Posts Tagged ‘food trucks’

Food Truck Festival in Greensboro

September 28, 2012

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Last weekend some enterprising individuals brought some of the regions food trucks from Charlotte and Raleigh to the Greensboro area for a food truck festival to the Spring Garden and Chapman intersection. I don’t know if the organizors expected it do be as successful but man it was slammed! It looks like this is becoming a normal thing to the area, which brings some much needed innovation to the GSO food scene.

There were about 12 trucks serving burritos, sausages in baguettes, cakes, ice cream, sandwiches, dumplings, bbq, do I need to keep going? There was also music going at the Blind Tiger and at Sessions. Some random folks were hawking their ‘wares. All in all it was a really cool scene. I wish I would have brought more of a hunger to try more things.

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Natty Greens was pouring some beers and there was a winery pouring vino. The blind tiger and Sessions were also serving beers. I thought I was going to have a bunch of smaller meals at multiple trucks but the lines were just too long and the serving sizes were pretty large. I found myself at the 1618 food truck for the some Korean braised pork tacos (what else?) with a side of truffle fries. It was fantastic and well worth the $8 bucks. Crappy pics, but I was shooting a pic with my phone while palming a beer and balancing all of it in a crowd. Did I mention there were hundreds of people here? Those hundreds of people made the lines for food 20 minutes plus.

Below is a link to the food trucks that will be set up during lunch and dinner hours during the week. It’ll be located by the Grasshopper stadium around Eugene and bellemeade streets.

Check it out!

http://www.greensboro-nc.gov/index.aspx?page=3839

https://www.facebook.com/pages/Spring-Garden-Food-Truck-Festival/405813872800174

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BBQ Tofu Tacos

September 12, 2012

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I made this recipe for my wife as a substitute for the Pork Belly Tacos I’ll be posting shortly. Although I was sucking down braised pork belly, these were pretty damn delicious too. It’s straight up food truck style too. I started with a BBQ sauce I adapted from my fathers recipe and added some Oskar Blues Old Chub beer. It’s a fantastic mix of sweet, spicy and savory and works well on…just about everything.

Outside of preparing the BBQ sauce this meal takes no time to prepare, if of course you dont count the 45 minutes it was in the oven. Oven you say? this means you can easily fit in a couple of drinks and have time to whip up some fresh salsa. The drinks will do double duty to make the meal taste better should you burn it.

In this version I also used an off-the-shelf coleslaw mix that’s readily available at most grocers. Mine came without any sauce to it, just cabbage and carrots so it makes a perfect base to season with a little rice wine vinegar and some spicy peppers should your taste buds be looking for a little bit more heat.

The Souse (spelled incorrectly on purpose)

Ingredients

2 tablespoons butter
1/4 cup finely chopped onion
1 cup water
1 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 1/2 tablespoons brown sugar
1 teaspoon mustard powder
¼ cup canned chipotle peppers
1 cup Old Chub or similar beer
Directions
-In a 2-quart pot, heat butter and sauté onions until they’re soft. Add the remaining ingredients except for the beer and simmer 20 minutes. Puree with an immersion blender or transfer to a blender and return to pot. Add the beer and simmer until the sauce begins to thicken. Adjust seasoning as needed and use however you want.
Pressing tofu. This is absolutely necessary if you want the tofu to retain any seasoning. It only takes about an hour so it needs to be done ahead of time and even a day ahead should you want to marinate it. Since tofu is a block of soy soaked in water it will repel marinades and sauces. Fold a paper towel and place it in the center of a deep dish, place tofu on top of the towel and set something weighted on top of the tofu, sauce pans work great. Let it sit for about an hour and pour off the water. You will see immediately the tofu block is drier and lighter. NOW you’re ready to cook up some amazing tofu. It’ll spatter a lot less if you fry it too.
To cook the tofu (in the oven) preheat your oven to 375* and line a cookie sheet or similar in aluminum foil. Spoon out a base layer of sauce and lay the slices of tofu on top. Then spoon more bbq sauce over top of the tofu. Put it in the oven for 45 minutes to an hour depending on how much you’re doing. These times are for one standard block of tofu sliced into pieces about 1/4″ thick.
In a very lightly oiled pan, cook the tortilla’s just to brown them slightly on each side. Add tofu and some slaw. Roll up and enjoy!