Drive Street Eats into Your Recipe Collection
CanolaInfo Offers Home Chefs a Taste of U.S. Food Trucks from Coast to Coast
CHICAGO- No other trend has parked itself at the forefront of the culinary world quite like food trucks, but these aren't the stale doughnut and questionable hotdog stands of yore. From coast to coast, a new generation of chefs have been giving up brick and mortar concepts and putting their unique cuisines on four wheels. But if you're not in an urban setting, that doesn't mean you have to miss out on these delectable dishes. CanolaInfo has partnered with four food truck chefs from across the country to create the Street Eats Recipe Collection.
|The economic downturn has driven the street food trend in recent years along with Americans love of all things fast and convenient, said Josh Henderson, owner of Skillet Street Food in Seattle, Wash., and a graduate of The Culinary Institute of America. There are all of these wonderful chefs looking for a way to bring their creations to the masses and now with mobile kitchens, it's easier than ever.|
Each food truck chef created two recipes for CanolaInfo based on their most popular selections.
The Street Eats Recipe Collection includes:
Josh Henderson, Skillet Street Food, Seattle
Aaron Crumbaugh, The Wagyu Wagon, Chicago
Eric Silverstein, The Peached Tortilla, Austin, Texas
Frankie Francollo, The Cupcake Crew, New York
- Sinful Bliss Cupcakes with Sweetened Whipped Cream Frosting
- Raspberry Cream Cupcakes with Cream Cheese Frosting
Each recipe is made with canola oil because of its versatility and healthy fat profile. At 468 °F, canola oil has one of the highest smoke points of any oil, which is perfect for sautéing and baking. In addition, its light texture and neutral flavor complement sauces and salad dressings. Canola oil also has the least saturated and most omega-3 fat of all cooking oils. The U.S. Food and Drug Administration authorized a qualified health claim on its potential to reduce heart disease risk when used in place of saturated fat.
|I use canola oil in my kitchen because its ideal for nearly every culinary application, Henderson says. From my skillet to my gravy, it is very adaptable, letting other ingredient flavors shine without weighing them down.|