Gourmet Street Food!

Street food? Gourmet? I would not have put those words together… but now I can. Duncan’s Gourmet Street food is rocking in Grand Junction.

This is a family operation, Ryan Duncan with Jamie (Ryan’s wife) taking orders, and Jean (Ryan’s mom) helping in the “kitchen”. They bring an atmosphere of fun and I know that they are gathering a following with the people I work with.

Utilizing the Grand Junction Business Incubator to do prep work and then taking the truck on the road, they have been spotted at Johnson’s House of Flowers, Solaris Square, The Department of Energy, the DMV, and other places around Grand Junction.

Working out of a bad ass food truck, Duncan and his family are pushing out some seriously tasty grub.

Spicy ahi taco, steak taco, surf and turf taco, Colorado cheese-steaks, and more are on the menu
when the big blue beast is parked.

I even had them make my taco without a tortilla and it was stellar.

The surf/turf tacos have ahi tuna and delicious steak topped with red cabbage, green onion, and a cilantro tartar sauce… which adds a great amount of flavor, and don’t tell my wife, but the cheddar fries with bacon dipped in ranch dressing are an excellent side.

They even have Decadence Gourmet Cheesecakes In A Jar ®, for a sweet finish to your meal.

Check out Duncan’s “Gourmet Street Food” on Facebook, twitter (@duncansgourmet) or just watch for the big blue truck of deliciousness!

They also have a website that lists their locations every day… http://www.duncansgourmet.com/

Tell them Trace sent you!

Posted in food truck, gourmet, local, street food, tasty | Leave a comment

We are worth more…

“We have not, as a society, built a water system designed to deliver only clean water to the rich but dirty water to the poor. We have not typically told the poor that if they truly cared about the quality of their water, they should obviously drive farther and pay more money for it. And yet, that’s what we say about healthy food.” Tracie MacMillan, author of The American Way of Eating. (http://ruhlman.com/2012/07/american-way-of-eating-tracie-mcmillan/)
Wow, is that not an insightful sentence? I have never looked at it that way, have you? We have as a society said that we need clean, safe water to each and every person in our country. However when it comes to food, we allow companies and money to dictate how we nurture our bodies.  Even when the United States Department of Agriculture attempts to offer a small step toward a healthier diet, politicians, cattle associations, and others throw a hissy fit (http://www.newsobserver.com/2012/07/26/2223532/industry-beef-with-usdas-meatless.html). 
I like money; I would like more money… I am not opposed to creating wealth (and I am sure that this blog it my ticket to fame and fortune)… but not at the expense of others. Not knowing that I am hindering someone from obtaining real, pertinent, and accurate information about the sustenance needed for themselves and their children.
My point is we fight for causes every day, we protect endangered animals, we fight for people’s rights to protest/occupy, we pull together for tragedies… but do we fight for information to protect our children’s health, or our health for that matter.
If you don’t want to pull out your protest signs, or start firing off emails to shut down Monsanto… do this one thing, fight with your grocery list. 

Start small, add more variety, and soon it becomes second nature.   You can do this… you should do this… 

Now if you will excuse me I have to return  this soapbox I seem to be standing on…  

Go cook something real…

Broiled Zucchini

Slice a zucchini into planks or rounds, brush with a little butter and sprinkle with your choice of spices
Broil for a few minutes for a little color, add some grated cheese and broil again until cheese is melted (I like mine dark brown and crispy). 
   
Enjoy!
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Holy Squash!

Summer and the never ending squash

as seen in The Source (http://www.yvsource.com/) July 2012

I know that by the end of the summer most people are sick and tired of zucchini, but not me. I am ready
for the plethora of low calorie tasty dishes that can be made with the every bountiful squash. In the past
I have made mock apple pie, pickles, lasagna and spaghetti (with ribbons of squash instead of pasta),
ratatouille and more. I bake, boil, broil, fry, grill, marinate, julienne, and so much more.

I recently spent a week in Washington D.C. and it seemed that every restaurant had a grilled veggie
sandwich on the menu. Slices of yellow squash, zucchini, bell peppers, and red onion; marinated in
balsamic vinaigrette and served on a delicious whole grain bun with hummus. As a tried and true
carnivore I was hesitant to give it a try, but I am very glad I did. The Sammy was so filling, and the fresh
taste was not heavy at all.

My point is you have a great opportunity to start using the vast bounty from this versatile plant. So start
thinking and planning now!

Here is my latest squash addiction:

Grilled Marinated Zucchini and Peppers

Serves 4

4 small green or yellow squash sliced into planks (1/4 inch thick)

2 bell peppers (yellow, orange, or red are my favorites) cut into quarters with seeds removed

2 tablespoons of olive oil

½ teaspoon each of: granulated garlic, paprika, kosher salt, celery seed

¼ teaspoon each of: black pepper and cumin

Mix all spices together

Preheat grill (or grill pan, or broiler)

Add cut veggies to large bowl, drizzle oil to coat, and while tossing or stirring vegetables sprinkle spices
evenly. Let rest for 5 minutes.

Grill until your desired level of char. I like mine to be well marked.

Serve as a side dish or on a sandwich or just sneak pieces while the rest of the food is cooking.

Now go cook a squash!

Posted in broiled, economical recipes, Healthy, vegetables, veggies | Leave a comment

Something new… Stir fry with cauliflower rice

I often challenge myself to step outside my comfort zone and try new things. Whether it is a new food, or a new activity, I want to be able to evolve and expand my horizons. My boys have been a little timid in the past and I think that seeing me try new things and struggle or fail occasionally helps build their self-esteem and I hope it makes them realize that they can continue to improve and mold themselves even into their adult years.

Recently I have tried several new foods; I attended “Edesia. A Palisade Culinary, Wine & Spirits Adventure”. What an adventure to try new foods, wines, and spirits. Head cheese, caviar, pork belly, patty pan squash, ceviche… and the list goes on. I enjoyed most of what I tried but I have to tell you the Passion Fruit Panna Cotta from Il Bistro was by far my favorite sampling.

I also tried kombucha for the first time this week. Kombucha is a fermented tea beverage, so it is heady, effervescent, and supposedly great for your health… I was not a fan. I bought a variety that was juice and kombucha with chia seeds. I was hoping for this great experience and of course I wanted to feel energized and healthy from the probiotic nectar. I was put off by the aroma, the yeast was overpowering and the flavor was reminiscent of a spoiled drink. I know that I am probably not sophisticated enough to truly enjoy this drink, but at least I gave it a shot.

My point is there is always going to be new things to try and I suggest you give it a shot, it will not always work out, but you never know you might find your next obsession.


Here is a recipe that has something new for you to try. Let me know what you think!

Chinese Stir Fry with Cauliflower Rice
A quick and healthy Asian inspired dish

INGREDIENTS
1 lb fresh cauliflower shredded
24 ounces California blend
1 lb chicken tenders
1/2 cup low sodium soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon corn starch
2 tablespoons cold water
salt and pepper to taste

INSTRUCTIONS
1. steam shredded cauliflower until just tender
2. cook California blend according to package
3. sauté chicken until done
4. mix soy sauce, brown sugar, sesame oil together set aside
5. Add chicken and California blend together and heat add soy sauce mixture
6. mix corn starch with cold water add to skillet stir to combine add bring to a boil
7. turn off mixture let rest 3-4 minutes, stir and serve over shredded cauliflower
8.
season with salt and pepper

I like this version because I can have a nice Asian inspired dish without the starch of the rice. Tasty, a little healthier, and easy to do!

Connect with me on my website at http://www.cookingwithtrace.com or on http://www.Facebook.com/cookingwithtrace
Now go cook something!
Trace

– Posted using BlogPress from my iPad

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Dave’s Jalapeño Salt!!!

Dave’s Jalapeno Salt

A Grand Junction business is making the world just a little spicier!
Dave’s Jalapeno Salt has several varieties of all natural salts in various flavors. So when they approached me about a taste test I was all for it! I chose the Smoked Jalapeno Salt.
They have several varieties on their site http://www.davesjalapenosalt.com/ including: Chipotle Garlic, Orange Habanero Chipotle Smoked, Hickory Smoked and much more.
So how would I use Dave’s Jalapeno Salt? I sprinkled some on a sliced apple, I generously covered a chicken breast and cooked in my grill pan (traditional and flavorful),

but I think my favorite concoction was my homemade nacho cheese:

Nacho Cheese

Ingredients:

  • 5 ounces cheddar or Monterey Jack cheese (grated)
  • 1 ½ cups milk (I use skim)
  • 1 ½ tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon black pepper
  • 1 ½ tablespoons Dave’s Jalapeno Salt (more or less to taste)
  • 2 tablespoons green chili’s (optional)
  • 4 tablespoons cream cheese (optional)

    Directions:

    1. Heat milk over medium heat until warm (remove from heat)
    2. In a large pot over medium heat, melt butter, add flour and whisk together (make a simple roux)
    3. Once your roux is a light golden color, slowly add warm milk, stirring constantly with a rubber spatula, until sauce thickens (should coat the back of a spoon).
    4. Stir in spices, grated cheese, cream cheese (if using), and chili’s, stir until cheese is melted.

    Serve over tortilla chips, taquitos, fresh cut veggies, etc.

    Dave’s Jalapeno Salt is unique in a way that makes it a great fit for the table and in the spice cabinet. The ingredients cannot be any simpler: Salt, Jalapeno Peppers.

    I think this would be a great addition to your table this coming BBQ season.

    Let me know what you do with your favorite spices by commenting below!! Now go Cook something!

    Trace

    – Posted using BlogPress from my iPad

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    Come to our Chuck E. Cheese Fundraiser for The American Cancer Society’s Relay For Life (Grand Junction)

    When: March 29, 2012 from 5 pm to 8 pm
    Where: Mesa Mall Chuck E. Cheese
    What: 15% of all sales from 5-8 pm will be donated to our team!

    Come down and play with us.. or stop by and purchase tokens for the next time! All purchases help!

    Bring this flyer in for 10 free tokens

    Have the kids complete this “Mouse Hunt” for 50 free tickets!!

    Chuck E. will be there and I’d bet I can beat you at Skeetball… any challengers??

    Trace

    Posted in Uncategorized | Leave a comment

    Talk about fresh food…

    Sooooo I was eatin’ an apple today and a seed fell out. Not a big news story, not a little news story, just a little ol’ seed. But wait…


    What is up with that seed??? It has already sprouted….. Ohhhh, ahhhhh (you said that in your head didn’t ya?)

    So naturally I went out and filled a cup with dirt,


    And planted that sucker. I am just guessing (because this little seed is an overachiever), that we will have apples by this time next week. I will be sure to update.

    Happy Tuesday! Trace

    – Posted using BlogPress from my iPhone

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