Blue Cheese & Bacon Wedge Salad

Blue Cheese & Bacon Wedge Salad – Candy Coated Culinista

It seems like once a year I get a craving or blue cheese. I love blue cheese; but I rarest ever pick it up. Well craving a wedge salad I thought it would be a nice change to make a blue cheese dressing instead of the usual Caesar dressing.

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
Wedge Salad

• 1 iceberg lettuce, washed and cut in half
• 12 grape tomatoes, halved
• 1/3 English cucumber, sliced
• 6 chives, finely diced
• 2 slices of bacon, crumbled
• Blue cheese, crumbled
Blue Cheese Dressing
• 3/4cup blue cheese
• 3 anchovies, finely diced
• ¼ cup sour cream
• ¼ cup buttermilk
• 2 tbsp mayonnaise
• 2 tbsp lemon juice
• Sea salt, to taste
• Black pepper, to taste

Assembly
Wedge Salad

1. Wash lettuce and cut in half and drain cut side down on a paper towel.
2. Cut grape tomatoes, English cucumber, chives and set aside.
3. In a frying pan fry bacon and then crumbled and set aside with the crumbled blue cheese.
Blue Cheese Dressing
1. Using a bowl, break up the blue cheese and add in the anchovy and sour cream, until well incorporated.
2. Add in the sour cream, mayonnaise, lemon juice, salt and pepper.
3. Place lettuce cut side up in a plate and add tomatoes, cucumber, chives, bacon and blue cheese.
4. Drizzle dressing over and serve.

Tips
• Salad dressing can be kept for up until 1 week.

Please Enjoy

My thoughts
This is a rich, hearty and filling salad. This could work as an entrée depending on how big you lettuce head is. I enjoyed the combination of the creamy blue cheese into the dressing and the crunchy of the crispy bacon. I will be making this again as it is a wonderful starter for any guests.

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V is for … Vodka Drunken Shrimp

V is for Vodka Drunken Shrimp – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 12 jumbo shrimp, peeled and deveined
• 2 tbsp soy sauce
• 6 garlic cloves, thinly sliced
• 4 tbsp parsley, finely chopped
• Lime juice, from one lime
• 2 tbsp honey
• 1 tbsp extra virgin olive oil
• 1 leek, chopped
• ¼ of red cabbage, shredded
• 8 button mushrooms, thinly sliced
• 2 ½ tbsp hoisin sauce
• 2 tsp Salt
• 1 tsp Black pepper
• ¼ cup vodka
• Basmati Rice

Assembly
1. Peel and devein shrimp and place into a bowl.
2. Add soy sauce, garlic cloves, parsley, lime juice and honey and let marinate for 10 minutes.
3. Using a wok over medium heat, heat up the olive oil and add in the leeks, red cabbage and button mushrooms and cook for 5 minutes.
4. Add in the hoisin sauce, salt and black pepper and cook for two more minutes stirring to mix in the hoisin sauce.
5. Using a large frying pan over medium-high heat, cook shrimp until they become a bright pink, turn the shrimp once at three minutes and cook on the other side.
6. Remove shrimp from the heat and add the vodka and return shrimp back to the stove and cook for one more minute until the alcohol smell has dissipated.
7. Serve on top of basmati rice with veggies on the side.

Please Enjoy

My thoughts
I love the marinade I used on the shrimp as there was a sweet and acidity throughout the dish.

Cinco de Mayo

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.

Good Friday Shrimp Scampi

Good Friday Shrimp Scampi – Candy Coated Culinista

A beautiful dishes that is perfect for Good Friday if you are off meat for the day like myself.

Yield/Serving: 4-5
Prep Time: 10 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp extra virgin olive oil
• ¼ small white onion, diced
• ½ bulb of garlic, finely chopped
• Shrimp, 40 pieces of smaller sized shrimp
• sea salt, to taste
• black pepper, to taste
• paprika, to taste
• spaghetti, 2” circumference of pasta
• pasta sauce with basil
• 2 handfuls of spinach, stems cut
• ¼ green pepper, diced
• ½ small red inion, diced
• Tomato, cut into chunks
• Dried oregano, to taste
• Dried basil, to taste
• Crushed red pepper, to taste

Assembly
1. In a large frying pan over medium heat, sauté white onion and garlic along with 2 tbsp of extra virgin olive oil for a few minutes.
2. Boil a large pot of water with a little oil and salt over high heat.
3. Using the same frying pan add the shrimp and season with sea salt, pepper and paprika and cook.
4. Once water is boiling add spaghetti and cook until al dente.
5. Drain pasta and coat with pasta sauce.
6. Add spinach, green pepper, red onion, tomato, dried oregano, dried basil and crushed red pepper flakes; along with shrimp and garlic mixture and incorporate.
7. Serve

Tips
• Add 2 pieces of bacon cut into pieces if this isn’t for Good Friday and you eat meat.

Please Enjoy

My thoughts
This recipe was made with everything on hand in my fridge with no pre-planning or for-thought and it turned out wonderfully. This it will be perfect for Good Friday and I can’t wait to make it again next week.

Kale Caesar Salad

Kale Caesar Salad - Candy Coated Culinista

Kale Caesar Salad – Candy Coated Culinista

This twist on a Caesar salad is my new favourite way to enjoy Caesar salad. Robust and hearty kale being incorporated into this classic is delicious.

Yield/Serving: 2-4
Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 1 head romaine lettuce, chopped
• 6 kale leaves, de-stemmed & chopped
• Spinach, big handful chopped
• 4 slices of bacon, cooked crispy & crumbled
• 2 cloves garlic, finely minced
• 3 anchovy fillets, finely chopped
• Caesar salad dressing
• 1/3 cup mozzarella cheese, shredded
• ¼ cup parmesan cheese
• 1 cup croutons

Assembly
1. Chop romaine, kale and spinach leaves and put into a bowl.
2. Using a frying pan, fry bacon until crispy and then crumble.
3. Using the same oil from the bacon, quickly fry the minced garlic and add to another bowl.
4. Finely chop the anchovies and add to the small bowl along with salad dressing and mix.
5. Shred mozzarella cheese and add to the bowl of lettuce along with parmesan cheese and croutons.
6. Mix well and serve.

Tips
• Make the dressing by hand if you like; but I decided not to as I had time restraints.
• Make into a chicken Caesar salad by adding grilled chicken breast into the salad.

Please Enjoy

My thoughts
This salad was enjoyed by my taste testers. I managed to turn people who claim to hate anchovy’s and kale into a lover. Granted the moment I mentioned there were whole anchovy fillets in the salad some stopped. My point was still proven and I arrested my case. I have made this salad three times already in 2 weeks; even once as a chicken Caesar salad.

Avocado Buns ….. What in the world!

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Has the mighty avocado just jumped the shark? I saw the weirdest thing the other day which is all the buzz and the latest fad. Avocados are now being used as a substitute for a bun; hmmm, now I love avocado and can have one every day but as a bun? This is a great gluten free option; but lets get real here it is not a burger bun. It looks visually striking and interesting but this can only be just a fad right? I did a few food experiments to see if this is a viable option.
Here are some of my test recipes.

Smoked Salmon on a Sesame seeds Avocado Bun

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Tomato slice
• Spinach
• Smoked salmon
• Red onion, sliced
• Sesame seeds, sprinkled on top of avocado
• Olives, top of the avocado bun
• Sweet pickles, top of the avocado bun

Assembly
1. Top ingredients on to avocado and serve.

Bacon & Egg Breakfast Sandwich

Ingredients
• Avocado, cut in half and skinned peeled away also slice a piece off the bottom bun so it won’t tip
• Sharp cheddar cheese, sliced
• Green bell pepper, sliced
• Bacon
• Fried, slightly runny
• Poppy seeds, sprinkled on top of avocado

Assembly
1. Top ingredients on to avocado and serve.

Please Enjoy

My thoughts
Both these were delicious; but to me nothing beats eating an avocado with a little salt and lemon cut in half and using the shell as a bowl. Sometimes simplicity is the best and honestly you can’t eat this like a true burger with an avocado bun; unless you’re used to eating your burgers with a knife and fork regularly. I may secretly enjoy this at home deconstructed or when I just don’t want a bun; but to truly use the avocado like a bun is near impossible. It’s still delicious but very impractical as a bun and calling this a bun is an enormous stretch to say the least.

Avocado Bun  - Candy Coated Culinista

Avocado Bun – Candy Coated Culinista

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries - Candy Coated Culinista

Crispy Tilapia with Lemon-Herb Mayo and Oven Fries – Candy Coated Culinista

I have been wanting to try the Fish & Chips from Len Duckworth’s Fish & Chips; as this has been recommended to be numerous times is a Toronto Foodie institution if you will. I’ve had a bad experience with fish & chips from Pickle Barrel and ever since I just haven’t had the desire to have anythimg resembling deep-fried fish. I found it to be extremely greasy and the batter didn’t stick to the fish so I just never wanted to try it again. Then I found saw this recipe and with fresh fish in hand I thought I’d give it another go and make sure I visit Duckworth in the near future.

Yield/Serving: 2
Prep Time: 30 min.
Cook Time: 30 min.
Difficulty level is: Medium

From Canadian Living

Ingredients
Oven Fries
• 2 small yellow potatoes, cut into wedges with skin on
• 1 tsp extra virgin olive oil
• Pinch of sea salt
• Pinch of ground black pepper
Crispy Tilapia
• 2 tbsp cornmeal
• ¾ tsp chili powder
• ¾ tsp dried parsley
• 2 tilapia fillets
• 1/8 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 tbsp extra virgin olive oil
Lemon-Herb Mayo
• 2 ¾ tsp mayonnaise
• 1 ½ tsp chopped fresh parsley
• 1 tsp lemon juice
• ½ garlic clove, finely grated

Assembly
Oven fries
1. Preheat oven to 425°F.
2. Toss potatoes, salt & pepper in a small bowl with extra virgin olive oil.
3. Spread evenly on a baking sheet, turning once and bake for 25 minutes until golden and tender.
Crispy Tilapia
1. In a plate mix the cornmeal, chili powder and parsley.
2. Sprinkle salt and pepper onto fish and dredge in the cornmeal mixture.
3. Using a frying pan, heat half the oil over medium heat.
4. Cook tilapia turning once until fish is cooked, about 8 minutes.

Lemon-Herb Mayo
1. In a small prep bowl mix the mayo, parsley, lemon juice and garlic.
2. Serve.

Please Enjoy

My thoughts
This is a light and slightly healthier fried fish option and the fish didn’t taste fishy and was still flakey. The lemon-herb mayo was such a great addition and this will be my new tartar sauce.

Tilapia Stuffed Avocado Mock Ceviche

Tilapia Stuffed Avocado Mock Ceviche  - Candy Coated Culinista

Tilapia Stuffed Avocado Mock Ceviche – Candy Coated Culinista

This is a recipe I made on Good Friday as this is a fish eating day for me. I wanted to make a classy dish that could also make for brunch or lunch and I think this recipe fits the bill.

Yield/Serving: 2
Prep Time: 1o min.
Cook Time: 15 min.
Difficulty level is: Easy

Ingredients
Tilapia
• 2 tilapia fillets
• Season salt
• Black pepper
• Dried basil
• Curry powder, pinch
• Cayenne Pepper, pinch
• Smoke paprika, pinch
Ceviche
• 2 large avocados
• Parsley leaves, minced
• Yellow pepper, diced
• Red onion, diced
• Celery, diced
• 1 lime, freshly squeezed

Assembly
1. Preheat oven to 350°F.
2. Season tilapia with season salt, black pepper, basil, curry powder, cayenne powder and smoke paprika.
3. Place on a baking pan and bake for 15 minutes.
4. Cut the avocado in half, remove the pit and set aside.
5. In a medium sized bowl add the diced and minced parsley, yellow pepper, red onion, celery and squeeze lime overtop and mix.
6. Set aside.
7. When the fish is cooked, break apart one of the fish and add to the ceviche and mix.
8. Scoop mock ceviche mixture into the centre of the avocado.
9. Cut the second piece of tilapia down the spine and plate a portion for both plates.
10. Serve

Please Enjoy

My thoughts
I am a big fan of this recipe. I could probably be a true ceviche recipe; but the only food I have ventured into raw is sushi so far and ceviche and tartare’s just haven’t made it in my list yet. This recipe is light and very flavourful as the tilapia can hold up to the spices on the fish and the burst of citrus with the crunchy vegetables is a hit I my books.

Food Diaries: Front Street Foods

Frisco Fries - Candy Coated Culinista

Frisco Fries – Candy Coated Culinista

Location: Union Station (65 Front Street West, Toronto, Ontario (Between Bay St. & York St.)
Hours: July 6 – September 27, 2015- Monday – Friday: 7am – 9pm, Saturday: 11am – 9pm, Sunday: 11am – 6:30 pm

This summer the newly renovated Union station has been home to Front Street Foods – a culinary market showcasing some of the best foods from chefs, restaurants, food entrepreneurs offering delectable edibles. I have walked by and through numerous times now and finally thought I should actually try something. There are plenty of seats and live music is played at lunch time to make your visit more welcoming.
After tasting the Garlic Snow Crab Fries with Garlic Aioli from Jake’s Lobster at the CNE I found out that Fresh off the Boat also offered a dish called Frisco Fries. Now to me these two dishes looked exactly the same visually and the price was the same at $10.

This review is a little hard for me as I always find the good in a bad situation at least in one aspect; but my review of these fries were they were just ok. I went just before the lunch rush 11:30am on a Friday and upon receipt of my Frisco Fries I could see there were less whole pieces of crab; but if it still taste good that’s fine and I’d still be happy. Upon consumption I found the fries to not be seasoned and my order was all the small end fries (like the bottom of a batch) I’m not sure if they use smaller fries but in any event all those tiny fries just wouldn’t make sense. The fries as a whole were definitely greasier and I didn’t want to finish it my order. As for the garlic aioli; it was good but there wasn’t enough dill also. For the $10 the portion was bigger but the ratio of crab to fries was off in my opinion.

Now all this being said I think I will visit the brick and motar store and maybe try the fries again and order something else because I always give people and things a second try probably to my detriment but that’s just who I am. I do have my eye on their Mediterranean Shrimp Sandwich or the FU-Schnicken and i’d really like to give those a try.

Other vendors here are: Mad Mexican, CC On front, Caplansky’s, Helluva Falafel, Kupfert & Kim, Little Fin, Republica Sandwhiches, Chocosol, Bacon nation, Come and Get It, Drink Inc., Loaded Pierogi, Holy Chuck burger, Pancho’s Bakery, Hula Girl Espresso, Jedd’s Frozen Custard, Jamie’s Cracked Corn, Station Cold Brew Co., Pekoe Kombucha Bar, Hotbunzz Street Cusinine, Uncle Tetsu, The Mighty Cob, Miche Bakery (July/ August Only), YOLO T.O. (July/ August Only), Toben Food By Design (July/ August Only), Cava Sur (July/ August Only), Greenhouse Juice Co. (July/ August Only), Small Batch Co. (July/ August Only), Wanna Banana (July/ August Only), Fred’s Bread, Eative, Nisos Importing

Fresh Off The Boat - Candy Coated Culinista

Fresh Off The Boat – Candy Coated Culinista

CNE 2015 & Food Truck Frenzy

Bacon Nation - Slaw Dog Millionaire - Candy Coated Culinista

Bacon Nation – Slaw Dog Millionaire – Candy Coated Culinista

It’s that time of year again; and as fast as the CNE arrives it means summer is almost over; but I get to try some of those crazy CNE foods and enjoy the Food Truck Frenzy once again. This year I found a sneak peak listing of the new and interesting foods available this year and some of the must tries on the list were: Cake Poutine, Chicken & Waffles on a Stick, Poutine Balls, Bacon wrapped Grilled Cheese, Red Velvet Oreos, Garlic Snow Crab Fries with Garlic Aioli, Timbit Poutine, Deep fried Cheesecake and Frosted Flake Battered Chicken on a Stick. I really wanted to taste the Frosted flake Chicken as that is my favourite cereal; but I decided not to this time around.

I went two times again this year the CNE to spread out my food consumption: once to try the CNE foods and then back for the Food Truck Frenzy with my girls. Here is a quick rundown of the foods I tried or got reviews from other tester I went with. I ate so much at the food Truck Frenzy it was criminal and I really don’t know how I managed to pack all that away and not be in a food coma.

Garlic Snow Crab Fries with Garlic Aioli – Jack’s Lobster (Food Building) – $10
Jake’s Lobster in the Food Building was serving up snow crab over fresh cut fries and garnished with garlic aioli and fresh herbs and topped with a lemon wedge. This was one of the food items on the top of my list and it was delicious. The potion size was a little small and I could have eaten two easy; but it was delicious. The ratio of seafood to fries was bang on. I appreciated seeing some crab legs and the fries were perfectly salted. I would eat this again and again and will try to make this at home.

Cake Poutine – Culinary student from Humber College (Direct Energy Building) – $5
The cake fries are made from a rich vanilla bean infused cake and lathered in warm chocolate, caramel or strawberry sauce. Bacon bits, marshmallows, strawberries and maple syrup are just some of the toppings. I had the O’ Canada Cake Poutine which was vanilla cake fries, strawberry sauce and white chocolate chips. This was a must try for me as I had to support these two ladies who created the booth that were from my Alma Mata Humber College. The cake was dense but soft and held up to the sauce. I enjoyed this a lot and it was a creative spin on a Canadian classic. I even took a little home as I was beyond full at the end of the night.

Chicken & Waffles on a Stick $8
It’s like a corndog but with the hog dog replaced with the chicken and the cornbread casing is now a waffle batter. I was told it was overrated and I still really wanted to try it but I couldn’t find the booth.

Bacon wrapped Grilled Cheese – Bacon Nation (Food Building) – $10
Bacon wrapped cheddar & mozzarella sandwich served with special ketchup. A review of this sandwich was it was overpriced and shrunk a lot upon cooking and the bacon wasn’t crispy; which defeats the purpose as how can you eat a sandwich wrapped in bacon and chew through it with chewy bacon. I believe this was an opening problem as when I saw pictures as the days passed the grilled cheese started having a crispier bacon covering.

Red Velvet Oreos –3 for $8
Double stuffed Oreos dipped in red velvet batter and deep fried; dusted with confectioners’ sugar and cream cheese icing. A common review I heard was it was little pricy and wasn’t necessarily worth the price; which makes sense but you are buying this for the novelty of it.

Deep Fried Cheesecake – Pickle Pete’s -$7
A New York style cheesecake wrapped in a tortilla and deep fried and served with cinnamon sugar and chocolate syrup on top. This was recommended to me to give a try as it was surprisingly light; but I am not a cheesecake lover.

Food Truck Frenzy

This year there seemed to be a Beer Event being held within the Food Truck Frenzy and there were beer pairings offered for foods from the trucks. I personally wasn’t a fan of this as I don’t drink beer and then all of the trucks didn’t offer drinks this year. My only option was to go to the Coca Cola stand to buy Coke products. I don’t drink pop or caffeine either so I had to wait until I found my lemonade vendor as I know they are always in the Direct Energy Building. I will say I wasn’t the only one to complain. I heard many complaints and surprisingly men to were at the top of this list to air their feelings.

Slaw Dog Millionaire – Bacon Nation – $12
Bacon wrapped hot dog with apple slaw. I never eat hot dogs and when I do they are always chicken hot dogs so this was a great change for me. I loved the saltiness of the hot dog and the crunch of the slaw.

Apple Porkfection – Bacon Nation – $12
Pulled Pork, bacon strips, apple slaw on a bacon bun. This was sweet and salty the perfect combination.

Athens Fries – Pappas Greek “on wheels” – $9

Feta, Tzatziki & gravy. I’m a sucker for a poutine without the cheese curds. I couldn’t finish this and had to share. The tzatziki is the best I’ve ever had as it was thicker, creamier and more complex. I’m not sure what they did to it but it was amazing. I would go back and buy and container if that was possible.

Feta Fries – Pappas Greek “on wheels” – $8
Just like the Athens Fries minus the gravy. I preferred my version better; but this was still amazing and the owners were so polite.

The Lumberjack – Gorilla Cheese – $10
Bacon, granny smith apple, maple syrup, aged cheddar. A sweet and salty combo that was very satisfying and worth every penny.

Shawarma Bombs – Gourmet Guyz – $7
Tabbouleh, rice and chicken wrapped inside a wonton wrapper served with dipping sauce. This was one of the more inventive food options at the food truck frenzy.

Lemon Heaven – Cherry Lemonade – $3.50
A must have for me. This time I had a cherry lemonade a favourite flavour of mine. It’s never too sweet and the perfect refreshing palate cleansing drink.

Like usual I had an excellent food adventure and everything I tasted was delicious. This year I noticed those ingredients that Canadians love being: poutine, gravy, cheese bacon were available at every food truck and I’m not complaining, were in Canada eh!

Bacon Nation - Apple Porkfection - Candy Coated Culinista

Bacon Nation – Apple Porkfection – Candy Coated Culinista

Lemon Heaven - Cherry Lemonade - Candy Coated Culinista

Lemon Heaven – Cherry Lemonade – Candy Coated Culinista

Cake Poutine - O' Canada - Candy Coated Culinista

Cake Poutine – O’ Canada – Candy Coated Culinista

Gourmet Guyz - Sharwarma Bombs - Candy Coated Culinista

Gourmet Guyz – Sharwarma Bombs – Candy Coated Culinista

Pappas Greek - Athens Fries & Feta Fries - Candy Coated Culinista

Pappas Greek – Athens Fries & Feta Fries – Candy Coated Culinista


Pappas Greek - Candy Coated Culinista

Pappas Greek – Candy Coated Culinista

Gorilla Cheese - Lumberjack - Candy Coated Culinista

Gorilla Cheese – Lumberjack – Candy Coated Culinista

Bacon Nation - Candy Coated Culinista

Bacon Nation – Candy Coated Culinista

Food Truck Frenzy - Candy Coated Culinista

Food Truck Frenzy – Candy Coated Culinista

Food Truck Frenzy - Candy Coated Culinista

Food Truck Frenzy – Candy Coated Culinista

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