SIMPLY ADDICTIVE: Korean bulgogi, caramelized kimchi, Cheddar cheese, cilantro, magic sauce, sriracha and sesame seeds atop of a pile of crispy fries.
Back in March, I covered the burgeoning food truck scene here in Austin, Texas, during the annual South by Southwest (SXSW) music, film and interactive festival. There’s a food truck/trailer for just about every type of cuisine here, including many that offer their take on fusion fare. Due to a word limit for print, I didn’t get too in depth about the actual food that these mobile eateries proffer, but I felt like it was time to highlight a few of my favorite dishes (and recipes for recreating them).
For my first installment, I feel it’s necessary to feature the first food truck dish I fell in love with: Chi’lantro’s Korean-American fusion kimchi fries. Though I can appreciate a wide range of cuisines and top-notch ingredients, it’s simple comfort food that I end up craving at the end of the day (or after a long night hitting the local bar scene) and this dish is just that. Exotic and tangy Korean barbecue and kimchi is piled atop a bed of warm, crispy French fries and topped with cheese, cilantro, “magic sauce”, Sriracha and sesame seeds. Not the healthiest pick, but it’s for darn sure one of the best eats in the city.
I had been itching to recreate this recipe at home but couldn’t figure out their exact formula for some of the elements in it. Lucky for me, Chi’Lantro’s chef and owner Jae Kim shared his secret recipe in the May issue of Food & Wine Magazine. While the original formulation is divine, I can never follow a recipe without putting my own spin on it. So here’s my take on this Korean barbecue junk food treat. Try it once and I promise you’ll be hooked.
One quick note on the kimchi (or “kimchee”): While fermented cabbage may not sound very appetizing, this element is key to the dish. If you’re ambitious and have the necessary ingredients on-hand — like Korean chili powder and salted shrimp — and a month to ferment it, make your own at home. Otherwise, you can most likely find it already prepared at at your local Asian market. It’s a fabulous condiment to have in your fridge whether you’re making this, serving it alongside a traditional Korean dish, or even slapping it in a grilled cheese sandwich (which is also amazing).
Read the rest of this entry
Coolhaus' mobile gourmet treats include this red velvet ice cream sandwich.
The following is an article I wrote for the newspaper that I freelance for, Creative Loafing Tampa. There were plenty more of my favorite food trucks that I could have added to this list, but I unfortunately had the restraint of a 650 word count. Check back later for more musings on the fabulous food trailers and my culinary adventures here in Austin, Texas!
The food truck revolution was late rolling up to the Tampa Bay area, but here in Austin, Texas, it has its roots firmly planted and is one of the city’s main attractions — besides the amazing music scene, of course. Like most things in Texas, the food truck community is big here — one of the biggest in the country, actually, right up there with Chicago and San Diego as the top spots to find mobile eateries. Having moved to Austin from the Bay area almost a year ago, I’ve missed out on the great new food trailers I keep reading about that have been popping up in Tampa and St. Pete, but luckily I can get a taste of trailer food here — and plenty of it.
Like their compatriots in Tampa Bay, Austin’s food trucks aren’t just serving up hot dogs and hamburgers. Fusion food, ethnic eats, American diner classics, gourmet ice cream sandwiches and doughnuts and so much more are available at the “around 1,350″ food trucks and trailers in and around Austin as of today. (That’s according to MSNBC.com, which based its count on the number of permits given out by the Austin/Travis County Department of Health.)
Since there are way too many rolling restaurants to sample during the South By Southwest (SXSW) music/film/interactive festival going on in downtown Austin this week, I’ve compiled a list of a few of my many top spots that had either fantastic fare or free munchies (which are not mutually exclusive in all cases). So read on and pay some of these trailers and restaurants a visit the next time you’re deep in the heart of Texas.
Read the rest of this entry
Hey, y’all! Just wanted to let you know that you can catch my SXSW (South By Southwest) festival coverage here on cltampa.com. I’m scouting for free parties (even for non-badge holders), great food, obscure celebrities and more!
Also, be sure to follow my Twitter feed for lots of updates. ———————->
Credit: kthread via Flickr
Way out yonder in the Texas hill country (namely in Austin), a little dish called “migas” is an item found on almost every restaurant menu. I’d actually never even heard of it before visiting the area.
“Migas” is Spanish for “crumbs.” This simple Tex-Mex dish is comprised of eggs, sauteed tomato/onion/jalapeno mixture, fried tortillas or tortillas chips (hence, the “crumbs”) and cheese scrambled together, and it’s simply delicious.
What’s great about migas is that they can be served for breakfast, brunch, lunch, dinner and even make for a great pre-hangover meal after a long night out at the bars (which is why you can find many a person ordering them at the late-night diners in Austin). Quick to whip up, migas take less than 10 minutes to prepare and you can even cheat and use salsa from the jar instead of chopping and cooking the vegetable components. And for added flavor, some cooks fry up Mexican chorizo with the vegetables.
Read the rest of this entry