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Delicious Food Truck Dishes—And The Amazing Stories Of The Women Behind Them

Brown Shuga Soul Food
Dave Lauridsen
Brown Shuga Soul Food
Yvonne Anderson-Thomas, Boise, ID After 20 years of marriage, at the age of 43, Yvonne Anderson-Thomas found herself in free fall: Her husband filed for divorce and she hadn't completed her nursing degree. To make ends meet, she started selling baked goods at food festivals, drawing on her past experience running a bakery. However, at the festivals, she realized the savory food people were making all the money. So she decided to sell smoked turkey legs, an old family favorite. After seeing her initial success, a generous friend loaned her several thousand dollars to buy a truck. Today, Yvonne has two trucks that focus on her best recipes. "It's Southern cuisine in the African-American tradition, the kind of food we'd have at Grandma's for Sunday dinner," she says. "I want to bring people that kind of memory." RELATED: 10 Better-for-You Comfort Food Recipes Get the recipe of her famous barbecue chickenhere. TIP: Just a touch of liquid smoke makes the sauce irresistible. Look for brands with only two ingredients: water and smoke. Photo: Hair and makeup: Lisa Schultz for Zenobia Agency
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BBQ RIBS & CORNBREAD
Kat Teutsch; Food stylist: Anne Disrude; Prop stylist: Marina Malchin
Brown Shuga Soul Food: Barbecued Ribs
ACTIVE20 MINTOTAL6 HR 50 MINSERVES6 TO 8COST PER SERVING.72 3 Tbsp sweet paprika 2 Tbsp kosher salt 2 Tbsp black pepper 5 Tbsp brown sugar 2½ tsp garlic powder Hickory wood chips 2 racks St. Louis-style ribs, membrane removed 3 Tbsp cider vinegar ¾ cup ketchup ½ tsp cayenne 2 large disposable aluminum roasting pans (if you don't have a smoker) Cornbread, for serving 1.Heat a smoker or oven to 250°F. In a bowl, combine the paprika, salt, pepper, 3 Tbsp sugar and 2 tsp garlic powder. Rub the spice mix all over the ribs. 2.Place the wood chips in the smoker according to manufacturer instructions. If you don't have a smoker, line the bottom of a disposable aluminum roasting pan with chips. Add enough water so they are barely covered and place a wire rack on top. 3.For the smoker, wrap each rack of ribs in foil and place in the smoker. Or, place the ribs on the rack in the pan, bone-side down. Place a second pan on top and seal with foil (make sure that no steam can escape). 4.Cook the ribs until they are tender and beginning to slide up the bones, 3 to 3½ hours. Meanwhile, in a bowl, stir together the vinegar and remaining 2 Tbsp sugar until dissolved. Add the ketchup, cayenne and remaining ½ tsp garlic powder and mix to combine. 5.Unwrap the ribs and spread the sauce over the top. Return to the smoker or oven, uncovered and cook until the meat is very tender and easily pulls away from the bone, 1 to 1½ hours more. Transfer the ribs to a cutting board and cut into pieces. Serve with cornbread, if desired. PER SERVING:409 CAL, 23 G FAT (9 G SAT FAT), 95 MG CHOL, 567 MG SOD, 27 G PRO, 20 G CAR, 1 G FIBER
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Dave Lauridsen
Southern Salt Food Co.
Lauren McCants, Little Rock, AR Lauren McCants had always wanted to own a restaurant, and she thought she was on her way when she began selling smoked ribs from a smoker on the street. But she ran into issues with the city's strict street-food laws, so the single mom took a job as a cook in a restaurant, holding on to hope that she could resurrect her dream. "I needed to figure out how to have a food truck—and do it right this time," she says. She was eventually able to save up enough of her own money and use a small-bank loan to buy this truck, which she's used to dish out a cross between Southern comfort and Asian cuisine since 2013. And if things continue to go well, she'll soon also be able to open up the restaurant of her dreams. RELATED: 10 Hearty Dinnertime Sandwiches Cuban Reuben ACTIVE55 MINTOTAL8 HR 55 MINSERVES6COST PER SERVING.99 1 4-lb bone-in pork butt 3 cloves garlic, sliced 2 Tbsp brown sugar 2 Tbsp chili powder 1½ tsp cayenne pepper Kosher salt and pepper 1 medium carrot, peeled and cut into 2-in. pieces 1 medium onion, thinly sliced 1 celery stalk, chopped 1 small parsnip, peeled, cored and cut into 2-in. pieces 1 28-oz can whole tomatoes 3 to 4 cups low-sodium chicken broth 2 cups sauerkraut 1 to 2 Tbsp sriracha 2 Tbsp olive oil 12 slices rye bread, toasted 6 slices provolone Pickles and mustard, for serving 1.Score the pork fat into diamonds. Turn the pork fat-side down, cut small slits into the meat and slide a garlic slice into each slit. In a medium bowl, combine the brown sugar, chili powder, cayenne, 2 Tbsp salt and 1½ tsp pepper. Sprinkle the rub all over the pork. 2.Place the carrot, onion, celery and parsnip in the bottom of a 5- to 6-qt. slow cooker and place the pork, fat-side down, on top of the vegetables. Add the tomatoes (and their juices), then add enough broth to just barely cover the pork. Cover and cook on low until very tender, 7 to 8 hours. 3.Transfer the pork and vegetables to a bowl. Remove and discard the fat and bone. Using 2 forks, shred the meat and vegetables, mixing to combine. Cover the pork-vegetable mixture with the cooking liquid and refrigerate overnight. 4.When ready to serve, in a medium bowl, combine the sauerkraut and sriracha. Skim off and discard any fat that has risen to the top of the bowl of the pork mixture. Heat 1 Tbsp oil in a cast-iron skillet over high heat. Using a slotted spoon, transfer half the pork mixture to the skillet and cook until just starting to crisp around the edges of the pork, 5 to 7 minutes. Repeat with the remaining Tbsp oil and pork mixture. 5.Move the second batch of pork to one side of the skillet, add the sauerkraut to the other side and cook until warm and beginning to char, 4 to 5 minutes. Assemble sandwiches with the rye bread, pork, provolone, sauerkraut, pickles and mustard, if desired. PER SERVING:542 CAL, 18 G FAT (6 G SAT FAT), 101 MG CHOL, 1,017 MG SOD, 37 G PRO, 49 G CAR, 3 G FIBER Photo: Hair and makeup: Brooke Duszota for Zenobia Agency
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Kat Teutsch; Food stylist: Anne Disrude; Prop stylist: Marina Malchin
Southern Salt Food Co: Breakfast Hand Pies
ACTIVE25 MINTOTAL1 HRMAKES4 PIESCOST PER SERVING.12 1 lb sliced bacon, about 14 slices 1 cup mascarpone cheese 5 large sage leaves, roughly chopped All-purpose flour, for the surface 2 8 oz pkg. crescent roll dough (we used Pillsbury) 2 Tbsp plus 2 tsp red pepper jelly Maple syrup, for serving 1.Heat oven to 400°F. Working in batches, cook the bacon in a large skillet over medium heat until crisp, 5 to 6 minutes. Once cool enough to handle break into small pieces. 2.Meanwhile, in a small bowl, combine the mascarpone and sage. Line 2 large rimmed baking sheets with parchment paper. 3.Working on a lightly floured surface, unroll the crescent roll dough, divide each roll into 4 rectangles, pressing together any seams. With the short sides facing you, divide the cheese mixture in the middle of half of each rectangle (2 Tbsp per rectangle). Top with the red pepper jelly (1 tsp per rectangle) then the bacon. 4.Lightly brush the edges of the dough with water, then fold the dough over the filling, pressing with a fork to seal. Transfer to the prepared baking sheet and bake until golden brown, 14 to 16 minutes. Serve with maple syrup, if desired. PER SERVING:169 CAL, 15 G FAT (6 G SAT FAT), 14 MG CHOL, 136 MG SOD, 5 G PRO, 27 G CAR, 1 G FIBER
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Dave Lauridsen
Chunk-N-Chip
Claudia GonzalezSanta Ana, CA Every family has a dessert they look forward to at gatherings—for Claudia Gonzalez, it was her sister's chocolate chip cookies. The ultra-chewy treats are so good that friends were begging her to bake them for business clients and events. With the blessing of her sister, Claudia began selling ice cream sandwiches made with them at farmers' markets. Wanting to make something more of her success, she ran the numbers but didn't have enough money to open a bakery. So she applied for a loan to buy a food truck. Her ice cream sandwiches were such a hit that earlier this year, Claudia opened up a storefront. But don't worry, her truck still roams the streets with some of the most inventive desserts in the area on board. MAKE & FREEZE Freeze cookie dough balls for up to 3 months. Bake from frozen, adding 5 to 10 minutes to the baking time. RELATED: Incredible Cookie Recipes Red velvet cookies ACTIVE30 MINTOTAL50 MINMAKES16 COOKIESCOST PER COOKIE29¢ 3½ cups all-purpose flour 2 Tbsp cocoa powder ½ tsp baking powder ½ tsp baking soda ½ tsp kosher salt ¾ cup (1½ sticks) unsalted butter, at room temperature ⅓ cup dark brown sugar 1 cup granulated sugar 1 large egg 1 Tbsp olive oil 2 tsp apple cider vinegar 2 Tbsp whole milk 1 tsp pure vanilla extract 2 tsp red food coloring 1.Heat oven to 350°F and line 2 baking sheets with parchment paper. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. 2.Using an electric mixer, beat the butter and sugars in a large bowl until light and fluffy, about 3 minutes. Beat in the egg, then add the olive oil, vinegar, milk, vanilla and food coloring and mix to combine. 3.Reduce the mixer speed to low and add the flour mixture in two additions, mixing just until combined. 4.Spoon the batter (about ¼ cup per cookie) onto the prepared baking sheets, spacing them 2 in. apart. Bake until just set, 18 to 20 minutes. Transfer parchment and cookies to wire racks to cool. PER COOKIE:92 CAL, 6 G FAT (2 G SAT FAT), 16 MG CHOL, 21 MG SOD, 2 G PRO, 10 G CAR, 0 G FIBER Photo: Hair and makeup: Geoffrey Rodriquez
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COOKIES & MILK
Kat Teutsch; Food stylist: Anne Disrude; Prop stylist: Marina Malchin
Chunk-N-Chip: Peanut Butter and Jelly cookies
ACTIVE25 MINTOTAL1 HR 5 MINMAKES2 1/2 DOZEN COOKIESCOST PER SERVING32¢ 1½ cups all-purpose flour ½ tsp baking soda ½ tsp kosher salt ¼ tsp baking powder ½ cup (1 stick) unsalted butter, at room temperature ½ cup dark brown sugar ½ cup granulated sugar ½ cup creamy peanut butter (not natural) 1 large egg 1 tsp pure vanilla extract 5 oz large thin pretzels (about 4 1/2 cups), chopped (about 2 cups) 1 cup raspberry jam 1.Line 2 large cookie sheets with nonstick foil. 2.In a large bowl, whisk together the flour, baking soda, salt and baking powder. 3.Using an electric mixer, beat the butter and sugars in a large bowl, until light and fluffy, about 3 minutes. Add the peanut butter, egg and vanilla and mix to combine. 4.Reduce the speed to low and add in the flour mixture; fold in the pretzels. In two additions, drop spoonful's of the jam into the batter, then gently fold it in, leaving streaks and making sure not to over mix. 5.Scoop the cookie dough into 34 2-oz balls then transfer to the prepared cookie sheet; refrigerate until chilled at least 30 minutes or up to 3 days. 6.Meanwhile, heat the oven to 350°F. 7.Bake, rotating the position of the pans half way through, until lightly golden brown and no longer wet in the center 16 to 18 minutes (the cookies will still feel soft; they set up as they cool).





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Delicious Food Truck Dishes—And The Amazing Stories Of The Women Behind Them
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Date: 15.12.2018, 08:53 / Views: 64172