Food Truck Update #2

Judging by the photos it may look like not much has been done. However, the propane tank, exaust canopy and stainless steel service counter have been installed. As well, the gigantic generator along with the plumbing system (water heater and pump also) have been installed.

I lost about a weeks worth of work with the propane tank installation due to bad luck and oversights by the propane dude.  It should have taken 4 hours.

This week, I encountered a prep cooler crisis because of lost floor space eaten up by the generator housing. But I overcame the situation with some unique equipment I found that "should" fit perfectly.

I've scheduled a wrap job to cover the entire body of the truck with a giant decal which I will enclose the graphic proofs soon.  I chose to wrap the truck instead of painting it because I recently learned that the sign/logo installer needs 2 weeks for the paint to "cure" before applying specific logos.

I realize as I'm writing these posts, how incredibly boring they may be.  But hopefully, it will give some insight to the project status.

Upcoming:

- Separation wall between kitchen and the cab

- Electrical

- Commercial grade interior panelling

- Gas fitting

- Exterior wrap with logos

Original completion date:  July 3rd

Revised completion date: July 15th

With love,

Theo

My New Ride

Well Folks,
It has been 419 days since my last post.  My weekly schedule lately, has kept me in a half nelson.  Many apologies.
However, I have decided to take a new direction.  This all work and no play thing is getting tiresome.

I'm building a food truck.

Stay tuned for more updates.

With Love,
Theo

Easter Lamb with Rosemary and Garlic

With Easter approaching rather quickly, I thought it would be nice to offer up a simple recipe for roasting a leg of lamb.

Ingredients:

- 1 (approx 5 lb.) leg of lamb with the bone in from New Zealand (or from a local farmer).  Generic Canadian lamb, in my experience, has tasted and smelled quite gamey.
- 2 medium sized yellow onions roughly sliced
- 1/2 a bunch of celery
- 1/2 a cup of olive oil
- Fresh Rosemary and dried rosemary
- 6 cloves of garlic
- Dried oregano on the branch (regular oregano is fine also)
- Sea salt and fresh ground pepper

Directions:

First, make an aromatic bed by placing the onions, celery and fresh rosemary sprigs in a roasting pan big enough to hold the lamb.  Next, make six 1/2 inch deep incisions in the leg and insert a garlic clove in each one.  Then, coat the lamb with the olive oil and season well with the oregano, rosemary and salt and pepper.

Preheat the oven to 325'F.  Place the leg of lamb on the bed of aromatics and cook for 1 hour.  Then turn the pan around and cook for 1 hour more.  Finally, remove the lamb from the oven and cover with aluminum foil and let rest for at least 45 minutes.  Should feed 4-6 .

With Love,

Theo

Top 5 Favourites

Due to having way too much time on my hands, I've been compiling a list (not that you care, but I'm going to tell you anyway) of favourite things to shove in my mouth. And yes, that is exactly what I do with my most favourite edible delicacies.  I shovel heaps of whatever it is into my yap as if nobody's watching.  It is shameful, I know.  I think it's the neanderthal part of my brain that directs my mouth to take the biggest bite possible because there maybe a shortage of wooly mammoths and sabre-toothed tigers in the area and I will starve to death.  

In no particular order my top 5 favourite dishes are:

1 New York Cheesecake. Plain

2 Bbq Pork. In any fashion (on the rib, pulled, or chinese)

3 Dynamite rolls or shrimp tempura rolls. Sans mayo

4. Spicy Pho

5. Smoked meat sandwich on a rosemary and rock salt bagel from Siegels bagels

This list may change without notice. 

What are your top 5 faves? Send them to me.  I want to know. 

With Love,

Theo

Beans and Weeds

My challenge here is to convince you how lovely a simple bowl of beans can be.  This dish is tasty, satisfying, and loaded with nutrition.  It's also, with varying versions, a staple in many countries around the world.  This one in particular is commonly eaten in Greece and Cyprus. 

Another great thing about this dish is there are no boundaries with the ingredients.  You can use just about any kind of bean and many different healthy vegetables that perhaps you never thought of using before.

Ingredients: 

- About 3 cups of Black eyed peas

- Beet greens from six beets cut into 3 inch pieces and washed

- 1 red onion diced

- 1 handfull of flat leaf parsley chopped

- Olive oil

- Fresh lemon

- Salt

Directions:

Fill a large pot with water, set to boil and season with salt as if you were cooking a box of pasta.  Add the beans and cook until they are tender, removing impurities from the surface in the meantime.  You may need to add more water at times due to evaporation. Once the beans are cooked, add the greens, cook for another five minutes and remove from the heat.  The dish is done.

Mix the onion and parsley together for garnish.  Dress each serving with a generous drizzle of olive oil and squeeze half a lemon.  Let each person add their own salt and garnish to their own liking.

Beet greens actually have more nutrients than the beetroot itself containing large amounts of iron, calcium, and vitamins A and C.  Beans of course, have lots of fibre, protein, minerals and vitamins.  Enjoy a bowl of beans and weeds and you will feel -I quote my father.."Strong like a bull". 

Possible bean varities to use:                                           

- Navy beans

- Northern beans

- Small white beans

- Black eyed peas

- Broad beans

Possible leafy vegetable varieties to use:

- Swiss chard

- Beet Greens

- Dandelion Greens

- Amarinth

- Kale

- Endives

With Love,

Theo

Halloumi with Rocket and Beets

What is halloumi you ask?  It's a cheese which originates from the island of Cyprus and is traditionally made with a mixture of sheep's and goat's milk.  It's unique in that it has a high melting point which allows it to be grilled or fried.  And when done so, the texture becomes bouncy and squeaky and the salty flavour of the cheese is enhanced making a heavenly match with a ripened tomato or a sweet melon.

Ingredients:

- 2 slices of halloumi lightly fried in olive oil
- 1 handful of rocket (arugula)
- 2 small beets roasted, peeled and quartered(1 gold and 1 red)
- 2 cherry tomatoes sliced in half
- 1 pinch of fresh mint chopped
- extra virgin olive oil
- 1/2 lemon
- salt and pepper

Directions:

Assemble the rocket, beets, tomatoes, and halloumi in the centre of a plate lightly tossed with your hands.  Then drizzle olive oil and squeeze fresh lemon over the salad.  Finally, add a pinch of salt, a twist of ground pepper and the chopped mint.  Voila!

With Love,
Theo

Roasted Chick Peas with Lemon and Sea Salt

Inspired by my special lady, this is is a lovely snack that's packed full of nutrition.  And it tastes sooo good.

Ingredients:

- 2 796ml cans of chick peas drained and soaked and rinsed in cold water

- 3 Tbsp of olive oil

- 1Tbsp of red or white wine vinegar

- 1 Tbsp of Dijon mustard

- 1 Tbsp of sea salt

- 1/2 Tbsp of paprika

- 1 Tsp of cumin
- 1 Tsp of ground coriander
- 1/4 Tsp of cayenne pepper
- 1 Lemon

Directions:

Preheat your oven to 400'F.  Make a vinaigrette with the oil, vinegar, and mustard by shaking together in a small container like jar or something similar.  And then toss the chick peas in a large mixing bowl with the vinaigrette.  Lay the dressed chick peas on a large baking sheet so they form one layer and not on top of each other.  Roast in the oven for 30 minutes mixing them with a spoon every ten.  At the 30 minute mark, switch the oven to low broil for about ten minutes or until golden and crispy.  Check on them periodically so you don't burn them. 

When they're firm and golden, remove from the oven and let them rest for 15 minutes.  In the meantime, mix the seasoning together, also by shaking together in a small jar or something similar.  Then toss the roasted chick peas with the juice of one lemon and then the seasoning.

With Love,
Theo