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The Delicate Fork, Fort Worth, TX (2026)

06/07/2026

Chipotle's Mexican Grill Spicy Guacamole

INGREDIENTS
- 2 large ripe avocados, peeled and pitted
- 2 teaspoons fresh lime juice
- 1/2 cup fresh cilantro, chopped
- 1/4 cup onion, finely chopped
- 2 large garlic cloves, finely chopped
- 2 large serrano chilies, seeded and chopped
- 1/4 teaspoon salt

PREPARATION
1. Using fork, mash avocado with lime juice in small bowl.
2. Add cilantro, onion, garlic, serrano chilies and salt; stir to combine.
3. Chill until ready to serve.
4. Serve with Tortilla Chips.

06/06/2026

Chicken Sukiyaki

INGREDIENTS
- 2 cups dashi stock (from dry dashi granules mixed with water is fine)
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/2 cup sake
- 2 tablespoons sugar
- 2 tablespoons oil
- 1 burdock root (or parsnip) or 2 carrots (or parsnip)
- 2 -3 chicken legs, including thigh (b***d and cut into bite size pieces)
- 8 shiitake mushrooms, stems removed and cut in half on angle
- 1 cake tofu, cut into 8 pieces (firm or regular)
- 1 cake Konnyaku, sliced very thinly
- 4 scallions, sliced on an angle into 2 inch pieces
- 1/2 napa cabbage, cut into bite size pieces
- 2 bunches mitsuba, cut into 2 inch pieces or 4 cups Baby Spinach
- 1 lb fresh-frozen ramen noodles (save soup packets for other use) or 2 (8 ounce) packages ramen noodles, cooked (save soup packets for other use)

PREPARATION
To make the sukiyaki sauce:
Combine all the ingredients in a saucepan and bring to a boil. Cook for about 1 minute and remove from heat and set aside.

To make sukiyaki:
1. Scrape the peel off burdock. Cut the burdock like you are sharpening the end of a pencil to produce thin shavings or use a peeler and shave into 2 inch pieces. Soak the shavings in a bowl of water with a bit of vinegar (about 1-2 tsp) to stop the discoloration. Set aside.
2. Heat a large frying pan with at least 2 1/2 inch sides or use donabe (Japanese clay pot already treated previously) and add 2 T oil.
3. Add the burdock and chicken in separate and neat bunches and brown for 2 minutes. Add the shiitake, tofu, and konnyaku and cook for 2 minutes more. Again, keep all separate without mixing them together.
4. Pour in the sukiyaki soup stock just enough to cover halfway up the ingredients and spoon the sauce over all ingredients. Do not overfill and cover.
5. As soon as the liquid boil, reduce the heat to medium and cook for about 4-5 minutes. Uncover and add scallions, napa cabbage, and mitsuba or baby spinach and cook for about 2 minutes. Add more sukiyaki sauce and spoon the sauce over each ingredients often. Do not mix ingredients together and serve.
6. After most of the ingredients are consumed, bring the sauce to boil again and add the ramen noodles. Heat the noodles and serve in individual bowls.

06/04/2026

Tarragon Chicken Triest

INGREDIENTS
- 4 -6 boneless chicken breasts (I use thighs)
- 1/2 lb mushroom, stems removed and sliced
- 1 tablespoon butter (not margarine)
- 1 tablespoon beau monde spice
- 1 tablespoon tarragon
- 1/2 cup sherry wine or 1/2 cup dry white wine
- 1 pint sour cream
- 1/4 cup green onion, chopped

PREPARATION
1. Brown chicken breasts in butter, sprinkle Beau Monde and Tarragon, add mushrooms when turning the chicken. When chicken browned and mushrooms sauteed add the sherry.
2. Allow to simmer for approximately 30 minutes. 15 minutes prior to serving remove chicken, stir sour cream into sauce and blend well. Replace the chicken into the sauce and allow to simmer. (I usually put it in the oven at 325°F at this point).
3. Prior to serving garnish with the green onions. This is really good served with brown or wild rice.

06/02/2026

Bean Nut Butter

INGREDIENTS
- 2 cups cooked garbanzo beans
- 1/2 cup peanut butter
- hot water (2-4 tbls.)

PREPARATION
1. In a food processor, combine beans and peanut butter.
2. With the motor running, slowly pour hot water into the feed tube, until mixture is light and creamy.

06/01/2026

Beef With Potato Tagine

INGREDIENTS
- 1 tablespoon ground cumin
- 1/2 tablespoon paprika
- 1/2 tablespoon ground coriander
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon cayenne
- 1 lb beef stew meat
- 1/2 onion, chopped
- 1 tablespoon olive oil
- 2 1/2 cups water
- 1 beef bouillon cube
- 2 tablespoons tomato paste
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 medium tomatoes, chopped
- 2 medium potatoes, peeled & cut into wedges

PREPARATION
Mix the ingredients together for the spice mix, reserve a third of it for later use. Rub the remaining mix over the beef cubes.

Note:
1. Let the cubes sit in the fridge for at least 1 hour before cooking.
2. Heat the oil over medium-low heat in a tagine. Brown the beef & onion for 7 minutes.
3. Stir in the water, bouillon, tomato paste, 1/2 tsp spice mix, parsley & cilantro. Cover with the lid & cook for 30 minutes.
4. Uncover the tagine, stir in the tomato & another cup of water if needed.
5. Sprinkle the potato wedges with reserve spice mix. Place the potatoes on top of the meat then recover & cook for another hour.

05/29/2026

Workday Borscht (Vegetarian/ Crock Pot)

INGREDIENTS
- 2 bunches red beets
- 3/4 lb russet potato, peeled and cut in half
- 1 large yellow onion, peeled and cut into quarters
- 32 ounces vegetable broth
- 1 tablespoon tomato paste
- 3 cups finely shredded green cabbage (about 1/4 small head)
- 1/4 cup chopped fresh dill, plus
- 3 tablespoons chopped fresh dill
- 1 tablespoon red wine vinegar, to taste
- 1 -2 tablespoon lemon juice, to taste
- sour cream, to taste
- lemon wedge
- salt, to taste

PREPARATION
1. Remove tops from beets and set aside for another use. Peel beets and cut in half if larger than 2 inches in diameter.
2. Place beets, potato, onion, broth, and tomato paste in slow cooker and cook on high heat for 4 hours or low heat for 8 hours.
3. Process soup in batches in a blender until smooth and return to slow cooker. Take great care when blending hot liquids. Do not fill blender canister more than half full, and make sure that the top is securely attached.
4. Before you are ready to serve, bury the cabbage in the puree. Cook on high, covered, for 45 minutes. Add 1/4 cup dill, vinegar and lemon juice and season to taste with salt.
5. In a separate bowl, mix remainder of dill with sour cream. Serve with a dollop of the sour cream in each bowl of soup and with lemon wedges.

05/27/2026

Cinco De Mayo Margarita Cupcakes

INGREDIENTS
- 2 cups crushed pretzels
- 1/4 cup butter or 1/4 cup margarine, melted
- margarine, melted
- 2 tablespoons sugar
- 1 (16 1/4 ounce) box betty crocker supermoist white cake mix
- 3/4 cup nonalcoholic margarita mix
- 1/3 cup vegetable oil
- 1/4 cup water
- 5 teaspoons grated lime zest
- 4 egg whites
- 1 1/2 cups Cool Whip
- 2 (6 ounce) containers key lime yogurt
- 3 -4 drops green food coloring

PREPARATION
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3. 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
5. In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.

05/24/2026

Refreshing Fresh Fruit Salad

INGREDIENTS
- 1 large orange
- 1 apple (I like McIntosh or Johnathan)
- 1 small banana
- 1 1/2 cups green grapes
- 1 teaspoon sugar (optional)

PREPARATION
1. Peel the orange, taking the white pith with it, like you would an apple.
2. Slice into the orange along its sections and place in medium bowl.
3. After slicing the orange, you should be left with a slim middle part of the orange; squeeze the juice from this section into the bowl.
4. Peel and dice the apple into small pieces; immediately place in bowl and coat with orange pieces and orange juice.
5. Peel and dice banana; immediately place in bowl and stir to coat (the orange juice will prevent these 2 fruits from turning brown).
6. Slice grapes in half and add to mixture.
7. Sprinkle with sugar and stir.
8. **Note,I only add the sugar or Splenda if my orange is a little too tart. If it's a sweet orange, you don't need any sugar.
9. **I add blueberries to this if they're in season.

05/23/2026

Cranberry Chili Salsa

INGREDIENTS
- 1 (16 ounce) bag cranberries, thawed, if frozen
- 3/4 cup granulated sugar
- 1 (4 ounce) can green chilies, chopped
- 3 tablespoons fresh cilantro, minced
- 2 green onions, chopped thin
- 2 teaspoons fresh lime juice
- 2 teaspoons lime zest, minced
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cumin

PREPARATION
1. Put all the ingredients in a food processor, then cover & pulse just until blended.
2. Transfer to a serving bowl & chill before serving, with either tortilla chips of large corn scoops.

05/22/2026

Double Chocolate Layer Cake

INGREDIENTS
- 3 ounces fine-quality semisweet chocolate, such as callebaut
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder (not Dutch process)
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- 1 lb fine-quality semisweet chocolate, such as callebaut
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/4 cup unsalted butter

PREPARATION
Make cake layers:
1. Preheat oven to 300°F and grease pans.
2. Line bottoms with rounds of wax paper and grease paper.
3. Finely chop chocolate and in a bowl combine with hot coffee.
4. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
5. Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
6. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer).
7. Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well.
8. Add sugar mixture and beat on medium speed until just combined well.
9. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
10. Cool layers completely in pans on racks.
11. Run a thin knife around edges of pans and invert layers onto racks.
12. Carefully remove waxed paper.
13. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

Make frosting:
1. Finely chop chocolate.
2. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
3. Remove pan from heat and add chocolate, whisking until chocolate is melted.
4. Cut butter into pieces and add to frosting, whisking until smooth.
5. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
6. Spread frosting between cake layers and over top and sides.
7. Cake keeps, covered and chilled, 3 days.
8. Bring cake to room temperature before serving.

The Delicate Fork

06/07/2026

06/06/2026

06/04/2026

06/02/2026

06/01/2026

05/29/2026

05/27/2026

05/24/2026

05/23/2026

05/22/2026

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