Do you live in a town that is big enough to have a food truck or two? Have you ever eaten at one? Even more likely, have you watched a show on television, be it crime or comedy and seen the actors raving over food bought at one? If you answered yes to any of these questions, have I got a cookbook (Food Truck Road Trip–A Cookbook: More Than 100 Recipes Collected from the Best Street Food Vendors Coast to Coast
for you! And while I am at it, have I got a pie for you, too!!
I handed my husband the book and had him ear mark corners of dishes he wanted me to try first. He had no trouble picking this Salted Caramel Banana Cream Pie as his first choice. Beignets, doughnuts and a Philly Cheesesteak rounded out his top choices. No one will ever accuse him of being too health conscious!
I went through the book next and picked other recipes to try soon. The weather has turned chilly here in Florida, so I will have to wait to make some of the frozen treats I marked like Peanut Butterlicious (frozen peanut butter mousse dipped in chocolate and peanuts), Kiwi Mango pops and Nectarine Raspberry pops. Those will be perfect for hot Florida days. In the meantime, I am looking forward to trying G-Parm tots (garlic Parmesan tater tots), Poutine, Pad Thai Tacos, Venezuelan Arepas, and Beef and Bacon Chili with Cornbread Waffles. I am drooling just thinking about that food.
This food truck cookbook has chapters on vegetarian fare, Asian food, Latin food, soups, sandwiches, desserts, and even one on the sauces that go with all of this luscious food. The recipes have both metric and standard measurements. There are some recipes that are very involved and have ingredient lists that take up an entire page. There are also easy recipes with only a handful of ingredients. This book is definitely for cooks with all skill levels.
Salted Caramel Banana Cream Pie
Author: Rue Chow (New Orleans Food Truck)
- Caramel Sauce
- ⅓ cup water
- 1½ cups sugar
- 1 cup heavy cream
- 1 Tbsp butter
- 2 tsp salt
- 1 tsp vanilla
- Filling
- ¾ cup milk
- ¼ cup sugar
- 3 egg yolks, room temperature
- 2 Tbsp cornstarch
- 1½ tsp butter
- ⅛ tsp salt
- ½ tsp vanilla
- 1 14oz can sweetened condensed milk (not evaporated)
- 1 cup heavy cream whipped to stiff peaks
- Salted Caramel Whipped Cream
- 2 cups heavy cream
- ⅔ cup caramel sauce (from above)
- 1 graham cracker crust
- 3 bananas
- For the caramel sauce:
- combine the water and sugar in a saucepan.
- Without stirring, turn the heat to medium-high and cook until the sugar is dissolved.
- The mixture will be done when it turns amber colored.
- Remove from heat and add the cream, butter, salt and vanilla.
- Stir vigorously to mix, then set aside to cool.
- For the filling:
- Combine the milk, sugar, egg yolks and cornstarch in a large microwave safe bowl.
- Heat 1 minute at a time until the mixture thickens.
- Stir between each heating.
- Add the butter, salt and vanilla and stir.
- Place in the fridge to cool.
- Once cooled, add the sweetened condensed milk.
- Fold in the whipped cream and chill 1 more hour.
- For the caramel whipped cream:
- Combine the heavy cream and cooled caramel sauce.
- Beat on high until stiff peaks appear.
- Keep leftover caramel sauce to drizzle on each piece of pie.
- To build the pie, place some filling in the bottom of the graham cracker crust.
- Top with sliced bananas.
- Top with more filling.
- Repeat until the filling and bananas are used.
- Top with caramel whipped cream.
- Serve with caramel sauce.
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I received this cookbook from the publisher at no cost. There are affiliate links in this post. All opinions are my own.
