Side dishin’

If you recall the “Slide on in” blog about our super delicious sliders we created and reinvented; I left you hanging with a sneak peak picture of what we served on the side!

Making today side dish reveal day!

Have you ever had Mexican street corn? Esquites! Corn freshly cooked and layered with crema, chili powder, cotija cheese, and mayo! Sold in parking lots and farmers markets across Texas and the country. Fantastically delicious

!

How can Jessica and I improve on something that is so perfect already? Oh….I know, let’s fucking deep fry it!!

We mixed beautifully cooked esquisites with poblano chiles, cheddar cheese into beer (beer and Mexican food only makes sense) ba

tter.  Fried until deliciously crisp and GBD!

Topped with more crema and chili powder! Oh and a little cilantro for color!

What’s Mexican food with out a splash of hot sauce! We prefer Valentina in our house! What’s your favorite?

Slide on in!

We’re back after some technical difficulties!

Cook day #2! For our second cook date we decided on recreating some sandwiches we had at a local food truck. We wanted to make 3 different ones so to save ourselves from being gluttonous pigs we opted for sliders!

The first slider we made was a pulled pork on a biscuit with apple and Fresno Chile slaw.

Super yummy pork that had been cooked all day in beer and peaches then tossed in a bourbon BBQ sauce! Mmmhmm…soooo goo

d!

Super crisp sweet tart apples tossed with cilantro and underrated Fresno chiles. This complimented the sweet spicy pork so well!!

Finally we piled this all on a freshly baked miniature fluffy biscuit! Absolute heaven! Each bite delivered sweet,succulent, spicy, crunchy, and savory as promised!

Slider #2 was a riff on a spicy fried chicken breast sandwich with coleslaw and pickles we find so often in the South.

We started by marinading the chicken over night in buttermilk, maple sugar, chiles, garlic and parsley. Then breading kept simple with seasoned flour!

We deep fried these bad boys in peanut oil (to keep our southern theme) until they were crisp and browned! Juicy tender on the inside.

While the chicken fried we tossed together a quick coleslaw with cabbage, carrot, Duke’s mayonnaise (because Duke’s is king), candied jalapeño and a little apple cider vinegar!

While the chicken rested we sliced up some pickles and cut open our Kings Hawaiian dinner rolls.

To finish plating we piled on the coleslaw and dug in! The chicken was crisp and tender, juicy… So so juicy…ahhem. The slaw was phenomenal with the little tang of the Bestmaid (Texas made, keep it local) pickles!

You know you want to slide that in!!!!

Slider #3 The Burger! Jessica is in love with a burger from a local food truck that went rogue! She had raved about this damn burger for months and months before I moved back to Texas. So of course when I got here it disappeared before I could try it! Recreate it she says…. But I’ve never had it… Give me details!

So Jess and her boyfriend give me as many details as possible about the “secret sauce”!

Beer sauce… That’s all I’m saying😝😝😝! If I had to figure it out so do you… At least until recipe day!! Trust me it’s delicious!

So I managed to figure the sauce out! Win!!!

Next let’s talk about beef. My fiance is a meat fanatic (that sounds dirty) and is all about grinding his own. So we asked him to grind some up for us.

We made 4 slider size patties from this deliciously fresh meat!

In another skillet we had mushrooms, onions, and jalapeños caramelizing. In bacon grease from bacon we cooked up for the sliders!

Muenster cheese is our topping of choice! Creamy, white, melted perfectly!

Put together with the secret sauce and veggies this was the absolute shit! You gotta try these!!!!

Now that we’ve left you panting and wanting more…. Stay tuned for what we made on the side 😋😋😋🙌

Breakfast sushi… Because its what ninjas order at food trucks!

For our very first cook day we got together and wrote notes talked about different ideas and finally got hungry!! Breakfast and sushi are 2 of Jessica’s favorite things! So why not figure out how to put these together My first thought was what to use as nori, the Japanese seaweed sheets often used to wrap sushi.  Should it be pastry? Tortillas? No way!! BACON!!! So then what to use as rice?? Obviously potato of some sort.  I said well we could dice up potatoes or…..tater tots!! I took the half a bag I had in the freezer and set in the fridge to defrost. Next we discussed filling, felt like it needed to be hearty, filling but not heavy. So we opted for some eggs and chiles (this IS Texas after all)! Of course cheese! OK! Got that all figured out…. Sauce! We need a sauce! Jessica says have any fruit? We look in my fridge strawberries, a peach, some cherries, and limes! We look at each other and say strawberries! Time to start assembling this bad boy while I come up with what to do with these strawberries! First thing is to lay your bacon out on a cookie sheet making a woven sheet of bacony goodness… Then mash the tater tots and mix with 1 egg and several handfuls of cheese! Set to the side. Cook your chiles and onions in a little butter until soft. Scramble the remaining eggs with peppers and onion mixture. Spread out the tater tot “rice” over the bacon sheet. Excited yet?? Hope so! Top this with your egg mixture! Top with more cheese!! Now let’s roll it up! Beautiful right? We sprinkled this with a mixture of cayenne pepper  and brown sugar! Baked it in a 400 oven until bacon was browned and delicious! You know you want to eat this! We sliced it into sushi like rounds and drizzled the strawberry jalapeño sauce over it! Next time we will try to roll it a little tighter, but holy yummy! Recipe here!

Crazy about food trucks? So are we!

I am sure all of you have noticed the crazy exciting world of food trucks that have swept the nation! From coast to choose there are thousands of food trucks serving everything from tacos to crazy things like kimchi Philly steak sandwiches. Chefs and cooks are taking familiar foods and doing incentive crazy delicious things to them!

Who doesn’t love going to the food truck park and being able to order from a smorgasbord of foods?! I know we do! But we are lucky enough to live in an area where this is possible! We have several food truck parks in the Dallas-Fort Worth area. The selections are amazing and inspiring.

But, what if you aren’t lucky enough to live in a place like we do? With little to no food truck culture at all? Should you just have to miss out? We don’t think so!!

Here we are to save the day!

I’m Corrine, I am a chef and absolutely love food trucks! Everything about this culture.  I am creative and quirky with food and would love to have a food truck but it’s not currently in the cards as they say!

I have been blessed with a very very good friend who also loves food truck culture as much as I do! Jessica is not a chef but loves food as much as I do. She is an amazingly super duper talented photographer and creative in the kitchen. After talking we discovered that we want to own a food truck, but also wanted to bring amazing fun quirky food to the masses.

So what else were we to do? But write a cookbook/blog recreating our favorite food truck food and creating some of our own recipes!! We want everyone to be able to enjoy good truck food! The recipes on this blog will be easy to follow and super duper yummy! With plating techniques to make everything look like you just ordered off a truck. Cook for your friends, have parties and enjoy with an icy cold beer!