Drive "Street Eats" into Your Recipe Collection

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CanolaInfo Offers Home Chefs a Taste of U.S. Food Trucks from Coast to Coast

CHICAGO, May 1, 2012 /PRNewswire-USNewswire/ -- No other trend has parked itself at the forefront of the culinary world quite like food trucks, but these aren't the stale doughnut and questionable hot dog stands of yore. From coast to coast, new generation chefs have been giving up brick and mortar concepts and putting their unique cuisines on four wheels. But if you're not in an urban setting, that doesn't mean you have to miss out on these delectable dishes. CanolaInfo has partnered with four food truck chefs from across the country to create the Street Eats Recipe Collection.

(Photo: http://photos.prnewswire.com/prnh/20120501/DC97866)

"The economic downturn has driven the street food trend in recent years along with Americans' love of all things fast and convenient," said Josh Henderson, owner of Skillet Street Food in Seattle, Wash., and a graduate of The Culinary Institute of America. "There are all of these wonderful chefs looking for a way to bring their creations to the masses and now with mobile kitchens, it's easier than ever."

Each food truck chef created two recipes for CanolaInfo based on their most popular selections. The Street Eats Recipe Collection includes:

Josh Henderson, Skillet Street Food, Seattle

Cheddar-Parmesan Poutine
Kale Salad with Hazelnut-Balsamic Vinaigrette

Aaron Crumbaugh, The Wagyu Wagon, Chicago

Bahn Mi (Short Rib Sandwich) with Spicy Yuzu Mayo
Roasted Beet Salad with Citrus Vinaigrette

Eric Silverstein, The Peached Tortilla, Austin, Texas

Crab Cake Sliders with Creamy Apple Coleslaw
Szechuan Veggie Tacos

Frankie Francollo, The Cupcake Crew, New York

Sinful Bliss Cupcakes with Sweetened Whipped Cream Frosting
Raspberry Cream Cupcakes with Cream Cheese Frosting

Each recipe is made with canola oil because of its versatility and healthy fat profile. At 468 degrees F, canola oil has one of the highest smoke points of any oil, which is perfect for sauteing and baking. In addition, its light texture and neutral flavor complement sauces and salad dressings. Canola oil also has the least saturated and most omega-3 fat of all cooking oils. The U.S. Food and Drug Administration authorized a qualified health claim on its potential to reduce heart disease risk when used in place of saturated fat.

"I use canola oil in my kitchen because it's ideal for nearly every culinary application," Henderson says. "From my skillet to my gravy, it is very adaptable, letting other ingredient flavors shine without weighing them down."

The complete Street Eats Recipe Collection is available at CanolaInfo.org. For more information, visit Facebook.com/CanolaInfo and Twitter.com/CanolaInfo.

SOURCE CanolaInfo

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