SXSW 2011 Lesson: Food Trucks as a Model for Social Innovators (via Rally the Cause)

SXSW 2011 Lesson: Food Trucks as a Model for Social Innovators #1 Thing You Need to Learn from This Post: Launching new ideas in today’s marketplace requires less capital and greater agility – something food trucks know very well. A More Detailed Exploration: Eating barbecue in Austin during SXSW is part of the annual pilgrimage. Since I have spent my fair share in Austin with my prior travels and previous times at SXSW, I was searching for something new. Fortunately, I caught a news story about a place that … Read More

via Rally the Cause

If you love BBQ, you’ll love this post. Plus, this is a goodie for all the attendees of SXSW. Also, if you live in the Pacific Northwest, it wouldn’t hurt to try out the delicious food from the food trucks up here; they are becoming very popular in Seattle and are totally worth checking out. El Camion is a prime of example of gourmet eats on wheels!

 

Comida autentica mexicana. Photo courtesy of El Camion.

Let me know what your experience was like.

– Anthony

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Bajan Steamed Flying Fish.

Steamed Flying Fish and Coo-Coo by Anne-Marie Whittaker.

As Anne-Marie Whittaker mentions on CaribSeek Recipes, “Steamed Flying Fish and Coo-Coo is the national dish of Barbados. No visit to that island would be complete without a taste of this treat.”

I whole-heartedly agree. Although Bequia and Young Island (two of the many islands of St. Vincent and the Grenadines) aren’t exactly Barbadian, I had the pleasure of eating flying fish in both locations. Flying fish is a staple you will find in many dishes throughout the Caribbean.

Food Photo of the Day: High Desert Crab Cakes with Avocado Relish, Roasted Red Pepper Sauce and Lemon Aioli.

High Desert Crab Cakes with Avocado Relish, Roasted Red Pepper Sauce and Lemon Aioli by lemonsandanchovies.

Food Photo of the Day: Peanut Satay & Chilli Chicken With Green Beans.

Peanut Satay & Chilli Chicken With Green Beans by kimbaskitchen.

Food Photo of the Day: Quabuli Pallow.

A signature entree at Chili Chutney in Lake Forest: quabuli pallow, a basmati fried rice cooked with lamb and spices garnished with carrots and raisins. (Mark Boster / Los Angeles Times)

Bajan Chicken or Caribbean Chicken? Both!

Bajan Chicken is a dish that hails from, well, Barbados – an island-nation famous for its beautiful white-sand beaches, world-class resorts, and of course, international superstar Rihanna. Funny enough, Rihanna actually has a soup named after her, the official title being Rihanna’s Spicy Bajan

Caribbean Chicken Wings

Chicken Soup. I’ll dig up the link for that before the conclusion of this post.

But Bajan Chicken isn’t the only favorite form of poultry in these parts. I shouldn’t forget to mention Caribbean Chicken, which is generally a spicier meal, but that all depends upon the interpretation of the cook who is preparing it.

For Caribbean Chicken, I’ve read and seen various ingredients that included mango, lime, ginger, rum, coffee, orange juice, pineapple, and jerk sauce.

The recipe below steers clear of the coffee, rum, and the like, but delivers just as much if not more of a tangier punch to the mouth for those of you pining for spice over sugar. Bajan or Caribbean, baked or fried, I found myself loving both of these dishes just as equally. Perhaps you’ll come upon the same conclusion. 😉

Caribbean Chicken. Courtesy of the Food Network.

Caribbean Chicken

Ingredients

  • 1 teaspoon allspice
  • 1/4 cup red onion, chopped
  • 1/2 cup green onions, chopped
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup orange juice, fresh
  • 1 tablespoon lime zest
  • 2 tablespoons soy sauce
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons jalapeno, seeded, diced
  • 2 teaspoons freshly grated or chopped ginger
  • 1 clove garlic
  • Salt and pepper
  • 4 chicken breasts, bone and skin on
  • Lime wedges

Directions

Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.

Preheat oven to 350 degrees F.

Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.

Squeeze a lime wedge over each piece of chicken and serve.

(Recipe courtesy of the Food Network.)

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And as an added extra, here’s the recipe for Bajan Chicken…

Bajan Chicken

Ingredients

  • 1 (4-pound) chicken, cut into 10 pieces
  • 1 tablespoon whole allspice
  • 1 teaspoon whole black peppercorns
  • 1/2 cinnamon stick
  • 1 medium onion, chopped
  • 2 red bell peppers, chopped
  • 4 scallions, chopped
  • 2 cloves garlic, chopped
  • scotch bonnet or habanero pepper
  • 4 fresh thyme sprigs
  • 1/4 cup fresh lime juice, about 5 limes
  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons for frying
  • 1/2 stick unsalted butter, softened
  • Kosher salt
  • Cilantro leaves, for garnish

Directions

Rinse and dry the chicken pieces and put them into a shallow glass dish.

Put the allspice, peppercorns, and cinnamon stick into a spicegrinder and grind to a powder. To a full sized blender add the onion, peppers, scallions, garlic, scotch bonnet, thyme, lime juice, olive oil, butter, and ground spices. Blend to a puree; add some water if it is too thick. Pour this over the chicken, cover, and refrigerate for at least 4 hours or overnight. Remove the chicken from the refrigerator 1/2 hour before you cook it.

Heat the oven to 375 degrees F.

Put the remaining 3 tablespoons oil in a large, oven-proof saute pan over medium-high heat. Remove the chicken from the marinade and season it with salt. Brown the chicken on both sides, then place the pan in the oven and roast until the chicken is cooked through, about 20 minutes. Serve garnished with cilantro leaves.

(Recipe courtesy of the Food Network.)

 

Rihanna's Spicy Bajan Chicken Soup.

Rihanna!

P.S. Here’s the link to Rihanna’s Spicy Bajan Chicken Soup and a complimentary photo of the sultry singer. There’s no way I could leave this out of my post.

Food Photo of the Day: Soupe au Pistou.

Soupe au Pistou: This seasonal vegetable soup could be Provence’s answer to minestrone. Photo: Andrew Scrivani for The New York Times.

I’m beginning a new series titled “Food Photo of the Day.” I encourage you to submit your favorite food photos whether they are your own or public. If your food photo is chosen, each posted photo will be credited and blogged between 1pm-2pm PST each day. Thank you for your participation.

– Anthony

Casuelitas Caribbean Cafe in Seattle…closed?

Well, it turns out that I’ll have to wait a little bit longer before I can showcase my coverage of the cassava cake-making process. Meanwhile, I noticed this disturbing headline attached to one of my most favorite Caribbean-style food restaurants in Seattle: CLOSED.

Jamaican Beef Patties. Image courtesy of chonphansa m.

Casuelitas Caribbean Cafe is located in the heart of downtown. According to Yelp, Casuelitas shut its doors. All of the images in this post were taken by patrons and fans of the beloved venue. If Casuelitas did indeed close down, I’m guessing this must have happened somewhat recently in the past month or two.

But just to make sure, I’ll be making a phone call. I certainly hope that Casuelita’s hasn’t shuttered their doors. I’ll keep you updated on my findings.

Sweetness! Image courtesy of Lori M.