We couldn’t be more excited by the publication of Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks, which debuts on store shelves today. The Canadian comedian, host, and associate producer of the show, James Cunningham, has pulled together 125 recipes from the best food vendors on wheels, who dish out great curbside eats all over North America and beyond.
Eat St. brings James’ enthusiasm and love of the ultimate truck food with insights into the people and chefs behind the mobile-truck food revolution that is sweeping the nation, and we’re lucky enough to share two recipes from the book here (and although “The Farrah” isn’t actually named after our co-founder, Farah Perelmuter, we’re sure she loves the dish all the same!).
Fries and Dolls | Calgary, Alberta
When I first met Lani, Lisa, and Alana at the Fries and Dolls truck in Calgary, it is hard to say exactly what I fell in love with first. So overwhelming are their hot-pink truck and their sassy matching outfits, you forget temporarily that these gals dish out some of the best street food in North America. They have taken the concept of a fry truck to a new level with their own distinctive take on classic fried menu items.
The Farrah is one of the best french-fried creations I have ever tasted. It doesn’t get better than a big cup of fresh-cut fries dusted with a delicious combination of herbs and chunks of garlic!
4 tsp (20 mL) olive oil
4 cloves garlic, chopped
Canola oil for deep-frying
2 lb (900 g) white potatoes, unpeeled, cut into medium-width french fries
¼ cup (60 mL) garlic oil (not roasted)
¼ cup (60 mL) chopped fresh parsley
¼ cup (60 mL) finely grated Grana Padano cheese
Pink Himalayan sea salt
In a small skillet over medium-high heat, heat olive oil. Add garlic and cook for 1 to 2 minutes. Garlic should still be firm but not browned. Transfer to a large bowl.
In a deep-fryer or deep, heavy saucepan, heat 2 inches (5 cm) of canola oil to 325°f (160°c). Working in batches, fry potatoes for 5 minutes. Drain on paper towels. Heat oil to 375°f (190°c). Fry potatoes a second time until golden and crispy. Drain on paper towels.
Stir 4 tsp (20 mL) of the garlic oil into sautéed garlic. Add french fries and drizzle with remaining garlic oil. Add parsley, Grana Padano, and sea salt to taste. Gently toss fries until evenly coated.
Spoon fries onto plates or into bowls and top with any garlic mixture left in the bowl.
Japadog | Vancouver, British Columbia
Folks in Vancouver will tell you Japadog is the cart that started the street food revolution. Foodies come from all over the planet to have Chef Noriki Tamura’s dogs. I don’t consider a trip to Vancouver complete without consuming at least three of the delicious doggies. Noriki came to Vancouver to open a restaurant, but due to budgetary
constraints went with a cart. At the time the city would only issue him a permit to serve hotdogs, so he got creative and came up with what must be the best Asian fusion hotdog stand in the world! Noriki is truly one of the first celebrity street chefs.
You’ll notice that we feature not one but two recipes in the book, simply because we had the same dilemma everyone has when standing in front of the Japadog menu—you can never have just one!
1 tbsp (15 mL) butter
2 onions, sliced
4 kurobuta pork or other sausages, briefly boiled
4 hotdog buns
Japanese mayonnaise (such as Kewpie brand), in a squeeze bottle
Dried seaweed, cut into thin strips
Spiritually prepare yourself by imagining that you are the world’s top sushi chef. Close your eyes for 1 minute, relax, and keep telling yourself that you can do it!
When you are ready, melt butter in a large skillet over medium-high heat. Add onions and cook, stirring frequently, until slightly browned. Remove from heat and keep warm.
Preheat grill to medium-high. Grill sausages, turning, until cooked through but still juicy. Meanwhile, toast buns.
Place sausages in buns. Place fried onions in a line the length of each sausage. Sprinkle sausages with enough teriyaki sauce to cover, making sure sauce covers both tips of the sausage so the first bite has lots of flavor. Squeeze thin lines of Japanese mayonnaise at a 45-degree angle to sausages and along length of sausages. Pile seaweed on top of sausages. Make sure you smile while making the Terimayos Dogs.
Content courtesy of Penguin Canada.