Lemon Blueberry Buttermilk Pop · Recipe
Did you know we have an entire chapter in our book, “Food Truck Road Trip: A Cookbook”, dedicated to pops? Yes, that cold satisfying treat that makes you feel like a kid again is being served at food trucks all around the nation. But you don’t choose these ice pops based on the color you want your tongue to be. These are handmade with fresh, seasonal ingredients, and creativity to match any dessert you can think of. Summer isn’t over yet and it’s been blazing hot over here in California. For those looking to stay deliciously refreshed, here’s a pop recipe from our book by the amazing team at Lil’ Pop Shop in Philadelphia.
Jeanne Chang is passionate about food. She loves to eat, loves to cook and has been baking ever since she was little. One of her favorite days of the week is when she gets the list of produce from local farm purveyors. Like a kid thumbing through a toy catalog, she gets to browse and dream up flavor combinations, like this Lemon Blueberry Buttermilk. This pop makes the most of locally made buttermilk and seasonal berries. “I think the brightness of the lemon and tartness of the buttermilk really play well with the sweetness of the blueberries.”
Kate Gallagher, Jeanne Chang, and Vince Tseng
LEMON BLUEBERRY BUTTERMILK
LIL’ POP SHOP—JEANNE CHANG—PHILADELPHIA, PAMAKES 8 TO 10 (3-OZ [84G]) POPS
BLUEBERRY SAUCE2 cups (360g) blueberries
¾ cup (144g) sugar
POPS1 tbsp (8g) lemon zest
2 tbsp (30ml) lemon juice
3 ½ oz (99g) sugar
2 ¾ cups (651ml) buttermilk
To make the sauce, combine the blueberries and sugar in a heavy-bottomed saucepan. Bring to a boil over high heat, then reduce the heat and simmer for about 5 minutes, until the blueberries release their juice and the sauce begins to thicken.
To make the pops, combine the lemon zest, lemon juice, sugar and buttermilk and whisk until the sugar is dissolved. Pour into pop molds and leave room for the blueberry sauce. Swirl in approximately 1 tablespoon (15g) of blueberry sauce in each pop mold and freeze for at least 6 hours.
Pro tip from Jeanne: The less time it takes to freeze in the freezer, the better the texture will be.
Food
Truck Road Trip: A Cookbook (Page Street Publishing). Featuring over
100 recipes from 63 street food vendors in 12 cities across America.
Available at your local bookstore or online at Amazon, Barnes & Noble, Indie Bound, or Indigo.9 Food Truck Dishes Across America
Food truck culture has really taken the country by storm. It’s no longer relegated to a few cities, it’s become an essential way to experience amazing food all across America. Whether you’re roadtripping across the states or hitting up one of these cities below, we wanted to provide a guide for our fellow food truck adventurers. In partnernship with Expedia, here are 9 Food Truck Dishes Across America to eat. And if you can’t make it to any these stops, most of these recipes can be found in our book, Food Truck Road Trip.
Fried Chicken Sandwich
Peaches’ in Los Angeles, CA
I’ve been obsessed with fried chicken sandwiches for as long as I can
remember. It’s nice to see that there’s been a recent boom in this area
with entries from David Chang and Shake Shack. But if you’re in my
hometown of LA, you don’t need to head to the battlefront in New York,
just visit Ryan of Peaches’. His is a Southern fried chicken sandwich;
pure and simple with housemade pickles and aioli. The key though is his
use of brined dark meat to make it extra juicy.
peachestruck.com
Sam’s Famous Lobster Roll
Sam’s Chowder Mobile in San Francisco, CA
If
you’re driving up the coast in California and stop at Half Moon Bay,
you’re more than likely to end up at Sam’s Chowder House to enjoy their
seafood and picturesque views. Their ChowderMobile takes it one step
further and brings their famous lobster rolls to people all around San
Francisco. Fresh knuckle and claw meat mixed with melted butter and a
touch of celery. Classic!samschowdermobile.com
Yolko Ono
Fried Egg I’m in Love in Portland, OR
One of the
many many things I loved about living in Portland was its abundance of
and respect for breakfast food. If the name “Fried Egg I’m in Love”
hasn’t already made you bike right over to Jace and Ryan’s food cart,
then their Yolko Ono will. Hand-pressed sausage patty, with fresh pesto,
parmesan, and of course a fried egg. I consider myself a breakfast
sausage sandwich connoisseur, and when you’re licking runny yolk off
your hand, you’ll thank me soon enough.friedegglove.com
Pad Thai Taco
The Peached Tortilla in Austin, TX
Asian
fusion tacos have arguably been the impetus for the food truck
revolution. We felt like we’ve tried every variation there is, so it’s
nice to still be surprised. Owner Eric of The Peached Tortilla in
Austin, TX slings a variety of taco combinations. One of our favorites
is their Pad Thai Taco. The peanuty sauce with scrambled eggs is what
really sets this taco apart.
thepeachedtortilla.com
Arepas
La Cocinita in New Orleans, LA
One of my favorite
parts of the food truck experience is how it allows chefs to bring some
of their authentic foods to a new audience. Chef Benoit wanted to bring
the memories of his Venezuelan upbringing to the city of New Orleans.
The result is La Cocinta’s Arepas, fresh cornmeal patties split in the
middle filled with your choice of meat. Bonus: if you’re based in
Chicago, they just opened up a new truck there!
lacocinitafoodtruck.com
Porchetta Sandwich
Porchetta in Raleigh, NC
You might be
surprised to hear that North Carolina has one of the most vibrant food
truck scenes in the country. Their Food Truck Rodeos are epic with over
50 food trucks gathering in downtown Raleigh. A must-try is Matthew and
Nicholas’ Porchetta Sandwich. A slow-roasted pork shoulder topped with a
zesty pimento cheese spread. It’s no wonder they call themselves
Porchetta and have drawings of giants pigs all over their truck.
porchettardu.com
Ceviche Mixto
El Fuego in Washington D.C.
El Fuego in
Washington D.C.’s converted fire truck is one of the coolest looking
trucks you’ll see on your food truck journeys. On top of that, you won’t
come across a more passionate owner than Manuel whose sole mission is
to ensure you love Peruvian food as much as he does. His Ceviche Mixto
with fish and shrimp is one of those refreshing dishes that you can’t
believe you’re getting at a food truck.
facebook.com/elfuegodc
Lemongrass 5 Spice Seitan Sandwich
The Cinnamon Snail in New York, NY
With
more than an abundance of food options in New York, you’re probably not
thinking, “Hey I should go eat at a vegan truck.” But don’t head to the
Cinnamon Snail to eat Adams’ vegan food, just go there to eat amazing
food. Their Seitan Sandwich is one of those dishes that will punch you
in the face with flavor. And I love a good flavor punch as often as
possible. There’s a reason why this was the longest food truck line
we’ve ever seen.
cinnamonsnail.com
Loco Moco Mazemen
Poi Dog in Philadelphia, PA
The moment
you walk up to Poi Dog in Philadelphia, you’ll be amazed at what magic
Kiki and Chris can conjure up from this tiny cart. Sometimes the best
creativity comes from limitations. With no grill to make classic
Hawaiian loco mocos, the duo came up with a Mazemen (broth-less ramen)
alternative topped with ground beef, a 6-minute egg, and miso gravy.
Nice and comforting on those cold Philly days.
poidogphilly.com
—– If you love to travel for food like we do, check out these “Top Things To Do For Culinary Vacationers” over at Expedia.
PeruCHI · San Francisco
You can’t visit as many food trucks as we have and not notice the increasing popularity of Asian Fusion cuisine. In fact, we devoted an entire chapter to it in our cookbook, Food Truck Road Trip. We’ve seen a Korean version of a Philly cheesesteak, Asian-inspired Southern BBQ, and even the all-American hot dog served with Eastern flair. But while a lot of chefs explore Asian fusion to see what happens when the flavors and techniques of one culture compliment—and often elevate—another, Dan Prudhomme serves the Asian-Peruvian food found at PeruCHI food truck to share a little-known type of cuisine that has a rich, long-standing heritage in Capon, the Chinatown of Lima, Peru.
Chroncling the journey from Lima to San FranciscoWhile most people have never even heard of Peruvian-Chinese food, this style of cuisine has been in Dan’s family for literally generations. His father-in-law, Domingo, worked in his father’s restaurant in Lima since he was a boy, learning first-hand the tools and techniques of Chinese chefs. Eventually, Domingo married and he opened three restaurants of his own. Despite their success, Domingo and his wife, Angela, couldn’t let go of their dream to raise their children in the United States, and eventually immigrated in 1993. “But they could never quite get their own restaurant off the ground here,” explains Dan. “They were always working in other people’s restaurants . So PeruCHI culminates a 20-year dream for Domingo and his wife and their daughter Maricela, my wife. At all of the family events these guys are cooking, and just continually wowing the entire audience. I realized this family has something going for it with all of this passion for food. So we figured we got to do something for them. How do we get them back in business?”
Dan, Angela, Domingo“I realized this family has something going for it with all of this passion for food.” - Dan Prudhomme
Dan found the answer after researching the practicality and figuratively small financial commitment of running a food truck. PeruCHI started up last September, and has been going strong since, taking the familiar flavors of Chinese food and adding a Peruvian twist. Like the Arroz Chaufa, a fried rice dish packed with Peruvian flavors. “I think what continually wows me is the response we get from the fried rice,” Dan says. “Everybody here has had fried rice. But when they try this fried rice, half the time they make the trip back just to tell me that this was like nothing they ever had before.”
Arroz Chaufa: Peruvian-Chinese Fried RiceLess familiar, but quintessentially Peruvian, is the lomo soltado, grass-fed beef tenderloin marinated in Domingo’s secret marinade, then sauteed with onions, tomatoes, and spices and served with french fries and rice. Dan has a particular recommendation for this one. “If you’re smart, you will scramble it up so all the marinade soaks into the rice and fries. When it’s all stirred up, it’s divine, absolutely killer.” Wash it all down with a Chicha Morada, a beverage dating back to pre-Incan times. Made with cinnamon, cloves, fig leaves, pineapple, and purple corn imported from Peru, it’s loaded with antioxidants, vitamins, and plenty of exotic flavor.
Lomo Saltado: Grass-fed beef tenderloin and fries topped with secret green sauceNo matter what you try, Dan and the PeruCHI team look forward to helping you discover something new. “I love watching people get excited when they come here,” said Dan when asked about San Francisco’s food scene. “It’s really fun watching people have this fun time and forget about all their stress during the day and just enjoy food with their friends and family, try everything out. I really like the scene, just to see how much people enjoy it really.”
PeruCHI - San Francisco, CA
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4 Year Anniversary · Book Giveaway
Kim and I had spent our entire lives in Southern California and wanted to explore a new city. In the summer of 2009, we decided to throw everything in my Golf and drive north. This trip was in fact my first time ever in Portland, OR, and I had no idea what was in store for us. We were struggling photographers living off our savings, and we just wanted to eat some good food. Thank goodness for the PDX food cart scene.Every weekend, we rushed to a new food cart pod to indulge in exciting food at amazingly low prices. Foie gras, duck confit sandwiches, chicken over rice, and croque madames. Anything you can imagine, it was there. We were food truck addicts and became enamored with the people behind the scenes. More often than not, it was one person taking the order, accepting the money, cooking the food, and then dishing it out. Who were these crazy people? Kim came up with the brilliant idea to start interviewing these owners and finding out more about their journey. We thought it’d also be a great opportunity to hone our food and portrait photography. Thus began Behind the Food Carts.
Our first story posted in July of 2011. It was about Lyf Gildersleeve of The Flying Fish Co. At the time it was a food truck; now Lyf has a gorgeous shop where he’s still providing sustainable fresh seafood to Portlanders. It’s been a treat to watch the journey of all the owners we’ve profiled. Not long after our first story posted, Terri joined our team to help capture all these stories with beautiful words. It’s been a real adventure for us running this blog. After countless stories, blog awards, traveling around the country, and finally publishing a book, we’re humbled by everything that’s come our way. But most importantly, a big shout-out to all the hard-working people in the mobile food industry that have endless passion for what they’re doing. It has constantly inspired us to keep doing what we do.
As a thank you to all our readers and to celebrate our 4-year anniversary, we are giving away one (1) signed copy of our book, “Food Truck Road Trip: A Cookbook.” Enter the contest below and let us know in the comments what your favorite food truck is. We’ll randomly select a winner on Tue. July 21st (Shipping to US only).
Update: And the winner of the contest is Jennifer C.! Thank you to all those that entered.
Odang Udon · San Francisco
When it comes to the perfect udon noodle, it all boils down to one thing: texture. The quintessential udon noodle needs to strike that perfect balance between chewy and silky. It needs to have that glutinous sort of bounce when you bite into it, but still be smooth enough to slurp down with your soup. Your best bet at experiencing this ideal for yourself would be to consume udon noodles just moments after they’ve been rolled and cut. And that’s exactly what Matt Palley of Odang Udon is bringing to the SoMa StrEat Food Park.
Founders Ben Falik and Matt PalleyInspired by a particularly memorable meal in Hawaii, Matt’s modus operandi is to show his customers just how transcendent a freshly made noodle can be. Armed with a mission and an imported Japanese noodle machine, Matt and his crew serve a variety of udon soups swimming with noodles as fresh as possible. “Our noodle machine is on the truck,” Matt says with pride. “We like to have our customers look at it just to show them that we really are making them fresh every day. That’s what this company’s about.”
“We really are making them [noodles] fresh every day. That’s what this company’s about.” - Matt Palley
While Matt strives to keep his noodles as authentic as possible, he’s not afraid to play around. You can choose the classic udon (dashi broth, green onion, vegetable tempura, a little seaweed, and a highly recommended egg) or you can go for their own take on udon: the City Odang. Their most popular dish, the Korean-inspired City Odang has kimchi, bulgogi steak, cucumber, and their special city sauce, all topped with a fried egg.
Owner and Udon Master Matt Palley
Keep an eye out for more udon creations on the Odang Udon menu. “We’re not messing with the noodles, but we’re going to mess around with what goes with the noodles,” says Matt when asked about the future. “I think that there’s a lot of opportunity out there and a lot of things you can do with fresh noodles. I’m sure we’ll have some surprises in store with new menu items. Overall it’s been an adventure, and I’m excited for what the future may bring.”
City Odang: Fresh-made noodles, marinated skirt steak, kimchi, fried egg
Classic Odang: Fresh-made noodles, dashi, shrimp tempuraOdang Udon - San Francisco, CA
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