Street Food: Irresistible Recipes from the Streets of the World [1 ed.]

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Street Food Irresistible Recipes from the Streets of the World

Sarah Spencer

All rights reserved © 2020 by Sarah Spencer and The Cookbook Publisher. No part of this publication or the information in it may be quoted from or reproduced in any form by means such as printing, scanning, photocopying, or otherwise without prior written permission of the copyright holder. This book is presented solely for motivational and informational purposes. The author and the publisher do not hold any responsibility for errors, omissions, or contrary interpretation of the subject matter herein. The recipes provided in this book are for informational purposes only and are not intended to provide dietary advice. A medical practitioner should be consulted before making any changes in diet. Additionally, recipes’ cooking times may require adjustment depending on the age and quality of appliances. Readers are strongly urged to take all precautions to ensure ingredients are fully cooked to avoid the dangers of foodborne illnesses. The recipes and suggestions provided in this book are solely the opinions of the author. The author and publisher do not take any responsibility for any consequences that may result due to following the instructions provided in this book.

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CONTENTS INTRODUCTION 1. FUN STUFF AND SIDES German Currywurst Fried Mac and Cheese Sesame Almond Noodles (V, GF) All-American Hot Dogs Chili Dogs Onion Rings Pad Thai Poutine Patatas Bravas Buffalo Chicken Wings Pulled Pork Potato Cups (GF) Perogies Kottu Roti (V) Ramen Soup Drunken Noodles Sausage Rolls with Sauerkraut Chinese Dumplings (Potstickers) Corn Dogs 2. TACOS, BURRITOS, EMPANADAS Crunchy Burritos Bean and Cheese Tamales (V, GF) Carne Asada Street Taco Fish Tacos Beef Samosas Chalupas Beef and Cheese Empanadas Chili Cheese Empanadas (V)

3. SANDWICHES, BURGERS, AND KEBABS Cuban Sandwich Classic Burger Falafel Burgers (V) Chicken Shawarma Gyros Club Sandwich French Ham and Cheese Sandwich Pineapple and Ham Grilled Cheese Pork Souvlaki Pita Sandwich Philly Cheesesteak Shish Taouk (Grilled Chicken) Souvlaki Skewers Teriyaki Beef Skewers Chicken Satay Pineapple Shish Kebabs Lamb Kofta 4. FISH AND SEAFOOD Fish and Chips Hawaiian Garlic Butter Shrimp Lobster Roll Salted Codfish Croquettes Ahi Poke Bowl Shrimp Tempura Classic Spanish Paella Crab Cakes Fried Calamari Rings 5. PASTRY AND BREAD Spanakopita (V) Cornish Pasty Pepperoni Pizza Khachapuri

Golden Chewy Pretzels Vegetable Spring Rolls (V) Scotch Pie Pork Arepas (GF) Calzones 6. DESSERTS AND SWEET TREATS Waffles Churros (V) Funnel Cakes Baklava (V) Chocolate Bread Chocolate Dipped Key Lime Pie on a Stick (V) Deep-Fried Candy Bars (V) Glazed Donuts Strawberry Gelato (V, GF) Cannoli Strawberries and Cream Crepes (V) New Orleans’ Beignets Dutch Oliebol Puff Pastry Cookies Banana Cue Pasteis de Nata Cinnamon Rolls YOUR FREE GIFT! REVIEW ALSO BY SARAH SPENCER APPENDIX Cooking Conversion Charts (V)=Vegetarian recipe; (GF)=Gluten-free recipe

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INTRODUCTION Street food is not a new phenomenon. Some of the earliest appearances we know about date way back to ancient Greece, where little fried fish were sold in the streets, and there were a number of street food vendors identified during the excavation of Pompeii. In the days when many urban dwellers had no kitchens of their own, people often depended on street vendors for their meals, because this was less expensive than eating in pubs or restaurants. Hot dog wagons appeared in the late 1890s, and a little over a hundred years later, the phenomenon of street food is seeing a resurgence. Talented cooks are seeing the opportunity to go out on their own and share their creations with the public, and the public loves them for it! In this book, we share recipes for food truck classics from all over the world, like Cornish Pasties, Khachapuri (delicious buns baked with cheese and a whole egg), and Perogies. Don’t miss our Beef Samosas or our Italian Calzones. And if you think street food should be meat on a stick, we have four kinds! Try our more unique recipes too, like Falafel Burgers, or Pulled Pork Potato Cups. For dessert, we’ll even show you how to make Deep Fried Candy Bars. Most of our recipes can be made with ingredients you have at home, and none require any special equipment. We have several vegetarian options (V), and some gluten-free (GF) recipes, as well.

1. FUN STUFF AND SIDES

German Currywurst When you choose your sausages for this unique and tasty snack, look for German brats that are not cured, and preferably not smoked. It’s really the sauce that makes the meal, but there is no one sauce that everyone agrees on. Each vendor has their own version. Serves 4 | Prep. time 10 min. | Cooking time 25 min.

Ingredients For the Curried Ketchup Sauce 1 tablespoon vegetable oil 1 onion, minced 2 cloves garlic, minced 2 tablespoons yellow curry powder 1 cup ketchup 2 tablespoons apple cider vinegar ½ cup brown sugar 1 tablespoon Worcestershire sauce 2 teaspoons sweet paprika

1 teaspoon salt 1 teaspoon yellow mustard Other ingredients 4 finely ground sausages, uncured (like bratwurst or knockwurst) Oil for frying French fries and extra curry powder for serving Directions 1. Prepare the sauce. Heat the oil in a saucepan over medium and add the onion. Cook until translucent, about 4 minutes. 2. Add the garlic and curry powder and cook another minute or two. 3. Add the ketchup and heat until it is ready to boil. 4. Reduce the heat to low and stir in the remaining sauce ingredients. Cook a few minutes and then blend with an immersion blender until thick and smooth. 5. Prepare your French fries and grill or fry the sausages until golden and crispy. 6. Cut the sausages into thick slices and serve with sauce, fries, and a generous dusting of curry powder.

Fried Mac and Cheese Here’s something many people have tried but would never have thought to make at home. This is an excellent novelty food – whether you want to surprise the kids or serve it at a backyard barbecue. Serves 6 | Prep. time 15 min. | Cooking time 15 min.

Ingredients 3 cups macaroni and cheese, homemade or store-bought 2 large eggs, beaten 1 ½ cups Panko crumbs 2 tablespoons Parmesan Oil for frying Directions 1. Chill the macaroni and cheese until it is cold and firm.

2. 3. 4. 5. 6.

Form the macaroni and cheese into 12 balls (about 1 ½ inches each) In a Dutch oven or deep fryer, heat the oil to 350°F. Prepare a plate with a sheet of paper towel. In a mixing bowl, combine the Panko crumbs and Parmesan. A few at a time, roll the mac and cheese balls in the egg and then the crumb mixture, and lower them into the hot oil. 7. Cook for 3–4 minutes, until golden and crispy. 8. Let them drain on the paper towel and serve hot.

Sesame Almond Noodles (V, GF) We couldn’t believe how good these tasted, or how easy they were to make! You can substitute whole wheat or gluten-free pasta; it’s up to you. Serves 4 | Prep. time 10 min. | Cooking time 8 min.

Ingredients 8 ounces spaghetti noodles 3 tablespoons unsalted creamy almond butter 3 tablespoons low-sodium soy sauce (GF) 2 tablespoons rice vinegar 1 tablespoon sesame oil ½ teaspoon red pepper flakes Green onions, to garnish Toasted sesame seeds, to garnish Directions 1. Cook the pasta according to the package directions. 2. While the pasta is cooking, combine the almond butter, soy sauce,

rice vinegar, sesame oil, and red pepper flakes. 3. Toss the pasta with the sauce, adding a few drops of water if necessary. 4. Serve garnished with green onion and sesame seeds.

All-American Hot Dogs If there is one classic for street food, hot dogs certainly fit the bill. Here is the all-American version of sausage in a bun. Serves 6 | Prep. time 10 min. | Cooking time 20 min.

Ingredients Other ingredients 6 wieners

6 large, soft hotdog buns French fries or potato chips for serving Toppings Yellow prepared mustard Ketchup Diced onions Coleslaw or sauerkraut Sliced jalapeños peppers Sliced pickles Caramelized onions Crumbled bacon Processed cheese Diced tomatoes Directions 1. Grill or boil your wieners until warm through. 2. Steam or grill the buns if desired. 3. Place each sausage in a bun. 4. Top with any of your favorite toppings.

Chili Dogs Here’s a food truck favorite you might have forgotten, but it’s loaded with flavor and childhood memories! Serves 6 | Prep. time 10 min. | Cooking time 20 min.

Ingredients For the chili 1 pound ground beef ⅓ cup water 1 cup tomato sauce ½ cup kidney beans ½ cup ketchup 1 tablespoon chili powder 1 teaspoon salt 1 teaspoon red chili flakes 1 teaspoon white sugar ½ teaspoon onion powder ½ teaspoon Worcestershire sauce

Other ingredients 6 wieners 6 large, soft hotdog buns 1 medium sweet onion, diced Directions 5. In a medium saucepan, brown the meat and drain any excess fat. 6. Add the water, tomato sauce, kidney beans, ketchup, spices, and Worcestershire sauce. Bring it to a simmer and cook for 15 minutes, stirring occasionally. 7. Grill or boil your wieners and place them in the buns. 8. Top with chili and sprinkle with white onion.

Onion Rings Thick cut, salty, crispy onion rings are a vastly underrated treat – and you can’t buy them just anywhere. Don’t worry! With this recipe, you’ll soon be able to make them at home whenever you want. As a bonus, we’re sharing our secret recipe for Comeback Sauce that’ll raise your roof. Serves 4 | Prep. time 10 min. | Cooking time 20 min.

Ingredients 2 cups all-purpose flour, divided 1 teaspoon paprika 1 teaspoon garlic powder ½ teaspoon onion powder 2 teaspoons salt 1 ½ cups (12 ounces) lager beer

2 large Vidalia onions Oil for frying Comeback Sauce ½ cup mayonnaise 2 tablespoons ketchup 1 tablespoon Sriracha 1 teaspoon white sugar 1 teaspoon Worcestershire sauce ½ teaspoon garlic powder ¼ teaspoon red pepper flakes Directions 1. Combine the ingredients for the sauce and keep it in the fridge until ready to use. 2. In a mixing bowl, combine 1 ½ cups of flour with the paprika, garlic powder, onion powder, and salt. Mix in the beer until combined and let it sit for 10 minutes. 3. Slice the tops and bottoms off the onions and peel. Cut them into rings ½ to ¾ inches thick. Separate the rings and toss them with the remaining flour. 4. Place a Dutch oven over medium-high heat, or use a deep fryer. Heat the oil to 375°F. 5. Set out a plate lined with paper towels. 6. Working in small batches, dip the onions into the batter and fry them in the oil for 3–4 minutes, turning halfway. 7. Drain the rings on paper towels, and serve with Comeback Sauce.

Pad Thai Tasty and nutritious! The trick to Pad Thai is to cook it fast over high heat, so the vegetables don’t wilt. Serves 6 | Prep. time 10 min. | Cooking time 20 min.

Ingredients For the sauce 2 tablespoons lime juice 2 tablespoons brown sugar 1 tablespoons fish sauce 1 tablespoon soy sauce 1 teaspoon red pepper flakes Other ingredients 8 ounces wide rice noodles 2 tablespoons vegetable oil 8 ounces chicken breast, thinly sliced 1 bell pepper, thinly sliced

2 cloves garlic, minced 2 cups bean sprouts 2 green onions, thinly sliced ¼ cup roasted peanuts, chopped ¼ cup shredded carrot Directions 1. Combine the ingredients for the sauce and set it aside. 2. Cook the noodles to al dente. 3. In a large skillet over medium-high heat, warm the oil and add the chicken strips. Cook 4–5 minutes, until they are no longer pink. 4. Add the bell pepper and cook another 2 minutes or so. Add the garlic and cook until fragrant. 5. Mix in the sauce, sprouts, and rice noodles. Cook over high heat, stirring, until the sauce absorbed and everything is heated through. 6. Serve garnished with green onions, roasted peanuts, and shredded carrot.

Poutine You need cheese curds to make poutine; there is no acceptable substitution. But we promise you, if you find and purchase cheese curds, the effort will be worth it! Serves 4 | Prep. time 30 min. | Soaking time 1 hour | Cooking time 30 min.

Ingredients 2 ½ pounds russet potatoes 2 cups white cheddar cheese curds Oil for frying For the gravy ⅓ cup butter ¼ cup all-purpose flour 2 ½ cups beef broth 1 cup chicken broth 3 tablespoons cornstarch dissolved in 2 tablespoons water

Salt and pepper to taste Directions 1. Scrub the potatoes and cut them into fries about half an inch thick. 2. Place them in a large bowl and cover them completely with cold water. Soak, stirring occasionally, for at least 1 hour. 3. Make the gravy. Melt the butter in a large saucepan and whisk in the flour. Cook, stirring, until the roux turns golden. 4. Gradually whisk in the beef and chicken broth until there are no lumps. Slowly add the cornstarch mixture until the gravy is as thick as you like it. 5. Season with salt and pepper to taste. Keep the gravy hot until it’s needed. 6. Heat the oil to 300°F. Set out a wire race and line a large bowl with paper towels. 7. Drain the potatoes and spread them on a clean towel. Blot them thoroughly to remove as much moisture as possible. 8. Working in batches if necessary, fry the potatoes in the oil until they start to cook but are not yet browned. Scoop them out of the oil and place them on the wire rack. 9. Heat the oil to 375°F. Cook the fries again until they are a nice dark golden brown. Remove them to the bowl and toss to remove excess oil. Discard the paper towel. 10. Pour gravy over the fries, using tongs to turn them, until they are well coated. 11. Add the cheese curds and stir them in. 12. Serve the poutine right away, seasoned with more black pepper if desired.

Patatas Bravas A street food favorite across Spain, Portugal, and Latin America. Spiced just right with a luscious creamy tomato sauce, these potatoes are very satisfying. Serves 2 | Prep. time 15 min. | Cooking time 20-25 min.

Ingredients 2 russet potatoes, peeled (or unpeeled, if desired) and cut into 1-inch cubes Freshly boiled water to soak potatoes in 5 tablespoons olive oil, divided 1 tablespoon salt for potatoes 1 teaspoon garlic powder 1 onion, diced 1 teaspoon salt for the sauce 1 clove garlic, finely chopped 1 red chili, minced ½ teaspoon smoked paprika 1 (14-ounce) can whole peeled tomatoes, drained

Cilantro, chopped, for garnish ¼ cup mayonnaise Directions 1. Soak the cubed potatoes in freshly boiled, hot water for 10-15 minutes. 2. Preheat the oven to 450°F. 3. Drain the soaked potatoes and pat them dry with paper towels. Place them in a bowl. 4. Add 3 tablespoons olive oil, salt, and garlic powder, and toss to coat. 5. Arrange the seasoned potatoes in a single layer on a lightly greased baking sheet. 6. Bake, stirring halfway through, until golden brown and cooked through (about 20 minutes). Test the potatoes for doneness by pricking with a fork or toothpick. Transfer them to a serving dish. 7. While baking the potatoes, prepare the sauce. Heat the remaining 2 tablespoons of olive oil in a large saucepan over medium heat. 8. Stir in the onion with 1 teaspoon of salt, and cook until the onion has softened and released its juices (about 3 minutes). Add the garlic, chili, and paprika, and simmer for 2 minutes. 9. Stir in the tomatoes and bring it again to a simmer. 10. Transfer this mixture to a blender, cover, and puree until smooth. Transfer to a bowl. 11. Place the mayonnaise in a separate bowl. 12. Sprinkle baked potatoes with chopped cilantro, and serve with pureed tomato sauce and mayonnaise as dips.

Buffalo Chicken Wings Chicken wings are one of the most popular street foods around the world. Buffalo, New York, is where this dish reached its legendary status. This is New York’s favorite recipe for chicken wings, served as a starter, a main, or as part of any Super Bowl spread yields authentically crispy, deliciously spicy baked chicken wings that are best served traditionally with a side of blue cheese dressing. Serves 6–8 - Prep time 15 min. - Cooking time 40 min.

Ingredients 18 chicken wings, segmented 4 tablespoons vegetable oil 1 teaspoon salt ¾ cup all-purpose flour ½ cup butter 1½ tablespoons apple cider vinegar ¼ teaspoon cayenne (more if you like it spicier) ¼ teaspoon garlic salt ¼ teaspoon Worcestershire sauce 4 tablespoons hot sauce (more if you like it spicier)

For serving Celery and carrot sticks Blue cheese dressing Directions 1. Preheat the oven to 425°F and line a large baking sheet with parchment paper. 2. In a large bowl, season the chicken wing segments with salt and pour in the oil. Using your hands, mix the wings a few times in the bowl. Add the flour and stir to coat the wings well. Arrange the wings on the baking sheet in a single row. Use a second baking sheet if necessary; wings should not overlap each other. 3. Place in the oven and bake for 40 minutes, turning the wings over after 20 minutes. Wings should be cooked through and golden brown. 4. While the wings are in the oven, prepare the sauce. Place a small saucepan over medium heat and add the butter. When it starts to melt, add the hot sauce, vinegar, cayenne pepper, and garlic salt. Stir a few times to combine the ingredients. When the sauce starts to bubble, remove it from the heat. 5. Place the wings in a large serving bowl. Add the sauce and stir to coat well. All wings should be evenly coated. Place the wings on a serving platter around a small bowl of blue cheese dip and celery and carrot sticks. Serve immediately.

Pulled Pork Potato Cups (GF) Everybody loves pulled pork, and most recipes make enough to feed a crowd! The next time you’re lucky enough to have leftovers, we invite you to try this recipe. You will not regret it! Serves 6 | Prep. time 10 min. | Cooking time 20–25 min. Ingredients 1 (20-ounce) bag shredded hash browns ¾ cup shredded Parmesan 2 egg whites, beaten ½ teaspoon garlic powder ½ teaspoon onion powder 1 pound leftover pulled pork 1 cup shredded Monterey Jack cheese 6 slices bacon (cooked and crumbled) For serving Sour cream Green onion Directions 1. Preheat the oven to 450°F and coat 18 muffin cups with cooking spray. 2. In a large mixing bowl, combine the shredded potato, Parmesan, egg whites, garlic powder, and onion powder. 3. Divide the potato mixture among the 18 muffin cups. Using clean hands, press the mixture into the cups to make a shell. 4. Bake for 20–25 minutes, until the edges are crisp and golden. Carefully remove them from the pan. 5. Meanwhile, warm the pork. 6. Sprinkle some cheese into each cup. Add some pork, and top with bacon, sour cream, and green onion.

Perogies These little potato dumplings from Eastern Europe are a great way to use your leftover mashed potatoes. They’re boiled and then fried in butter to serve. Note: For a vegetarian version, omit the bacon and use butter instead. Serves 6 | Prep. time 45 min. | Cooking time 30 min.

Ingredients For the filling 2 cups mashed potatoes (may already contain salt, butter, milk. If not, add some to taste) 2 tablespoons cream cheese, softened ½ cup grated cheddar 2 tablespoons chives, minced For the dough ½ cup warm water

2 tablespoons milk 2 tablespoon sour cream 1 small egg ½ teaspoon salt 2 cups sifted all-purpose flour For serving 4 slices bacon, chopped Sour cream for serving Directions 1. Combine the filling ingredients in a mixing bowl and set them aside. 2. Make the dough. In the bowl of a stand mixer, combine the water, milk, sour cream, egg, and salt. 3. Add the flour slowly, just until the dough comes together and does not stick to the side of the bowl. 4. Using the dough hook, knead for 10 minutes. 5. Divide the dough in half. Cover the portion you aren’t using. 6. Roll out the dough very thin (less than ⅛-inch thickness). Use a 3inch circle cutter to cut out the rounds. 7. Spoon two teaspoons of filling onto each pastry round. Pull the sides together and crimp. Use your fingers to twist the edge a little for a secure closing. 8. Placed formed perogies on a baking sheet and cover them with a clean towel. Repeat until all the ingredients are used. 9. Heat a large skillet over medium and cook the bacon. Do not drain. Set it aside and heat it back up when the perogies are almost boiled. 10. Boil a large pot of salted water. Working in batches, boil the perogies for about five minutes. Drain, and transfer them to the hot skillet with the bacon to brown. 11. Serve with sour cream.

Kottu Roti (V) Delicious Sri Lankan spices star in this veggie-rich roti (tortilla) dish. It is made from Sri Lankan roti called “godhamba roti”. This recipe traditionally came from street vendors in Sri Lanka to provide an economical lunch/dinner option to locals. Eventually, it became the nation’s comfort food. Serves 4 | Prep. time 15 min. | Cooking time 10 min.

Ingredients 3 tablespoons vegetable oil or butter, divided 1 medium red onion, chopped 3 cups chopped paratha bread (Indian flatbread) or flour tortillas 4 large eggs, beaten ¼ cup curry powder, divided 2 tablespoons chili powder, divided 2 teaspoons soy sauce, divided 6 green onions, sliced 2 carrots, grated

1 tablespoon freshly grated ginger 3 cloves garlic, minced Red chili flakes to taste 2 cups green cabbage, chopped Salt and black pepper to taste Directions 1. Heat 1 tablespoon of vegetable oil or butter over medium heat in a medium non-stick skillet. Cook the eggs until scrambled, about 4 minutes. 2. In another deep large skillet, heat the remaining oil over medium heat. Add the onion and stir-fry for 1 minute. Add ginger and garlic and stir-fry for 1 minute or until onion is soft. 3. Add the carrots. Stir-fry for about 6-8 minutes until almost tender. 4. Add the cabbage and green onions. Mix-in 2 tablespoons of the curry powder, 1 teaspoon soy sauce, and 1 tablespoon of the chili powder. Decrease the heat to low. 5. Add the scrambled eggs and flatbread pieces. Mix-in the remaining curry powder, soy sauce, and chili powder. Stir to coat well. Season with salt, pepper, and red chili flakes to taste. Continue cooking for 3-4 minutes until all ingredients are well combined and soft. Add more oil or butter if needed. 6. Serve warm.

Ramen Soup I’ve never met anyone who doesn’t love a hot bowl of spicy ramen noodle soup. After all, you can make it as basic or fancy as you like, as spicy or mild, and it’s usually got some protein to keep you feeling full. Serves 4 | Prep. time 10 min. | Cooking time 30 min.

Ingredients 1 tablespoon sesame oil 1 onion, sliced 1 cup shiitake mushrooms, chopped 1 tablespoon fresh grated ginger root 4 cloves garlic, crushed and minced 4 cups low sodium chicken broth 1 cup water 2 tablespoons oyster sauce 1 tablespoon fish sauce 2 teaspoons chili garlic sauce 2 bunches baby Bok choy, sliced into quarters lengthwise

1 pound boneless skinless chicken thighs 1 pound fresh yakisoba noodles (or 4 servings of dried noodles) 4 eggs, boiled For serving Sliced green onion Sesame seeds Lime wedges Sesame oil Chili garlic sauce Directions 1. Heat a large pot or Dutch oven over medium heat. Add the oil and onion and cook for 4–5 minutes, until the onion is softened. Add the mushrooms and cook another 2–3 minutes. 2. Add the ginger and garlic and cook until fragrant, another minute or two. 3. Add the chicken broth, water, oyster sauce, fish sauce, and chili garlic sauce. Stir and bring it to a simmer. 4. Add the chicken thighs. Simmer for 15 minutes or so, until the chicken is cooked through. 5. Meanwhile, boil the eggs separately and set them aside. 6. Remove the chicken and shred it with two forks. Add the meat back to the broth, together with the Bok choy. 7. Cook the noodles separately, according to the instructions. 8. Ladle the noodles into 4 bowls. Pour in the broth and portion out the chicken and bok choy. 9. Peel and halve the eggs and add them to the bowls. 10. Top with any desired toppings.

Drunken Noodles Drunken noodles are popular street food in Asia, especially in Thailand. These noodles will conquer your heart and stomach! Serves 2-4 | Prep. time 10 min. | Cooking time 5 min.

Ingredients 1 (7-ounce) pack pad Thai thick noodles, dried For the sauce 3 tablespoons oyster sauce 3 tablespoons regular soy sauce (or 1:1 dark to light soy sauce) 2 teaspoons sugar 2 tablespoons water For the stir-fry 2 tablespoons peanut or vegetable oil 3 large cloves garlic, minced

1-3 birds eye chilies, deseeded and very finely chopped 10 ounces chicken thigh or breast fillet, cut into bite-sized pieces 1 cup basil leaves, preferably holy basil (kaphrao) 2 shallot stems, cut into 2-inch pieces ½ cup carrot, julienned ½ cup canned bamboo shoots, rinsed and drained (if using pre-cooked, vacuum packed, open pack just before use, rinse and cut) ¼ red bell pepper, deseeded and julienned Directions 1. Soak the noodles in hot (not boiling) water for about 10 minutes and drain (or follow the packaging instructions). Set aside. 2. Whisk together sauce ingredients in a small bowl and set aside. 3. Heat oil in wok or pan over high heat. Add the garlic and chilies and cook for 10 seconds. 4. Add the chicken and stir-fry until it is done, about 2-3 minutes. 5. Add the shallot stems, carrot, and about 1 tablespoon of sauce, and stir to coat the chicken. 6. Add the noodles, bamboo shoots, bell pepper, and the rest of the sauce, and cook until evenly coated. If the noodles are too dry, add about a tablespoon (or more, if needed) of hot water and stir. 7. Turn off the heat. Add the basil leaves and stir to wilt the leaves in the hot noodles. 8. Serve.

Sausage Rolls with Sauerkraut Sausages top our list of tasty portable food, and this recipe certainly demonstrates that. These sausages are braised in beer and served on a bun with a thick layer of sauerkraut. If you haven’t tried this, now is a good time! Serves 6 | Prep. time 10 min. | Cooking time 45 min.

Ingredients 1 tablespoon vegetable oil 1 large onion, sliced 2 cups prepared sauerkraut, drained 1 ½ cups beer 1 cup water 6 Octoberfest sausages 6 sausage buns Mustard, for serving

Directions 1. Heat a large pot or Dutch oven over medium heat. Add the oil and onion and cook for 4–5 minutes, until the onion is softened. 2. Add the sauerkraut, beer, and water, and turn to combine. Arrange the sausages on top, and cover the pan. 3. Bring it to a simmer and cook, partly covered, for 45 minutes. 4. Brown the sausages in a hot pan, if desired. 5. To assemble, slice the rolls and add a sausage. Top with a bit of drained sauerkraut and mustard to taste.

Chinese Dumplings (Potstickers) Try these flavorful and satisfying Chinese dumplings! They take a little time to make, but it’s a fun process and results in a healthy dinner without a lot of the usual additives. Makes 50 dumplings | Prep. time 45 minutes | Cooking time 40 min.

Ingredients For the sauce ½ cup soy sauce 2 tablespoons brown sugar 1 tablespoon seasoned rice vinegar 1 tablespoon chives, minced 1 tablespoon sesame seeds 1 teaspoon chili garlic sauce For the filling 1 pound ground pork 3 cloves garlic, minced 1 egg, beaten

2 tablespoons chives, minced 2 tablespoons soy sauce 1 tablespoon sesame oil 1 tablespoon fish sauce 1 tablespoon minced fresh ginger 50 dumpling wrappers Oil for frying 1 quart water, or more as needed Green onion, sliced, for serving Directions 1. Combine the ingredients for the sauce in a small bowl. Mix, and set aside. 2. In a medium bowl, combine the pork, garlic, egg, chives, soy sauce, sesame oil, fish sauce, and ginger. Mix well. 3. Lightly flour a clean working surface and lay out one wrapper. Add 1 tablespoon of filling in the center of the wrapper. Moisten and seal the edges, making little pleats to form the shape. 4. Repeat with the remaining wrappers and filling. 5. Heat a large skillet with a few tablespoons of oil. Place 8 or 10 dumplings in the oil and cook 3 minutes on each side, until browned. 6. Pour in a cup of water and cook until the dumplings are cooked through, about 5 minutes. Repeat until all the dumplings are cooked. 7. Serve dumplings with the seasoned soy sauce, garnished with green onion.

Corn Dogs You’ll be amazed how easy it is to make this food truck classic at home. They taste so much better than the ones you buy frozen. Serves 8 | Prep. time 10 min. | Cooking time 20 min.

Ingredients 1 cup yellow cornmeal 1 cup all-purpose flour ½ teaspoon salt 3 tablespoons white sugar 4 teaspoons baking powder 1 egg 1 cup milk 1 quart canola oil for frying 16 beef wieners 16 wooden skewers Directions

1. Heat the oil to 350°F. 2. Put the hotdogs (lengthwise) on the skewers and have them ready. 3. In a mixing bowl, combine the cornmeal, flour, salt, sugar, and baking powder. 4. Mix in the egg and milk until smooth. 5. Pour the batter into a 16-ounce mason jar. 6. When the oil is hot, dip the wieners into the batter one at a time and place them in the oil. Cook, turning occasionally, until they are evenly golden, about 4 minutes. Cook in small batches and ensure that the oil returns to temperature before beginning the next batch. 7. Drain on paper towels, and serve.

2. TACOS, BURRITOS, EMPANADAS

Crunchy Burritos Switch up taco Tuesday for some of these cool (and easy) beef burritos. They’re very nutritious and packed with protein for a complete meal.

Serves 6 | Prep. time 10 min. | Cooking time 25 min.

Ingredients 1 pound ground beef 3 tablespoons vegetable oil, divided 1 packet taco seasoning ⅓ cup water 1 (15-ounce) can refried beans ½ cup corn kernels 6 (12-inch) flour tortillas ½ cup chopped fresh cilantro ½ cup sour cream Optional: sliced jalapeños

Directions 1. In a medium skillet, brown the beef in 1 tablespoon of the oil. Drain it well, and add the taco seasoning and water. Simmer to thicken. 2. In a separate saucepan, warm the refried beans, and (separately) the corn. 3. When the meat is ready, warm the tortillas in a clean skillet or the microwave. 4. To assemble the burritos, spoon about ¼ cup of the beans into a tortilla and spread them out. Top with a few tablespoons of beef, some corn, cilantro, sour cream, and jalapeño peppers (if using). 5. Heat a grill or panini press. 6. Fold the sides inward and roll up the burrito. Brush lightly with oil. 7. Cook on the grill or in the panini press until crisp.

Bean and Cheese Tamales (V, GF) Tamales are fun to make, and these ones are some of the easiest – well worth the effort of picking up some corn husks (supposing you don’t happen to have fresh ones). You can fill them with a variety of things: shredded chicken or pork, mushrooms, or even corn. Serves 12 | Prep. time 30 min. | Soaking time 30 min. | Cooking time 45–60 min.

Ingredients 8 ounces dried corn husks 1 ⅓ cups lard 3 cups vegetable broth, divided 4 cups masa harina 2 teaspoons baking powder 1 teaspoon salt ½ teaspoon red chili flakes ½ teaspoon ground cumin For the filling

1 (15-ounce) can refried beans 1 cup shredded mozzarella ½ cup shredded Monterey jack Directions 1. Soak the corn husks in hot water for 30 minutes. 2. Combine the filling ingredients and set them aside. 3. In a mixing bowl, beat the lard with a few tablespoons of broth until it is light and fluffy. 4. Add the masa harina, baking powder, salt, chili flakes, and cumin and mix well. 5. Beating on high, gradually add broth until the texture resembles peanut butter. 6. Lay out a corn husk with the shiny side up. Scoop about ¼ cup of the batter onto the top (wide end) of the husk. Spread it in a rectangle about ¼ inch thick. 7. Spoon about 2 tablespoons of filling (no more than that) along the center of the batter. 8. Fold one long side over the filling, and close by folding the other side over. Turn the bottom up to make a pocket. 9. Arrange a rack in the bottom of a large pot. Add about 2 cups of water to the bottom and cover with a few extra husks. 10. Arrange the tamales standing up in the pot with the open ends upwards. Place an extra corn husk or two over the top before placing the lid. 11. Bring it to a boil and reduce to a simmer. Cook for about 45 minutes. 12. To check for doneness, open one tamale. If the husk comes away from the dough easily, they’re ready. If it sticks, cook another 10 or 15 minutes and check again.

Carne Asada Street Taco These are not your ground beef weeknight tacos! We’re going to switch up your taco game with this fresh and delicious version made with skirt steak and fresh fixings. You’ll never look back. Serves 6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 10 min.

Ingredients For the marinade 3 tablespoons soy sauce 2 tablespoons freshly squeezed lime juice 1 tablespoon canola oil 3 cloves garlic, minced

2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano Other ingredients 1 ½ pounds skirt steak, diced small 1 tablespoon canola oil 12 (6-inch) corn tortillas, warmed ¾ cup diced sweet onion ½ cup chopped fresh cilantro leaves 1 avocado, cored and diced 1 lime, cut into wedges Directions 1. In a resealable bag, combine all the marinade ingredients and mix well. Add the meat and turn to coat. 2. Marinate the meat for at least an hour, and up to 6 hours. 3. In a medium skillet on medium-high, heat the oil. Drain and discard the marinade and brown the beef. Do not overcook. 4. Warm the tortillas in a separate skillet or the microwave. 5. To assemble the tacos, layer on some meat and add a portion of onion, cilantro, and avocado. 6. Squeeze lime juice on top, and serve!

Fish Tacos Fish tacos are must-have favorite street food, originating from Baja, California. Learn how to make perfectly tasty and delicious fish tacos with this recipe. Serves 4 | Prep time 15 minutes | Cooking time 5 minutes

Ingredients 1 tablespoon lime juice 2 teaspoons olive oil ¾ teaspoon chili powder ¾ teaspoon coriander powder ¼ teaspoon salt 3 (4-ounce) fillets of any white fish, such as catfish, mahi mahi, grouper, tilapia, haddock, or cod 2 cups thinly shredded green cabbage 2 scallions, thinly sliced ½ cup red onion, finely diced

½ cup diced tomatoes ⅓ cup fresh cilantro, coarsely chopped 8 corn tortillas, warmed 1 ripe avocado, peeled and cut into 8 wedges (optional) ½ lime, juiced (for optional avocado) Salt and pepper, to taste (optional) Directions 1. Spray a 9×11-inch baking dish with non-stick spray. 2. Place the fish in the baking tray, skin side down. 3. In a small bowl, squeeze the lime juice and then mix in the chili powder, coriander, and salt and pepper. 4. Brush the mixture over the fish and cover the dish with plastic wrap. Microwave for 3 minutes (high) until the fish is opaque. 5. Take the fish, break it into flakes, and mix in a bowl with olive oil, scallions, red onion, diced tomatoes, and cilantro. 6. To prepare the fish tacos, take a warm tortilla and spoon in equal amounts of the fish mixture and thinly sliced cabbage. Fold the tortilla closed. 7. Place the tortillas on a serving platter and serve with sliced avocado.

Beef Samosas These take some time and effort, but they are well worth it! Nourish those taste buds with these perfectly spiced morsels. These are completely customizable, so experiment with your favorite ingredients! Makes about 40 | Prep. time 45 min. | Resting time 30 minutes | Cooking time 45 min.

Ingredients For the filling 1 tablespoon olive oil 1 pound ground beef 1 medium onion, diced 3 cloves garlic, minced 1 jalapeño, seeded and cored, minced 1 ½ teaspoons salt 1 teaspoon ground coriander 1 teaspoon cumin ½ teaspoon black pepper

¼ teaspoon cayenne powder 4 green onions, chopped 1 cup frozen peas, thawed 2 tablespoons fresh cilantro, chopped For the wrappers 3 cups all-purpose flour ¼ teaspoon salt 1 tablespoon olive oil 1 cup water (240 mL), plus 2 tablespoons more 1 tablespoon flour, mixed with 1 tablespoon of water Oil for frying Directions 1. In a skillet over medium-high heat, warm the oil and brown the beef. Drain any excess fat. 2. Add the onion and cook 2–3 minutes, until softened. 3. Stir in the remaining filling ingredients and cook 2–3 more minutes. 4. Remove the skillet from the heat and let it cool. 5. Prepare the dough. Combine the flour, salt, oil, and water. Mix until it forms a ball, and then turn it onto a floured surface and knead for 5 minutes. 6. Shape the dough into a ball and place it in an oiled bowl. Let it rest for 30 minutes. 7. Create a flour paste by mixing 1 tablespoon of flour with 1 tablespoon of water. 8. Divide the dough into ten equal pieces (the easiest way is to make it into a log shape). Return nine to the bowl, and roll out the tenth piece to a 10-inch circle. 9. Have a floured working surface cleared and the filling handy. Lay out a large baking sheet and dampen a clean kitchen towel. 10. Heat a large skillet and cook the disc of dough for about 10 seconds on each side. Place it on the work surface and cut it into 4 quarters. 11. With the round side nearest, fold the bottom half of one quarter to the right. Seal the edge with flour paste. Repeat this step folding upward to make a cone shape. 12. Fill the pocket with filling, and seal the last edge. 13. Repeat these steps until all the dough and filling is used, placing the

finished samosas on the prepared baking sheet under the towel. 14. Heat the oil to 350°F and cook the samosas until golden (about 5 minutes), working with about 5 at a time. Do not crowd the oil, and make sure it returns to temperature before starting another batch. 15. Drain on paper towels and serve.

Chalupas The best thing about a chalupa is the shell – it’s crispy on the outside and chewy in the middle. They’re as versatile as tacos, so go ahead and try any variations you like. Note: you can substitute refried beans for the beef if you would prefer a vegetarian version. Serves 8 | Prep. time 20 min. | Cooking time 30 min.

Ingredients For the meat filling 1 tablespoon olive oil 1 pound ground beef ½ cup water 2 teaspoons chili powder 1 teaspoon sugar 1 teaspoon salt 1 teaspoon ground cumin

½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon paprika For the dough 2 ¼ cups flour 1 tablespoon baking powder 1 teaspoon salt 2 ½ tablespoons shortening 1 cup milk Oil for frying Other toppings Lettuce Tomato Onion Shredded cheese Jalapeño peppers Taco sauce Sour Cream Directions 1. Prepare the meat filling. In a skillet over medium-high heat, warm the oil and brown the beef. Drain any excess fat. 2. Add the water and spices and stir to combine. Cover the pan and leave it on low heat while you prepare the shells, stirring it from time to time. 3. Make the dough. In a large mixing bowl, combine the flour, baking powder, and salt. Rub in the shortening with your fingertips until the mixture resembles a coarse meal. Add the milk and mix until a ball forms. 4. Turn the ball out onto a floured surface and knead until smooth. 5. Divide the dough into 8 equal pieces and roll each one into a ball. Let them rest. 6. Heat about half an inch of oil in a cast-iron skillet to 350°F. 7. Roll out a portion of dough into a circle with a diameter of about 6 inches. Press the rolling pin across the center to make an indent; this will make it easier to fold the chalupa.

8. Using tongs, lower the dough into the hot fat. Cook about 2 minutes, until golden, and then flip and do the same on the other side. Drain on paper towels. 9. Serve the warm chalupas with a portion of the beef, topped with the fillings of your choice.

Beef and Cheese Empanadas A favorite street food in Latin America and Europe, the simple beef and cheese empanadas are not only delicious but so easy to make! Makes 20 | Prep time 20 min | Cooking time 45–50 min

Ingredients 1 pound lean ground beef 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon salt ½ teaspoon black pepper ¼ teaspoon red pepper flakes 1 green bell pepper, diced 1 red bell pepper, diced 1 small onion, diced 4 cloves garlic, minced ½ cup mushrooms, diced 1 (10-ounce) can diced tomatoes

1 large egg, beaten ¼ cup grated Romano cheese plus 2 tablespoons for dusting 1 cup cheddar cheese, shredded 2 teaspoons olive oil 20 prepared empanada pastry rounds (thawed) 1 large egg beaten with 1 teaspoon water Directions 1. In a skillet over medium-high heat, brown the beef and drain the grease. 2. Add the chili powder, cumin, salt, black pepper, and red pepper flakes. Mix well. 3. Add the green and red pepper, onion, garlic, mushrooms, and stewed tomatoes. Simmer until most of the liquid has evaporated, about 5 minutes. 4. Add the beaten egg and mix well. 5. Remove the skillet from the heat and stir in the cheeses. Allow the mixture to cool completely. 6. Preheat the oven to 375°F, and prepare a baking sheet with cooking spray. 7. To assemble the empanadas, lay out one wrapper and brush the inside edges with egg wash. 8. Scoop a generous tablespoon of filling into the center of the wrapper. Fold the pastry over, and seal the edges with a fork. 9. Arrange the filled empanadas on the baking tray. Brush the tops with olive oil, and sprinkle with the remaining Romano cheese. 10. Bake for about 20–25 minutes, until they are hot and golden brown.

Chili Cheese Empanadas (V) These tasty little bundles are not too onerous to make, and they make a great meal, game-day snack, or lunchbox treat. Serves 6 | Prep. time 20 min. | Cooking time 20 min.

Ingredients 1 (10-ounce) can enchilada sauce, divided 1 tablespoon cornstarch ½ teaspoon garlic powder ½ teaspoon red pepper flakes 2 medium poblano peppers, roasted, skin, stem, and seeds removed, chopped (about ½ cup chopped) 1 ½ cups shredded Monterey Jack cheese 1 tablespoon chopped fresh cilantro ¼ teaspoon ground black pepper 1 (15-ounce) package pie crust dough, thawed 1 egg 1 tablespoon water

Directions 1. Preheat the oven to 400°F. 2. Combine ⅓ cup of the enchilada sauce with the cornstarch, garlic powder, and red pepper flakes. Add the poblano peppers and cheese, and stir to combine. 3. To the remaining enchilada sauce, add the cilantro and black pepper. 4. Roll out the pastry and cut 12 4-inch rounds, being careful not to overwork the dough. 5. Mix the egg with the water to make an egg wash. 6. Brush the edges of the pastry rounds with the egg wash, and divide the filling mixture evenly among the 12 pastries. 7. Fold the pastry over the filling and seal the edges. Brush the tops with egg wash. 8. Arrange the empanadas on the baking sheet and bake for about 20 minutes, until golden.

3. SANDWICHES, BURGERS, AND KEBABS

Cuban Sandwich Here’s how you can make this street food staple at home! Serves 4 | Prep. time 5 min. | Cooking time 10 min.

Ingredients 4 rolls soft baguette or Cuban bread Yellow mustard Sandwich pickles 12 slices sweet ham 12 slices slow-roasted pork 12 slices swiss cheese Butter, melted Directions 1. Trim the round ends off the bread and slice. 2. Spread the bottom slices with mustard and add pickles. To each, add 3 slices ham, 3 slices pork, and 3 slices swiss cheese. 3. Heat a large skillet over medium heat and arrange the sandwiches

inside. 4. Brush the tops with melted butter. Using a plate or cast-iron skillet, press down on the sandwiches to flatten them slightly. 5. Cook about 5 minutes on each side, until they are golden and the cheese has melted.

Classic Burger Forget everything you’ve heard about making the perfect burger and follow these simple rules: season your beef with salt and pepper only; do not overwork the meat; make a wide, thin patty; and serve on a soft, fresh bun. Serves 4 | Prep. time 5 min. | Cooking time 10 min.

Ingredients 1 pound lean ground beef 1 ½ teaspoons salt 1 teaspoon black pepper 2 tablespoons canola oil Large, soft hamburger buns For serving Lettuce American cheese slices Dill pickle slices

Tomato slices Red onion slices Ketchup Mustard Relish Mayonnaise Directions 1. Season the meat with salt and pepper and gently form it into 4 wide, thin patties. 2. Heat a cast-iron pan over medium-high heat and add the oil. 3. Fry the patties until browned on both sides. Season again with salt and pepper to taste. 4. To assemble the burgers, add the toppings of your choice. Enjoy!

Falafel Burgers (V) This meal is the best kind of mash-up, combining two of our all-time favorites: falafel and burgers! Serves 4 | Prep. time 10 min. | Cooking time 15 min.

Ingredients 1 (6-ounce) package falafel mix ¼ cup minced fresh parsley ¼ cup shredded carrot 2 tablespoons olive oil 4 hamburger buns For serving Tzatziki sauce Tomato slices Red onion slices

Lettuce Directions 1. Prepare the falafel mix according to the package instructions and stir in the parsley and shredded carrot. Shape the mixture into 4 patties. 2. Heat the oil in a large skillet. Cook the patties on both sides until they are browned and have nice, crisp surfaces. 3. Toast or steam the buns, according to your preference. 4. To serve, place a falafel patty on each bun. Add tzatziki, tomato, red onion, and lettuce. 5. Top with the other half of the buns, and serve!

Chicken Shawarma Gyros You might call these “Hero” sandwiches, but in Greece, where they originate, it’s pronounced “Yee-Ro.” We don’t mind how you choose to say it, as long as you say please! Serves 4–6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 1 ¾ hours

Ingredients 2 pounds boneless, skinless chicken thighs Half 1 yellow onion, peeled 1 bamboo skewer 4–6 Greek pitas or flatbreads For the marinade 2 cups Greek yogurt ¼ cup lemon juice ½ cup olive oil 2 tablespoons minced garlic

1 ½ tablespoons kosher salt 1 tablespoon coriander powder 1 tablespoon paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper ½ teaspoon cinnamon ½ teaspoon black pepper For serving Tzatziki sauce Chopped lettuce Tomato slices Optional: red onion slices, olives, feta cheese Directions 1. Pound the chicken to ½-inch thickness. 2. In a medium mixing bowl, combine the marinade ingredients and mix well. 3. Add the chicken and turn to coat. Refrigerate at least 1 hour, but up to 24 hours. 4. Preheat the oven to 400°F. Arrange the half onion, cut side down, on a foil-lined baking sheet. Position the bamboo skewer upright in the onion, with the sharp end up. 5. Skewer the chicken thighs and layer them up, rotating each one to give you jagged edges. 6. Bake for 1 ¾ hours, or until the internal temperature reaches 165°F. 7. Let the meat rest for 10 minutes, during which time you can warm the flatbreads. 8. Slice the meat into slivers, cutting from the top down. 9. To assemble the gyros, warm the flatbreads. Add some of the meat, and top with your choice of toppings.

Club Sandwich I suspect we’ve all eaten a hundred of these things without really noticing what is on them. But they make an excellent weeknight meal, so we’re excited to share the secrets to Club Sandwich's success with you. Serves 4 | Prep. time 15 min. | Cooking time 5 min.

Ingredients 12 slices sandwich bread, white or whole wheat ⅓ cup butter ½ cup mayonnaise 8 ounces chicken breast (leftover or deli) 2 large beefsteak tomatoes, thinly sliced 4 slices American or cheddar cheese 8 ounces deli ham 8 slices bacon, cooked Lettuce For serving

French fries, frozen or prepared according to the Poutine recipe (with or without cheese and gravy) Directions 1. Prepare the French fries. 2. Toast and butter the bread. Spread some mayonnaise on each slice. 3. On 4 slices, layer 2 ounces of chicken breast. Top with 2 slices of tomato and a slice of cheese. 4. Top with a slice of toast. On that toast, place 2 ounces of ham and 2 slices of bacon. Add some lettuce, and place the remaining toast on top, mayonnaise side down. 5. Cut in halves or quarters, and secure with wooden picks if desired. Serve with French fries.

French Ham and Cheese Sandwich Serves 4 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients 2 tablespoons butter 2 tablespoons flour 1 ½ cups milk, heated 3 cups Gruyere cheese, divided 1 teaspoon salt 1 teaspoon coarse ground black pepper ½ teaspoon nutmeg 8 slices thick white bread, crusts trimmed, toasted 1 tablespoon champagne mustard ½ pound smoked ham, sliced thin ½ cup Brie cheese, sliced 1 tablespoon fresh chives, chopped Preparation 1. Preheat the oven to 400°F. Line a baking sheet with parchment

2. 3.

4. 5. 6.

7. 8. 9. 10.

paper. In a saucepan, heat the butter over medium heat. Sprinkle in the flour and whisk until a paste forms. Slowly add the warm milk, whisking constantly until creamy. Season with salt, pepper, and nutmeg. Continue cooking, stirring constantly, until the sauce thickens. Remove from the heat and add 2 cups of Gruyere cheese. On each piece of bread, spread a little champagne mustard and then make sandwiches with a layer of ham and brie cheese. Coat each of the sandwiches with the cream sauce on both sides. With a spatula, transfer the sandwiches to the baking sheet. Sprinkle the sandwiches with half of the remaining Gruyere cheese. Place the sandwiches in the oven and bake for 7 minutes. Remove from the oven and turn over using a spatula. Sprinkle the remaining Gruyere cheese on the sandwiches and bake for an additional 5 minutes. Turn the broiler on high, and place the sandwiches under it until they are golden and crispy, approximately 1-2 minutes. Remove from the oven and serve immediately, garnished with fresh chives.

Pineapple and Ham Grilled Cheese Bring the heat with the much-loved flavor combination! Crisp and flavorful bread, a burst of freshness from the pineapple, and a kick of heat make this a sandwich you won’t soon forget. Serves 4 | Prep. time 15 min.| Cooking time 15 minutes

Ingredients ⅓ cup butter, softened 8 thick slices of white or whole wheat bread

4 tablespoons mayonnaise ¼ cup green onion, chopped 8 ounces cheddar, sliced 4 ounces provolone, sliced 4 deli sliced ham ½ pineapple, thinly sliced Sriracha chili sauce Directions 1. Spread one side of each slice of bread with butter, and arrange 4 slices in a large skillet over medium heat, butter side down. 2. Spread mayonnaise on the 4 slices of bread in the pan. Top with one ounce of cheddar and one ounce of provolone. 3. Layer the ham and some pineapple. Add sriracha sauce to taste, and add the remaining cheddar. 4. Top with the remaining slices of bread, butter side up. 5. When the bread is toasted and golden on one side, flip it over and cook until the other side is golden and the cheese is melted. 6. Enjoy!

Pork Souvlaki Pita Sandwich Pork Souvlaki Pitas are a popular street food that is easy to make and so delicious. Serves 6 | Prep. time 15 min.| Cooking time 12 minutes

Ingredients 1 recipe pork souvlaki (click here for the recipe) 6 pita bread 2 cups shredded green leaf lettuce 1 small white onion, thinly sliced into half-moons 3 large tomatoes, chopped ½ cup olive oil 3 tablespoons red wine vinegar 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Tzatziki or crumbled feta cheese (optional)

Directions 1. Preheat the grill to medium-high, and cook the pork until done (remove any skewers after grilling) or fry it in a lightly oiled skillet over medium-high heat. 2. In a medium bowl, toss the lettuce, onion, tomatoes, olive oil, vinegar, oregano, salt, and pepper together. 3. Spoon the meat into a piece of pita (grilled, if desired) and top with lettuce mixture and tzatziki, feta sauce, or crumbled feta cheese (optional). Serve.

Philly Cheesesteak You can’t talk about the best food truck offerings and not mention Philly Cheese Steak! The only question is, what’s the best way to make it? Opinions vary, but we’re on the side of tender, moist, salty beef and plenty of cheese. Onions, definitely…peppers optional. Serves 4 | Prep. time 15 min. | Cooking time 40 minutes

Ingredients 2 tablespoons olive oil 1 ½ cups sweet onion, diced small 1 teaspoon sugar 2 tablespoons butter, softened 1 clove garlic 4 hoagie rolls 1 pound ribeye steak, thinly sliced 1 teaspoon salt

½ teaspoon black pepper 2 tablespoons steak sauce 2–3 tablespoons mayonnaise 8 ounces provolone cheese, sliced Directions 1. Warm the oil in a large skillet over medium-low heat and add the onion. Sprinkle with the sugar and cook, stirring every few minutes, until the onions are golden, about 20 minutes. Remove them to a bowl and cover. 2. Meanwhile, combine the butter and garlic. Slice the rolls most of the way through and butter the cut surfaces. Set aside. 3. Heat the broiler to high and toast the open side of the buns. Keep an eye on them so they don’t burn. 4. Turn up the heat under the skillet to medium-high and add the steak. Let it sit without stirring until it’s browned, then turn. 5. When the second side is almost done (take care not to overcook the meat), season with salt and pepper and stir in the onions (with any juices) and steak sauce. 6. Spread mayo on one side of the toasted rolls. 7. Divide the meat mixture onto the buns. Add the cheese and slide the sandwiches under the broiler until it melts. 8. Serve immediately.

Shish Taouk (Grilled Chicken) Popular street food from the Middle East that is now popular across the world. Why try to do the delicately seasoned chicken skewers at home. They are addictive! Serves 4–6 | Prep. time 20 min. | Marinating time 4 hours | Cooking time 6–9 minutes

Ingredients 8-10 pieces skinless boneless chicken breast, cut into cubes For the marinade 1 cup freshly squeezed lemon juice 12 cloves garlic, crushed 6 tablespoons plain yogurt 6 tablespoons olive oil 2 tablespoons red vinegar 2 teaspoons ground white pepper ½ teaspoon ground ginger

½ teaspoon ground thyme ½ teaspoon ground oregano ⅓ teaspoon paprika Salt, to taste 1 teaspoon tomato paste For serving Garlic sauce Tomato, diced Pickled turnip Directions 1. Combine the ingredients for the marinade, and mix well. 2. Add the chicken, and turn to coat it in the marinade. Cover, and refrigerate for 4 hours. 3. Preheat a grill to medium heat. 4. Thread chicken cubes on pre-soaked wooden skewers, and grill for 6-9 minutes per side. 5. Serve immediately, or place them in a warm pot, covered, for 8 minutes. The chicken will absorb the vapors and become more tender. 6. Serve with garlic sauce, tomato, and/or pickled turnip on the side, if desired.

Souvlaki Skewers You’re going to want to break out those skewers and heat up the grill because it’s time to make souvlaki! You can use chicken or pork, and with just a few other ingredients, you’ll have a delicious at-home version of this popular street food. Serves 4–6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 12 minutes

Ingredients For the marinade 6 cloves garlic, chopped 1 ½ tablespoons dried oregano 1 teaspoon dried rosemary 1 teaspoon sweet paprika 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon red pepper flakes ¼ cup extra virgin olive oil

¼ cup dry white wine Juice of 1 lemon 1 teaspoon lemon zest Other ingredients 2 pounds chicken breast or pork tenderloin, cut in strips about ¾-inch thick 2 tablespoons olive oil Tzatziki sauce Directions 1. Combine the marinade ingredients in a bowl or a large, sturdy resealable bag. Mix well. 2. Add the meat slices and turn to coat. Marinate for at least an hour, and up to 5 hours. 3. If your skewers are bamboo, put them in water to soak at least 30 minutes before using them. 4. Heat a grill to medium. 5. Thread the meat onto the skewers and brush them with olive oil. Discard the marinade and place the skewers on the grill. Cook for about 6 minutes on each side, or until they are cooked through. 6. Serve with tzatziki sauce.

Teriyaki Beef Skewers Teriyaki is the ultimate Japanese street food. Salty, sweet, and savory, the flavors of this recipe blend to perfection and give you a tender, juicy bite. Make up a pot of rice and some stir-fried veggies, and you have the perfect meal. Serves 4–6 | Prep. time 15 min. | Marinating time 1 hour | Cooking time 12 minutes

Ingredients For the marinade ½ cup packed light brown sugar ¼ cup soy sauce 2 large garlic cloves, crushed and minced 1 teaspoon fresh minced ginger 1 tablespoon rice vinegar 1 tablespoon sesame oil ½ teaspoon red pepper flakes

Other ingredients 2 pounds sirloin steak, or another tender cut, cut in strips about ¾-inch thick 2 tablespoons cornstarch For serving Rice and stir-fried veggies Directions 1. Combine the marinade ingredients in a bowl or a large, sturdy resealable bag. Mix well. 2. Add the meat slices and turn to coat. Marinate for at least an hour, but preferably overnight. 3. If your skewers are bamboo, put them in water to soak. 4. Heat a grill to medium. 5. Drain the marinade into a small saucepan and mix in the cornstarch. Bring it to a simmer and cook 2–3 minutes, until thick. 6. Thread the meat onto the skewers and brush them with the marinade. Place them on the grill and cook for about 6 minutes on each side, until they are cooked through. Brush a final time with the marinade before serving. 7. Serve with rice and vegetables.

Chicken Satay Here’s a treat for when you’re craving Thai! However, this spicy chicken treat actually hails from Indonesia. Either way, it’s delicious! Adjust the spiciness of the sauce to your liking. Serves 4–6 | Prep. time 20 min. | Marinating time 6 hours | Cooking time 6–8 minutes

Ingredients 2 pounds boneless, skinless chicken meat, cut into ¾-inch cubes For the marinade 3 tablespoons vegetable oil 2 stalks lemongrass, white parts only 2 cloves garlic, peeled 1 small onion 2 teaspoons ground turmeric 1 teaspoon ground coriander 1 teaspoon chili powder 2 teaspoons salt

2 tablespoons honey For the sauce 3 tablespoons creamy peanut butter 1 tablespoon soy sauce 1 tablespoon freshly squeezed lime juice 1 tablespoon chili garlic sauce 1 tablespoon brown sugar 1 teaspoon freshly grated ginger Directions 1. Combine the marinade ingredients in a blender, and pulse until smooth. If it’s too thick, you can add a little water. 2. Pour the marinade into a large resealable bag and add the chicken. Manipulate the bag to coat all the pieces. Refrigerate for at least 6 hours, but preferably overnight. 3. Meanwhile, make the dipping sauce. Combine all the ingredients and mix well, adding water to get your desired consistency. 4. If your skewers are bamboo, put them in water to soak. 5. Heat a grill to medium-high. 6. Thread a few pieces of the meat onto the skewers, leaving room to hold the skewer for dipping. Place them on the grill and cook for about 3 minutes on each side, until they are cooked through.

Pineapple Shish Kebabs If you love peppers and pineapple, give this recipe a try! It’s a crowdpleaser, and the bright colors make it as pleasant to look at as it is to eat. Use whatever meat you like! We prefer chicken or pork loin. Serves 4–6 | Prep. time 20 min. | Marinating time 2 hours | Cooking time 12 minutes

Ingredients For the marinade ½ cup pineapple juice ¼ cup brown sugar ¼ cup soy sauce 1 tablespoon orange zest 1 teaspoon sesame oil ½ teaspoon red pepper flakes Other ingredients 2 pounds boneless, skinless meat (pork, chicken, or beef), cut into ¾-inch

cubes 2 cups pineapple chunks, cut into 1-inch cubes 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 1 sweet onion, cut into 1-inch pieces 1 cup whole small mushrooms 1 cup sweet barbecue sauce of your choice Rice or pasta for serving Directions 1. Combine the marinade ingredients in a bowl or sturdy resealable bag. Mix well. 2. Add the meat and turn to coat. Refrigerate for at least 2 hours, up to 24. 3. If your skewers are bamboo, put them in water to soak. 4. Prepare the skewers by alternating meat and vegetables. 5. Heat a grill to medium-high. 6. Place the skewers on the grill and brush them with barbecue sauce. 7. Cook, turning from time to time and brushing with sauce until the meat is cooked through and the vegetables are softened, about 12 minutes. 8. Serve with hot rice or pasta.

Lamb Kofta These kofta kebabs are irresistible and perfectly spiced. A favorite street food in the Middle East and many other Western countries. Serves 4-6 | Prep. time 15 min. | Cooking time 10-15 min.

Ingredients 1 ½ pounds lean ground lamb or ½ pound lamb plus 1 pound ground beef 2 teaspoons Lebanese 7-spices 1 egg ¼ cup breadcrumbs 2 large onions, finely minced and drained well ¼ cup parsley, destemmed, finely chopped, air-dried for a few minutes Salt to taste

Directions 1. Combine all the ingredients thoroughly in a bowl. 2. Divide the mixture into 4-6 portions, and wrap each around a skewer, or shape them into patties. 3. Chill for 1-2 hours (optional), to set. 4. Grill over medium heat until they are evenly browned and cooked through (about 10-15 minutes). 5. Serve with the salad of your choice.

4. FISH AND SEAFOOD

Fish and Chips Have you ever noticed that sometimes your order of battered fish gets soggy within the first few bites? Well, we’re here to share the tips and tricks for making crispy battered fish that you’ll enjoy to the last bite. Serves 4 | Prep. time 10 min. | Cooking time 20 min.

Ingredients For the Tartar sauce ½ cup mayonnaise 3 tablespoons minced dill pickle 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh dill ½ teaspoon Worcestershire sauce ½ teaspoon salt ¼ teaspoon black pepper For the batter 1 cup lager-style beer, or more as needed 1 cup all-purpose flour 2 tablespoons rice flour 2 teaspoons baking powder ¼ teaspoon salt For the fish 4 (6-ounce) fresh cod fillets (can use haddock, if preferred) Salt

2 tablespoons rice flour Vegetable oil sufficient for frying For serving French fries (frozen, or use the fries from the Poutine recipe without the gravy and cheese) Coleslaw Directions 1. Combine the ingredients for the tartar sauce. Cover the dish and keep it in the fridge until needed. 2. Make sure the beer is in the fridge. 3. Combine the flour, rice flour, baking powder, and salt. Place the bowl in the freezer until ready to use. Keeping the batter cold is critical to making a crisp coating. 4. Make or bake the French fries according to the package directions. 5. Pat the fish fillets dry with kitchen towels. Sprinkle them with salt and rice flour to coat. Shake off any excess, and set the fillets on a drying rack. 6. Heat the oil to 375°F. 7. Pour cold beer into the cold dry ingredients until the consistency is like pancake batter, a little on the thick side. 8. One at a time, dip the fish into the batter and let any excess drip off. 9. Fry the fish 2 fillets at a time, turning occasionally, until golden, about 4 minutes. 10. Serve with tartar sauce, fries, and coleslaw.

Hawaiian Garlic Butter Shrimp Shrimp is always a good option for a quick and satisfying culinary treat, and this recipe does not disappoint. Serves 4 | Prep. time 10 min. | Cooking time 15 min.

Ingredients 1 pound raw shrimp, tails on Salt and pepper to taste ⅓ cup salted butter 3 cloves garlic, sliced 1 tablespoon parsley, minced 1 tablespoon lemon juice For the marinade ¼ cup olive oil 2 tablespoons fresh lemon juice 3 cloves garlic, minced

1 tablespoon fresh parsley, minced 1 tablespoon flour ½ teaspoon cayenne pepper Directions 1. Place the shrimp in a bowl or resealable bag. 2. Add the marinade ingredients and stir to coat. Cover and refrigerate for at least 30 minutes, and up to 24 hours. 3. Heat a large skillet over medium heat. 4. Scoop the shrimp into the hot skillet and discard the marinade. 5. Season the shrimp with salt and pepper and cook for 2–3 minutes, until pink and cooked through. Remove the shrimp to a bowl and set it aside. 6. Add the butter to the hot skillet and stir in the sliced garlic. Cook until the butter is browned and the garlic begins to get crisp. 7. Remove the skillet from the heat and stir in the shrimp, parsley, and lemon juice. Stir to coat.

Lobster Roll The key to making a good lobster roll is to choose a moist, fresh, soft bread. You can add as much (or as little) mayonnaise as you like to achieve the creamy texture we all adore. Serves 4 | Prep. time 10 min. | Cooking time 5 min.

Ingredients For the lobster salad 1 pound lobster meat, cut into 1-inch chunks ¼ cup minced celery stalk 2 tablespoons fresh lemon juice 1 tablespoon chopped fresh chives 2–3 tablespoons mayonnaise ¼ teaspoon freshly ground black pepper Other ingredients 4 (6-inch) soft, fresh sandwich or sausage buns 2 tablespoons unsalted butter, room temperature

Directions 1. Combine the lobster salad ingredients and gently fold them together. 2. Heat a large skillet over medium heat. 3. Butter the buns and place them facedown in the hot skillet until they are toasted and crisp. 4. Fill with a portion of the lobster salad, and serve.

Salted Codfish Croquettes These codfish and potato croquettes also known as bacalhau croquettes are addictive and popular street food in Portugal and Spain. Makes 20 | Prep. time 20 min. | Cooking time 50 min.

Ingredients 1 pound boneless dry salted codfish (bacalhau) 2 cups milk 4 potatoes, scrubbed

2 cloves garlic, pounded to a paste 1 medium onion, minced 2 tablespoons cilantro or parsley (or a combination thereof), chopped 2 eggs, slightly beaten Salt and pepper, to taste Oil for frying 1 lemon, sliced (optional) Directions 1. Rehydrate the bacalhau (see instructions below). 2. Place the rehydrated bacalhau in a pot or saucepan and pour in the milk. If needed, add water to cover by 1 inch. 3. Bring to a boil and gently simmer until fish is tender (about 20 minutes). 4. Drain and rinse well. 5. While simmering the bacalhau, place the potatoes in a pot, cover with water and boil until tender (about 20 minutes). Drain and peel. 6. Flake the fish and add the peeled potatoes. Mash well together. Let cool. 7. When cooled, add the garlic, onion, cilantro and/or parsley, and eggs. Mix well and season with salt and pepper to taste. 8. Scoop out a spoonful. To shape, use 2 spoons and scrape the mixture from one spoon to another once or twice to make ovalshaped. Drop this in preheated oil in a skillet. Keep shaping additional spoonfuls and dropping them into the oil until the mixture is used up. 9. Deep fry until golden brown and then drain on paper towels. 10. Serve with lemon slices (optional). To rehydrate bacalhau 1. Soak the bacalhau in water. Cover and refrigerate. Change the water about 3 times in 24 to 48 hours (length of soaking depends on desired saltiness). Drain.

Ahi Poke Bowl Food is a way of life in Hawaii and Ahi poke is one of the most beloved dishes. Ahi poke is composed of marinated cubes of ahi tuna in a perfect blend of spices. Serves 6-8 | Prep time 15 min. | C hill time 60 min. | Cooking time 0

Ingredients 1 pound ahi tuna, cut into evenly sized small chunks ½ cup soy sauce 2 teaspoons sesame oil 1 tablespoon garlic chili paste ½ cup sweet onion, sliced thin 2 teaspoons toasted sesame seeds 2 cloves garlic, crushed and minced 1 tablespoon fresh ginger, grated 2 teaspoons fresh lemongrass, finely chopped Lettuce leaves for serving Scallions, sliced, for garnish

Macadamia nuts, chopped, for garnish Directions 1. In a bowl, combine the soy sauce, sesame oil, and garlic chili paste. Whisk well until blended. 2. Stir in the onion, sesame seeds, garlic, ginger, and lemongrass. 3. Add the tuna and toss to coat evenly. 4. Cover the bowl and place in the refrigerator for 30-60 minutes. 5. Serve in or with lettuce leaves and garnish with a sprinkling of scallions and macadamia nuts before serving, if desired.

Shrimp Tempura We are so excited to show you how easy it is to make this classic Asian dish! You can make it for your guests, but it’s easy enough to whip up a batch for one if the mood strikes you. Serves 4 | Prep. time 15 min. | Cooking time 15 min.

Ingredients 1 pound jumbo shrimp ¼ cup cornstarch 1 teaspoon salt 1 large egg 1 cup all-purpose flour 1 cup cold water Oil for frying Directions 1. Peel the shrimp except for the tail, devein, and rinse. Blot them dry with paper towels. Make some cuts crosswise across the inside of the

2. 3. 4. 5.

6.

curl; this will encourage them to straighten out. Combine the cornstarch and salt. Add the shrimp and toss to coat. Whisk the egg, flour, and water together, just to combine. Heat your oil in a saucepan to 350°F. In batches, dip the shrimp in the batter and add them to the oil. Cook about 3 minutes on each side and drain on paper towels. Make sure the oil is hot enough before adding more shrimp. Serve with soy sauce or Chinese dumpling sauce.

Classic Spanish Paella You can’t visit Spain without eating paella sold by a street vendor. You will get the authentic taste of the freshest fish, seafood ever. The trick to this dish is to cook it in a paella pan if you can (or a large skillet if you must) and do not stir the rice while it’s cooking. Servings 6 - Prep time 10 min - Cooking time 30 min

Ingredients 2 tablespoons olive oil 3 cloves garlic, minced 1 large onion, diced 1 red bell pepper, diced 1 large tomato, peeled and diced (with juice and seeds) 8 ounces chicken thigh fillets, chopped 6 ounces calamari, cut into thin rings 1 ½ cups paella rice

3 ½ cups chicken broth 1 teaspoon saffron threads 12–16 large shrimp, whole (shell on) 12 large mussels Lemon wedges for serving Directions 1. Heat the oil in the pan and cook the garlic and onion until they begin to soften, about 5 minutes. Add the bell pepper and cook for another few minutes, and then stir in the tomato. 2. Add the chicken and calamari, and cook until they are lightly browned. 3. Add the rice, and stir until it is covered in oil. Add the broth and stir in the saffron very briefly. 4. Heat until the liquid boils, simmer for a few minutes, and then reduce the heat to medium-low. Cook for 7 minutes. The rice will be near the surface of the liquid, but not dry. 5. Press the prawns into the rice until they are mostly submerged, and then do the same with the mussels. Don’t stir. 6. Cook for an additional 5–8 minutes, until the shrimp are cooked through and the mussel shells are opened. (Discard any that don’t open.) 7. Test the rice for doneness, adding more water, and cooking a little longer if necessary. 8. Let stand for 5 minutes, garnish with lemon, and serve.

Crab Cakes Try this fast and easy recipe to bring back the taste and smell of the seaside, even if it’s a chilly winter afternoon. These are the ultimate in comfort food. Serves 4 | Prep. time 15 min. | Cooking time 10 min.

Ingredients ⅓ cup mayonnaise 1 large egg, beaten 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon lemon juice ½ teaspoon Kosher salt ½ teaspoon freshly ground black pepper 1 pound lump crabmeat ¾ cup panko breadcrumbs 2 tablespoons freshly chopped parsley 2 tablespoons minced chives

¼ cup olive oil For serving Lemon wedges Tartar sauce Directions 1. Combine the mayonnaise, egg, mustard, Worcestershire sauce, lemon juice, salt, and pepper. 2. In another bowl, gently mix the crabmeat, breadcrumbs, parsley, and chives. 3. Carefully fold the sauce into the meat mixture. Shape eight patties. 4. Heat the oil in a skillet until it shimmers. Fry the crab cakes until they are golden, turn, and repeat on the other side. 5. Serve with a lemon wedge and some tartar sauce.

Fried Calamari Rings This recipe is a 2-for-1, because you can substitute your choice of calamari or clams – or go for broke and make both! Serves 4 | Prep. time 10 min. | Marinating time 30 min. | Cooking time 20 min.

Ingredients 1 pound cleaned calamari tubes cut into rings 1 tablespoon lemon juice OR 1 pound whole clams 2 cups flour ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon paprika ½ teaspoon thyme

½ cup buttermilk Vegetable oil for deep frying Flaked salt Directions 1. If using calamari, place the pieces in a bowl with the lemon juice and let it sit for 30 minutes to tenderize. 2. Combine the dry ingredients in one bowl, and pour the buttermilk into a separate bowl. 3. Heat the oil in a Dutch oven or deep fryer to 375°F. 4. Prepare a platter with paper towels. 5. Working with a few pieces at a time, dip the calamari and/or clams into the flour (gently shake off any excess), then the buttermilk, and then the flour again. 6. Fry for 2–3 minutes, stirring occasionally, until golden. Remove with a slotted spoon to the prepared platter and season generously with salt.

Variations: replace calamari with whole clams.

5. PASTRY AND BREAD

Spanakopita (V) With spinach, feta, and phyllo pastry, it’s no wonder why this Greek street food is a favorite all over the world! It’s surprisingly fun and easy to make at home. Serves 6–8 | Prep. time 30 min. | Cooking time 45–50 min.

Ingredients 3 tablespoons olive oil 1 medium onion, diced ½ cup chopped green onion 10 ounces frozen spinach, thawed 1 tablespoon lemon juice 1 ½ cups feta cheese crumbled 2 eggs, beaten ½ teaspoon ground nutmeg ½ cup butter, melted 12 sheets phyllo pastry, thawed

¼ teaspoon salt ¼ teaspoon oregano Directions 1. In a skillet over medium heat, warm the oil and add the onion. Cook until it is softened and stir in the green onion. 2. Drain the spinach well and add it to the skillet. Cook 2–3 minutes. 3. Add the lemon juice and remove the pan from the heat. Set aside. 4. In a mixing bowl, mix the feta, egg, and nutmeg. 5. Preheat the oven to 350°F. 6. Butter a 9-inch deep-dish pie plate. Add a sheet of phyllo, brush with butter, and add another sheet. Brush again. Repeat until you’ve used 6 sheets of pastry. 7. When the spinach mixture is cool, drain any liquid and stir in the feta and egg mixture. Spread it into the pie plate. 8. Top with a layer of pastry, brush with melted butter, and repeat until all the pastry is used. Finish with butter. 9. Tuck in the edges and sprinkle with salt and oregano. 10. Bake for 45–50 minutes, until the pastry is golden. Let it cool a little before serving.

Cornish Pasty These satisfying little meat pies are the national food of Cornwall, and are just the thing to fill your belly on a foggy fall afternoon! Serves 6 | Prep. time 30 min. | Chilling time 3 hours | Cooking time 40–50 min.

Ingredients For the pastry 3 ½ cups all-purpose flour 1 ½ teaspoons salt 10 tablespoons unsalted butter, chilled 10 tablespoons lard, chilled ⅔ cup ice water For the filling 1 pound Yukon gold potatoes, peeled and diced small 1 large yellow onion, diced small 1 large carrot, diced small

1 pound beef skirt steak or sirloin, cut into ½-inch cubes Salt and pepper to taste 2 tablespoons all-purpose flour 6 tablespoons butter 1 large egg, lightly beaten Directions 1. Prepare the pastry. In a food processor, combine the flour and salt. Cut the butter and lard into cubes and add them to the flour. 2. Pulse a few times until the mixture is coarse and crumbly. Do not overmix. 3. Add the water a little at a time, mixing just until the dough comes together. 4. Place the dough on a square of plastic wrap. Pat it into a disc shape, wrap tightly, and refrigerate for 3 hours. 5. Peel and dice the vegetables and meat and have everything ready. 6. Preheat the oven to 350°F and set out a large baking sheet. 7. Cut the disc into 6 equal segments. Working quickly while the pastry is cold, roll out the pieces into 8-inch circles. 8. Down the middle of the circles, layer on some potato, onion, carrot, and steak. Add salt and pepper to taste, and dust with a sprinkling of flour. 9. Slice the butter and place about a tablespoon on top of each portion. 10. Fold the edges of the circles upward. Pinch and fold the edges to seal, and brush with beaten egg. 11. Bake for 40–50 minutes, until they are golden. Let them sit for 15 minutes before serving.

Pepperoni Pizza Pizza has conquered the world and is one of the most popular food on the planet. This recipe is one of the most beloved American pizza. Food vendors sell pizza by the slice of the whole pizza. Make your own at home and you will get addicted to homemade pizza! Serves 6 | Prep. time 20 min. | Cooking time 15-20 min.

Ingredients Pizza dough rolled into a 12-inch diameter crust 1 tablespoon olive oil ½ cup pizza sauce 2 cups shredded mozzarella cheese ¼ cup grated Parmesan cheese 30 slices Italian pepperoni ⅛ teaspoon crushed red pepper flakes Fresh basil leaves for garnish

Directions 1. Preheat the oven to 450°F. 2. Place pizza dough on a greased pizza stone or pan. 3. Brush olive oil over the entire top of the pizza dough. 4. Spread pizza sauce over the dough, leaving about half an inch of dough around the edges for the crust. 5. Spread Parmesan evenly over sauce, followed by mozzarella. 6. Arrange the Italian pepperoni on top. 7. Bake until the crust is golden brown, cooked through, and the cheese is melted (about 15 minutes). 8. Let cool for about 5 minutes before slicing, and sprinkle with basil leaves if desired.

Khachapuri These buns come from the country of Georgia, in western Asia. The idea is that you tear off a piece of the crust and dip it in the gooey cheese and egg filling. It makes a delicious brunch or after-school snack. Serves 4 | Prep. time 30 min. | Rising time 1 ½ hours | Cooking time 50 min.

Ingredients For the dough 3 ½ cups all-purpose flour 1 teaspoon dry active yeast 1 ½ tablespoons sugar 1 teaspoon salt ¾ cup water ¾ cup milk 1 tablespoon olive oil For the filling

1 ½ cups farmer’s cheese (or ricotta) 1 ½ cups shredded mozzarella 1 ½ cups feta cheese 4 eggs Other ingredients 1 egg 1 tablespoon water ¼ cup butter, sliced Directions 1. Prepare the dough. In a stand mixer, combine the flour, yeast, sugar, and salt. 2. In a saucepan, heat the water and milk to 115°F. Pour the warm liquid into the stand mixer. 3. Using the dough hook, mix until the dough comes together. Add the oil and mix to incorporate. 4. Transfer the dough to an oiled bowl and let it sit, covered, in a warm place for an hour, until it doubles in size. 5. After an hour, punch down the dough. Let it rise another 30 minutes. 6. In a mixing bowl, combine the farmer’s cheese, mozzarella, and feta cheeses. 7. Heat the oven to 450°F and prepare a baking sheet with greased parchment paper. 8. Divide the dough into 4 equal pieces and form them into balls. 9. Roll out a dough ball into a circle about 9 inches across. Roll the sides inward to form a boat shape and crimp the ends to secure it. Repeat with the other dough balls. 10. Divide the cheese mixture into the middle of the boat shapes. 11. Mix the egg and water to make an egg wash and brush the bread with it. 12. Bake for 15 minutes, or until golden. 13. Remove the tray from the oven and form a depression in the cheese. Crack an egg into the indent. Add some little pieces of butter on the cheese. 14. Bake another 5 minutes or so, depending on how cooked you like your eggs. Remember they will continue to cook out of the oven in

the hot cheese. 15. Serve immediately.

Golden Chewy Pretzels You know the ones we mean! Every chewy, salty bite is a delight. Bring out the mustard! Serves 8 | Prep. time 30 min. | Rising time 1 hour | Cooking time 10–15 min

Ingredients 1 ½ cups warm water 1 tablespoon salt 2 teaspoons sugar 1 packet active dry yeast 4 ½ cups all-purpose flour 2 tablespoons oil ½ cup baking soda 2 eggs, beaten Kosher salt Mustard, for serving

Directions 1. In a bowl, combine the water, salt, and sugar and stir. Sprinkle on the yeast and let it sit until it blooms, about 5 minutes. 2. Add the flour and oil. Mix until the dough comes together and knead for 1–2 minutes. 3. Transfer the dough to a greased bowl. Cover, and let it rise in a warm place for 1 hour. 4. Preheat the oven to 450°F and place a large pot of water on high heat to boil. 5. Divide the dough into 8 equal pieces. Roll them out into ropes and twist into pretzel shapes. 6. Add the baking soda to the water and mix well. 7. Boil the pretzels two at a time for 30 seconds per side. Transfer them to a greased baking sheet. 8. Brush with beaten egg and sprinkle with salt. 9. Bake for 10–15 minutes, until golden. 10. Remove to a cooling rack, and serve warm.

Vegetable Spring Rolls (V) All over Asia, each country has its version of Spring rolls and it’s one of the most popular street food. This recipe is a vegetarian version of the Chinese Spring rolls. Just delicious. Makes 50 | Prep time 45 minutes | Cooking time 30 minutes

Ingredients 1 ½ cups bean sprouts 8 shiitake mushrooms 1 tablespoon sesame oil 3 green onions, trimmed and diced 3 cloves, garlic, minced 1 teaspoon ginger, freshly grated 2 medium carrots, shredded 2 ½ cups green cabbage, shredded 8 ounces canned bamboo shoots, drained and thinly sliced 2 tablespoons low-sodium soya sauce 2 tablespoons peanut (or any other preferred) oil 50 spring roll wrappers, thawed 1 egg, beaten with 2 tablespoons of water

Oil for frying Directions 1. Wash and drain the bean sprouts. Set them aside. 2. Wash and pat the mushrooms dry. Julienne them very finely. 3. Heat 1 tablespoon of sesame oil in a skillet or wok over mediumhigh heat. Add the green onions, garlic, and ginger. Stir-fry for about 1 minute. 4. Add the remaining vegetables. Sauté until tender, about 3-4 minutes. 5. Add the soya sauce and peanut oil. Stir to combine well. Cook for 1 more minute and remove it from the heat. 6. Place the filling in a strainer to remove most of the cooking liquids. Place the filling in a bowl. 7. Open your package of spring rolls and place all but one wrapper under a clean, damp, dishcloth to ensure the wrappers do not dry out. 8. Set your wrapper on a flat surface with one corner pointed at you. 9. Place a generous tablespoon of filling on the bottom of the wrapper, about two inches above the corner point. 10. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap. 11. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll, and repeat. 12. Keep finished rolls under clean, damp, dishcloth as well. 13. Once you have all of your rolls set, line a plate with paper towels. 14. Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350ºF. You can also use a wok or a deep fryer. Deep-fry spring rolls until they are golden, about 1-2 minutes on each side. 15. Place spring rolls on a plate lined with paper towels to absorb any excess oil before serving. 16. Serve with your favorite dipping sauce.

Scotch Pie The Scotch pie is a traditional dish from Scotland which has been eaten there for more than 500 years ago. It is a regular fare offered by street food vendors in Scotland and during football games both in Scotland and America. Several variations exist. This one is my Grandma Sue’s recipe. Love those little pies! Serves 8-10 | Prep time 45 minutes | Cooking time 45 minutes

Ingredients Pastry dough 2 cups sifted flour ½ teaspoon baking powder 1 teaspoon salt ⅓ cup boiling water ⅔ cup shortening Meat filling

1 pound lean lamb, ground Pinch nutmeg Salt and pepper 3-5 tablespoons beef stock or gravy Milk or beaten egg, as glaze Gravy, mashed potatoes, or baked beans as sides for serving Directions 1. To make the pastry dough, Sift the dry ingredients together and set them aside. 2. In a heat-resistant bowl, combine the shortening and boiling water. Mix with a fork to a creamy consistency. 3. Add the dry ingredients, and mix to form a dough. 4. Wrap the dough in plastic and chill for at least an hour before rolling out. 5. To make the filling, combine the lamb with the nutmeg, salt, pepper, and stock or gravy. Let it stand for 10-15 minutes for the meat to absorb the liquid. 6. Set aside ¼ of the pastry dough. 7. Divide the rest of the dough into 8-10 small balls. 8. Roll out a ball into a round. Using a glass or jar (about 3 to 3 ½ inches in diameter) as a mold, fold the edges over the sides of the glass. Trim the edges. The pastry shell should have an edge about 1 ½ inches high. Repeat with the other rounds. Arrange the pastry shells on a baking tray, and place them in the fridge for about 30 minutes, to help them retain their shape. The dough may also be wrapped with wax paper and tied with string to hold the edges up. Remove the glasses or jars. 9. Roll out the remaining dough and cut out circles to use as lids, using the same jar or glass mold. 10. Preheat oven to 275°F. 11. Fill the pastries with meat filling. 12. Place the tops over the meat and press them down lightly over the filling. Crimp the edges, so they stand up about ½-1 inch above the top of the pie (This extra space is traditionally used to hold gravy or other accompaniments when the pie is served). 13. Make a small hole or vent in the center of the lid, and brush with milk or beaten egg to glaze.

14. Bake for 45 minutes or until light golden brown. 15. Fill the space on top of the pies with mashed potato, baked beans, or gravy, and serve.

Pork Arepas (GF) Arepas are a kind of cornmeal bun from South America, very similar to the Mexican gordita. They can be filled with anything: cheese, eggs, shredded meat. This version uses leftover pulled pork, but experiment with whatever you have! Serves 8 | Prep. time 20 minutes | Cooking time 12 min.

Ingredients 2 cups precooked cornmeal (such as P.A.N.) 2 teaspoons salt 2 ½ cups warm water Oil for pan-frying Leftover pulled pork (or any meat of your choice) Directions 1. In a bowl, combine the cornmeal and salt. 2. Mix in the water until there are no lumps and let the mixture sit for 10 minutes.

3. Cover the bottom of your skillet with oil and place it over medium heat. 4. Lightly oil your hands and divide the dough into 8 portions. Roll each portion into a ball and then flatten it into a patty about 1 inch thick. 5. Fry for 5–6 minutes on each side, and then place them on paper towels to drain. 6. Let them cool slightly, and fill with your warm shredded pork.

Calzones Let’s head over to Italy for some fun, handheld pizza! These tasty little pockets are great food on the go. They freeze well and are wonderful in school lunches! We make our own dough, but you can use frozen or storebought. Serves 6 | Prep. time 20 minutes | Cooking time 12 min.

Ingredients For the dough 1 cup very warm water 1 teaspoon white sugar or honey

1 envelope quick rise yeast 2 ½ cups all-purpose flour 1 teaspoon salt 2 tablespoons olive oil For the filling 1 cup pizza sauce, plus more for dipping 1 ½ cups shredded mozzarella Your choice of fillings: pepperoni, salami, bacon, onion, mushrooms, tomato, spinach, basil, olives, hot peppers 1 egg, beaten Directions 1. Preheat the oven to 400°F and lightly grease a baking sheet. 2. In a bowl, combine the water, sugar or honey, and yeast. Let it sit for a few minutes until the yeast blooms. 3. Add the flour, salt, and oil and mix until a dough forms. Knead briefly, and then divide it into 6 pieces. 4. Shape the pieces into balls and roll them into circles no more than a ½-inch thick. If the dough becomes hard to work with, let it rest a few minutes. 5. Along the center of the dough, spoon some sauce, cheese, and your choice of toppings. 6. Pull the dough up around the fillings to close. Fold and pinch the edges to seal. 7. Arrange the calzones on the baking sheet and brush them with beaten egg. 8. Bake for 12–15 minutes, until golden. Serve with extra pizza sauce for dipping.

6. DESSERTS AND SWEET TREATS

Waffles Food truck waffles have to be one of the most versatile treats on the planet! We’re helping you out with a delicious base waffle recipe, and then giving you many ideas to customize it to your liking! If you prefer a savory waffle, just leave out the sugar. Serves 4 | Prep. time 15 minutes | Cooking time 15 min.

Ingredients 2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons sugar 1 ⅔ cups milk 2 eggs ⅓ cup butter, melted 2 teaspoons vanilla extract Suggested toppings

Berries and vanilla cream sauce Whipped cream with fruit Sundae sauces: chocolate, butterscotch, strawberry Marshmallow fluff with chocolate shavings Hazelnut spread with sliced bananas Caramel bits and chocolate Frosting and cake sprinkles Vanilla Cream Sauce 2 ½ cups whole milk, divided 2 tablespoons cornstarch ½ cup white sugar 2 large egg yolks 1 teaspoon vanilla extract Directions 1. If using, make the cream sauce. Heat two cups of the milk in a saucepan until it is steamy. 2. Mix the remaining milk with the cornstarch, sugar, and egg yolks. Whisk until smooth. 3. Stirring, drizzle the cornstarch mixture into the hot milk. 4. Cook until thickened, 3–4 minutes. Remove it from the heat and stir in the vanilla. Chill before serving. 5. Make the waffles. Preheat the waffle iron. 6. In a mixing bowl, combine the dry ingredients. Whisk in the wet ingredients and beat just until smooth. 7. Cook the waffles according to the manufacturer’s directions. 8. Serve the hot waffles your way!

Churros (V) This Mexican street food favorite Is guaranteed to be a hit at home! Toss them in cinnamon sugar for a classic presentation or serve them with chocolate sauce. Serves 8 | Prep. time 10 minutes | Cooking time 30 min.

Ingredients 1 cup water 6 tablespoons butter 2 tablespoons granulated sugar 1 cup all-purpose flour 1 teaspoon kosher salt 2 large eggs 1 teaspoon vanilla extract Vegetable oil, for frying

Chocolate Dipping Sauce ¾ cup dark chocolate chips ¾ cup heavy cream ½ teaspoon ground cinnamon ¼ teaspoon kosher salt Directions 1. Combine the water, butter, and sugar in a saucepan over medium heat. Bring it to a boil and stir in the flour and salt. 2. Mix until well combined and then add the eggs one at a time, making sure the first one is completely blended in before adding the second. Mix in the vanilla. 3. Transfer the dough to a piping bag with a large star tip. 4. Heat the oil to 375°F in a large saucepan over medium heat. Set out a plate with paper towels. 5. Pipe lengths of dough into the hot oil, snipping it off with scissors as you go. Do not crowd the pot. Turn them over from time to time. 6. Using a slotted spoon, removed the churros from the oil when they are golden, about 4–5 minutes. Place them on the paper towel to drain, and make sure the oil is back at 375°F before you add more dough. 7. Toss the hot churros with cinnamon sugar, if using. 8. Prepare the chocolate sauce. Place the chocolate chips in a heatproof bowl. 9. Warm the cream to a simmer and pour it over the chocolate chips. Let it sit for a few minutes for the chocolate to melt. 10. Stir in the cinnamon and salt. Serve warm.

Funnel Cakes These can be a little messy to make, just until you get the hang of drizzling the batter into the hot oil. But don’t worry! This warm, sweet, crispy treat is well worth the effort. Serves 8 | Prep. time 15 minutes | Cooking time 40 min.

Ingredients 2 large eggs, room temperature 1 cup milk 1 cup water 1 teaspoon vanilla extract 3 cups all-purpose flour ¼ cup sugar 3 teaspoons baking powder ½ teaspoon salt Oil for deep-fat frying

Icing sugar for dusting Directions 1. In a large mixing bowl, beat the eggs. Add the milk, water, and vanilla, and mix until smooth. 2. Beat in the flour, sugar, baking powder, and salt. 3. Heat the oil to 375°F in a large skillet. Prepare a plate with paper towels. 4. Half a cup at a time, drizzle batter into the hot oil in a spiral pattern to make a cake shape. Cook for about 5 minutes, until golden. 5. Return the oil to 375°F before starting the next cake. 6. Drain on the paper towel and dust with icing sugar before serving.

Baklava (V) From Greece, these sweet honey and phyllo pastry, are sold around the world by street vendors and are so easy to make at home. Makes 18 | Prep. time 20 minutes | Cooking time 50 min.

Ingredients 1 (16-ounce) package phyllo dough 1 pound chopped nuts like walnuts and pistachios 1 teaspoon ground cinnamon

1 cup butter, softened For syrup or sauce 1 cup water 1 cup white sugar 1 teaspoon vanilla extract ½ cup honey Directions 1. Preheat the oven to 350°F. 2. Butter the bottom and sides of a 9x13 pan. 3. Toss the chopped nuts with the cinnamon, and set aside. 4. Unroll the phyllo dough, and cut the whole stack in half to fit the pan. 5. Cover the phyllo with a dampened cloth or towel to keep it from drying out. 6. Place two sheets of dough in the pan, and butter thoroughly. 7. Sprinkle 2-3 tablespoons chopped nuts over the dough. 8. Repeat the layers: 2 sheets of phyllo, butter, and nuts, until you are 6-8 layers deep. 9. Using a sharp knife, cut into diamond or square shapes all the way through to the bottom of the pan. 10. Bake until the baklava is golden and crisp, about 50 minutes. 11. Prepare the syrup while the baklava is baking. 12. In a saucepan, combine the water and sugar, and bring it to a boil without mixing. 13. When the sugar has melted, add the honey and vanilla. Simmer for 20 minutes. 14. Remove the baklava from the oven and immediately spoon the syrup over it. 15. Leave it uncovered and let it cool.

Chocolate Bread Serves 12 | Prep. time 3 hours | Cooking time 15 minutes

Ingredients 1 ½ tablespoons quick rise yeast ½ cup water (lukewarm) 3 ½ cups bread flour ½ cup milk ½ cup granulated sugar 3 tablespoons butter, melted and cooled 1 ½ teaspoons salt 1 cup unsalted butter, softened 9 ounces semisweet chocolate, coarsely chopped 1 egg 2 tablespoons milk

Directions 1. Stir the yeast into the lukewarm water in the bowl of a stand mixer, and let it sit for 3 minutes or so until it begins to bloom. 2. Add the flour, milk, sugar, and melted butter, and mix on low speed until it is combined. You can add a little more flour if it’s too sticky. 3. Cover, and let it rest at room temperature for half an hour. 4. Roll out the dough into a 10x15” rectangle, and let it sit for 30 minutes more. 5. Brush the dough with softened butter. Fold the outer thirds over the center third, so it now has three layers. 6. Roll the dough out again into a 10x15” rectangle, and repeat. Let it rest again, this time for 1 hour. 7. Repeat the rolling, buttering, folding, and resting one more time. 8. With a sharp knife, cut the dough into 12 triangles. Place about 2 teaspoons of chocolate near one corner, and then starting at that corner, roll the dough around the chocolate, ending with a little cylinder. 9. Grease a baking sheet and arrange the pastries on it about 2 inches apart. Cover with plastic wrap and let them rise for 45 minutes. 10. Preheat the oven to 400°F, and make an egg wash with the egg and milk. Gently brush the pastries with the mixture. 11. Bake for 12–15 minutes, until golden brown.

Chocolate Dipped Key Lime Pie on a Stick (V) If you ever go to Key West in Florida, you will surely be tempted to taste a chocolate-dipped key lime pie on a stick. If you cannot wait, this recipe is the next best thing! Serves 8 | Prep. time 10 minutes | Cooking time 15 min.

Ingredients 6 egg yolks 2 (14-ounce) cans sweetened condensed milk 1 cup lime juice, fresh, preferably use key limes for an authentic taste 1 teaspoon vanilla ¼ teaspoon salt 1 (9-ounce) prepared 10-inch graham cracker crust Chocolate sauce 3 cups semi-sweet chocolate chips Directions 1. Preheat the oven to 350°F.

2.

In a medium bowl, whisk the egg yolks, and slowly add the sweetened condensed milk. 3. Stir in the lime juice, vanilla, and salt, being careful not to create bubbles. 4. Pour the mixture into the crust, and bake for 45 minutes 5. Let cool completely before slicing into 8 slices. 6. Arrange the 8 slices on a baking sheet lined with parchment paper 7. Place the baking sheet in the freezer for 2 to 3 hours. 8. . Insert delicately a popsicle wooden stick in each pie slice. 9. In the meantime, prepare the chocolate sauce. In a double boiler, melt the chocolate over low heat, whisking continuously, and let cool. 10. Dip the frozen pie into the melted chocolate and place them back on the parchment paper on the baking sheet. Place the baking sheet back into the freezer for 15-20 minutes or until the chocolate has hardened.

Deep-Fried Candy Bars (V) Yes, you can make these at home! Stock up on your favorite bars, like Snickers®, Mars®, and Three Musketeers®. Serves 8 | Prep. time 10 minutes | Cooking time 15 min.

Ingredients 2 cups all-purpose flour 1 cup cornstarch ¼ teaspoon baking soda 2 cups milk, or as needed Vegetable oil for frying (about 1 quart) 8 candy bars, chilled Icing sugar for dusting Directions 1. In a mixing bowl, combine the all-purpose flour, cornstarch, and baking soda. 2. In a large saucepan, heat the oil to 350°F.

3. Prepare a plate lined with paper towels. 4. Add enough milk to make a thick batter. It needs to stick to the candy bars, but not in globs. 5. Coat the candy bars in batter and fry for 2–3 minutes. Let them drain on the paper towel and cool a bit before serving. (Check the temperature before serving to children.)

Glazed Donuts One of the favorite sweet treats you can buy from street vendors. Perfect match for a good warm beverage.

Makes 24 | Prep. time 2 hours | Cooking time 30 min.

Ingredients 2 packages rapid rise yeast (¼ ounce each) ¼ cup warm water, about 105°F 1 ½ cup lukewarm milk, scalded then cooled ½ cup white sugar 1 teaspoon salt 2 eggs ⅓ cup shortening 5 cups all-purpose flour, divided, plus more for rolling dough Canola oil, for deep frying

Glaze ⅓ cup butter, melted 2 cups powdered sugar 1 ½ teaspoons vanilla 3 tablespoons hot water Directions 1. In a bowl, dissolve the yeast in the water. Add the milk, sugar, salt, eggs, shortening, and 2 cups flour. 2. Using a mixer, mix on low speed for 30 seconds while scraping sides of the bowl. On medium, continue to mix for an additional 2 minutes. Mix in the rest of the flour until completely blended. 3. Let rest for about 50 minutes or until the dough rises to twice its original size. 4. Transfer onto a flat surface sprinkled with flour. Using a flour rolling pin, flatten the dough until it is ½ inch thick. Cut into shape using a doughnut cutter. Let rest for another 30 minutes for the dough to rise. 5. In a deep fryer, preheat oil to 350°F. 6. Working in batches, carefully drop doughnuts into the deep fryer. Once floating, flip. Cook for about 1 minute per side or until lightly brown. Gently scoop out using a slotted spoon and transfer onto a plate lined with paper towels. 7. Mix all the glaze ingredients, except water, in a bowl until smooth and well-blended. Gradually add water, about 1 tablespoon at a time. Whisk until smooth. 8. Dip doughnuts in glaze. Serve.

Strawberry Gelato (V, GF) Italian gelato is thicker and creamier than ice cream and the flavors are stronger. The difference is because ice cream has a lot of air incorporated in it, while gelato does not. You can substitute other fruit for the strawberries. Note: This recipe uses an ice cream maker Serves 8 | Prep. time 15 minutes | Freezing time 1 hour

Ingredients 1 pound fresh strawberries 1 cup granulated sugar ¾ cup milk 2 tablespoons freshly squeezed lemon juice ½ cup heavy whipping cream

Directions 1. Hull and rinse the strawberries and place them in a food processor. Mix until smooth. 2. Add the sugar, milk, and lemon juice and mix again. 3. In a mixing bowl, whisk the cream until it is thick but not fluffy. 4. Add the strawberry mixture and mix well. 5. Pour the gelato into your ice cream maker and freeze it according to the manufacturer’s instructions.

Cannoli A favorite and popular dessert sold in the streets of Italy and around the world. Sweet, rich, and delicate, cannoli are perfect to end any meal or just as a snack. Makes 12-24 | Prep. time 20 min. | Refrigeration time 2 hours Cooking time 10-15 min.

Ingredients Egg white, for sealing Oil for frying, 3 inches deep Cannoli shell 2 ⅓ cups flour 1 ½ tablespoons sugar 2 tablespoons butter 1 egg ⅛ teaspoon salt ¾ cup Marsala dry wine

Cream Filling 2 cups ricotta cheese 2 cups confectioner’s sugar, sifted 2 tablespoons rum ¼ teaspoon vanilla extract 3 ounces bitter chocolate, broken into tiny chips Directions To make the shells 1. In a large bowl, mix the shell ingredients together to make a smooth, slightly sticky dough. 2. Wrap the dough in plastic wrap and refrigerate for 2 hours to overnight. 3. Cut the dough into two pieces. Keep the remaining dough covered and cold while you work. 4. Lightly flour a work surface and roll out the dough to about ⅛ inch thick. 5. Cut out circles, 3 to 5 inches in diameter. 6. Roll each cutout circle into an oval. 7. Oil the outside of the cannoli tubes. You can also use cannelloni pasta as tubes. 8. Roll the ovals around each tube and dab a little egg white on the dough where the edges overlap. Press well to seal. Let them sit for the egg white to set. 9. In a heavy saucepan or electric deep-fryer, heat the oil to 375°F, or until a small piece of the dough sizzles and browns in 1 minute. 10. Fry the shells until golden, turning halfway through (about 2 minutes). 11. Lift with a wire skimmer or large slotted spoon. Using tongs, grasp the cannoli vertically over the fryer to let the oil flow back into the pan. 12. Drain on paper towels. Repeat with the remaining tubes. 13. While still hot, grasp the tubes with a potholder and, using a pair of tongs, pull the cannoli shells off. 14. Let cool completely on the paper towels. For the filling

15. 16. 17. 18.

In a large bowl, cream the ricotta with a wire whisk. Add the rest of the ingredients and mix thoroughly. Fill a pastry tube, and pipe the filling into the shells. Dust with confectioner’s sugar, and serve.

Strawberries and Cream Crepes (V) Who doesn’t love crepes? This French pancake is a world favorite, and it’s no wonder there are crepe trucks in every city. Whether you prefer savory or sweet, there will always be something that sounds delicious. Today, we’re sharing a recipe for a version everyone loves: strawberries and cream. Serves 8 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients For the crepes 4 large eggs 2 ¼ cups milk 2 cups all-purpose flour 1 ½ tablespoons sugar ¼ cup melted butter 1 teaspoon vanilla ¼ teaspoon salt

Other ingredients Butter, for frying For serving Whipped cream Strawberry ice cream Strawberries Chocolate sauce (click for the recipe) Other ideas Vanilla Cream Sauce (click for the recipe) Egg and spinach Caramel and apples Banana and hazelnut spread Lemon pudding and poppy seeds Directions 1. Combine all the crepe ingredients in a blender and process until smooth. Refrigerate for 1 hour. 2. Place a 10-inch (or so) non-stick skillet over medium heat. Add a little butter and swirl to melt. 3. When the butter sizzles, slowly pour batter into the pan, swirling to coat in a thin layer. 4. Cook until it looks set, then flip it over and cook on the other side. 5. Repeat until all the batter is used. 6. Serve with your choice of toppings.

New Orleans’ Beignets If you have visited New Orleans, then you know how amazing these beignets taste! Good news, if you cannot go there and get the original from one of the numerous street vendors, you can make them at home. It’s easy and the whole family will be in awe! Serves 4 | Prep. time 15 min. | Cooking time 6-24 min.

Ingredients ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon salt 2¾ cups flour 1 cup buttermilk ⅓ cup water ⅓ cup sugar ½ teaspoon nutmeg 1 egg, beaten ½ teaspoon vanilla extract Vegetable oil and confectioners’ sugar as required

Directions 1. Add the flour, sugar, nutmeg, salt, baking powder, and baking soda to a large mixing bowl. Whisk to mix well. 2. To another mixing bowl, add the egg, buttermilk, water, and vanilla extract. Whisk to mix well. 3. Combine the two mixtures and mix well to form a dough. 4. Dust your work surface with flour. Knead the dough into a ½-inchthick square. Slice into 2½-inch squares. 5. Heat oil in a deep frying pan; drop in 3 squares at a time and fry for 3 minutes until evenly golden. Flip and fry for 3 more minutes. 6. Let cool down and sprinkle the confectioners’ sugar on top; serve warm.

Dutch Oliebol These fritters are a popular street and festival food in the Netherlands and Belgium that dates back hundreds of years. The word “Oliebol” translates to “oily ball,” which does not sound delicious…unless you’ve ever eaten a donut before. Serves 10 | Prep. time 15 minutes | Rising time 1 hour | Cooking time 15 minutes

Ingredients 1 teaspoon sugar ½ cup water (115°F) 4 ½ teaspoons instant dry yeast ¼ cup sugar 2 ¾ cups flour 2 large eggs 2 cups milk (115°F) 1 teaspoon salt Vegetable oil for frying

Powdered sugar, for dusting Ground cinnamon, for dusting Directions 1. In a mixing bowl, combine the teaspoon of sugar, water, and yeast. Let it sit for 5 minutes to bloom. 2. In a large bowl, combine the flour and remaining sugar. Make a well in the center and crack in the eggs. Mix in the yeast mixture. 3. Mix in half the milk, and gradually add the other half until the mixture is smooth. 4. Cover, and let the dough rise in a warm place for 1 hour. 5. Mix in the salt. 6. Heat the oil to 375°F. Line a baking tray with paper towels. 7. Working quickly, dip 2 tablespoons into the hot oil. Using one, scoop out some dough and use the other to form it into a ball and push it into the hot oil. 8. Do not crowd the oil, and let it heat up again between batches. 9. Cook for 3–4 minutes, stirring occasionally, until they are brown on all sides. 10. Let them drain on the paper towel, and then dust them with powdered sugar and cinnamon.

Puff Pastry Cookies Makes 30 | Prep. time 20 min. | Chilling time 60 min. | Cooking time 12-15 min.

Ingredients For the pastry 2 ½ cups all-purpose flour ¼ teaspoon salt 14 tablespoons butter, frozen overnight 8-10 tablespoons ice water 1 tablespoon lemon juice ½ cup granulated white sugar (or cinnamon sugar), divided Directions 1. Preheat the oven to 400°F. 2. Prepare the pastry. Place the flour and salt in a mixing bowl. Using the large side of a grater, grate the butter into the flour, stirring

3. 4.

5. 6.

7.

8. 9.

occasionally to coat the butter bits with flour. Combine the water with the lemon juice and stir. Gradually drizzle the water into the flour, gently tossing with a fork until a ball forms. Wrap the dough in plastic wrap and refrigerate for at least an hour. Sprinkle a clean work surface with half of the sugar. Divide the dough in half, and roll out one piece into a square, in the sugar. (Keep the other half of the dough in the fridge until you’re ready to work with it.) Sprinkle the pastry with more sugar and fold the outer edges in to they meet in the middle. Repeat this process, and gently press the pastry into a roll. Slice the roll into ½-inch cookies. Dip both sides into the sugar and arrange them on an ungreased cookie sheet. Bake for 12 minutes, and then turn them over and bake for 5 minutes more, until both sides are golden.

Banana Cue Immensely popular as a food street in the Philippines, this sweet treat is easy to make at home. Traditionally, it is made using local saba bananas. Makes 15 | Prep. time 10 minutes | Cooking time 15 minutes

Ingredients 1 cup brown sugar 15–20 saba or other bananas, peeled Cooking oil Directions 1. Heat the oil over medium heat in a medium saucepan or skillet. 2. Add the sugar and cook until it starts to caramelize. 3. Add the whole bananas and fry until evenly deep brown and coated with brown sugar. 4. Drain over paper towels. 5. Thread the bananas vertically onto skewers. 6. Serve warm.

Pasteis de Nata The Pateis de Nata are world-renowned as delicious custard tarts sold in the streets of Portugal. They do take some time to do but they are so worth it. These Portuguese wonders are so delicious and comforting that you will have a hard time eating just one! Makes 12 | Prep. time 45 minutes | Chill time 1 hour | Cooking time 20 minutes

Ingredients For pastry shell 2 cups all-purpose flour, plus more for dusting ½ teaspoon baking powder ½ teaspoon salt ¾ cup unsalted butter, cut into cubes ⅔ cup ice water For custard filling 1 tablespoon cornstarch

1½ cups heavy cream 1½ teaspoons vanilla 1 cup granulated sugar Rind of 1 lemon, large pieces 6 egg yolks 1 stick cinnamon For garnish ⅓ cup confectioners’ sugar 1 teaspoon cinnamon Directions For pastry shell 1. Mix the flour, baking powder, and salt in the mixer bowl. 2. Add in the butter, and using your hands, a food processor, or an electric mixer with the dough hook attachment, mix or pulse in small spurts until the mixture looks like coarse cornmeal. 3. While mixing, pour in half of the water in a stream. Add the rest of the water by the tablespoonful, scraping down the sides of the bowl when needed, until the mixture begins to hold together. 4. Press the dough together to form a ball. 5. Line your work surface with plastic wrap. 6. Place the ball of dough at the center of the plastic and flatten it with your hands to form a thick disc. 7. Wrap the dough and refrigerate for 1 hour. 8. When the dough is ready to be rolled out, preheat oven to 350°F. 9. Divide the dough in half and gently compress each portion into a ball. 10. Dust the work surface with flour and roll out the dough thinly (to about 1/16 of an inch). 11. Use a cutter or wide-mouthed glass or jar to cut out 4-inch circles. 12. Press the circles into muffin molds and trim away the excess with a knife. 13. Repeat with the other half of the dough until you have filled 12 muffin molds. 14. Place cupcake liners over the pastry and fill with pastry weights or beans. 15. Bake for 10 minutes.

For the filling 1. Mix the ingredients together in a heavy-bottomed pan. 2. Bring to a boil with stirring. Immediately remove from heat and let cool (about 10 minutes). 3. Remove the cinnamon stick and lemon rind and fill the pastry shells. 4. Bake until the filling swells and dark brown spots form on the surface (about 20 minutes). 5. Place on a rack to cool for about 15 minutes. Centers may still be jiggly but will set during cooling. 6. Sift the sugar-cinnamon garnish over the pastries if desired. 7. Serve warm. Variation: Use store-bought puff pastry. Unfold and cut into circles. Press into greased muffin cups and trim off the excess. Fill with the custard mixture and bake at 350–400°F for 20–25 minutes (or according to packaging instructions).

Cinnamon Rolls There is no smell in the world that will bring a pack of people like the heavenly scent of cinnamon rolls. There will always be a line at the food truck, so why not make a batch at home? Serves 12 | Prep. time 15 minutes | Rising time 1 hour | Cooking time 15 minutes

Ingredients For the dough 1 cup warm milk (115°F) 1 tablespoon instant dry yeast 2 large eggs ⅓ cup salted butter, room temperature 1 ½ teaspoons salt ½ cup granulated sugar 4 ½ cups all-purpose flour (divided) For the filling ½ cup salted butter, softened

1 cup packed brown sugar 2 tablespoons cinnamon 2 teaspoons flour For the frosting 6 ounces cream cheese, softened ⅓ cup salted butter, softened 2 cups powdered sugar 2 teaspoons vanilla extract Directions 1. Warm the bowl of your stand mixer under running water and dry it with a clean towel. 2. Add the milk and sprinkle on the yeast. 3. Add the eggs, butter, salt, and sugar. 4. Measure in 4 cups of the flour and turn on the mixer, using the dough hook. Mix until well combined and add more flour as necessary to form the dough. It should be smooth and elastic but still a bit sticky. 5. Remove the bowl from the mixer and turn out the dough onto a lightly floured surface. Knead once or twice, shape it into a ball, and place it in a greased bowl. Cover, and let it rise for about 45 minutes, until doubled in size. 6. Prepare the filling by mixing the ingredients together. 7. Grease a 9x13 baking pan. 8. Pat down the dough and roll it out into a rectangle about 18x24 inches. 9. Spread the filling on the dough. Working on the long side, roll the dough into a log. Slice it into 12 rolls and arrange them in the prepared pan. 10. Let the rolls rise for 30 minutes. 11. Preheat the oven to 375°F. 12. Bake for 20–25 minutes, until the rolls are golden and those in the middle are cooked through. 13. Prepare the frosting by combining all the ingredients together. When the rolls have cooled, frost them generously.

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APPENDIX

Cooking Conversion Charts 1. Measuring Equivalent Chart Type Imperial Weight 1 dry ounce 1 pound Volume 1 teaspoon 1 dessert spoon 1 tablespoon 1 Australian tablespoon 1 fluid ounce 1 cup

Imperial

Metric 28g 16 dry ounces 0.45 kg 5 ml 2 teaspoons 10 ml 3 teaspoons 15 ml 4 teaspoons 20 ml 2 tablespoons 16 tablespoons 8 fluid ounces 2 cups 2 pints 4 quarts

1 cup 1 pint 1 quart 1 gallon Length 1 inch Numbers are rounded to the closest equivalent

30 ml 240 ml 240 ml 470 ml 0.95 l 3.8 l 2.54 cm

2. Oven Temperature Equivalent Chart Fahrenheit Celsius Gas Mark (°F) (°C) 220 100 225 110 1/4 250 120 1/2 275 140 1 300 150 2 325 160 3 350 180 4 375 190 5 400 200 6 425 220 7 450 230 8 475 250 9 500 260 * Celsius (°C) = T (°F)-32] * 5/9 ** Fahrenheit (°F) = T (°C) * 9/5 + 32 *** Numbers are rounded to the closest equivalent