Carrie's Kitchen: Can't make Food Truck Sunday Funday? Try a trio of 'Food Truckin'' recipes

This weekend, there’s a fun food-based event at the Carroll County Farm Museum, “Food Truck Sunday Funday,” which is a day that offers free admission to the farm museum grounds with more than a dozen food trucks that you can purchase food from.

I had this event in mind when I came across the “Food Truckin’” cookbook by Graffito Books at the library. The editors tracked down food trucks from around the world and asked them to share a recipe each. It also had a photograph of each food truck, which was very fun to look at, and a little write-up about their creators and what they are known for.


I think food trucks and their popularity are an interesting phenomenon. Because think about it, those kitchens are really, really tiny. How many of us have bought new homes just so we could have bigger kitchens? And then we expect the them to make great food in what I’m guessing is 30-square-feet of space, much of that taken up by counters and appliances?

But they usually are good, if you can track a food truck down. And therein perhaps lies the greatest appeal of a food truck: the fact that you see it now but it may not be there the next day, or even in the next few hours. If you want to know what that lamb taco tastes like, you better get one now. Never seen that flavor of ice cream before? You may never see it again. Carpe foodem.


So here are three recipes that I thought looked most appealing from the book, that I will be happy to cook in my generously-sized kitchen instead of in the back of an old ambulance that was remodeled into a cook space. First, a recipe for braised pork, which is liked a pulled pork but doesn’t take as much time to cook. You cut the pork shoulder up first into cubes, brown it, then cook it in water with garlic and onions. It may come out kind of plain, but that means you can now experiment with sauces.

I was excited to see what this 432-page tome had inside but when I got to read through it, I was struck by how simple and familiar the recipes were.

Second, I was very interested in this fried peanut butter banana sandwich, because it’s something I never would have thought to make on my own. Not only does it have peanut butter and bananas, but marshmallow fluff, then it’s dipped in crepe batter, and rolled in Cocoa Krispies before frying it. Wow. I’d give that a sandwich of the year award.

And third, these oahu shrimp tacos which are pretty simply cooked in butter and topped with a little fish sauce and some fresh toppings, but again, it’s not something I would think to make at home.

And if you don’t have time to make any of these, just go to the Farm Museum Sunday, June 9, and see the professionals at work.



Braised pork

3 pounds pork shoulder, trimmed and cut into 1 1/2 inch cubes

2 tablespoons paprika

1 tablespoon kosher salt

½ tablespoon freshly cracked black pepper

3 tablespoons extra-virgin olive oil

3 tablespoons rice vinegar

10 large garlic cloves, roughly chopped (about ⅔ bulb)

2 large yellow onions, roughly chopped

In a large bowl, stir together the pork, paprika, salt and black pepper until the pork is coated in the spices. Heat 2 tablespoons oil in a large pot over medium high heat. Add just enough pork to nearly cover the bottom in one even layer. Let cook for 30 seconds, or until browned. Turn the meat and continue to cook until it has browned evely, about 7 minutes, stirring occasionally. Be careful not to burn the meat.

When the meat has fully cooked, remove it to a separate bowl and add 1 tablespoon olive oil to the pot. Continue cooking the remaining meat in the same fashion until it is cooked through. Depending on the size of your pot, you will cook two to three batches. When you have added the last of the meat, there may be some remaining spices in the large bowl. Reserve these spices for use later.

When the last of the meat has cooked through, add 4 cups of water to the pot and stir to deglaze. Put the meat that has been set aside back into the pot. Add the reserved spices, vinegar, garlic and onions. Stir until the ingredients have all mixed in. Increase the heat to high and bring to a boil. Reduce to medium heat and let cook for 0 minutes. Reduce heat to medium low, cover, and continue to cook another 20 minutes. The meat is done when it pulls apart easily with a fork. Serves 6 to 8.

From Maximum/Minimus in Seattle

The Kong, a fried peanut butter sandwich

For the sandwich:

8 slices white bread

2 bananas

Crunchy peanut butter

Marshmallow fluff


Powdered sugar

Cocoa Krispies cereal

For the crepe batter:

5 ounces flour

6 fluid ounces milk

5 fluid ounces water

1 large egg

Canola oil for frying

Spread the peanut butter on 4 pieces of bread. Spread the marshmallow fluff on the other 4 pieces of bread. Slice the banana in half and into 9 pieces and place evenly on the fluff side. Lightly salt the banana fluff side, and put the sandwich together. Repeat.

Heat the canola oil in a deep pot or fat-fryer. Whisk the flour, milk, water, and egg together till mix is thick but not goopy. It should be thick enough to coat and stick to a sandwich. Dro sandwich in batter and be sure to cover the edges. Take sandwich out and roll in Coco Krispies.

Gently place sandwich in frying oil. Flip floating sandwich over so it gets an even fry. Take sandwich out and let it sit on a brown paper to cool down and allow excess grease to soak away. Slice in half or quarters. Cover in powdered sugar.

From Voodoo Van in San Francisco

Oahu shrimp

16 shrimp

2 soft tortillas, 10 inch

2 tablespoons ghee (clarified butter)

8 cloves garlic, minced

Dash fish sauce

Sea salt and freshly cracked black pepper to taste

For garnish:

Fresh diced pineapple

Shaved red cabbage

Onions, sliced

Cilantro, chopped

Cilantro crema

Never get pre-peeled shrimp. Use large to medium large size shrimp with shells on, because the shells protect the flesh of the shrimp from the full effects of the preserving salts.

In a large saucepan on medium heat, add the ghee. Once bubbling, pour in the shrimp and stir gently for 4 to minutes, making sure that the shrimp are evenly cooked. Add garlic, fish sauce, salt and pepper and saute for 1 or 2 additional minutes, maximum.

Heat the tortilla on one side on a hot griddle. Flip over while on the heat and add the shrimp and diced pineapple. Before it gets too crisp, transfer to a plate and sprinkle with onion, cilantro and a generous zig-zag of crema.

From Dos Chinos of California

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