Food Cart Derby -- Richmond, VA

So, Sunday, May 20, 2012 was Richmond, Virginia's first Food Cart/Truck Derby at the 17th Street Farmer's Market in Shockoe Bottom. I got there about 3:30 p.m. A lot of things had already shut down. Boka Truck had a line probably 30 deep and seemed to be doing well. The beer was definitely plentiful. I had no problem getting a beer ticket (or two) and then proceeding to the beer lines. Some of the beer vendors had shut down, as well, although this event was supposed to go until 6 p.m.! Richmond needs some more food trucks. Are you ready to run one? We need you! Here are some pictures from my time there. Hopefully we will have more food there next year. There were more non-food vendors at 3 p.m. than food vendors. It would have been better in another location and with a horseshoe formation.

My Autumn Rose!

Family Friendly Steak Night -- Summer Grillin'

Okay, so I know we all have those cravings for a great steak. There are a lot to choose from now-a-days. When you have a family, like I do, steaks can get expensive when you are feeding 4...or even more! Having that Memorial Day cookout this year? Want to show off a little without breaking the bank? Listen up...

Try a Flat Iron Steak. They are similar to a flank steak. It is off the shoulder of the cow. This is fairly new to the steak choice selections, so you may have just started to hear about it. If you do this right, you can be a star...with money left for the beer.

I find the flat iron at Kroger, near the flank steak, but this is usually in a pre-portioned package. So, know what you are looking for. I don't find it (at least at Kroger) a top a styrofoam with plastic wrap like most of the steaks you find. Usually one steak can feed a family of four for about $12. If you have more than four, or all adults, you may want to go with two cuts. Marinate, marinate, marinate! Over night for the most flavor or pop it in a zipper baggie in the morning at least. There are a ton of pre-made marinades out there or you can make your own. The garlic and herb varieties work or any of the "steakhouse" marinades. Grill for about 8-10 minutes on the first side, then about 6 minutes on the second side for medium-rare on fairly high heat. I do mine on high, but all grills are different. Take the cut off the grill and let it rest for about 10 minutes. DO NOT cut into this right away. The juices will run all over the place and you will end up with dry meat. Dry does not work with this cut of beef. Then, you MUST cut it thinly and across the grain. Usually the grain runs lengthwise on these, so you are going to cut across it, making short slices of steak for your guests. I have also used this cut for steak tacos. Perfect!

If you want to go the extra mile, try out a Compound Butter and really dazzle! Have fun this summer!

Slicing/Cubing/Dicing Bacon Tip

So, you need bacon bits for a salad or you need to slice bacon for a stew recipe. Bacon is a pain to dice up into "lardons." According to WiseGeek, lardons are defined as, "a cube of meat which is usually high in fat and used to add flavor to many dishes. Generally, bacon is used to make lardons, but general pork lardons are also common. When cooked, a lardon will reduce in size as a result of the fat melting out of it."


This may sound elementary to some, but for those people out there who struggle with bacon, this could be a lifesaver. And, if I can help anyone get bacon in their recipes faster, I am all over it! Here's a couple tips that I use all the time...


First, put your bacon slices in the freezer for at least 30 minutes before you are ready to slice. This will harden the fat a bit and allow your knife to go right through it. (Shown in picture above. Adding bacon with a good chill on it is just fine.)


Secondly, you can always use your sharp kitchen scissors. Do not use dull scissors or the one your kid does their cut and paste homework with. Use your professional ones in your butcher block. My family knows that my kitchen scissors are OFF LIMITS, and then I only use them for food. Make sure you wash with soap and hot water after they touch any type of raw meat. 


I was writing a menu list for a large dinner I am making this weekend and making bacon bits is part of my mise en place, so I thought I would go ahead and share with you. I usually just do the freezer-then-knife method for slicing bacon, but the scissor method comes in handy if you forget to put in the freezer or need to get bacon in the pan fast!

Banana Pudding w/ a Strawberry Shortcake Round Two

Remember: I am not a baker. I am a cook. I do not have that measuring capability. But, I love to share my favorite sweet recipes that I have found with y'all!

Have you made this banana pudding yet? Banana Pudding IV Well, you should. I cannot stand fake banana flavors...like that instant banana pudding. Or those candy banana runts in the neon yellow banana shape. Oh, they taste nothing like a banana. So, I completely enjoy this version of banana pudding because it is sweetened condensed milk, cream cheese, instant vanilla pudding, and whipped cream topping. Oh, yes sir. The only "banana flavor" is just the, well, bananas! The pudding part tastes more like a pastry cream. I also substitute Pepperidge Farm's Chessmen Cookies for the vanilla wafers when it's a true splurge. It just gives it a richer, deeper flavor on the crust level(s). My daughter, Autumn Rose, composed this herself. I just sliced the bananas for her!

8 oz. package of cream cheese
14 oz. can sweetened condensed milk
5 oz. package of instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract
8 oz. container of whipped topping (thawed)
4 sliced bananas
Juice of 1/2 a lemon (to toss banana slices in before using. Stops them from turning brown!)
1/2 package of vanilla wafers (or really shake them up with using Pepperidge Farm's Chessmen cookies)

In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Don't worry here. It will still be under-thickened. Once it sits in the fridge a bit, it will really thicken up. Go ahead and use it like it is.

Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Don't forget to toss your banana slices in lemon juice!

Spread with pudding mixture. Topped with remaining whipped topping and chill. (I do several layers in a smaller, deeper dish and then just have the last layer as the pudding and then top that with crushed cookies. I think my daughter was enjoying crushing these cookies here!)

So, I always have extra filling. I didn't want that goodness to go to waste, so I do a round two recipe with the filling in a strawberry shortcake. But, you can use this strawberry sauce for anything...or just by itself!

I cut the leftover filling with some heavy cream to thin it out a bit.

Take half of your strawberries (always best to use the under-ripened ones here) and slice them up. Toss with 3 tablespoons of white sugar and 2 tablespoons of balsamic vinegar. Yes, balsamic vinegar. Sometimes I just splash straight balsamic on my strawberries and top with fresh whipped cream. Love it! But, let's sweeten it up a tad here.

Bring mixture to a boil on the stove and let simmer until nice and thick (about 20 minutes). Remove from heat and let cool.

Slice some pound cake or angel food cake and top with your filling cream. Top with the cooled balsamic strawberries and then top off with sliced fresh strawberries. There ya go. Two desserts for the price of one! Get down and southern dirty, y'all!

NEW! Print this recipe! Click here for a printable version: Banana Pudding and Strawberry Sauce