As featured in the Portland edition of Trailer Food Diaries Cookbooks (coming April 2013)
This delicious, earthy spread can be made vegan (like we serve at the cart), or not, with regular cream cheese. Yields about 1 pint.
1/2 large yellow onion, cleaned and chopped
6 ounces cremini mushrooms, cleaned and chopped
1/4 pound wild mushrooms, cleaned and chopped
1/8 pound kale, washed and chopped
4 ounces vegan or regular cream cheese
.5 ounce sunflower seeds, toasted
.5 ounce dry sherry
pinch of chili flake (optional)
salt and pepper to taste
In a large sauté pan cook onions in a small amount of olive oil, about 1/4 tablespoon, over medium heat until soft and starting to caramelize. Remove from the pan and set aside to cool. In the same pan cook the mushrooms, again over medium heat with a small amount of oil, until they’ve released all their liquid and are starting to take on some color. Add the sherry and cook out the alcohol, about 2 minutes, then remove from pan and set aside with the onions. Return the pan to high heat, add another small amount of olive oil and allow to heat for a minute. Put the kale in the pan, sauté for a couple minutes stirring often, then add a half-ounce of water and continue stirring until the kale is tender and bright green in color. Remove from the pan and let cool.more
As found in TFD Cookbook, Austin Volume 2.
With the leftovers of this rib glaze, you can make a mean Guac’.
One red bell pepper
Four garlic cloves
Half a large sweet onion
12 oz. of your favorite beer (ale recommended)
8 oz. of your favorite barbecue sauce (Woodpile BBQ sauce recommended!)
2 Tablespoons butter, vegetable oil or virgin olive oil
Blister a red bell pepper in the oven or on the grill until outer skin begins to blacken. Once blackened, carefully remove from oven or grill and peel away outer skin. Chop remaining bell pepper.
Heat 2 Tablespoons of butter (or vegetable or olive oil) in a medium skillet o Dice four cloves of garlic o Chop half a sweet onion/ Place garlic, onion and bell pepper in sizzling skillet & cook until garlic begins to brown and onion caramelizes or becomes translucent.more
As featured in TFD Cookbook Austin Volume 2
Courtesy of the Fat Cactus
Spicy, sweet and savory you haven’t had brownies like this before.
Yield: 24 brownies
1 1/4 cups all-purpose flour
1 teaspoon salt
2 Tablespoons dark unsweetened cocoa powder
2 ancho chiles stemmed, seeded and soaked in boiling water for 20 minutes and pureed
3/4 teaspoon cinnamon
1/4 teaspoon cardamom
11 ounces dark chocolate (60 to 72% cacao), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.more
As featured in the Austin, Volume 1 edition of the TFD Cookbooks.
Courtesy of Smokilicious Bar-B-Q
Although Smokilicious’s owner used to gamble professionally, trying this version of Tony’s French Toast is anything but risky. Serve this sweet and savory meal at a Sunday brunch, or to your sweetie in bed. Yield: 6–8 servings.
6 slices applewood-smoked bacon
¾ cup heavy cream (½ cup for egg mixture, ¼ cup to whip into caramelized sugar)
½ teaspoon ground cinnamon (¼ teaspoon for egg mixture, ¼ teaspoon for topping)
6 slices bread, sliced thick
½ stick butter, cubed
1 cup light brown sugar, plus ¼ teaspoon for topping
3 Granny Smith apples, peeled, cored, and cut into thin slices
• Preheat oven to 350°F.
• Cut bacon into small pieces. In a small skillet, cook, drain fat, and set aside.
• In a shallow dish, whisk eggs, ½ cup heavy cream, and ¼ teaspoon cinnamon until well combined. Lay the bread slices in the egg mixture and allow the liquid to be completely absorbed. Make sure both sides of the bread are completely coated.more