Food Truckin': Fojol Bros

[photo by benmurray, available under a creative commons license]

Continuing with my series on food trucks, I visited Fojol Bros., the traveling Indian cart that also announces their whereabouts on Twitter. When I learned that they would be two blocks from my home on a Sunday evening when I had no dinner planned, it was a no-brainer. Plus, I've recently decided I like Indian food! My husband and I set off for an evening stroll and to eat dinner curbside.

We could hear the music from a block away, of the upbeat carnival kind. Then, the costumes came into view. Men in wearing fake moustaches and turbans with bright colored jumpsuits. It was kitschy and exciting all at once.

Unfortunately, that's where the high hopes peaked. Selections for the evening were limited to chicken masala, chicken curry, spinach and cheese, and pumpkin. You can choose one, two, or three entrees over rice. I opted for the chicken masala, which was way heavy on the rice, and piddly on the chicken. That was even ok, though - I was just looking for a taste. And a taste is what I got. I found the masala to be sweet, almost sickly sweet, and I (who generally steers clear of all things spicy) was begging for some zing. The real disappointment, however, was in the rice. It was way overcooked and seemed like it had been sitting around all day (as did the chicken). Everything was luke-warm.

I do applaud their environmentalism and community involvement, however. They'll deliver your forks and eating containers to a compost facility after you are done. Plus, a portion of their proceeds goes to charity. I really really wanted to like them. Who doesn't want to get excited about following a traveling culinary carnival around town. Unfortunately, it was the culinary part that was missing. In this day and age, there are very few excuses for not delivering a fresh, quality food product.

According to the Fojol Bros. Web site, they "hope to bring together local communities through a dynamic food experience on DC's streets." Reminiscent of the neighborhood ice cream truck, they certainly attract a following when they roll through with their brightly colored truck, music and costumes. I'm afraid the food, though, does not keep up with the fanfare.

Fojol Bros.

Location: varies.

Follow @fojolbros on Twitter for up to date locations.

Coffee Rubbed Pork Chops with Apricot Sauce

One of my favorite steak dishes is the coffee rubbed fillet at Capital Grille, and I'm not even a coffee drinker. But there is something about the smokey earth sweetness that pairs so nicely with the meaty texture, similar, I guess, to barbecue sauce. Well, I did not have any steak on hand, but I did have boneless pork chops in the freezer, so I set out to see if the pairing would work as well. After reviewing a few coffee rubs in cookbooks and online, I settled on adapting the recipe from this site. Plus, I liked the suggestion of the apricot topping. (And let me say that pork is the only meat entree that I will pair with fruit. Otherwise, I save it for dessert - see Medallions of Pork with Pear Sauce.)

The dish was a breeze to make. I marinated the pork for a few hours in the refrigerator and let it come close to room temperature before grilling. Slice up some apricots and soften them in a saucepan and voila! Coffee rubbed pork chops with apricot sauce. The tangy sweetness of the fruit was a nice contrast to the smokey spice of the rub (thanks to some chili powder).

Coffee Rubbed Pork Chops with Apricot Sauce

Serves 4

(printable recipe)

4 boneless pork chops

1 1/2 TBS French roast coffee (ground)

3/4 TBS smokey paprika

1/4 TBS chili powder

3/4 TBS coursely ground black pepper

1/2 tsp kosher salt

3 apricots, pitted and sliced

squeeze of fresh lemon juice

1/2 TBS sugar

dash of salt

Combine coffee, paprika, chili powder, black pepper and salt. Rub over pork, cover and refrigerate for 1-4 hours. Let pork come to room temperature before grilling 4-5 minutes on each side.

For the sauce, combine the apricots, lemon juice, sugar and salt in a small sauce pan. Heat on low for 4-5 minutes until apricots just begin to break down.

Top grilled pork with apricots.

Enjoy!

Zucchini Cakes

There comes a time in every cook's life when she is faced with an abundance of one ingredient. And then she commences to cook that one ingredient in every possible form known to mankind.

Enter zucchini. Lots of it. My husband is lucky to have a boss that has something between your typical backyard garden and an abundantly productive farm and lately he has been bringing in zucchini. By the bucketful. While I will never turn away a fresh squash, I've lately been worried I might turn into one.

I've been sauteeing, adding to salads, even making up recipes (which involved brie and breadcrumbs and were not so good). Tonight I tried Paula Deen's Squash and Zucchini Cakes (with just the zucchini, of course). I also halved the recipe and used Italian flavored breadcrumbs, thus eliminating the need for Italian seasoning and I served the cakes with a tomato salad rather than the marinara sauce. Although they may not be the most beautiful dish, the result was something like a latke, nicely flavored, and would make a great dinner party hors d'oeuvres. To see how pretty Paula Deen's turned out, click here.

Squash and Zucchini Cakes

Serves 6

3 medium zucchini

3 medium yellow squash

1 cup toasted bread crumbs

1 cup shredded Parmesan

1/3 cup minced Vidalia onion

1 large egg, lightly beaten

1 1/2 tsp dried Italian seasoning

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup (1 stick) butter

1 jar store-bought marinara sauce

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture (this took more time than I thought).

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3-4 minutes per side until lightly browned.

Place on a serving platter and serve with marinara sauce.

Enjoy!

Baked and Seasoned French Fries

Not a particularly fancy recipe, nor does it involve any crazy techniques, seasoned home fries are easy to make and a sure crowd pleaser. Plus, if you bake them, they're kind of healthy!

Baked and Seasoned French Fries
Serves 4 (side dish)

3 medium-large baking potatoes
2 TBS olive oil
Old Bay seasoning to taste

Pre-heat oven to 400 degrees. Wash potatoes. Cut potatoes in half and half again, continuing until you reach the preferred size of your fry (usually 8ths or 16ths).

Place cut potatoes into mixing bowl. Drizzle with olive oil and season with Old Bay seasoning. Using your hands, toss the potatoes a few times so that they are coated with the oil and seasoning.

Bake in oven for 10-15 minutes until tender. Place under broiler for 2-3 minutes until crisp and golden brown.

Enjoy!

Summer Berries and Ice Cream

Nothing says summer more than fresh berries and ice cream. Marinating the berries in a blend of balsamic vinegar and sugar gives this classic refresher a grown-up punch.

Yes, you can marinate berries! For a great ending to a summer barbecue, try using this berry salad as a topping for your favorite ice cream or creamy gelato.

Enjoy!

Food Truckin': Sweetflow Mobile

[photo by Carly & Art available under a Creative Commons license]

Something the DC street food scene has recently been energized with is the emergence of a few new food carts (or trucks as is the case with Sweetflow Mobile and Fojol Bros.) Of course, there have always been the standard hot dog vendors who also serve pretzels, candy and a variety of beverages out of white coolers (most big cities have those). And, there are the two competing burrito carts - one at 17th and K and Pedro and Vinny's two blocks down on 15th. But, Sweetflow fills a much needed void in the realm of street food: dessert. Specifically, frozen yogurt. Breaking boundaries by using fresh, organic ingredients, the concept of "street food" is elevated to a higher level. Plus, it is environmentally friendly. Brought to us by the folks behind Sweetgreen, their trucks are "uniquely engineered to run without a generator, thus significantly reducing the amount of fuel consumed." Sweetgreen, indeed.

I recently found Sweetflow at MacPherson Square thanks to Twitter. Tim regularly posts a heads-up to his whereabouts and what time he'll be there. When I showed up, he gave me a great introduction to his product - refreshingly tangy yogurt from Stoneyfield Farms, frozen, fat-free, and containing those all important live and active cultures. Then, topped with your choice of fresh, local ingredients, including fruits and crunchy toppings such as nut and granola. My selection: yogurt topped with mango, blackberries and coconut. It was so good and so fresh I felt like I could be on a tropical island. The yogurt was cool and creamy, tangy but not puckering, and surrounded by the perfect portion of fruit that appeared to be picked at its height of ripeness.

A small cup costs $5, but was not at all skimpy in size. The portion, I felt, was actually generous. For something so refreshing and healthy, it was worth it.

Sweetflow Mobile

Location: varies. Follow @SweetflowMobile on Twitter for up to date locations.

Green Living

You are what you eat. Or, as Michael Pollan would say, you are what what you eat eats. For this post, however, we don't have to worry about whether our cows are eating grass or corn mixed with growth hormones because I'm talking about vegetables and herbs. Specifically, green ones.

Nevertheless, it is no secret that everything that you eat has the potential to benefit you (by giving you essential vitamins and nutrients) or harm you (by clogging arteries), with the exception perhaps of celery which in college circles has long been believed to only offer negative calories (once you are done chewing).

The real point of this post was to give me a chance to play around with my food photography, using some recent items that I've incorporated into my meals. Seeing that they are all green, and healthy, I thought that in addition to sharing pretty food pictures, I'd share with you the nutritional benefits of the subjects as well. Plus, summer squash, peas and basil also happen to be delicious!



Summer Squash: chock full of beta-carotene, fiber, and vitamin C making this vegetable an excellent fighter against cancer, heart disease and inflammatory diseases, such as arthritis and asthma.

Cooking Suggestion: summer squash has a light yet somewhat sweet taste. I find it best just lightly sauteed in olive oil. No seasonings needed; it can completely stand on its own.

Fun fact: the largest squash ever grown weighed in at 962 pounds.

Green (and purple) Basil: basil also has anti-inflammatory properties. It is recommended for nausea and motion sickness and aids in digestion. Also a good source of folic acid.

Suggested uses: basil's most common usage is probably in pesto or paired with tomatoes, but is also delicious added to a stuffed chicken breast with goat cheese, mixed in with salad, or as a stand-in for mint in a mojito.

Fun fact: in Italy, basil symbolizes love (where ELSE would a symbol for love be a food?).

Peas: green peas provide 8 vitamins, 7 minerals and are important in promoting good heart and bone health. They also supply dietary fiber and protein - good for digestion and recharging your (inner) battery.

Suggested uses: like summer squash, peas have a deliciously delicate flavor all on their own. I prefer to quickly blanch them and eat them sans dressing.

Fun fact: peas found by archeologists on the Thai-Burmese border have been carbon-dated to 9750 B.C.