I didn’t measure because I sprayed the vegetables lightly with the oil…I think I might have used less)
fresh ground sea salt to taste but slightly less than
fresh ground black pepper to taste but slightly less
1 teaspoon shallot – minced
1 Tablespoon date syrup (preferably McClendon’s select)
1 Tablespoon + 1 1/2 teaspoon apple cider vinegar
1 Tablespoon extra virgin olive oil
1 teaspoon dijon (preferably Amora Brand)
1/2 teaspoon grain mustard (preferably Old Style Maille Brand)
1/2 cup walnuts
teaspoon olive oil
1 Tablespoon sugar
big pinch course sea salt
Aleppo pepper to taste (around three shakes)
Directions
Set the oven to 300 degrees F.
In a small mixing bowl add the walnuts, teaspoon olive oil, sugar and salt. Mix well and spread out on baking sheet. This will be done in 5 minutes. Take out and set to the side.
Set oven to 450 degrees F.
On baking sheets spread out in a single layer the squash, cabbage, bell pepper and onion. Spray them lightly with olive oil. The vegetables go in middle and lower racks of the oven. Timing WILL DIFFER but in my oven the squash were done in 20 minutes, peppers were done on 20 minutes, onions were done around 30 minutes and the cabbage was done in 45 minutes. When the vegetables are done sprinkle them very lightly with salt and pepper.
While the vegetables are roasting make the vinaigrette.
In a small mixing bowl add the shallots, date syrup, vinegar, mustards and one tablespoon of olive oil. Mix well. (this is FORKING Delicious…you will make this again)
Serve vegetables with date dijon vinaigrette and spiced walnuts.
A really nice vegetable side dish…great for holidays!
I didn’t have any potatoes at home so I used a very small head of Cauliflower to make White Cheddar Horseradish Mashed Cauliflower. I also happen to get these horseradish granules that I wanted to try out and wow they taste great. I find that horseradish can be tricky to work with at times because it doesn’t keep at all. It doesn’t heat well. It doesn’t freeze well either. It doesn’t matter…. fresh or jarred it just loses it’s flavor or turns sweet. Anyways- it came out tasting right. You can use whatever kind of horseradish you have…but at the moment I’m liking the horseradish granules. This recipe makes around three servings.
Ingredients for around three servings
1 small head cauliflower (mine weighed only a pound) – Trimmed and cut into small florets
2 Tablespoons cream cheese ( preferably a quality brand like Arla that doesn’t contain stabilizes and preservatives)
4 oz white cheddar – shredded (I like the Costal Brand from Costco)
2 teaspoons horseradish granules (I bought from The Great American Spice Company) or use any kind of horseradish to taste
good pinch ground white pepper (I don’t think any salt is needed because Costal cheese is salty)
Directions
Get a pot of water on to boil and top it with a mesh strainer or steam basket. Add the cauliflower then cover loosely with foil. Steam until the cauliflower is fork tender. Empty the pot and add the cauliflower and cream cheese. Use a stick blender and blend till smooth. Add the cheese, horseradish and pepper and blend again till mixed well. Serve right away. It’s not necessary but a few fresh chives or a little bit of fresh dill will go well here.
Enjoy!
This recipe is inspired by the Bang Bang Broccoli that I enjoyed from The Larry Restaurant in Phoenix AZ. It was Forking Scrumptious….by far my favorite thing I ate there. I got the flavor and the texture nearly identical to what they served me. My broccoli even came out crisper. The Larry’s bang bang broccoli really didn’t seem fried to me and what I liked was the flavor and the really light almost coating…..that was like more of a dusting to hold flavors. I thought the “dusting” didn’t seem like panko or even regular flour. So I took a guess and used potato starch. I used a few things and added a small amount of ginger and garlic to the potato starch and the seasonings were bonito flakes and Asian rice seasoning. An Asian Rice seasoning called shiso meshi was used. The Larry served their bang bang broccoli with a sweet chili sauce but from what I read about other bang bang dishes it usually is a creamy chili sauce. I made a slightly creamy gochujang sauce with a slight amount of ketchup. Since I don’t really know what real…(if there is real?)…I didn’t call my dish bang bang. I also didn’t measure ingredients when I made this dish but my measurements are pretty close. This recipe might make four servings.
Ingredients for around 4 servings
1 small cauliflower – broken down into florets (needs to be wet from being washed)
2 broccoli stalks – florets removed (needs to be wet from being washed)
1/2 cup potato starch (possible that you might need slightly more)
1 teaspoons sesame oil
1 Tablespoon canola oil
1 Tablespoon soy sauce
1/2 teaspoon granulated garlic
1/2 teaspoon granulated ginger
canola non stick spray
Real oil spray Just a few squirts
heavy sprinkle of bonito flakes
heavy sprinkle of shiso meshi (Asian Rice Seasoning….but there are many different Asian Rice seasonings)
heavy sprinkle of toasted sesame seeds
Directions
Set oven to 400 degrees F and spray a baking sheet lightly with non stick canola oil.
Get a gallon zip lock bag and put all the broccoli and cauliflower florets in there. Add the oils and soy sauce and shake it up well till it looks like every thing is distributed evenly. Next dump in the potato starch, granulated garlic and ginger. Shake it well till it looks coated as much as possible.
You can pick the pieces out and spread on baking sheet(s)
The cauliflower and broccoli do need a few squirts of a LIGHT spray of oil so the potato starch can brown…
Now they go in your pre heated 400 degree F oven till sort of brown….(timing will differ) In my oven on the middle rack this took 45 minutes.
When you pull out immediately sprinkle with bonito flakes, shiso meshi (or Asian rice seasoning)
and toasted sesame seeds if your rice seasoning doesn’t already have them added. You need to taste to see if you need salt or pepper…It all depends on your rice seasoning.
It would be easy to serve this with sriracha mayo. But it’s so delicious you don’t really need a dipping sauce.
I was doing a lot of research on Huitlacoche recipes so I would understand the ingredient better. One recipe that was well received by Eater.com was the Rick Bayless Huitlacoche Taco Recipe. Not only did I read the recipe I also watched the video and learned more. Chef Bayless made an approachable version of the Mexican Huitlacoche taco. Flavors like Huitlacoche are strong and epazote is pungent. For your first time tasting these ingredients you might find them more enjoyable on the mellow side. Rick Bayless made these flavors more mellow by adding mushrooms to calm down the Huitlacoche flavor and also giving you a slide on the amount of epazote to use. He also made a point of pointing out that in Mexico the mushrooms wouldn’t be added and the epazote would go in on the heavy end. I followed the Chef Bayless recipe but I doubled the amount of Huitlacoche and used the top amount for epazote so it would be closer to the real thing. I was out of taco shells so I thought a masa crepe would be a nice light alternative and I think it is. This recipe make about 5 servings.
Ingredients for about 5 servings
1 poblano pepper – roasted – seeds, skin, stem removed – chopped
1 Tablespoon extra virgin olive oil
1/2 medium white onion – diced
1 clove garlic – fine chopped
1/2 medium tomato – diced
1/2 cup oyster mushrooms – cut off core and broken down a bit
6 oz Huitlacoche (I used frozen, chef Bayless recipe calls for canned…in video he gets fresh when in season but likes the bottled version)
2 Tablespoons fresh epazote – chopped
non stick canola spray
2 eggs – slightly beaten
1/2 cup + 1 Tablespoon water
3 Tablespoons unsalted butter – melted
1/4 cup flour
1/4 cup maseca (instant masa)
1/4 teaspoon course sea salt
4 oz mozzerella/cheddar cheese – shredded
Directions
Get a fry with the oil on medium high heat and then add the onion, tomato, mushrooms and garlic. Cook till onions are slightly brown and then turn down the heat to medium and add the poblano and Huitlacoche. Cook a few minutes and shut off heat and then add the epazote. Salt to taste.
Make crepe batter. In a small mixing bowl add the eggs, water, butter, flour, maseca and salt and mix well.
I use a regular fry pan so I also use non stick spray. Spray a regular fry pan with non stick on medium high heat. Pur about three tablespoons of batter in the pan. It cooks up pretty fast like in a minute. Flip it and set to the side. Keep going till you are out of batter.
Fill each crepe with Huitlacoche filling and distribute the shredded cheese into each crepe. Eat now or reheat in pan or oven.
Yummy! A Special THANKS to Chef Rick Bayless for sharing his recipe and knowledge about Huitlacoche Tacos.
I love cooking eye roast. The only bad part is trimming the eye roast but once your done that the rest is incredibly easy. You need at least a 4 pound piece of eye roast. I use two of them or I cut a whole around 8 pound eye roast in half. Mix up my secret paste recipe. rub it all over the eye roast. Pop it in a pre-heated 500 degree oven for 15 minutes. Shut off the heat and leave it in the oven for 2 hours….Don’t open door. You will have a really great roast beef.
Ingredients for around 20 servings
8 pound eye roast with all the fat trimmed off or two 4 pound pieces with all fat and silver skin trimmed off.
1/3 cup canola oil
1 Tablespoon Worcestershire sauce
1/4 cup kosher salt
1 Tablespoon and two and a half teaspoons ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon Aleppo pepper
2 Tablespoons granulated garlic
2 Tablespoons smoked paprika
big pinch ground cloves
Directions
Set oven to 500 degrees F
In a small mixing bowl combine the oil, Worcestershire, salt, black pepper, white pepper, Aleppo pepper, garlic, paprika and cloves. Mix well and rub it all over the eye roasts.
This goes in a pre-heated 500 degree F oven on the middle rack. After 15 minutes shut the oven off but don’t open the door for TWO HOURS.
After two hours I let it rest and it can be served but I use this for roast beef so I chill it over night to get it cold so I can slice it better.
YOU MIGHT WANT TO SAVE THE DRIPPINGS…….They can easily be made into a delicious gravy or soup. If you are doing that add 4 large onions sliced very thing for gravy or rough chopped for soup and add two bay leaves and a few cups of water and maybe some wine. Bring this to boil and then simmer it for like 5 hours and it comes out amazing. You might need to add more liquid.
Forking Easiest Best Roast Beef Ever! People do talk when they eat this and keep saying this is really Forking Good Roast Beef over and over again.
