"Superfriends from the Lime Truck" - Fried gnocchi and the Ultimate Taco

This will be just a short posting from last week's trip to the food extravaganza at the Irvine Meetup spot.  As a note to my small following of readers, I will now be calling the Food Truck Meetups "ClusterTrucks",  thanks to a movement sponsored by "OCWEEKLYFOOD" on Twitter. My Co-worker, Louis and I tried 2 dishes last Wednesday, from the Lime Truck.  The Crispy Gnocchi and the Ultimate Taco. Individually, these tasty treats were excellent; although together, they form the Super Friends, capable of defeating your taste buds and your empty stomach.

The Crispy Gnocchi was really little fried pillows from heaven. The gnocchi (most likely frozen...but thats o.k. I am not judging, just saying) appear to be deep-fried and then hand

[caption id="attachment_199" align="alignright" width="300" caption="Fried gnocchi - Little Fried Pillows from heaven"][/caption]

tossed in a spicy cream sauce. Now when I say spicy, it's not the burn your tounge spicy and see your ancestors. It is a slow and gentle burn your mouth like going for a suntan with SPF 10 sunscreen. It wont burn you at first but if you are exposed long enough it will get more intense. The base of the sauce tasted liked an alfredo , with possibly a slow sizzle chili like chipotle (not too much) and a pureed vege like asparagus. It was topped with Cotija Cheese and fresh shredded mint. This is a definite must try! It is really good and slightly heavy in the belly. I gave this dish a 4 out of 5 on my scale. A "4" means that I would tell my family and friends out the dish and actively seek out the dish whenever I can.

The Ultimate Taco is a street style taco in Corn Tortilla with 8 hour stewed pork (fabulous),

[caption id="attachment_200" align="alignleft" width="300" caption="The Super Taco - Sweet pulled pork and a Spicy Chipotle Slaw"][/caption]

Guacamole and topped with a wet slaw of cabbage, unidentified cream base and chipotle sauce. The flavors of the slaw  are rich, pungent and spicy flavors and will takeover the palate initially. Although, the sweet necture of the stewed pork kicks in and mellows out the experience.

 Overall this was a very good taco that came together well on the palate, although I can not give it a 4 because the idea of pulled pork tacos is starting to get so passe' on the food truck scene. Excellent on its own right, but just a 3 in a sea of similars.

The Lime Truck is a pillar in the Food Truck community and an anchor store in the teller street clustertruck, always there, always consistent and always innovating...what's next? 

It was a good day at the food trucks, next time I am going to try the Bacon truck!

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A Foodies best kept secret for Produce and Meat - Mission Ranch Market

A Foodies best kept secret for Produce and Meat - Mission Ranch Market

Being a self-titled "Foodie" comes with  hobby-related hazards; this hazard include, sedentary lifestyle, high BMI, risk of high cholesterol and blood pressure. As a result of my

[caption id="attachment_196" align="alignleft" width="141" caption="Working on the previous days over indulgence...well worth it"][/caption]

self-inflicted gluttony and gastronomic appreciation,  I write this blog post on my smart phone while pumping away on an exercise bike at 24-hour Fitness .

But...once I finish, right next door is one of my favorite and most affordable food markets "Mission Ranch Market"! For those of my readers who are not familiar with this family owned and operated Persian market, let me provide you a guided tour. From the outside, it is ho hum looking strip mall neighborhood market feel. But when you walk inside, you are transported to the neighborhood Persian market. The market is broken in a couple main sections

a) Center Store: Contains standard dry goods aand plenty of Persian, Central Asian and Mediterranean packaged-goods.  Prices are reasonable.

b) Dairy Section -  Great Selection of yogurts, cheeses, milks including Rose Milk. 

c) Frozen Foods-  Again you will find standard grocery fare but some Persian and Med items as well. I saved the best sections for last...

d) Butcher Shop-  Has a large selection of Fresh Cut meat and Seafood, many items you will not find at Ralphs, Whole Foods or even Gelsons. For example, there are 4 types of lamb cuts available including shanks, leg, ground (great for lamb burgers and kabob and sometimes steaks. The Butcher case also features about 10 cuts of beef, chicken breast, ground chicken, hearts, veal....you name it. The Seafood selection is small, but always fresh.....there is always fresh Salmon Steaks and whole white fish for sale. As a point of interest, all their meat is Halal certified. For those of you who are not familiar with this standard it is a mark of exceptional quality and handling (similar to Kosher standards)

e) Produce  - This is the star of the market  They have a very large selection of produce, including many foodie favorites like parsnip, beets, rhubarb, kale. The best part is that the produce is generally 50-60% cheaper than the chain grocery stores. My favorite section is the herb rack and the refrigerated herb section. here you can get large bunches of herbs for only 50 cents to one dollar. Great Deal and better selection!

f) Service Deli -  Good selection of Boar's Head Meats and Cheese, 6 types of olives and cured meats, as well as pre-prepared items like Dolma's and Stuffed Spinach Patties.

g) Bakery - Features fresh baked (often still very hot) flat breads at very cheap prices. Between 4-7 pm there is a steady stream of people stopping by for their daily order of flat breads, often pulled straight from their open oven. A must try

e) Take-Out Restaurant -  Grilled to order  kabob and veges. The service is just acceptable, but you have to remember that you are not in Gelson's. They are not trying to be rude,  but rather this is how business is conducted in this culture. Remember, be polite and respectful and you will be treated respectfully back.  Please do try this take-out Persian food, I think it is the best in Orange County. You will be pleased.

There is my dime tour of the Mission Ranch Market. If you like to cook and do not want to pay full price, then try this market. It is heavily patroned and respected by the local community both Persians and non-Persians alike. Give it a try, you might save some money and may need to sign up for the 24-hour fitness next door if you eat too much of the fresh-baked flat bread....I did.

Tonight's cooking experiment dealt with trip tip left overs, a couple random pieces of frozen shrimp / scallops and some late coded phyllo that I had to use before it expired. Last night's slow cooked tri trip cooked in a Pepsi base was fantastic, so it will taste great in a faux neauvue phyllo Wellington. Since I am working with phyllo I decided to use the seafood looking to join a Brady Bunch style family of Wellingtons.

[caption id="attachment_171" align="alignleft" width="300" caption="Last night's left-overs- slow Simmered Tri-Tip in a pepsi base"][/caption]

[caption id="attachment_172" align="alignleft" width="300" caption="Tri-Tip Shredded"][/caption]

[caption id="attachment_173" align="alignleft" width="300" caption="Mixed Creamy Horse radish, Garlic, stewed onion and a table-spoon of Cream Cheese, Cayenne Pepper"][/caption]

[caption id="attachment_174" align="alignleft" width="300" caption="Frozen spinach, freshly grated parmesan, feta, pepper, garlic power. slightly pan toasted."][/caption]

[caption id="attachment_175" align="alignleft" width="300" caption="Defrosted the Phyllo completely and slowly defrosted"][/caption]

[caption id="attachment_176" align="alignleft" width="300" caption="Layered Tri-Tip Mixture, then Spinach and then small slices of black truffle cheese"][/caption]

[caption id="attachment_177" align="alignleft" width="300" caption="Folded the phyllo over into packets and rubbed down in an egg bath. Placed on a roasting pan."][/caption]

[caption id="attachment_178" align="alignleft" width="300" caption="15 minutes in the oven at 350 degress.....we have Wellington's greek half-brother"][/caption]

[caption id="attachment_179" align="alignleft" width="300" caption="Start of the Seafood Faux Wellington. Frozen Shrimp, Scallop, lemon juice, yogurt butter, garlic. Cook down the reduction of fish juices,and the before mentioned ingredients. I also at this point warmed up the imitation lobster (I had to use it up from a previous dish)"][/caption]

 

[caption id="attachment_181" align="alignleft" width="300" caption="Add more Lemon Juice, teaspoon of cream cheese, handful of grated parmesan. Bring to a full boil and then remove from heat...coolAssemble all the seafood on another Phyllo"][/caption]

[caption id="attachment_183" align="alignleft" width="168" caption="Pour a light layer of the seafood lemon alfredo on top of the fish."][/caption]

[caption id="attachment_184" align="alignleft" width="300" caption="Cook for 15 min and 350 degrees and BAMMMM! you have the Tri-Tip Faux Wellington's half-cousin. They have the same baby mama"][/caption]

Food Truck Road Trip! - O Street Truck in Santa Barbara!

I was just on a work road trip to Santa Barbara, right by University of California, Santa Barbara.

[caption id="attachment_164" align="alignleft" width="252" caption="Food Experience Map of Santa Barbara"][/caption]

I of course made my compulsory stop by FreeBirds for the bigger than life burritos and the stuffed crust pizza at Woodstocks. Both of these face stuffing adventures where compulsory to visiting the neighborhood. The food memories plus the college vibe of the neighborhood, made me feel like Will Ferrel in Old School. At about 12:00 I woke up from my meeting autopilot daydream zombie mode and remembered that I am in my 30's now and I am hungry. 

 Fortunately for me,  Gourmet Food Trucks now stalk all corporate buildings. We selected "O Street" Food truck, who specializes in French - Vietnamese Mexican? fusion fare.  The serve 4 main types of items a) Vietnamese Sandwiches (BANH MI SANDWICH)  b) Vietnamese/French style tacos c) French Pastry  pizzas d) French Fries d) Hot and Cold French Soups (tomato Bisque for example) e) Salads f) Deserts (wish I had tried) g) Vietnamese Ice Coffee. I posted a link to their menu below.

My Group ordered one of each of the sandwiches and the fries. Overall the food was good and a good value. The Sandwiches all used a 8 inch piece of crunchy on the outside and moist on the inside French Baget. All the Sandwiches were typical Vietnamese sandwiches with the chunky cut carrots, shaved onion and liberally applied Cilantro and hidden landmines of peppers. The meat in the sandwiches were high marinade and delicious, but there was definitely not enough meat. A few more chunks per bite would have made me happy.  The Vege sandwich a same extra lettuce and other random veges. My co-worker Gaurang thought it was pretty good as far as Vege sandwiches go.  I gave the "O-Truck" and their sandwiches a 3 on my scale of 1-5.  A ranking of "3" means that I would order it again, but would not go out of my way to tell family and friends.

[caption id="attachment_157" align="alignleft" width="300" caption=" BANH MI SANDWICH (Chicken)"][/caption]

 

[caption id="attachment_158" align="aligncenter" width="300" caption=" BANH MI SANDWICH (Beef)"][/caption]

 BANH MI SANDWICH (Vege)

Link to O Street Truck Menu: http://www.ostreettruck.com/our-menu

 

 

Food Truck Road Trip! - O Street Truck in Santa Barbara!

I was just on a work road trip to Santa Barbara, right by University of California, Santa Barbara.

[caption id="attachment_164" align="alignleft" width="252" caption="Food Experience Map of Santa Barbara"][/caption]

I of course made my compulsory stop by FreeBirds for the bigger than life burritos and the stuffed crust pizza at Woodstocks. Both of these face stuffing adventures where compulsory to visiting the neighborhood. The food memories plus the college vibe of the neighborhood, made me feel like Will Ferrel in Old School. At about 12:00 I woke up from my meeting autopilot daydream zombie mode and remembered that I am in my 30's now and I am hungry. 

 Fortunately for me,  Gourmet Food Trucks now stalk all corporate buildings. We selected "O Street" Food truck, who specializes in French - Vietnamese Mexican? fusion fare.  The serve 4 main types of items a) Vietnamese Sandwiches (BANH MI SANDWICH)  b) Vietnamese/French style tacos c) French Pastry  pizzas d) French Fries d) Hot and Cold French Soups (tomato Bisque for example) e) Salads f) Deserts (wish I had tried) g) Vietnamese Ice Coffee. I posted a link to their menu below.

My Group ordered one of each of the sandwiches and the fries. Overall the food was good and a good value. The Sandwiches all used a 8 inch piece of crunchy on the outside and moist on the inside French Baget. All the Sandwiches were typical Vietnamese sandwiches with the chunky cut carrots, shaved onion and liberally applied Cilantro and hidden landmines of peppers. The meat in the sandwiches were high marinade and delicious, but there was definitely not enough meat. A few more chunks per bite would have made me happy.  The Vege sandwich a same extra lettuce and other random veges. My co-worker Gaurang thought it was pretty good as far as Vege sandwiches go.  I gave the "O-Truck" and their sandwiches a 3 on my scale of 1-5.  A ranking of "3" means that I would order it again, but would not go out of my way to tell family and friends.

[caption id="attachment_157" align="alignleft" width="300" caption=" BANH MI SANDWICH (Chicken)"][/caption]

 

[caption id="attachment_158" align="aligncenter" width="300" caption=" BANH MI SANDWICH (Beef)"][/caption]

 BANH MI SANDWICH (Vege)

Link to O Street Truck Menu: http://www.ostreettruck.com/our-menu

 

 

 Tonight's cooking experiment Panko Crusted Ling Cod with Strawberry Reduction Sauce

Today is just a quick fish dish.

Ingredients

•  6 ounces Ling Cod


• 1 Tablespoon of Mayo


• 3 tablespoons of Lemon Juice


• 1 Tablespoon of Garlic Powder


• Panko Bread Crumbs


• imitation Lobster (I'm on a budget)


• Sesame Seeds


• Strawberry Champagne Reduction Sauce

See my instructional picture show below

[caption id="attachment_131" align="alignleft" width="300" caption="Start with 6 ounce pieces of defrosted and completely dry Ling Cod"][/caption]

[caption id="attachment_132" align="alignright" width="300" caption="combine the dry seasonings with the Mayo and lemon juice"][/caption]

 

[caption id="attachment_142" align="alignleft" width="300" caption="Cover the cod with the mayo mixture"][/caption]

 



[caption id="attachment_137" align="alignleft" width="300" caption="Cook Cod on med-low heat until fish flesh is firm and flaky"][/caption]

 

[caption id="attachment_136" align="alignright" width="300" caption="For Lobster Relish: Combine Imitation Lobster, Ginger Powder, Sesame Seeds, Mayo and Lemon Juice"][/caption]

 

 

 

 

 

 

 

Plate the Cod and top with the Lobster Relish. Garnish with the Strawberry Champagne Reduction Sauce and Wasabi

 

 

 

 

 

 

 

 

Seared Ahi and Vege Experiment (450 calories + Sauce 80 calories)

Seared Ahi Experiment with Stir Fry

Just a quick post on my experimentation cooking Ahi, as I was inspired by the Ahi Salad at the Daily Grill

Ingredients

• Ahi Tuna Steak from Costco


• Paprika


• Cayenne Pepper


• Garlic Powder


• Sesame Seeds


• Black Pepper (coarse ground)


• Soy Sauce


• Lemon Juice


• Olive Oil


• Toasted Sesame Oil

Not shown in pictures, but I first soaked the Ahi Steaks (Whole) in Soy Sauce, Lemon Juice and a dash of toasted sesame oil.

[caption id="attachment_82" align="alignleft" width="300" caption="Seasoning the Ahi - I cut two ahi Steaks against the muscle line into two-inch wide strips. and then seasoned with the Paprika, Cayenne, Garlic Powder, Course Ground Pepper, Sesame Seeds"][/caption]

[caption id="attachment_83" align="alignleft" width="300" caption="Searing the Ahi - Cooked the first side on high for 2 minutes, flipped to the opposite side for 1 minute."][/caption]

[caption id="attachment_84" align="alignleft" width="300" caption="Fliped tuna on the remaining sides for less than a minute each"][/caption]

[caption id="attachment_85" align="alignleft" width="300" caption="Searing is done, perhaps I overdid it just a tad...won't know till I cut it open though! Good way to tell is my how firm it is by pushing in on the center of the loin with your thumb"][/caption]

[caption id="attachment_86" align="alignleft" width="300" caption="Cut the strips into 1-2 inch cubes, exposing the raw interior"][/caption]

[caption id="attachment_87" align="alignleft" width="300" caption="Cook the stir fry"][/caption]

[caption id="attachment_88" align="alignleft" width="300" caption="The Glamour Shot"][/caption]

[caption id="attachment_89" align="alignleft" width="168" caption="Trader Joe's Island Soyaki - Amazing Sauce you have to try. This is the sauce on the plate."][/caption]