So I am still on my themed dinner and a movie kick and it may just be here to stay, as it is fun and makes choosing recipes a whole lot easier!
This week it was all about food trucks. We are fortunate enough to have a decent food truck movement in Cleveland, I personally can't
wait for Walnut Wednesdays to return, anyone?
Our movie of choice was the indie flick, Chef, directed by and starring Jon Favreau. I can't believe it took me this long to finally watch it! It has so many of
my favorite actors - Robert Downey Jr., Sofia Vergara, John Leguizamo and Scarlett Johansson to name a few. Without giving too much away, it features a celebrity
chef, who by a series of events decides to start his own food truck. It was SO good. Very heartfelt and after watching all of our
gloomy, existential shows, I like a good happy ending.
For our meal, I used a new cookbook that features recipes from the best food trucks across the US, Food Truck Road Trip, A Cookbook.
The entree I selected is Braised Coconut Chipotle Pork Shoulder with Carrot Slaw by Eat Fuki,
a San Francisco based food truck. The recipe was super easy, but sooo good!
Braised Coconut Chipotle Pork Shoulder with Carrot Slaw
Adapted from Food Truck Road Trip by Kim Pham, Philip Shen, Terri Phillips
Braised pork ingredients:
1 lb pork shoulder
1 clove garlic, minced
1 tsp salt
2 T vegetable oil
1 to 2 (14-oz) cans coconut milk
2 tsp (10ml) fish sauce
Sauce from 3-oz can chipotle in adobo (strain from peppers)
1/4 tsp sugar
1/2 tsp caraway seed
1/4 tsp cumin seed
2 tbsp (30ml) olive oil
1/2 tsp sweet paprika
juice from 1/2 lemon
Pinch of cayenne pepper
2 large carrots, finely shredded
Salt and pepper to taste
cilantro, for garnish
Quinoa, rice, or noodles for serving
Trim pork of fat and cut into bite size cubes.
In a dutch oven or heavy based pot, heat oil over medium heat then add pork, salt and garlic.
Cook until done, then add chipotle sauce, fish sauce and coconut milk.
Bring mixture to a boil and then cover and lower heat. Let cook for 1 - 1.5 hours, sauce should be thick.
For the carrot slaw, first make the dressing. I switched up some of the spices; I combined - cumin, sugar, olive oil,
sweet hungarian paprika, juice from 1/2 lemon and salt and pepper. Then added the shredded carrot and a few raisins.
The slaw is important as it balances the flavors of the dish so well.
When pork is done, serve with your favorite grain if you like, we chose quinoa. Garnish with cilantro and serve your slaw on the side
And for dessert, a Salted Caramel Banana Cream Pie by a Rue Chow food truck from New Orleans. Holy mother.
So good, the Caramel Sauce is especially yummy.
Only one note on this recipe, the filling did not set-up well for me, so keep that in mind and perhaps prepare more of the cornstarch mixture.
Extra Caramel...ohhhh darn!
Salted Caramel Banana Cream Pie
Adapted from Food Truck Road Trip by Rue Chow (New Orleans Food Truck)
1/3 cup water
11/2 cups sugar
1 cup heavy cream
1 Tbsp butter
2 tsp salt
1 tsp vanilla
3/4 cup milk
1/4 cup sugar
3 egg yolks, room temperature
2 Tbsp cornstarch
1.5 tsp butter
1/8 tsp salt
1/2 tsp vanilla
1 14oz can sweetened condensed milk
1 cup heavy cream whipped to stiff peaks
Salted Caramel Whipped Cream
2 cups heavy cream
2/3 cup caramel sauce (from above)
1 graham cracker crust
For Caramel Sauce
The caramel sauce is pretty standard for caramel. Heat the water and sugar until it turns a golden brown.
Turn off heat the add cream, vanilla, butter and salt (I put all these ingredients into a measuring cup and poured at once).
Whisk the mixture constantly and be careful, caramel tends to splatter at this stage.
Set aside to cool.
For the filling:
Heat milk, sugar, egg yolks in a sauce pan on med-low. Whisk occasionally, then add cornstarch and wait for mixture to thicken.
Pour mixture through a fine metal strainer into a bowl and let completely cool in the fridge. This is very important. I had trouble with
the filling setting up and I think it was because I combined the sweetened condensed milk too soon.
While mixture is chilling, whip the 1 cup of heavy cream until stiff peaks form.
Once mixture is completely cold, add about 3/4 of the can of the sweetened condensed milk and then fold in the whipped cream. Put back in fridge for 1 hour.
For the caramel whipped cream:
In your mixing bowl, add the heavy cream and the portion of the cooled caramel sauce. Beat until stiff peaks form.
Take your pie shell and start with a thin layer of the filling, then a layer of sliced bananas, then repeat until you reach the appropriate height or you run out of filling.
Top the pie with the caramel whipping cream and drizzle with caramel sauce. I also couldn't resist torching a few banana slices as a garnish.