The Hungry Nomad- food truck

 I ran into the Hungry Nomad truck at the olive festival in Sylmar.  The group of us all ordered something from this truck.

First item was the fattoush salad, very fresh ingredients, Romaine lettuce, tomato, cucumber, green peppers & fresh mint, in a classic lemon vinaigrette, and crispy za’atar chips. Topped with lentils, bulgur and caramelized onions. Perfect for the people who is watching what they are eating. The portion was BIG so you might want to share this salad with someone!


We also ordered the Nomad chicken sandwich, it was filled with Chicken breast, grilled onion, mushroom, provolone cheese, and Nomad's roasted pepper aioli. This sandwich was a party in my mouth. there were so many flavors going on, but they all blend together in sweet harmony.

Along with the sandwich and salad we got hummus and potato salad. The hummus was very tasty, I love hummus and this one you could tell was a family recipe.

Armenian potato salad, this was a new twist on potato salad for me. it was made with different ingredients than you would expect, potato, parsley, lemon, herbs, onion & olive oil.

If you see this truck around town stop and try some of their items. I think you will like it!

www.hungrynomadtruck.com

twitter- @nomadtruck
facebook- hungry nomad truck

877-nomad-10

Longhorn's Barbque-smoked Texas style- Santa Clarita, CA

Longhorn's Texas style BBQ

Let's talk about the sauces first.

The mustard based sauce- a very mustard and vinegar base, if you like Carolina style of sauce this is right up your alley.

Sweet & Smoky sauce- sweet is the first to hit my palate, then pepper lastly it's the smoke with just a hint of vinegar throughout.  I enjoyed this sauce the most out of the three.

Bold & Spicy- the name is fitting. It's spicy right out of the gate with the taste of jalapeno and black pepper all around, with vinegar in the background. If you are a fan of spice, this is it!

Let move on to the platter that I ordered. it consisted of Chicken, pulled pork, baked beans, and cole slaw.

The pork very moist and smoky with a hint of spice. On to the chicken, this has a nice, unique flavor, I'm thinking this chicken has a rub down with spices before it got smoked.

The beans were sweet with chicks of bacon and onions with a smooth tatste.

Coleslaw- a hint of sweet, crispy, slightly wet, this is not a vinegar based slaw dressing, more of a creamy type.

On my second visit I ordered a pulled pork sandwich, corn bread and corn.

The sandwich full of meat, wedged between a freshly toasted bun, Add the sweet & smoky sauce on the top and bam, you have a good ole' Texas pulled pork sandwich. The sauce really compliments the smoky, spice flavor in the pork, a perfect marriage.

The corn bread- a hint of sweet, good dense texture with caramelized edges, you will find pieces of corn throughout. The portion was a good size. It was moist, just the way I like it.

All in All this place is a hit! If you are craving BBQ, I suggest you stop by and ring the bell, cuz the food is swell!

27125 Sierra Highway
Santa Clarita, CA 91351
661-299-1622

facebook- https://www.facebook.com/Longhornsbbqsmokehouse?ref=ts

http://www.longhornsbbq.com/

portabella mushrooms topped with wilted swiss chard, shallots and feta cheese

 

Preparing Swiss Chard

• 1 (1-pound) bunch Swiss chard
• 1 large garlic clove, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons dried currants
• 1/3 cup water
• 1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally.

Preparing Portabella Mushrooms

Large portabella mushrooms

olive oil

black pepper

chopped shallots

Worcestershire sauce

In a large saute pan, on medium low heat

place olive oil, once hot, place in mushrooms, cook the mushrooms, turn occasionally until the start to wrinkle and turn a darker brown. add more olive oil if they start sticking or looking to dry.

add black pepper and chopped shallots, let shallots brown.

At the very end before you turn the heat off add a few dashed of Worcestershire sauce.

Top your mushroom with the Swiss chard mixture and enjoy!

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My mom's chili- 2nd place winner at the Clark County Fair

My mom's chili

• 1 tablespoon(s) vegetable oil
• 1 pound(s) boneless chuck or rump roast, cut into 1/4-inch cubes
• 1 large (about 2 cups) onion, chopped
• 6 clove(s) garlic, minced
• 2 can (s) (14 1/2-ounce) low-sodium beef broth
• 1 tablespoon(s) chili powder
• 1 teaspoon(s) cumin
• 1 large roasted then diced tomatoes
• 2  roasted ancho chiles
• 1 tablespoon(s) masa harina de maiz
• 1 cup(s) water
• 2 can(s) (15 1/2-ounce) black beans, rinsed and drained
• 1/2 teaspoon(s) salt
• 1 tablespoon(s) cider vinegar

---

Directions

1. Cook the meat & roast the chiles & tomatoes: Cook the meat over a hot grill into well done. Roast the chiles until soft and have char marks.
2. Make the chili: Add onion and sauté into a large pan until translucent -- 3 to 5 minutes. Add garlic and cook 1 more minute. Return the meat to the saute' pan. Gradually add 1 can beef broth and deglaze by scraping up the brown bits from the bottom of the saute' pan. Add chili powder, cumin. Reduce heat to medium low, cover, and simmer for 1 hour.
3. Puree the chiles & dice tomatoes: Remove and discard stems. Place chili & diced tomatoes mixture and liquid in a blender or food processor and blend until smooth -- 2 to 3 minutes.

Finish the chili: In a small bowl, whisk the masa and water together. Stir masa mixture into the chili. Add ancho chili & tomato mixture, black beans, salt, and vinegar. Simmer uncovered for 15 minutes. Serve hot


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No Tomatoes food truck LA

No tomatoes food truck

Spicy, spicy spicy, I love spicy Indian food and this truck fit the bill! I didn’t know when I ordered my combo of Biryani rice with samsoa and a drink. My friend that I met for lunch ordered Tikka Masala with paratha bread and a cherry limade to drink.

Biryani- chucks of spiced chicken, onions, corn, peas with a nice kick of heat. If you are a fan of Indian food you know they usually ask you what temperature you would like you dish, but I understand why a food truck would have only one heat selection, due to kitchen space, time to turn out a product, etc.  so, I have no problem with the spice, if you are not a fan may I suggest ordering the Tikka Masala, this dish was so creamy, smooth just the way it should be, with a good amount of chicken verses sauce this went great with the Paratha bread to dip in the sauce, it was like Indian came straight to you on the street. The Samosa (I got the poato & pea) that I had with the Biryani rice, were right on the money, they weren’t greasy, which can be an issue sometimes.

I want to go back and try other dishes that they have, I am a huge fan of Indian food so this truck is right up my alley!

I also like that they used bio-degradable containers to serve their food in! Their keeping it green!

Facebook - https://www.facebook.com/pages/No-Tomatoes-Truck/135228936526486

Twitter- http://notomatoestruck.com/

www.notomatoestruck.com

info@notomatoestruck.com

catering@notomatoestruck.com

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Vincenzo's pizza & pasta in Santa Clarita Valley, CA

Vincenzo’s Pizza & Pasta

Two locations Saugus & Newhall

It was the last preseason football game and the 49ers and Broncos were playing, after driving around town and seeing everyplace overloaded with people. We stopped and thought about the places in town and said, let’s go to Vincenzo’s they have great food and tv’s to watch the game. We got there and to our surprised we walked in and there were a few tables. They had a steady business that day, but we still were able to get a table right in front of the tv.

After reading the menu board, we decided on cheese ravioli, garlic bread,  an anti-pasta salad (small) and spicy chicken wings.

The first thing that came out to the table was the anti pasta. I am glad that we ordered a small, because this is a huge salad, but very rich in pepperoni, ham, spicy banana peppers, onions with Italian dressing.

Next came out the Raviolis, wings, and garlic bread with cheese nun the less, wasn’t expecting that, but I liked the idea.

Cheese ravioli, piping hot, medium size pockets full of cheese along with marina sauce. The sauce was fantastic, sweet and tomato-ie just the way I like it. And for the price there were about 15 ravioli’s on the plate.  As I ate the pasta I started dipping the garlic bread in the sauce, what a great combo, the bread with the cheese and nice hint of garlic, perfect!

The chicken wings, they were advertised as spicy and they did have a decent hint of heat to them, so if you are a fan of spice at all, these are not for you, but myself being I fan of the heat, I really enjoyed them. They came with either ranch or blue cheese.

I didn’t get any pizza, but I would like to return and try some soon!

Locations:

Sagus

20701 Plum Canyon

661-296-9119

Newhall

24504 ½ W. Lyons

661-259-6733




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The County Fair and all the food

Clark County Fair, Ohio

Fair food, I only get this type of food once a year. It’s probably better that way, since most of this food is not part of the food pyramid as good nutrition, LOL Fried, Fried, Fried, if it’s fried it’s at the fair and let’s face it doesn’t anything fried taste good? I thought you would agree. I walked around the fair and saw many tempting treats, but there was one thing I was looking for, an elephant ear. This thinly fried dough, covered in Cinnamon / sugar,  a simple dessert paradise, yum, yum, yum. We ordered and it took a few minutes, but it was well worth it! I shared it with my mom and we had a grand time people watching and chatting about life. Nothing like sharing one of my favorite treats with my favorite person. Seems the elephant ear is getting harder to find, so if you see a stand offering them, I suggest getting one!


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Braised Swiss Chard with Currants and Feta - recipe

yield: Makes 4 servings

active time: 15 min

total time: 20 min

The red stems and green leaves of Swiss chard may hint at Christmas, but once you taste them with feta and currants, you'll want to cook this dish... more ›

Ingredients

• 1 (1-pound) bunch Swiss chard
• 1 large garlic clove, finely chopped
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons dried currants
• 1/3 cup water
• 1 1/2 ounces feta, crumbled (1/3 cup)

Preparation

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.



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