Tag Archives: Food Truck

Chicken and Rice NYC Street Meat Style (huffingtonpost)

Chicken

6 chicken thighs, fat trimmed, cubed
3/4 t turmeric
2 t ground cumin
1/2 t ground coriander
1/2 t ground cloves
3/4 t paprika
1/2 t curry powder
6 garlic cloves, minced
2 T lemon juice
3/4 c plain Greek yogurt
sea salt
freshly ground black pepper
3 T olive oil, divided
I large onion sliced lengthwise, thinly

Combine all the spices, garlic, lemon juice and 1 T olive oil. Then work in the Greek yogurt. Generously salt and pepper chicken. Add the cubed chicken thighs and onions and let it marinate overnight. You have the option of adding saffron as well, if you want your chicken a little more yellow and savory. Put 2 T olive oil in a hot skillet. Add chicken and onion mix and cook til done. Serve over yellow rice.

ER’s White Sauce

8-10 oz Greek yogurt
1/2 c mayonnaise
1 T salt
1 T white or red wine vinegar
1 1/2 T lemon juice
1 T olive oil
3 garlic cloves, pureed
1 – 2 tsp dill (dry or fresh)
1 T cold water

Mix all together and serve aside chicken and rice.

Goan Halibut Curry (Vij’s Railway Express Food Truck)

1 T canola oil
1 lb halibut, skin removed, sliced (with the grain) 1/2″ thick
2 t oil
1/2 t salt, divided
1 onion, finely chopped
2 serrano peppers, seeded and thinly sliced
1 t cumin seeds
1 t garam masala
1 t ground coriander
1 tomato, chopped
2 T balsamic vinegar
6 or 7 fresh curry leaves
1 1/4 c coconut milk
1/4 c chopped cilantro.

Heat a large non-stick frying pan over medium-high. Add 1 t oil. Season halibut with 1/4 t salt and cook until golden, 2 min per side. Transfer to plate. Add remaining 1 t oil and onion to pan. Cook until golden, about 2 min. Add peppers and spices. Stir until onion is well coated. Add tomato and stir often until almost soft, 2 min. Add vinegar, curry leaves and coconut milk. Reduce heat and simmer, stirring occasionally until sauce thickens, about 5 min. Season with remaining salt. Return halibut and any juices to sauce and continue cooking until heated through, 2 more min. Garnish with cilantro and serve over rice.

Latin Macho Burger (Latin Burger Truck)

12 oz ground beef
8 oz chorizo
1 T adobo seasoning
3 large yellow onions; 1 grated and 2 thinly sliced
1 T olive oil
salt and freshly ground pepper
1/2 c minced jalapeno peppers
1/2 c packed dark brown sugar
3/4 mayonnaise
2 roasted red bell peppers
6 potato rolls, split
6 slices cheese

Mix the ground beef, chorizo, adobo seasoning and grated onion in a large bowl until thoroughly combined. Form into 6 patties. Refrigerate until firm, at least 30 min. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onions and season with salt and pepper. Add the jalapenos and brown sugar and saute until the onions are caramelized and soft, about 15 min. Puree the mayonnaise and roasted red peppers in a blender or food processor until creamy. Season with salt and pepper. Heat a grill to high. Grill the patties until cooked to the desired doneness. Spread 1 T red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom half and top with caramelized onions, a slice of cheese and the top half of the roll. Makes 6 servings.

Yayo’s Mahi Mahi Fish Tacos (Yayo’s OMG)

Fish Tacos

8 oz mahi mahi fillets, cut into even strips
3/4 c dark beer
1 c vegetable oil
1 c flour
1 t cayenne pepper
1 t paprika
1 t salt

Marinate the mahi mahi strips in the beer, 5 to 7 minutes. Heat the oil over medium heat until hot. Mix together the flour, paprika, cayenne and salt in a large bowl, and then dredge the mahi mahi strips one at a time in the flour mixture. Lightly fry the fish until golden brown, 1 minute 30 seconds to 2 minutes.

Coleslaw

6 T red cabbage, cut into tiny pieces
6 T white cabbage, cut into tiny pieces
6 T carrots, shredded
10 T orange juice
salt and freshly ground pepper

Combine the cabbages with the carrots, and then mix in the orange juice. Season with salt and pepper.

Cilantro Sauce

10 T sour cream
6 T fresh cilantro
2 T freshly squeezed lemon juice
2 small cloves garlic
salt and freshly ground pepper

Blend together the sour cream, cilantro, garlic and lemon juice in a blender. Season with salt and pepper.

4 4″ corn tortillas, for serving
oil, for heating tortillas

For Assembling: Heat the tortillas in a skillet with a little bit of oil. Layer 2 tortillas per taco. Add coleslaw and top with mahi mahi strips, followed by some more coleslaw. Finish off with cilantro sauce. Makes 2 servings.

Philly Cheese Steak (Foodslingers)

6 T vegetable oil, divided
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
salt and pepper
1 1/2 lbs beef rib eye, thinly sliced
steak seasoning (opt)
4 crusty Italian rolls, split
White American cheese or cheese sauce, such as Cheez Whiz

Heat a cast-iron or nonstick skillet over medium heat and add 3 T vegetable oil. Saute the onions and bell peppers to desired doneness and season with salt and pepper. Remove to a plate. Add the remaining 3 T vegetable oil to the skillet and saute the beef quickly on both sides. Season with salt and pepper, or steak seasoning if desired. Stuff each roll with the beef, onions and peppers, and top with the cheese. Yield: 4 servings.

Brown Butter Bacon Ice Cream (Coolhaus)

Candied Bacon

5 strips bacon
2 T light brown sugar

Preheat the oven to 400 degrees F. Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny-side down. Sprinkle 1 1/2 to 2 t brown sugar evenly over each strip of bacon, depending on length. Bake for 12 to 16 minutes. Midway through baking, flip the bacon strips over and drag them through the dark, syrupy liquid that’s collected on the baking sheet. Continue to bake until the bacon is as dark as mahogany. Remove from oven and cool the bacon strips on a wire rack. Once cooled and crisp, chop the bacon into little pieces.

Ice Cream Custard

3 T salted butter
3/4 c packed brown sugar
2 3/4 c half-and-half
5 large egg yolks
2 t dark rum or whiskey
1/4 t vanilla
1/4 t ground cinnamon (opt)

Melt the butter in a heavy, medium-size saucepan. Stir in the brown sugar and half of the half-and-half. Pour the remaining half-and-half into a bowl set in an ice bath and set a mesh strainer over the top. In a separate bowl, whisk together the egg yolks, then gradually whisk in some of the warm brown sugar mixture. Pour the mixture back into the saucepan. Cook over low to moderate heat, constantly stirring and scraping the bottom with a heatproof spatula, until the custard thickens enough to coat the spatula. Add the rum, vanilla and cinnamon. Chill the mixture for about 5 hours. Once thoroughly chilled, pour into ice cream maker. Add the bacon bits during the last moment of churning, or stir them in when you remove the ice cream from the machine. Makes 3/4 qt.

The Big Egg Monte Cristo (The Big Egg)

French Toast Batter

5 eggs
2 T sugar
zest of 1/2 a lemon
1/4 t ground cardamom
pinch salt
1/4 c cream
1/2 t vanilla
4 pieces thick-cut brioche bread
Panko breadcrumbs
butter, for frying
4 oz Black Forest ham, thinly sliced
3 oz Gorgonzola, crumbled
2 eggs
pure maple syrup
Powdered sugar

Whisk the eggs, sugar, lemon zest, cardamom, salt, cream and vanilla in a bowl until blended. Dip the bread in the batter and cover all sides. Put the breadcrumbs on a plate and coat the dipped bread in the breadcrumbs. Add butter to a pan on medium-high heat to melt and place coated bread in the pan. Once it is golden brown, add more butter and flip the bread over. Remove the French toast from the pan once golden brown. Pour the maple syrup on each piece of toast. Crumble Gorgonzola cheese on one piece of French toast per sandwich. Grill off the Black Forest ham and place on top of the cheese. Cook an egg (any style) and place on top of the ham.
Put the other piece of French toast on top of the ham and dust with powdered sugar. Makes 2 servings.

Diablo’s Delights (Sugar Lips)

4 strips thick-cut bacon
4 c soybean oil
1 tube pre-made biscuit dough, such as Pillsbury
1 jar jalapeno jam
1 small container cream cheese frosting

Cook the bacon according to package directions. Place onto paper towels to drain the grease. Allow the bacon to cool. Coarsely chop into small bits. Set aside. Heat the soybean oil in small pot or fryer to 375 degrees F. Roll out the biscuit dough. Using a pastry cutter or the top of a small glass, cut out 2″ diameter circles. Using a plastic bottle cap, cut out small circles from the center of your 2″ circles. Carefully set the dough into the hot oil. Cook on one side for 20 to 30 seconds, then flip to cook the other side for 20 to 30 seconds. Donuts should be golden brown when done cooking. Scoop out the donuts and place them on a draining rack or paper towels to absorb some of the grease. Scoop 1 t jalapeno jam onto each donut. Place the cream cheese frosting into a pastry bag or squeezable bottle. Squirt a generous dollop onto each donut, on top of the jalapeno jam. Top with a spoonful of bacon bits. Makes 12 servings. Cook’s Note: For vegetarians, try using soy-based bacon bits instead.

Maple Bacon Cupcakes (Sugar Rush)

Maple Bacon Cupcakes

2 3/4 c cake flour, sifted
1 T baking powder
3 eggs, room temperature
4 c maple syrup, reduced down to 2 c
1/2 c vegetable oil
1 c milk
1 t natural maple extract
5 strips applewood bacon, cooked and chopped, plus more for garnish

Preheat the oven to 350 degrees F. Line a muffin pan with paper liners. Sift together the flour and baking powder. Beat the eggs until light and fluffy, and then slowly pour in the reduced maple syrup and oil until combined. Add the dry ingredients and beat well until combined, followed by the milk and maple extract. Fold in the bacon. Divide the batter evenly among the muffin cups using an ice cream scooper, filling each three-quarters full. Bake until golden and a toothpick inserted into the center comes out clean, about 20 minutes. Let the cupcakes cool completely in the pans on wire cooling racks before removing.

Maple Frosting

6 T butter
4 c confectioners’ sugar
4 T maple syrup
2 t natural maple extract
sea salt, for garnish

Beat the butter until light and fluffy, and then beat in the confectioners’ sugar, 1 c at a time, until fully incorporated. Add the maple syrup and maple extract and continue beating until combined and fluffy. Frost the cooled cupcakes, sprinkle with sea salt, and garnish with a piece of bacon. Makes 12.

Potato and Cheese Pierogis (Stephanie’s Pierogi Truck)

Pierogi Dough

2 eggs
1 egg yolk
1 c sour cream
1 c water, divided
6 c flour
2 t salt

Mix the eggs, egg yolk, sour cream and 1/2 c water together in a bowl. In another bowl, combine the flour and 2 t salt. Mix the wet ingredients with the dry ingredients, adding the remaining 1/2 c water slowly and in increments until the mixture is adequately hydrated. Mix until soft and smooth texture. Cover dough. Refrigerate for 15 minutes.

Potato and Cheese Filling

6 lbs Idaho potatoes
2 large onions
1/2 lb farmer’s cheese
7 egg yolks
salt and freshly ground black pepper

Preheat the oven to 180 degrees F. Peel and cut potato into thirds and place into a large saucepan. Bring the water to a boil and cook until fork tender. Place the potatoes on sheet trays and place in 180-degree oven until all moisture has been released and no more steam rises. Small dice and caramelize the onions in a large skillet. Add the potatoes, cheese and egg yolks; stir to combine. Season with salt and pepper. Using a pasta sheeter attachment on a stand mixer (recommended: Kitchen Aid) or using a rolling pin, sheet the pierogi dough to setting number 3 or to your desired thickness. Using a rim of a glass, cut out circles into the sheets of dough. Place the maximum amount of filling into the cut-out circle that will allow you to fold over the dough, pinch the edges, and shape into half moons. Bring a saucepot with water to a boil, and put the pierogi inside and poach on a rapid simmer for 2 to 3 minutes. Alternatively you could pan-fry your pierogis in clarified butter or canola oil. Makes 8 servings.

Turon Turon (Banana Missile) (W. O. W. Truck)

1 banana
4 egg roll wrappers, thawed if frozen
4 t sugar
oil, for frying

Slice the banana lengthwise into 4 pieces. Lay a banana slice in the center of an egg roll wrapper. Sprinkle with 1 t sugar. Fold the wrapper over the banana and roll tightly. (It should look like a long stick.) Repeat to make 3 more rolls. Pour enough oil into a deep 12″ skillet to come halfway up the sides, and heat until just smoking. Fry the banana rolls until golden brown and the sugar has caramelized onto the wrappers. Serves 4.

The Franklin (Denver Biscuit Co.)

Cajun Buttermilk Chicken

3/4 c buttermilk
1 T Cajun spice mix
1 1/2 t cayenne pepper
2 eggs
4 boneless, skinless chicken breasts (6 oz each)
Oil, for deep-frying
flour, for dredging
salt and coarsely ground black pepper

Mix together the buttermilk, spice mix, cayenne and eggs until blended. Clean and trim the chicken breasts, then pound with a meat tenderizer until they are the same thickness throughout the breast. Place in the buttermilk mixture and marinate in the refrigerator for 24 hours. Heat the oil in a deep-fryer to 350 degrees F. Dredge the chicken in a mixture of flour, salt and pepper. Fry for 2 to 3 minutes.

Bicuits

2 1/4 c flour, plus more for the work surface and tools
1/2 c cake flour
2 T sugar
1 1/2 T baking powder
1 T salt
2 c frozen unsalted butter, plus more for the pan
1 1/4 c buttermilk
1 c plain yogurt
3 eggs

Preheat the oven to 350 degrees F using the convection setting or 375 degrees F without convection. Mix together 2 c flour, the cake flour, sugar, baking powder and salt. Sift into a bowl. Grate the frozen butter into the dry mix. Gently mix in the butter with your hands. Mix together the buttermilk, yogurt and eggs. Using a stand mixer fitted with the dough hook attachment, mix the dry ingredients and butter on medium speed. Add the buttermilk mixture and continue to mix for 75 seconds. During this time, gradually add the remaining 1/4 c flour to prevent the dough from sticking to the bowl. Place the dough on a lightly floured surface. Roll out the dough with a rolling pin so that the entire area of dough is the same thickness. Fold one side in, and then the other side over that and roll out again. Repeat 4 to 6 times. Roll out the dough a final time to about 3/4″ thick. Cut biscuits out of the dough with a 2″ biscuit cutter, making sure to flour the cutter each time so it doesn’t stick. Place the biscuits on a buttered and floured sheet pan. Bake for 18 minutes in a convection oven, or 25 minutes in a regular oven.

Sausage Gravy

3 1/3 lbs breakfast sausage blend
8 c whole milk
1 c butter
1 1/2 onions, chopped
1 T chopped garlic
4 c flour, divided
salt and freshly ground pepper
peppered bacon, cooked
sliced cheddar

Brown the sausage in a large pot over medium-high heat. Meanwhile, heat the milk in a separate pot on low to use later. Drain off the fat from the sausage and reserve the fat. Return the sausage to the pot. In a third pot, combine the sausage fat, butter and onions and cook over medium heat for 5 minutes. Add the garlic and cook for 2 to 3 minutes. Add the flour, salt and pepper. Cook until the butter is completely melted. Add the hot milk gradually, and whisk constantly until smooth. For each serving, place a piece of chicken on a broiler-safe plate and top with 1/2 slice bacon and a slice of Cheddar. Broil for 1 minute, long enough for the cheese to melt over the chicken and bacon. Cut a biscuit in half and place the chicken, bacon and cheese on the bottom half of the biscuit. Ladle 3/4 cup sausage gravy over the chicken. Top with the other half of the biscuit. Serves 4.

Fried Chicken Waffles (Lucky J’s Food Truck)

Waffle Mix

2 c flour
1 T baking powder
1 t salt
1 t sugar
3 eggs
1 1/2 c water
1/2 c oil

Combine the flour, baking powder, salt, and sugar in a bowl and mix thoroughly. In a separate bowl, combine the eggs, 1 cup water, and oil. Whisk in dry ingredients while slowly adding the remaining water until the proper ‘loose batter’ consistency is reached. Allow the batter to sit for 15 to 20 minutes before using.

Lucky J’s Spice

2 c flour
2 T Kosher salt
1 T freshly ground black pepper
2 T Spanish paprika
2 T chili powder
1 T garlic powder
1 T onion powder
1 T dried rosemary
1 T dried sage
1 T white pepper

Combine the flour, salt, pepper, paprika, chili powder, garlic powder, onion powder, rosemary, sage, and white pepper in a bowl until flour is evenly colored.

Fried Chicken

2 c fry flour
2 T salt
2 T pepper
2 c Lucky J’s spice
2 c buttermilk
1 chicken, cut into 3 pieces

Heat a deep fryer to 300 degrees F. Put the fry flour, salt, and pepper in a shallow bowl. Add the buttermilk to another shallow bowl. Put the spiced flour in a third shallow bowl. Dredge the chicken in the fry flour, shaking off the excess flour. Next, dip the chicken into the buttermilk wash until thoroughly coated. Finally, dredge the chicken in spiced flour until well coated, shaking off the excess flour. Fry for 15 to 20 minutes or until chicken reaches an internal temperature of 165 degrees F. If a fryer is not available, you may pan fry the chicken in 2″ hot canola oil. Prepare the waffles on a waffle iron according to manufacturer’s directions. Assemble the fried chicken on the waffles. Serve. Serves 3.

The Italian Lollipop (Mangia Mangia Mobile)

2 lbs ground meat mixture (recommended 40% beef, 40% veal, 20% pork)
3/4 c grated Parmigianino-Reggiano
3/4 c grated Pecorino Romano
3 T Italian breadcrumbs
2 T dried oregano
2 T chopped fresh Italian parsley
2 T ground black pepper
1 1/2 T salt
10 eggs
oil, for frying (extra-virgin is the best, but can use any frying oil)
About 1 gallon marinara sauce
Tempura mix, prepared according to package instructions
Grated Pecorino cheese, for serving

Evenly mix together the ground meat, cheeses, breadcrumbs, oregano, parsley, pepper, 1 1/2 T salt and eggs in a big bowl using your hands. Use an ice cream scoop to make 24 1 oz balls out of the mixture. Keep the ice cream scoop wet at all times so the meat does not stick to it. Heat the oil up in a frying pan to 375 degrees F and fry the balls until they get a nice crunchy coating, about 3 minutes. Heat the marinara sauce in a large pot to a simmer. Drain the balls from the grease and move them to the pot of marinara sauce so they keep cooking for another 40 minutes. Put the pot in the fridge to cool off. When the balls are cool, remove from the marinara, but keep the sauce for later use. Put each meatball on a 4 1/2″ wooden stick. Dip the balls in the tempura mix, so they have a thin coating of batter. Reheat the oil to 325 degrees F and deep-fry each lollipop until golden and crispy, 3 to 4 minutes. Dab them with paper towels and season with salt. Use the marinara as a dipping sauce with Pecorino cheese, if desired. Makes 10 servings.

Yassa Chicken (Cazamance Food Truck)

2 lbs chicken (white or dark meat)
4 white onions, julienned
2 red bell peppers, julienned
2 poblano peppers, julienned
1 c green olives, sliced
2 T lemon pepper
1 T Dijon mustard
1 t dried thyme
2 cloves garlic, minced
salt
Cayenne pepper (opt)
1 c olive oil

In a bowl, combine the chicken, onions, red bell pepper and poblano pepper. Add the green olives, lemon pepper, Dijon mustard, thyme and garlic. Sprinkle with salt and cayenne pepper if using. Coat with half the olive oil. Mix all the ingredients well and set aside in the refrigerator for 30 minutes. Separate the chicken from the rest of the ingredients. Heat a skillet over medium-high heat and sear the chicken pieces until each side is brown, 2 minutes per side for boneless chicken or 3 minutes per side for bone-in chicken. In a deep pan, heat up the remaining 1/2 c olive oil over medium-high heat and saute the vegetables until golden brown, 4 to 5 minutes. Add the seared chicken to the pan and mix well. Add 1 c water. Reduce the heat to medium and simmer for 10 minutes. Remove from the heat let cool for 1 minute. Serve. Cook’s Note: Yassa Chicken is traditionally served with rice, but at the Cazamance Food Truck, they serve it on a wrap or bread bowl as “bunny chow.” Makes 6 servings.

Orange Cream Dream Cupcakes (Yum Yum Cupcake Truck)

Cake

4 T butter, softened
1 c sugar
1 egg
1 t orange extract
1/4 t vanilla
1/3 t baking soda
2/3 t baking powder
1/4 t salt
1 t orange food coloring, optional
1 1/3 c flour
1 c buttermilk

Preheat the oven to 350 degrees F. Line a cupcake pan with 12 paper liners. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the egg, orange and vanilla extracts, baking soda, baking powder, salt and food coloring if using, beating well after each addition. With the mixer on low speed, alternately add the flour and buttermilk in three additions. Scrape down the sides of the bowl as needed. Portion the batter evenly in the prepared pan and bake until a toothpick inserted into a cupcake comes out clean, 18 to 20 minutes. Allow the cupcakes to cool before adding the filling and frosting.

Filling

8 T butter
1 c powdered sugar
pinch of salt
1 c marshmallow creme, such as Marshmallow Fluff
1 1/4 t vanilla

Using an electric mixer, beat the butter until fluffy. On a low speed, add the powdered sugar and salt and mix well before adding the marshmallow creme and vanilla.

Frosting

1/3 c butter
1 1/2 t orange extract
3 c powdered sugar

Using an electric mixer, cream the butter until smooth. Add the orange extract. On a low speed, gradually add the powdered sugar. Scrape the sides as needed. Beat on a high speed until the frosting is light and fluffy.

To Fill the Cupcake: Add the filling to a pastry bag with a round tip. Insert the tip into the cupcake so that it’s a little more than halfway down. While pushing the filling into the cupcake, pull the tip out of the cupcake. Alternately, you can use a small knife to carve a small cylinder of cake out and fill with the filling. Spread the frosting over the top of the cupcakes. Serves 12.

Sam’s Lobster Roll (Sam’s Chowder House Food Truck)

2 1 1/2 lb whole lobsters
4 oz unsalted butter, melted
4 brioche hot dog buns, sides trimmed
1/3 c chopped celery

Bring a large pot of water to a boil. Place the lobsters in a perforated pan above the water and cover and steam for 12 minutes. Remove and cool the lobsters, and then remove all of the meat from the shells. Chop the meat into generous chunks and set aside. Heat a saute pan with 1 oz butter, and toast the buns on both sides until light brown. Add the rest of the butter, the celery and lobster meat to the pan. Heat gently until warmed through, 1 to 2 minutes. Be careful not to overcook the mixture, or the meat will lost its moisture. Divide the meat into 4 servings and place on the buns. Serves 4.

Hawaiian Bulgogi Burger (Food Truck Chi’lantro )

Korean Bulgogi (Beef)

1 yellow onion
2 T garlic, minced
4 T sugar
1 t minced fresh ginger root
14 T soy sauce
2 T vinegar
2 t sesame oil
2 lbs rib eye beef, thinly sliced

Combine the onion, garlic, sugar, ginger, soy sauce, vinegar and sesame oil in a food processor. Pour marinade over beef in a bowl, toss to coat. Cover and refrigerate 24 hours.

Spicy Mayonnaise

1 c prepared mayonnaise
2 T Sriracha
1 T Shichimi Togarashi powder (Japanese 7 spice mixture)

Combine the mayonnaise, Sriracha and Shichimi Togarashi powder in a bowl.

Burger Garnish

Onion slices
Cheddar Jack cheese
Monterey cheese
1 whole fresh pineapple, peeled, cored, sliced into rings and grilled, for serving
Julienned green leaf lettuce and Napa cabbage, for serving
Sliced tomatoes, for serving

Heat a grill. Remove beef from marinade and grill to desired doneness. The rib eye will cook fast and will be tender. Grill the onions next to the meat to desired tenderness. After the onion is cooked, grill the Cheddar Jack and Monterey cheese on top of the onions. The grilled cheese puts the meat and onions together nicely to put on the bun (like a patty). Garnish with the grilled pineapple, lettuce, cabbage, and sliced tomatoes. esults.

The Brat (FS Taste Truck Westlake Village)

6 oz pork shoulder, diced in 1” cubes
2/3 oz pork fat back, diced in 1” cubes
2 oz smoked bacon, diced in large cubes
1 T kosher salt
1 t ground ginger
1 t ground coriander
1 t ground white pepper
1/4 t ground nutmeg
1 egg
1/4 c heavy cream
1 hank hog casing
2 c water

Combine pork shoulder, fat back and bacon with salt, ginger, coriander, white pepper and nutmeg in large mixing bowl. Cover and refrigerate overnight. After marinating, place meat mixture into a stand mixer with grinder attachment. Grind well, keeping ingredients cold throughout the process. Using the paddle attachment, add in the egg, heavy cream and 1/4 c beer to the meat mixture. Mix well. Rinse hog casings in water for approximately 5 minutes or until water runs clear. Stuff ground meat mixture into casings, twisting into 7” bratwurst sausages. Pour the remaining beer and the water into a small stock pot. Simmer on low heat, and avoid bringing it to a full boil. Slowly poach the brats in the stock pot to an internal temperature of 150°F. Remove stock pot from heat and set aside to cool. Serve immediately, or freeze for up to three months for future enjoyment! Serves 4 – 5.

Chocolate Rodeo Cronet (FS Taste Truck, Beverly Hills)

Chocolate Cronet Dough

1 3/4 c whole milk
3 1/2 c bread flour
2 T cocoa powder
1 large egg
1 egg yolk
6 T sugar
1 T salt
3 T fresh yeast (Baker’s yeast)
4 t soft butter
Lamination Butter Block: 1 lb butter made into 5 x 7” block

Place all ingredients into mixer except butter. Mix on low speed for 1 minute. Add soft butter to mixer. Mix on low speed for 3 minutes. Turn speed to medium and mix for 3 minutes. Line baking sheet with wax paper and lightly flour it. Place dough onto baking sheet and cover tightly with plastic wrap. Allow to relax in refrigerator for 6 hours. Remove dough from refrigerator and shape into a rectangle 6 x 14” on a lightly floured surface. The dough needs to remain cold and the butter should be at a pliable stage. Place the butter block on the dough to one side. Fold the extra dough over the butter to lock it into a dough pocket. Press around the edge of dough to seal in the butter. Carefully rolling the dough, evenly roll the dough to a 6 x 16” rectangle. Use extra flour to ensure the dough does not stick. Brush extra flour off and fold over the two ends to meet in the middle of the dough. Then fold the dough in half doubling the height of the dough. The dough block should now be 6 x 4”. This is called a book fold because it looks like a book. Wrap the dough with plastic and place back in refrigerator for 4 hours to relax. Remove the dough from the refrigerator and place back onto a lightly floured surface and roll the dough out again to 6 x 16” rectangle. Use extra flour if necessary to prevent sticking to the surface of the table. Once again fold the dough over repeating the book fold. Wrap the dough in plastic wrap and place back in refrigerator for 6 hours or overnight.

Milk Chocolate Filling

2 c heavy whipping cream
1 c milk chocolate

In a sauce pan, heat cream to a simmer. Pour hot cream over milk chocolate and stir. Cool chocolate mixture and place in refrigerator overnight or until you are ready to use.

Chocolate Rodeo Cronet

Heat fryer to 350°F. Remove Cronet dough from refrigerator place on lightly floured surface and evenly roll dough to 1/2″ thickness. Cut dough using a round cutter and a second cutter to punch out the middle of the Cronet. Spray wax paper with nonstick spray and place rounds on paper. Cover Cronets with a damp towel and allow to rise in a warm place until double in size. Carefully place in fryer and fry for 3 minutes, turn over continue to fry for 3 more minutes. Place milk chocolate cream in a mixer and whip until it holds up a firm peak. Poke four small holes in the bottom of the fried Cronet and fill with whipped milk chocolate. Cover the top with powder sugar and eat immediately. Serves 4.