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Since Food Network was doing their food truck filming this summer, I think a few of the other local food truck folks wanted to get in on the show.

I’ve never been to the Touch Supper Club Food Truck (been to the restie, but not the truck) so I decided to pop on by.

Also secretly hoping they had some Spam on their mobile menu too.

Touch Supper Club – Kiss my Grits mobile!

Also huge kudos for using a local Cleveland company and local parts.

Those Rustbelt guys are pretty awesome

Having a short attention span and ready to try something different, of course I was going to bust out the 2 for $7 special…and maybe a shrimp taco too.

Menu for the masses

Touch crews working hard and sweating away

Serving the masses

Pulled pork tacos: Apple rosemary BBQ sauce, Cheddar, lettuce, and crispy onions. (2 for $7)

Pulled Pork Tacos from Touch Supper Club’s Food Truck

They were OK as the BBQ sauce might have over powered the taco.

Glad to see an entire leaf of lettuce there too…not the usual shredded cheapo stuff from other vendors.

Apple rosemary BBQ sauce was nice…but I think it might have either been more of a chutney than sauce.

BTW-from what I know, that’s not exactly cheddar. Perhaps a “Colby” descriptor might better suit this taco.

Fried Mac and Cheese tacos: Crispy Fried Mac & Cheese, lettuce, pancetta, scallion, and sour cream. (2 for $7)

Fried Mac & Cheese taco from Touch Supper Club’s Food Truck

These were just we OK too.

In the first bite, it was kinda dry as I didn’t get much sour cream…the binding agent.

Good crisp on the Mac& Cheese, but insides were barely warm.

What scallion?

All the ingredients individually are great, but if there isn’t a binding agent then it’s a cobb salad without dressing.

Maybe an addition of some pancetta creme fraise?

Cilantro Lime Shrimp Taco: Marinated shrimp, bacon corn salsa, and lettuce.  (2 for $7)

Cilantro Lime Shrimp taco from Touch Supper Club’s Food Truck

Shrimp was well cooked and I enjoyed the non-bacon corn salsa.

But there could have been a better binding agent to tie all these separate items together…maybe like more salsa in the corn or maybe goat cheese.

Maybe avocado.

Having great ingredients is the foundation of great dishes…but if you don’t pinpoint the thread that binds them together, your tapestry of culinary genius will unravel before your eyes.

Jeez-I gotta stop reading fancy novels.

So I’m reading…

If you really want to know, I was unimpressed by the national food trucks that came here for the race. Nothing to write home about.

But good day to see our local Cleveland food types mob the scene and support our local food folks.

Reporting live from QuarryLaneFarms…

Happy Easter everyone-

We’re taking this…

Lamb shanks

And making this…

Braised Lamb Shank - Our Easter dinner

Simple, elegant, and delicious.

Hope you found your eggs.

Reporting live from QuarryLaneFarms…

Happy Easter everyone!

In honor of this joyous holiday and Chef Jennifer Carroll, we cooked him….yes we made your Easter Bunny.

You too can cook your Easter Bunny!

Half a pound of diced salted pork (Pro Tip: If you semi-freeze, it will make it easier to cut).

Salted pork = delicious fat/flavor

Make sure you get fresh wabbit (ours was from southern Ohio). I don’t advocate frozen wabbits.

Fresh not frozen

Lay your wabbit out. Position it on your cutting board…make funny Cadburry bunny noises.

Hippity hip hip hop…rabbit!

Chop the legs and “wings” from your rabbit. Separate the side from the bones. There isn’t alot of meat on wabbits, so be careful.

Get some rabbit meat

Keep the sides thinner to roll

Sides of rabbit

With your leftover carcass, chop up into chunks and make some stock (Ruhlman should be so proud).

Rabbit carcas

Before you throw in your water, don’t forget to brown the rabbit x3 minutes per side. More browning gives you more flavor.

Brown your carcass/bones

BTW-If some bits fall off, place into the sides and use in your roll.

Sautee your salted pork.

Salty pork

Salt/pepper your rabbit.

salt and pepper your rabbit

After your salted pork gets slightly brown and releases some of its oil goodness, add your rabbit in one layer.

Rabbit and pork

Let sit for 2-3 minutes per side or till it gets slightly GBD. Slightly.

Just slightly GBD

Remember to put fresh rosemary in your rolled pieces of rabbit. Embrace your inner herbies.

Fresh rosemary in the rolled pieces

Once rabbit is browned remove rabbit and salted pork pieces. Let rabbit rest on covered plate.

rabbit resting

Feed your salted pork chunks to your hungry patrons…tell them its French.

Now that's an app (kidding)

Into the pool goes your mirepoix (2 onions, 1 celery, 1 carrots).

MirePoix in the pool

Mixamixa 11 minutes on medium. Try to get some of the browned bits from the bottom.

Add a bunch of gaaaaarlick.

garlic in

Mixamixa 1 minute.

Add 1 cup dry white wine and really scrap the bits from the bottom. Mixamixa 1 minute.

Take your wabbit stock.

stock bubbling

Add 2 cups rabbit stock and really really scrap the bits from the bottom. Mixamixa 1 minute.

Add fresh rosemary, fresh thyme, one bay leaf to pan.

fresh herbies

Lightly dust your rabbit with flour.

light EVEN flouring (Pro Tip: Bourbon while dusting = not a good idea)

Rabbit pieces back into the pool. Cover and simmer x30 minutes. In the last 5 minutes, add 1 tsp of tomato paste and a generous dollop of whole grain mustard to the party. mixamixa.

For the plating:

Pan sauces on the bottom. Place rabbit pieces on top of sauce. Top rabbit with arugula tossed with olive oil, and thin navel orange slices. Light pinch of truffle salt on top to finish.

Rabbit

Of course we opted to serve with 2 scoops rice.

plate it and send it

Expedite immediately.

The sweet citrus and slightly bitter arugula is a great contrast to the savory/salty rabbit.

You can now order rabbit on our menu – you can eat the Easter Bunny too. Tell the kids.

From our staff to your families – Happy Easter everyone!

Reporting live from QuarryLaneFarms…

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