We saw this over at Food Enthusiast, and the baby lobster in a pot wins the best food related costume, hands down. If you have any suggestions share your picture and we’ll load it up throughout the day.
Archive for the ‘Food’ Category
Tags: food truck, miami
In an article last week, we gave you a tip about a food truck competition in Miami that was scheduled this past weekend.
The results are in. They were only given thirty minutes to prepare 2 dishes each, but the creations the two Miami top chefs presented for the annual Deering Estate, Wine on Harvest Moon, on Saturday night were the cuisine used to determine Miami’s Top Food Truck Chef.
The participants were Chef Jack Garabedian from Jefe’s Original Fish Taco & Burger and Chef Jeremiah from gastroPod. In The Battle of the Food Truck Chefs the chefs were provided a stocked pantry from Whole Foods. For the competition, the chefs were encouraged to stay away from ingredients such as tofu but to use more conventional proteins in their offerings. Much like Food Network’s Iron Chef, this event also included a secret ingredient. This year, the chefs were given prunes to incorporate into their dishes and were asked to suggest a Deering Estate Wine from Sonoma to pair with their creations.
Chef Jeremiah created a grilled pork tenderloin dish with prunes and umeboshi with crispy broccolini, which he paired with the Cabernet Sauvignon, and prunes stuffed with feta and wrapped with bacon on red leaf lettuce with an orange vinaigrette and raw radish. The latter was paired with a Zinfandel.
Chef Garabedian provided a seared tuna dish with a red curry and coconut milk sauce, enhanced with compound butter and prune essence, along with poblano peppers and potatoes with ginger. He suggested this dish would work best with the Zinfandel. The chefs second entry was a garlic-stuffed prune wrapped in bacon with duck, wasabi-poached grapes and chopped shallots to go with the Cabernet.
The judges Riki Altman (Food blogger/writer), Veronica Litton (Crown: Wine & Spirits), and Joe Canaves (General Manager of sponsor South BMW), were unanimous in their ruling and awarded Chef Jeremiah the crown. Mobile Cuisine Magazine tips our hat to Chef Jeremiah on his new title.
I was a bit perplexed this morning trying to decide what recipe I would be submitting today for your use, so I put off making the call until something sounded great. Although the city of Chicago has archaic laws which prevent food trucks from actually preparing fresh food, one of the major perks to living in the Chicagoland area is the wide range of cuisine that can be found. Earlier this afternoon, I was speaking with my wife about our lunch plans for tomorrow, since we already had plans to be in the city. Her first inclination was to head to Chinatown for some Dim-Sum, which got me thinking and the proverbial light bulb turned on.
Todays featured recipe will be just that, Dim-Sum; Pork Dim-Sum Dumplings to be more precise.
1 packet of pre-made 1 ½ inch square won-ton wrappers (40 count)
Filling: Makes 6-8 dumplings
12 onces ground or minced pork
2 cloves garlic (finely chopped)
1/2 cup scallions (finely chopped)
1 tablespoon thick soy sauce
2 teaspoons dry sherry
1 teaspoon brown sugar
1 teaspoon sesame oil
2 teaspoons corn starch
2 tablespoons sambal
1/2 cup rice wine vinegar
1/2 cup soy sauce
1 teaspoon sesame oil
You will also need cabbage leaves to line the bamboo steamer, if you use one.
- Place your pork in a bowl and season with a pinch of salt.
- In a separate bowl whisk together soy sauce, sherry, sugar and oil till the sugar is dissolved. Add the scallions and mix together with the pork, mix, then add the corn starch and combine thoroughly. Allow to marinade for at least an hour.
- You will need another small bowl for your dipping sauce, combine the sambal, vinegar, soy sauce, and sesame oil. Mix thoroughly.
- Lay out 3 to 4 won-ton wrappers on the surface to begin, it is much easier you make them in smaller batches.
- Place 1/2 tsp. of filling into the center of a wonton wrapper,
- Place a dot of water into the corner of each wrapper.
- Bring the corner into the center and gather the other sides to form a coin purse, squeezing them together, place on a tray covered with greaseproof paper.
- Bring a pan of water to boil, turn down to a gentle simmer.
- Line the bottom of a bamboo steamer with cabbage leaves and place enough dumplings, so the steam has room to move around each dumpling.
- Place the steamer over the pan, cover and leave for 5 to 10 minutes or until cooked.
- Remove your dim- sum from the steamer and serve with the dipping sauce.
Please note, I prefer a bamboo steamer for the making dim-sum, if you don’t have one, use whatever you normally steam with.
As mentioned in our Koo’s Grill profile, we will provide you with a recipe for a homemade version of their wonderful ho-tteok.
This Baked Ho-tteok will give your kitchen a well-balanced smell of melted sugar and cinnamon and may even give your senses the idea that you have just stepped into a Cinnabon. The ingredients listed will allow you to make 6 pancakes.
All-purpose white flour – 1¼ cups
Salt – 1/4 tsp
Milk – 6 tbsp
Fermented yeast water: (mix well in bowl 1)
Warm water – 3 tbsp
White sugar – 1/4 tsp
Dry yeast- 1/4 tsp
Filling: (mix well in second bowl)
Cinnamon powder – 1/4 tsp
Crushed walnuts- 2 tbsp
Dark brown sugar – 6 tbsp
- Set your mix of fermented yeast water out of the way, at room temperature for 10 minutes.
- After 10 minutes it up, sieve the flour, add the salt and milk into your yeast water.
- Mix well and cover the bowl with wrap. Allow mix to ferment at room temperature location for 3 hours.
- When the dough has risen, rub oil on your hands (for anti-stick purpose) and separate an adequate amount of dough for 6 equally sized portions.
- Flatten the dough and spoon in a tablespoon of filling, allowing enough room to seal the filling into the center. Repeat it for the remainder of your cakes.
- Pre-heat your frying pan for approximately 20-30 seconds and add enough oil to cover your cooking surface.
- Place 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook at medium to low heat)
- Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.
Be careful if you eat these baked goodies immediately after cooking as the center filling does turn into a molten syrup nugget.
On Friday, the previous site of the New York City icon, Tavern on the Green, became the newest location for New York’s food truck industry.
Tavern on the Green, which closed its doors for the last time in 2009, was one of New York’s finest restaurants which received acclaim and was continually an award winner for excellence and best ambience. The Tavern site was used as the location for the finish line of the New York City Marathon, and even during the 80’s was featured in a Folgers coffee advertising campaign to see if it’s Upper West Side customers could tell if the coffee they normally served was replaced with Folgers instant.
A ribbon cutting ceremony, led by Adrian Benepe, the New York City Parks and Recreation Commissioner marked the opening of a $2.5 million gift shop and tourist center. “The park has long lacked a centrally located visitor center,” Mr. Benepe said, adding that with 35 million visits a year, the park is the largest tourist attraction in the city.
The location where the former Crystal Room stood is now a landscaped terrace holding 80 new tables and 130 chairs. Visitors may now dine from one of the four food trucks that have been permitted to sell their fare at the site. The current truck lineup includes;
Ladle of Love: Soups and salads
Pera: Turkish cuisine
Each of these vendors will pay the city from $45,000 to $100,000 over the next two years, to receive the proper permitting for selling here. Within a few months, the parks and recreation department, expects to start extending similar invitations to additional food vendors to widen the food options currently available.
According to Mr. Benepe, the city’s parks “are playing catch-up now, in a city of food and foodies, We’re trying to bring into our parks the same variety that New Yorkers find on the street corners of the city.”
In addition to their food options, the sale of alcohol may be allowed in the terrace area soon. Earlier this week, three of the four trucks appealed to Community Board 7 for the right to serve hard liquor. The plan from the operators of Pera would include vodka, gin, scotch, as well as wine and beer to be sold from their truck. Rickshaw Dumplings wishes to serve sake and beer at this location while Ladle of Love would like to offer seasonal mixed drinks in addition to beer and wine. The final vote from the board will take place on November 3rd.
“I’ve been here for dinner when the Tavern was a special-occasion place,” said Nancy Zelenetz, 53, of Scarsdale. “This is more alive. I thought the dumplings were delicious. Eating here used to be like a commitment.”
The city still has plans to open a full service restaurant around this location, but in the mean time, the food truck industry has just had another avenue opened up to it allowing them to show off what they have to offer.
Mobile Cuisine comes in many shapes, sizes and flavors. The fare served varies greatly, and even the types of locations it can be found at are different in each region of the country. The college and professional football seasons have begun, which in turn brings us the fascinating world of the tailgate. Fans of these sporting events have long been involved in bringing mobile cuisine to the parking lots near the stadium their home team is playing. Many of these “fans” take their support as far as traveling hundreds of miles to watch their team on the rival team’s home turf. Outside of packing their multi-colored foam fingers, team flags and jerseys, many of them bring complete traveling kitchens.
Because we have been flooded by reader requests who want to see us cover this long time American tradition, we at Mobile Cuisine Magazine have listened and hope to succeed in bringing our readers, articles on the subjects related to mobile food that they want to read. This week we will start with the basics of tailgating, and provide some common sense ideas and items that every want to be tailgater may want in their arsenal.
Dress in your team’s colors, and fly a flag – Show your support in and out of the stadium, you, in part with the rest of the fans, are the 12th man on the field. Show it off proudly!
Timing, timing, timing – Your food should be ready approximately an hour to two hours before kickoff. This will allow you plenty of time to eat and clean up before you and your guests need to be inside the stadium to root for your team.
Antacid – In many cases with tailgating, we’re talking about brats, hotdogs and burgers. Don’t let a little indigestion ruin the rest of your day.
Toilet paper – This item seems to be left of many preplanning lists. Nothing is worse than finding the one port-a-potty that is out of TP when you really need it.
Comfortable shoes – Once you get into the stadium, you’ll be sitting, but don’t forget, while you are outside, you’ll be standing and walking around the parking lot.
Pack your rubbers – With football, there is always a chance for wet weather. Don’t be the tailgater stuck in the vehicle when you could be out in the elements cooking.
Jumper cables – Many tailgaters love to stay in the parking lot after games to celebrate. Don’t be the one who is forced to.
Don’t forget to leave your area clean – The worst way to show support for your team and the employees of the stadium, is to leave it a shambles.
This is just a short list of ideas and items tailgaters can use. If you are a common tailgater and would like to share your experience, please do in the comments section below. In future features, we will present some of the more outlandish tailgaters across the United States as well as the gourmet food that they prepare.
Keep the feedback coming, we love hearing from you.
Mobile Foodie Survival Kit Designer: Holly McWhorter, LEED AP Cost: $30.00 Size: 5 3/8″ x 6 5/8″ x 7/8″ Website: http://www.foodiekits.com/
If you have ever been on the road and are unable to find any available spices to help give the meal you just ordered a little pep, we have found the perfect solution for you.
The Mobile Foodie Organic Spice Kit was specifically designed for the traveling foodie in mind. The kit includes a collection of USDA certified organic herbs and spices to help you avoid those situations where a little food doctoring is an absolute must.
Kit includes: Organic dill, mustard, clove, garlic, nutmeg, paprika, basil, onion, ginger, thyme, rosemary, curry, oregano, cayenne, salt and pepper; conventional wasabi, soy sauce and Tabasco sauce. Each pot holds about 1.5 tablespoons. Made in the USA and India.
If the sustainable, organic ingredients aren’t good enough, you can be assured that by making this purchase, you will be helping a great cause, Mobile Foodie Organic Spice Kits are made in Poughkeepsie, New York, by a team of adults with physical and medically handicaps at the Mid-Hudson Workshop for the Disabled.
Owners of smart phones, laptops and iPads need to mark their calendars.
A big thank you needs go out to BING!, who in August started providing Portland with the Bing! Food Cart Finder. The food cart finder is free to use and allows the people of Portland and their visitors to search the city limits for the various menus offered by their mobile food community and their locations.
Bing is following up the launch of this application with a huge food giveaway. On October 13th at 7 am, 11 am and 4 pm, they will be adding golden sporks to this mapping tool. These markers will reveal the exact locations where breakfast, lunch and dinner will be provided, free of charge to the first 500 patrons who show up to claim their prize.
For those of you who will be in or around Portland on the 13th, be sure to bookmark the website, and be sure to bring your appetite.
Disclaimer: Offer good to the first 500 people to respond to each “meal” location while supplies last. Limit one offer per person, per meal location. This offer cannot be combined with any other offer and is not redeemable for cash. Recipient is solely responsible for purchasing any other beverage or food item not specified in this offer.
Food Truck Fare making news in the culinary world.
For decades, it has been conceived that food off a truck was limited to variations of pre-packaged sandwiches, a bag of chips and something to drink out of a can. The world of fine cuisine scoffed at any hint that food trucks could produce anything to compete with the menus of the restaurants that these trucks or carts were parked nearby. When I refer to food trucks, I am often asked if I am talking about the catering trucks of old. This is certainly not the case, and more people are starting to understand this. Recently Food & Wine compiled a list of the nation’s Top 10 Best Restaurant Dishes $12 and under and to my surprise; a food truck’s cuisine was included on this list.
The Korean BBQ, Kogi Truck of Los Angeles had their Blackjack Quesadilla spotlighted in this list of delectable low price treats. Co-owner and rising star, Chef Roy Choi, has created a dish that takes grilled, marinated pork belly, marries it with Jack cheese and then tops this gem with a roasted garlic–jalapeño sauce. This culinary delight is sold for the low cost of $7, and is by far the favorite item ordered from Chef Choi’s mobile kitchen.
The continued popularity of food truck convenience will certainly keep the industry in the news. As more mobile chefs create dishes like the Kogi Blackjack Quesadilla, the food they serve may get people to choose a truck over a nearby restaurant more often than not.
The Kogi BBQ Truck can be followed on Twitter at: kogibbq