Tags Posts tagged with "Recipe"


Forget about buying this American staple—homemade is so much better and an inspired way to use up those extra tomatoes.


ketchupYield: 3 pints


  • 4 quarts (about 24) ripe tomatoes, peeled, cored, and chopped
  • 1 large yellow onion, chopped
  • 1 large red bell pepper, cored, seeded, and chopped
  • 1 ½ teaspoons celery seed
  • 1 teaspoon mustard seed
  • 1 teaspoon whole allspice
  • 1 stick cinnamon
  • 1 cup firmly packed brown sugar
  • 1 tablespoon salt
  • 1 ½ cups cider vinegar
  • 1 tablespoon paprika


In a large, nonreactive saucepan over moderate heat, combine the tomatoes, onion, and red bell pepper, and cook until the vegetables are soft. Using a food mill or a sieve, press the vegetables through to make a puree. Return the vegetable puree to the saucepan.

Over high heat, cook the vegetable puree rapidly until it is thick and the volume is reduced by about half, about 1 hour.

Cut a 4-inch square of cheesecloth. Place the celery seed, mustard seed, allspice, and cinnamon stick in the center, gather up the corners to form a bag, and secure with kitchen string. Add the spice bag, brown sugar, and salt to the tomato mixture. Over low heat, cook the mixture gently for 25 minutes, stirring frequently.

Stir in the cider vinegar and paprika. Continue to cook, stirring frequently, until the mixture is thick.

Spoon the ketchup into 3 hot, sterilized pint jars, leaving a 1/2-inch space between the top of the ketchup and the rim of the jar. Wipe the rims, cover, and immerse the jars for 10 minutes in water brought slowly to a boil. Cool and test for airtight seals by gently pressing the center of the lid; if the depression in the center holds, the seal is good. If it does not, store in the refrigerator and use immediately. Makes 3 pints.

Label, date, and store in a cool, dark place for up to 1 year; the ketchup will be ready to eat in 1 week. Once a jar has been opened, store the ketchup in the refrigerator.

Mobile Cuisine is pleased to announce a new contest for the readers of our site. This contest will be used to determine what food truck menu items are their favorites.

As many of you may already know, Richard Myrick; the editor-in-chief of Mobile Cuisine is also the author of Running a Food Truck for Dummies. Last year he was contracted to write a second book relating to the the mobile food industry. Unfortunately due to timing issues this contract was cancelled.

Since that time he has been planning to continue this project on his own and now is the time we are asking for your help on this book. This book will not center around the operations of a food truck, but more about the cuisine that mobile food vendors are creating from their rolling bistros.

This food truck cookbook will be a recipe/cookbook that shares the best of the mobile food industry with the world. From appetizers to deserts, every food imaginable that is sold from food trucks will be covered in this tome.

Last year’s winner was What the Fork from Scranton PA and their Sriracha Taco.

what-the-fork scranton-pa

The cuisines and style of meal items covered in the book will be:


  • Egg Dishes
  • Waffles and Doughnuts

Side Dishes

  • Appetizers and Sides
  • Salads
  • Soups


  • African
  • Asian
  • European
  • American (this includes North and South American cuisine)
  • Fusion


  • Cookies and Cupcakes
  • Other Desserts
  • Beverages

The winners of each of the of cuisine types will have the opportunity to have their recipes published and featured in the upcoming book. Submissions can be vegan,vegetarian or packed full of meat.

Please note that each of these vendors will have the option to not have their recipes published…that will be their choice.

To be eligible, the menu item must come from a food truck, food cart or trailer. The vendor can be located in any country from around the world but must have been open since September of 2013. This contest will be run in two parts, the first will be suggestions from the readers. The initial submission portion of this contest begins today and will run through Friday, October 18 at 12PM CT.

Fill out the contact form below or send in your submission to contest @ mobile-cuisine.com. Let us know:

  • The name of the truck and their location.
  • The menu item name and what type of cuisine or meal type it is.

Food truck owners can submit themselves and anyone can submit a vote for multiple food trucks or multiple menu items, just make sure your submission is clear or we will not be able to count your submission as a vote.

The top submissions will be part of the top 5 from each area which will be opened for voting on Monday, October 21st.

Compound Butter

A compound butter is butter that has been flavored by blending softened butter together with various ingredients they are also known as finishing butter, or beurre composé in French. These can be savory or sweet and can make for a great signature flavor profile to provide with your food truck menu items.

The standard recipe for all flavored butters is basically the same: soften unsalted butter and blend in the flavor ingredients with an electric mixer, beating at medium speed until completely blended (1 to 2 minutes). Use only fresh herbs and lemon or lime juice. Let the butter stand for an hour in a cool place, covered, so the flavors can develop; then refrigerate to harden.

Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving.

These tasty butter spreads are ideal for steaks, breads, and pancakes.

Compound Butter Recipes:

In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature) until fluffy.

Combine the softened butter and other ingredients (listed below) together until they are completely blended.

Tips for preparing Compound Butters:
  • The butter must first be brought to room temperature and softened by beating it.
  • The flavoring ingredients must be very finely chopped or pureed. If any extra liquid develops, it should be drained off thoroughly before mixing in the butter.
  • For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
  • Compound butters may be stored in freezer, tightly wrapped. Use a sharp knife dipped in hot water for cutting the frozen butter.

Amounts below are guidelines – adjust to your taste. Let your imagination be your guide!

Chile Pepper Compound Butter
1 chile pepper, deveined and seeded, finely chopped
1/4 teaspoon fine grain sea salt

Chive Compound Butter
1 tablespoon fresh chives, chopped
Pinch fine sea salt

Chocolate Hazelnut Compound Butter
Powdered cocoa to taste
Sugar to taste
1 to 2 tablespoons finely chopped hazelnuts

Creamy Brown Sugar Compound Butter
2 tablespoons heavy cream
1 tablespoon brown sugar

Honey Compound Butter
1/2 cup honey

Honey Fruit Compound Butter
1/4 cup honey
2 tablespoons fresh-squeezed orange juice
1 small banana

Raisin-Nut Compound Butter
1/2 cup finely chopped toasted walnuts
1/4 cup finely chopped raisins
1 tablespoon fresh-squeezed orange juice
1 tablespoon sugar
1 teaspoon ground cinnamon

Rum Raisin Compound Butter
3 tablespoon raisins or currants
2 tablespoons rum
Sugar to taste
1/4 teaspoon pure vanilla extract

Sweet Citrus Compound Butter
1/4 cup honey
2 teaspoons grated orange or lemon zest
1 tablespoon fresh-squeezed orange or lemon juice
2 tablespoons sugar
2 teaspoons ground cinnamon

White Chocolate Compound Butter
2 tablespoons white chocolate, melted and cooled
Ground cinnamon to taste

Do you have any compound butter recipes you’d like to share with our readers? You can send them privately via email, or publicly through Facebook or Twitter.

With today being National Potato Day and last night’s premier of season 4 of The Great Food Truck Race we thought this recipe for gnocchi from Tyler Florence would be a great match for sharing a recipe.


Gnocchi recipePrep Time: 45 minutes | Cook Time: 1 hour | Yield: 4-6 servings


  • 2 pounds (about 4) baking potatoes, like russets
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 egg white
  • 1 1/2 cups unbleached all-purpose flour


Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender.

Peel the potatoes while they are still hot and press them through a potato ricer or food mill. Put the potatoes in a large bowl with salt, baking powder, and egg white.

Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface.

Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking.

Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served.

Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve.

If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours.

Note: If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don’t float after 2 minutes and are hard, you used too much flour.

Chef Rocco DiSpirito’s healthy Now Eat This! Truck brings fresh food and nutrition education to kids in need.This makeover of the traditional Chinese chicken dish has all the tasty ginger flavor and a touch of sweetness, but less sugar and sodium.

Ginger Sweet Chicken and Broccoli Stir-Fry

Ginger Sweet Chicken and Broccoli Stir-Fry

Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 6 servings


  • 4 cups broccoli florets
  • 1/4 cup water
  • 2 teaspoons canola oil
  • 1 pound skinless, boneless chicken breast, cut into medium-size chunks
  • Salt
  • Freshly ground black pepper
  • 1-inch knob fresh ginger, cut into disks and smashed
  • 1/4 cup sugar-free apricot preserves
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon garlic-chili sauce (such as Huy Fong)
  • 2 cups cooked brown rice


Place broccoli in a microwave-safe dish with water. Cover with a microwave-safe plate or plastic wrap and microwave on high for 3 to 4 minutes or until tender. Set aside.

Meanwhile, heat a large nonstick saute pan over medium-high heat. When hot, add 1 teaspoon canola oil and chicken. Season with salt and pepper to taste.

Cook chicken until both sides are browned, about 2 minutes per side. Move chicken to perimeter of pan and add remaining oil to center.

Add ginger and saute until fragrant, about 1 minute. Add apricot preserves and soy sauce. Stir together and bring to a simmer.

Drain broccoli and add to pan. Toss together, then add cilantro and garlic-chili sauce. Serve with brown rice.


This recipe is from:

Now Eat This Truck

Twitter: @NowEatThisTruck

Buy lunch from me, buy lunch for a kid! The Rocco DiSpirito Now Eat This! Food Truck will educate kids about healthy eating and cooking!

Today is National Brisket Day, and thus we felt that an easy to go recipe using brisket would be appropriate for a mobile food vendor.

brisket-taco recipeBrisket Tacos

Prep Time: 15 minutes | Cook Time: 4.5 hours | Yield: 6-8 tacos


1 (3-pound) brisket
3 garlic cloves
1/2 bottle dry wine
1 cup water
1 tablespoon salt
1 tablespoon freshly ground black pepper
2 large onions, sliced


Preheat the oven to 350 degrees F.

Make narrow incisions in the brisket and insert garlic cloves. Lay the brisket, fat side up, in a large roasting pan. Make sure the pan is large enough to hold all of the liquids.

Pour the wine and water into the pan over the brisket.

Season with salt and pepper and evenly distribute the onions.

Cover the pan with foil and put in oven for 4 1/2 hours. (Time is based on a 1 1/2 hour to 1 pound ratio).

Remove the pan from the oven to a cutting board allow at least 5 minutes to rest.

Slice the brisket and serve in flour tortillas with your favorite salsa.

Today is National Shrimp Day and to celebrate we are sharing a fantastic shrimp taco recipe from Taceaux Loceaux, a “Crazy Good”, New Orleans food truck.

Tequila Shrimp Tacos

Prep Time: 10 minutes | Cook Time: 5 minutes | Yield: 4 tacos

Tequila Shrimp Tacos Taceaux LoceauxINGREDIENTS:

2 lbs shrimp, shelled and deveined
3/4 c olive oil
Juice of 2 lemons
Juice of 2 oranges
1 shot quality tequila
3 cloves garlic
2 chipotle peppers
1 1/2 tsp salt
Skewers (if grilling)


Combine ingredients except shrimp and pulse in blender until garlic and chipotle peppers are fully blended.
Pour mixture over shrimp and marinate for 30 minutes.
If grilling, skewer shrimp and grill 1-2 minutes, each side.
If sautéing, heat pan to medium-high, add shrimp and cook 3-4 minutes or until cooked through.
Serve with warm corn tortillas, cilantro, sour cream, lime and your favorite salsa

Taceaux Loceaux

Twitter: @TLNola

Check out these fun facts about Shrimp

Although today is National Roasted Leg of Lamb Day, we felt that a lamb gyro recipe would be more appropriate for a mobile food vendor. That being said, Roasted Leg of Lamb would make for a tasty meal off a food truck is served properly.

recipe lamb gyrosLamb Gyros

Prep Time: 30 minutes | Cook Time: 120 minutes | Yield: 6 gyros

Spice Mix

2 tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon sweet paprika
2 teaspoon granulated garlic
1 teaspoon hot paprika
1 teaspoon white pepper
1 teaspoon black pepper
pinch (1/8 tsp.) ground cinnamon
pinch ground nutmeg
pinch ground allspice
pinch ground fennel seed
small pinch (1/16 tsp.) ground coriander seed



1 pound 14 ounces freshly ground lamb
The fat trimmings when grinding the lamb (ask your butcher for this or do it yourself)
1/4 cup + 2 teaspoons spice mix (above) (plus a bit extra for sprinkling)
2 teaspoons unseasoned breadcrumbs
1/2 yellow onion


Combine ground lamb, spice mix, and bread crumbs in a large bowl.  Combine well with fingers.

Divide lamb mixture into four even amounts, form into 4 x 4 inch patties (should be thick).

Lay a thin layer of the lamb fat on top of three of the patties, sprinkle some extra spice mix on top.  Then stack them atop each other, using the fourth (uncovered) patty as the top of the stack.

Shape the block into a cube and press it tightly.  Wrap in saran wrap extremely tightly, continuing to keep pressure on.  Store in the refrigerator for 24 hours (or at least over night).

Heat a seasoned (with oil) cast iron skillet over medium heat and begin unwrapped lamb cube on one face.  Place the half onion on top of the cube.

Cook each side until thoroughly charred.  Remove onion and rotate cube to an uncooked side, replace onion and repeat.  Do this until the lamb has cooked on all sides.  Using a long knife (preferably a long slicer) shave a thin piece of the edge off and allow to continue cooking on a separate part of the skillet.  Continue this on all sides until entire block is cooked and shaved.

Serve with homemade pita or store bought and your favorite sauces (such as hot sauce or a tzatziki).

Today is National Empanada Day and the Empanada Intifada, a guerilla gourmet food truck serving SlapYourThigh delicious, life-reaffirming, health-promoting, local, seasonal, damn-near-treasonously good empanadas from New Orleans has shared their recipe for Chicken Adobo Empanadas in honor of this occasion.

chicken adobo empanada recipeChicken Adobo Empanadas

Prep Time: 30 minutes | Cook Time: 120 minutes | Yield: 10 empanadas


2 lbs boneless dark meat chicken
1 tbsp peppercorns,
roughly ground or chopped
6 cloves minced garlic
1/2 c soy sauce
3/4 c rice vinegar
1 medium potato
1/2 c water
1/2 c rice
1 tomato
1 egg
1 package of frozen empanada dough discs (available at Latin groceries and usually come in packages of 10 discs)


Combine chicken, peppercorns, garlic, soy sauce, and rice vinegar in large pot. Bring to boil, and then reduce heat to medium-low. Simmer, covered, for 1
hour, stirring occasionally.
In separate pots, boil potato and partially cook rice (1/2 cup water to 1/2 cup rice). Chop boiled potato into small pieces. Add both rice and potato to chicken,
and continue cooking until they soak up excess liquid.
Separate egg white from yolk. In a small pan, fry egg white in a teaspoon of oil, then chop coarsely and set aside. Save yolk for later.
Chop tomato.
When liquid in the filling is nearly fully absorbed, add egg white and tomato to filling.
Allow to cool in a refrigerator at least one hour.

Allow dough discos to thaw. Discos should be just below room temperature before wrapping empanadas.
Add 1/3 cup of filling to the center of each disc, fold dough in half over filling, and then either crimp edges with fork or use the repulque technique to seal (several excellent repulque
videos are available on YouTube).
Once empanada is wrapped, brush the top of each empanada with the egg yolk saved earlier.
Bake at 375° F in a greased pan for approximately 25 to 35 minutes or until the empanadas are golden brown.

Check out these Fun Facts about Empanadas.

Today is National Eat Italian Food Day and Papa Perrone of Jianetto’s Pizza Truck out of New York City shared his recipe for Eggplant Parmesan in honor of this occasion.

eggplant parmesan recipe

Eggplant Parmesan

Prep Time: 10 minutes | Cook Time: 35 minutes | Yield: 6 servings


  • 2 eggplants, peeled lengthwise in alternating stripes
  • 4 eggs
  • 2 cups breadcrumbs
  • 1/2 cup oil mixture (1/4 cup olive oil and 1/4 cup vegetable oil)
  • 1 pound mozzarella cheese, shredded
  • 2 cups tomato sauce


Preheat the oven to 375 degrees Fahrenheit.
Cut the eggplants into thin circles. Beat the eggs in one bowl, and pour the breadcrumbs into another. Dip the eggplant circles first into the eggs and then into the breadcrumbs to coat.
Heat the oil mixture in a pan, making sure the bottom is completely coated. Fry the eggplant circles flat in the pan until both sides are brown. Add more oil to the pan as necessary.
Lay 6 fried eggplant circles flat along the bottom of a deep baking dish, and then layer with the mozzarella and tomato sauce until the tray is full or all of the eggplant has been used. Top with a final layer of cheese. Bake until the mozzarella is completely melted and hot, 20 to 25 minutes.

This recipe is from:

Papa Perrone

Twitter: @PapaPerrone

The Best Balls In NYC

To purchase this recipe directly check out their website

Do you have a personal recipe you use for Eggplant Parmesan? If so, please feel free to share them in the comment section below.

Check out these fun facts about Italian Food

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