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The Southern Food Truck Cookbook: Discover the South's Best Food on Four Wheels Kindle Edition
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To my delight (I'm traveling soon and the 99¢ kindle version will be great to have—and read) this book contains lots of Mexican recipes. The other good news is that there ARE color photos throughout–just not of every recipe.
In the introduction, the author does say that many of the recipes are ethnically inspired. "International Meals Served in Food Trucks Roaming the South" is a good description.
I like the stories of how the food truck owners started their businesses (photos were nice also). The author recommends "must try" dishes from each truck.
I stopped reading because I've ordered the paper version, which I always prefer.
How she could not include Florida as part of the South is beyond me. I live in South Florida where we say: "The further north [within FL] you go, the further south you are."
The popularity of food trucks is massive — every part of the US is now hosting these “meals on wheels” that show up on street corners, at fairs, outdoor concerts, office building parking lots, beaches — anywhere one can find parking space.
This cookbook focuses on those trucks that meander the streets and highways of the southern part of the US. The table of contents is arranged by state: Kentucky, “the Virginias,” North Carolina, South Carolina, Georgia, Alabama, Louisiana, Arkansas, and Tennessee. The author spent a summer on a road trip throughout the south, stopping along the way for street food served from trucks, and returned with a load of recipes shared by the food truckers.
Now, I have to admit I have a fondness for food trucks. I’ve lived on the West Coast for over 35 years, and experienced trucks in the “early days” (the 1980s in Silicon Valley, when we called them “roach coaches” but still ate there because they served the BEST tacos and burritos anywhere). I’ve lived in Seattle, too — and now further north, near the Canadian border in a smallish town that still hosts a bunch of food trucks. Barbecue, Korean, Central American, and yes, Mexican are all available within a few miles of my house from trucks that park and sell until they run out.
So I was excited to see what the South had to offer.
As is my usual practice with cookbooks, I make three recipes to check out accuracy and just general “is this easy to follow?”
1. Mad Cap Portobello Mushroom Sandwich from Cast Iron Grill in Charleston, SC
Oh, yum!! First you get those big portobello mushrooms (5” suckers), and marinate them in balsamic vinegar, white wine, soy sauce, sesame oil, and garlic for awhile, then drain and reserve marinade for basting. Sauté in a cast-iron grill pan over medium heat for 3 minutes on each side, topping with mozzarella cheese and julienned roasted red bell peppers right at the end until cheese starts to melt. Serve on a toasted ciabatta roll, smeared with pesto, and top the cheesy mushroom with fried onion straws. This is my kind of sandwich — really not that tricky to prepare (the mushrooms can be prepared in the morning, and grilled in the afternoon or evening). The marinade gives a slightly Asian flavor without screaming about it. Absolutely a keeper! Loved it!
2. Southwestern Chicken Rollups from The Pickle in Atlanta, GA
Grilled chicken breast meets a wonderful lime-cilantro-garlic-cream cheese mixture all rolled up in a flour tortilla with lettuce and roasted/peeled/seeded poblano peppers. Very simple to assemble once you get the cream cheese mixture made (in a food processor). It keeps in the fridge for a few days, too. I grilled a couple of chicken breasts with some poblano peppers, got everything chopped/seeded/etc., and then made my rollups to order over the next couple of days. Tasty, easy, good stuff.
3. Fiddlers Biscuits from Smoke et al in Nashville, TN
Classic southern buttermilk biscuits with a few twists: fresh sage, sour cream, and lemon-lime soda. Yep, you read that right — you add lemon-lime soda to the mixture. These are “cut” biscuits (not drop biscuits), and turn out wonderful! Great by themselves or as part of a breakfast sandwich using ham, egg, and cheese. Light and fluffy, really just perfect. Will use this recipe for sure again and again.
Each truck is introduced with information about the owner and the “philosophy” behind the recipes. It’s interesting reading — many of these food truck proprietors started as trained chefs or worked for some of the leading/famous chefs in the US. Others grew out of households where family recipes were handed down and eventually made their way into the food truck universe. You'll see the vestiges of traditional Southern cooking in some of these: Deep Fried Pickled Okra, Green Rice (with a flavorful twist), Fried Green Tomatoes stuffed with Goat Cheese and dressed with Chipotle Aioli -- southern "standards" taken to new levels, fused with other cuisines. Good stuff if you’re interested in history and origins.
I liked this — a lot. Solid 4 stars.
My mother has made all, but two. That's how good the recipes are in this SOUTHERN FOOD TRUCK cookbook.
It's very inspiring and the recipes are down right DELICIOUS!!! ;-D