Food Truck Road Trip—A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast
Kim Pham, Philip Shen
Format: PDF / Kindle (mobi) / ePub
Authentic food recipes from the best food trucks across the country
Kim, Phil and Terri traveled from state to state, visiting the best food trucks out there to get the incredible and authentic recipes that make their trucks some of the most popular in the country. This book includes delicious recipes for everything from sandwiches, soups and chilies to vegetarian dishes, classics with a twist and desserts—all straight from the cooks themselves. With the country's food truck favorites made accessible in your own kitchen, you'll deliver incredible and unique food at home you'd have to travel across the country to try.
Outstanding dishes include Prosciutto and Grape Pizza from The Urban Oven in Los Angeles, Maker's Mark Fried Chicken from Big D's Grub Truck in New York, Santa Fe Black Bean Burgers from Mix'd Up Food Truck in Atlanta and Pad Thai Tacos from The Peached Tortilla in Austin.
To get these recipes, the authors found and traveled to the most vibrant food truck cultures across the country, including: Southern and Northern California; New York City; Portland, Oregon; New Orleans; Raleigh, Durham and Charlotte, North Carolina; Atlanta; Minneapolis; Austin; Washington, D.C and Philadelphia.
This cookbook includes all the recipes of your wandering road trip dreams.
and flip it over. GRILLED CHICKEN CORDON BLEU SLIDERS NOLA GIRL FOOD TRUCK AND CATERING—DANNIELLE JUDIE—NEW ORLEANS, LA MAKES 16 SLIDERS “Chicken Cordon Bleu is one of those forgotten dishes,” Dannielle Judie reminisces. “When that style first came out everyone ate it, but now you don’t see it as much anymore.” Which is a shame because we feel the combination of thin-sliced ham, juicy chicken and melted Gruyère cheese is more than enough to earn the title “Cordon Bleu” or “Blue Ribbon.”
chef Brett Downey to meet his high standards. The Crispy Meatloaf Slider takes a Norman Rockwellian dish—meatloaf—breads it, fries it and serves it with a garlic aioli and onion jam. Everything from the ketchup to the pickles is made from scratch! DILL PICKLES 2 lb (907g) pickling cucumbers with thin skins 4 tsp (20g) salt 3 cups (710ml) white wine vinegar 2 cups (383g) granulated sugar � cup (118ml) water 1 head garlic, halved horizontally 1 bunch of fresh dill 1 tsp dill seeds KETCHUP
saucepan over medium heat. When the oil is hot, add the red pepper flakes, mustard seeds, chipotle powder, cloves and dried ginger and stir for 40 to 60 seconds until fragrant but not too dark. Place the fried spices and oil into a blender along with the agave nectar, tomato paste and water. Blend on high speed for 45 seconds to form a smooth, emulsified sauce. To make the wasabi mayo, mix all the ingredients rapidly with a whisk until the mixture is smooth and free of lumps. This mayonnaise
processor until smooth. Add the canola oil to a large sauté pan over medium heat. Once the pan is hot, pour in the filling puree and let simmer for 1 minute, and then add the heavy cream. Remove the brisket from the refrigerator and trim off the excess fat. Chop the brisket and add to the simmering liquid. Let the brisket simmer for about 20 minutes, until it shreds apart. Taste for seasoning. Remove the filling from heat and let cool. Add the cheese and stir to combine. To assemble the
processor. Use half of the garlic and chili paste (the other half will be for the basil chicken) and add the fish sauce, lime juice, vegetable oil and carrots. To make the basil chicken, mix the soy sauce and fish sauce. Sauté the garlic-chili paste in a frying pan on medium heat for 1 to 2 minutes. Add the chicken, soy sauce, oil and fish sauce and cook for about 5 minutes until there is no pink in the chicken. Once the chicken is done cooking, add the basil leaves. Set aside and cover until