Food Truck Extravaganza features Lobster Street Tacos, Chicken & Waffle Sliders and More! Read it, Eat it, SHAREIT!
Food Truck Extravaganza!
Who doesn’t love the indulgence of a food truck extravaganza? Especially the gourmet street food being churned out by today’s food truck chefs. Our Gourmet Group earnestly rose to the challenge of this latest theme with amazing results! Check out our delicious menu and the mouth watering pictures of each offering in the slide show below:
The Lobster Street Tacos were adapted from a version Mike and I had at Jake’s Street Grille food truck. We stumbled on this food truck a few years ago at the the Uptown Food Truck Festival in south Minneapolis. After deciding on the food truck theme, these tacos instantly sprang to mind as a great option.
Because we didn’t have a recipe, we were delighted to discover that Jake’s also had restaurants in the Twin Cities. After confirming the tacos were on the menu, we made a field trip to order up a plate (and reverse engineer the recipe.) It turns out they are very easy to make. Then I tweaked them slightly, by adding a slaw and my own roasted tomatillo salsa. Everyone gave the end result a thumbs up. I hope you enjoy the Lobster Street Tacos provided in this post and the rest of the menu which will be coming shortly.
What do you drink with Lobster Street Tacos? Beergaritas of course! Never heard of beergaritas? Here’s the recipe whichmakes 1 pitcher, about 6-8 drinks.
Beergaritas: Mix in a pitcher – 1 can (12 oz.) frozen limeade concentrate, thawed, with 1 cup tequila and 1/4 cup Triple Sec, stirring to combine. Add 2 (12 oz.) bottles of beer (I used Corona.) Serve over crushed ice and garnish with lime slices.
Gourmet Group Farewell
Our gathering was also a farewell to Sue & Gary, one of the founding couples that have been on this culinary adventure for the past 15 years. We are sad to see them go, but are thrilled they are building a new home in Myrtle Beach to spend time closer to family. To commemorate our time together, I covered the dining table with butcher block paper and provided markers. This gave everyone the chance to capture memorable quotes from the evening as well as memories from gatherings past. Sigh…so many good meals with such great friends. This is the stuff that truly makes life a blessing.
1 1/2 lbs. uncooked thawed lobster tail, patted dry and cut into bite sized chunks
1 1/2 lbs uncooked thawed large shrimp, patted dry and cut into bit sized chunks
kosher salt, to taste
1/2 c. white wine
6 oz. shredded pepper jack cheese
6 oz. shredded Monterey Jack cheese
16 mini flour tortillas (I used Mission "street taco" sized flour tortillas from Target)
8 oz. shredded cabbage (angel hair shredded cabbage works the best)
1/3 c. finely sliced red onion
4 tbsp. lime juice
2 tbsp. olive oil
4 tbsp. chopped cilantro or basil
kosher salt & freshly ground black pepper, to taste
Roasted Tomatillo Salsa
12 oz. tomatillos, husked and rinsed to remove stickiness
1 poblano pepper
1 jalapeno or serrano pepper
1 medium sweet onion, cut into 8 wedges and separated
1 tbsp of olive oil or olive oil cooking spray
4 cloves garlic, peeled
2 tbsp. chopped cilantro
kosher salt, to taste (approximately 1/2 tsp.)
Melt 2 tbsp butter in large saute pan. Add chopped lobster and shrimp and saute for 5 minutes. Add a little kosher salt, to taste. Add wine and simmer covered for 1 minute. Then uncover and add both shredded cheeses and stir until smooth. Let cool for a minute or two to let sauce thicken slightly.
Wrap tortillas in the paper towels and microwave until warm. Add seafood, then top with a little but of slaw and tomatillo salsa.
Place all ingredients is small bowl and toss to combine.
Roasted Tomatillo Salsa
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool and remove from baking sheet. Set oven to 400 degrees. Place the onion on the baking sheet and toss until well coated with olive oil or olive oil spray. Roast onion until soften and starting to brown, about 15 minutes, then cool.
Transfer everything to a blender, including any juice from tomatillos. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Season salsa with salt (approximately 1/2 teaspoon.) Chill to let flavors blend.
Lobster Tacos adapted from Jake's City Grille recipe.
Slaw adapted from Tommy Bahama Cafe Asian Slaw recipe.
Roasted Tomatillo Salsa adapted from Rick Bayless recipe.