From Our Sponsor: The International Culinary Schools at The Art Institutes
The International Culinary Schools at The Art Institutes’ Ai Food Truck recently finished a month-long food truck tour across Southern California, visiting Art Institutes’ campuses in Inland Empire, Los Angeles, Orange County and San Diego. Throughout the tour stops, The Art Institutes’ culinary students challenged local food truck heavyweights to no-holds-barred battles, taking three out of four challenges.
In addition to the on-site food truck competitions, Jesse Brockman, a 2009 graduate from The Art Institute of California (Orange County) with an Associate of Science in culinary arts and winner of season two of The Great Food Truck Race (from The Lime Truck), showed off his culinary chops with exciting food demonstrations. One dish in particular won over attendees in each market.
To eliminate waste and capitalize on some extra zest, Jesse showed audiences how to whip up the delicious edamame hummus by utilizing the extra flavor from the stems of fresh green herbs or vegetables that are typically disposed of. It’s extremely easy to do at home.
Stems, anything green and flavorful, into a blender (Jesse used cilantro.)
24 oz. herb oil
24 oz. of shelled, cooked edamame
Freshly squeezed juice from 4 lemons
4 cloves of garlic
1 serrano chile
1 tablespoon cumin
Salt and pepper to taste
Blend all the ingredients together until desired consistency is reached. Serve with pita bread for a memorable tasting experience.
Hungry for more? Click here to see a video of Jesse’s demonstration.
Tell us: Do you normally throw away your stems?