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The Delicate Fork, Fort Worth, TX (2026)

10/07/2026

Sage And Goat Cheese Crostini With Caramelized Onions

INGREDIENTS
- 6 ounces goat cheese
- 2 tablespoons fresh sage, finely chopped
- 2 medium onions, sliced thin
- 1/4 cup Grand Marnier
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt & pepper

PREPARATION
1. Melt butter and olive oil in skillet over med heat.
2. Add onions stir occasionally, until browned.
3. Add salt and pepper and Grand Marnier, cook until alcohol evaporates.
4. Remove from heat; set aside.
5. Mix sage and goat cheese, reserve some sage to sprinkle over crostini later.
6. Toast sliced baguettes.
7. Spread goat cheese mixture onto sliced crostini.
8. Top with onions.
9. Sprinkle with sage.
10. Serve at room temperature.
11. Enjoy!

10/05/2026

Light Light Tiramisu

INGREDIENTS
- 1 (8 ounce) package reduced-fat cream cheese
- 1/2 cup sifted powdered sugar
- 3 tablespoons coffee liqueur
- 1 (8 ounce) container frozen light whipped dessert topping, thawed
- 1/4 cup fat free sour cream
- 2 tablespoons coffee liqueur
- 8 inches angel food cake
- 1/4 cup strong black coffee
- 2 tablespoons coffee liqueur

PREPARATION
1. For filling, in a large bowl combine the cream cheese, powdered sugar, and the 3 tablespoons liqueur. Beat with an electric mixer on medium speed until blended and smooth. Stir in 1/2 cup of the whipped dessert topping. Set aside.
2. For the frosting, in a medium bowl combine the remaining whipped dessert topping, the sour cream, and 2 tablespoons liqueur. Set aside.
3. Using a serrated knife, cut the angel food cake horizontally into 3 layers. Place 1 layer on a serving platter and the remaining 2 layers on large dinner plates. With a long-tined form or a skewer, poke holes in the tops of all 3 layers.
4. In a small bowl combine the coffee and 2 tablespoons liqueur; drizzle over all 3 layers.
5. Spread the bottom layer with half of the filling. Add the middle layer and spread on the remaining filling. Add the top layer. Frost cake with frosting.
6. Serve immediately, or cover and chill in the refrigerator for up to 4 hours.

10/04/2026

Parmesan Risotto

INGREDIENTS
- 6 cups chicken broth
- 2 tablespoons butter
- 1 1/2 tablespoons olive oil
- 6 garlic cloves, minced
- 2 medium shallots, minced
- 2 cups arborio rice
- 1 cup dry white w**e
- 1 lemon, zest of
- 1 cup freshly grated parmesan cheese, plus more for garnish
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground pepper
- chopped parsley (to garnish)

PREPARATION
1. Heat chicken broth in a medium saucepan. Keep hot during preparation.
2. Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
3. Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
4. Add the white w**e, and stir constantly until it has evaporated, about 2 minutes.
5. Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
6. Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

10/03/2026

Summertime Iced Tea

INGREDIENTS
- 4 cups boiling water
- 2 family-size tea bags or 8 regular tea bags
- 6 leaves of fresh mint
- 6 ounces frozen lemonade concentrate
- 1 cup sugar
- 5 cups cold water
- ice cube, fresh mint sprigs

PREPARATION
1. Pour boiling water into a large heatproof pitcher. Add teabags and mint leaves; let stand for 5 minutes. Discard teabags and mint leaves.
2. Add frozen lemonade, sugar and cold water, mixing well. Serve over ice; garnish with mint sprigs.
3. A really neat way that Gooseberry showed this drink is to put each serving in mason jars, sealer lids and all, with a slice of lemon in each jar. Put all the jars in a bucket of ice and serve to your guests that way. Very impressive for a barbeque or gathering and a very inexpensive way to do it as well.

10/01/2026

Grilled Chicken Adobo

INGREDIENTS
- 1½ cups soy sauce
- 1½ cups water
- ¾ cup vinegar
- 3 tablespoons honey
- 1½ tablespoons minced garlic
- 3 bay leaves
- ½ teaspoon black pepper
- 3 pounds skinless, boneless chicken thighs

PREPARATION
1. Preheat an outdoor grill for high heat, and lightly oil grate.
2. In a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. Bring the mixture to a boil, and place the chicken into the pot. Reduce heat, cover, and cook 35 to 40 minutes.
3. Remove chicken, drain on paper towels, and set aside. Discard bay leaves. Return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
4. Place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. Serve with the remaining soy sauce mixture.

09/30/2026

Kohlrabi In Lemon-cream Sauce

INGREDIENTS
- 1½ cups heavy whipping cream, or as needed
- 3 kohlrabi, peeled and sliced, kohlrabi leaves reserved
- 2 teaspoons grated lemon zest, or to taste
- 1 tablespoon lemon juice, or to taste
- salt and freshly ground black pepper to taste
- 1 pinch white sugar
- 1 bunch chopped fresh parsley

PREPARATION
1. Bring cream to a boil in a medium pot. Add kohlrabi and reduce heat. Cover and simmer until kohlrabi is soft, about 20 minutes.
2. Remove kohlrabi from sauce and place in a bowl; keep warm. Increase heat and cook sauce until thickened, about 5 minutes. Season with lemon zest, lemon juice, salt, pepper, and sugar. Stir in parsley. Add kohlrabi, mix to coat with sauce, and serve.

09/28/2026

Blackened Catfish With Salsa Fresca With Cilantro

INGREDIENTS
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 4 (6 ounce) catfish fillets
- 3 tablespoons olive oil
- 2 (8 ounce) packages cherry tomatoes, cut in half
- 1/2 small red onion, finely chopped
- 1 chopped small green bell pepper
- 1 minced serrano chili
- 3 tablespoons chopped fresh cilantro
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh lime juice
- 2 tablespoons olive oil

PREPARATION
1. Preheat broiler.
2. On a small bowl, combine the paprika, cayenne, oregano, salt and pepper.
3. Place the catfish fillets on a large baking sheet in a single layer.
4. Lightly coat both sides of each fillet with the oil, then liberally rub the spice mixture evenly onto both sides (reserve any remaining spice that hasn't touched the fish in an airtight conatiner for future use).
5. Place the fish under the broiler and cook, watching closely, until slightly charred, about 5 minutes.
6. Turn and broil until cooked through, about 5 minutes more.

For the Salsa:
Combine the cherry tomatoes, onion, pepper, chili, cilantro, salt, lime juice and olive oil and toss well.

09/27/2026

Pan Roasted Almond Brussels Sprouts

INGREDIENTS
- 2 lbs fresh Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 cup slivered almonds
- 2 -3 teaspoons kosher salt (or to taste)
- 2 -3 teaspoons fresh black pepper (or to taste)

PREPARATION
1. Trim the cut ends of the brussel sprout, remove any outer leaves that fall off, and cut the sprouts in half lengthwise.
2. Heat oil and in a large flat-bottomed skillet over medium-high heat.
3. When the oil it hot, sprinkle salt and pepper in the oil and cover the bottom of the pan with the sprouts, cut side down. Don't worry if the sprouts touch, just get as many in as you can.
4. Sprinkle the top of the sprouts with a little more salt and pepper and let them sizzle for approximately 5 minutes.
5. Divide the butter and drop small amounts around the top of the pan. It will melt down over the sprouts.
6. After another minute or two, check a sprout to see if it's browning nicely. If so, turn the sprouts over and allow the other sides to brown for another 5 minutes.
7. Sprinkle the almonds over the sprouts and stir the pan to incorporate the nuts. Watch carefully to prevent the almonds from scorching.
8. Roast for another 3-5 minutes, until the sprouts and almonds are toasty and crisp. Serve as is or sprinkle parmesan cheese over the top for a little extra goodness!

09/26/2026

Barbecue Sauce - Thick And Spicy

INGREDIENTS
- 1 (12 ounce) can tomato paste
- 1 (10 1/2 ounce) can beef broth
- 1/2 cup molasses
- 1/4 cup apple c***r vinegar
- 1/4 cup prepared mustard
- 1 tablespoon liquid smoke
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons sugar
- 1 beef bouillon cube
- 2 teaspoons garlic powder
- 1 teaspoon thyme
- 1 teaspoon sage
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground red pepper
- 2 tablespoons dried onion, minced
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon parsley
- 1 teaspoon seasoning salt
- 1 bay leaf

PREPARATION
1. Place all ingredients in a pot in order of list, stir with a whisk to blend, bring to a simmer and simmer very slowly for about an hour to an hour and a half. Watch carefully and stir so not to scorch the bottom. A slow cooker is perfect. I suggest serving warm, it is a thick sauce.
2. You can taste this at any time but before making adjustments I recommend simmering for an hour before making adjustments to allow all the flavors to blend, you will not get the true finished flavor after just 5 minutes.
3. If it is not sweet enough add more sugar, for thinner sauce add more broth, b**r or water. Don't want little chunks of onion then sub a teaspoon or so of onion powder.
4. This recipe can easily be doubled, tripled, etc. for bigger batches, I quadrupled it for the BBQ stand.
5. This stores nicely in the refrigerator.

09/25/2026

Peach Custard Pie With Streusel Topping

INGREDIENTS
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 1/2 cup shortening or 1/2 cup butter
- 3 -4 tablespoons water
- 4 medium size peaches
- 1 (8 ounce) container sour cream
- 3 egg yolks
- 1 cup sugar
- 1/4 cup flour
- 1 teaspoon vanilla extract
- 4 tablespoons butter
- 1/2 cup flour
- 1/4 cup sugar
- 1 teaspoon cinnamon (optional)

PREPARATION
Preheat oven to 425°F.

Crust:
1. Combine flour, salt and butter with fork until crumbly.
2. Add in water one tbs at a time until soft dough forms.
3. Gather into a ball and roll out into a circle about 1/8 inch thick.
4. Place 9 inch pie plate upside down on crust and cut off excess dough, leaving 1 inch overhang.
5. Place crust into pie plate and arrange as you wish.

Filling:
1. Peel and slice peaches 1/4 inch thick and line the crust in a circle, slightly overlapping each other until you have an outer circle and inner circle. (Save any excess slices for garnishing the top of the pie if you wish.).
2. Whisk together sour cream, egg yokes, sugar, flour and vanilla until just blended and pour over top of the peaches.
3. Bake for 30 minutes until custard in mostly set.

Streusel Topping:
1. Combine butter, flour, sugar and cinnamon with your fingers until crumbly.
2. Sprinkle evenly over top of pie and bake for an additional 15 minutes until custard is set.

Note:
1. If your crust browns too fast cover the crust with foil.
2. Let pie cool and serve cold or warm.
3. Enjoy!

The Delicate Fork

10/07/2026

10/05/2026

10/04/2026

10/03/2026

10/01/2026

09/30/2026

09/28/2026

09/27/2026

09/26/2026

09/25/2026

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