After three weeks of getting knee-deep in the food truck industry — starting first in Los Angeles and traveling through Arizona and Texas — the remaining five teams have proved they have skills and passion, but only one will win $50,000 and their own food truck. Seoul Sausage has taken the top spot three weeks in a row, but can they keep up the momentum? They certainly have to watch out for the competition: Nonna’s Kitchenette, Coast of Atlanta, Momma’s Grizzly Grub and Pop-A-Waffle are certainly tired of seeing Seoul win first place and they’re going to do whatever it takes to claim the top spot this week.
The unofficial end of summer has come and gone, but there’s still plenty of time for backyard parties and, more importantly, Sunday football gatherings around the big screen. Whether you’re serving up burgers or dogs, don’t forget hearty sides beyond potato chips. We’ve rounded up Food Network’s top five baked bean recipes — perfect on their own or on top of game-day classics.
5. Baked Beans With Swiss Chard – Green leafy Swiss chard adds color to this brightened-up version of baked beans from Food Network Magazine.
4. Infineon Raceway Baked Beans – Guy’s not a huge fan of baked beans because they’re so sweet, so he created this dish, which is a hybrid of chili and baked beans — so the beans will still have some texture and they won’t be as sweet.
Come Sunday night, the remaining five Food Truck teams will have made it past the halfway point of the competition. By now their dreams of owning their own food trucks are so close they can practically taste them, and for some that has them racing to the finish line. Momma’s Grizzly Grub, however, comes to a screeching halt on Sunday, thanks to a run-in with local law enforcement in Arkansas.
Here Tiffany and Angela are seen powwowing with a policeman, looking caught off guard and far from happy. Were the ladies the victim of a roadside fender-bender, or were they caught driving their bright-orange truck too quickly around Fayetteville? What could a traffic ticket mean for these Alaska natives and their future in the race?
Before you tune in this Sunday at 9pm/8c to find out what happened, we’re challenging you, Food Truck fans, to write your best captions (tastefully appropriate, please) for this law enforcement moment in the comments below.
Which is your favorite food truck team so far? Cast your Fan Vote up to 10 times per day.
Mashable: What are the most innovative home appliances on the market? These three appliances could change your life.
Eater: Forget pop-up restaurants — Muru Pops Down, a Finnish “pop-down” restaurant, is 262 feet underground. Don’t worry, helmets are not required while eating.
National Restaurant News: More and more chefs are reducing time and space requirements demanded by house-cured meats and are dishing out quick hams instead. Quick hams are generally brined or smoked, made with smaller cuts of pork and are still quite tasty.
With back-to-school season in full swing, talk of bagged lunches is a regular most mom-groups. As many of us do, we put more time into our kids and what they are eating and let our own diets fall by the wayside. Well, bagged lunches are not just for...
Party mix used to be something you made at home (often using a recipe on the side of the Chex box), but nowadays you can find packages of crunchy cereal mixes at any gas station. We’re going old school and making our own, but with a healthier spin...
Fans of Cupcake Wars are in for a sweet treat: Viewers now have an unprecedented opportunity to cast an episode of Cupcake Wars with four returning challengers.
Meet the contenders:
- Alisha Nuttall from Cravings in Pleasant Grove, Utah, appeared with her twin sister, Angela, and wowed the judges with an adventurous pizza cupcake.
- Brandon Arnovick is a Cupcake Wars veteran appearing in not one but two prior episodes. His big flavors and fun personality charmed judges and fans alike.
- Doron Peterson is a three-peat contender, looking to make the fourth time the charm. She’s known for her explosive creativity with cupcake flavors, which is no small feat for a vegan baker.
Every home cook has her backup, never-fail dinnertime ingredient. When in doubt, my mom sautés chicken tenders in olive oil with a bit of garlic and serves them on top of salad. My younger sister relies on sweet potatoes and cans of black beans to save the day when kitchen inspiration is scarce. Me? I’m good as long as there’s a pound of ground turkey in the freezer.
When I want something super-easy, I make turkey burgers with chopped onion and frozen peas stirred in (who doesn’t like a burger that also contains a serving of veggies?). If I have a little more time to play with, I mince up a carrot and a bit of onion in the food processor, stir it into the turkey with an egg and some smashed stale crackers (something we always seem to have on hand) and bake it in a loaf pan. Nights when I feel like I need some meditative kitchen time, I make turkey meatballs and cook them up in a batch of vegetable-laden broth.
All those applications are solid weeknight cooking. Sometimes, however, I’d like to be able to dress up my ground turkey and make it a little more presentable for guests and far-flung family members who find their way to my table on occasion. Just as I was pondering inventing my own company-worthy ground turkey dish, I spotted Melissa d’Arabian’s Spicy Turkey Lollipops.
A common point of discussion on the this blog is what to eat, I wanted to take a moment to discuss another important topic: when should we eat, and how often? What follows is a combination of research findings and my own experiences working with cli...