One of the hats I wear as “Gastronomy Mommy” is being a chef. I miss the days of working in the industry. The creative process, the amazing hospitality vibe and the action of preparing high quality food and to serve to others were all reasons I became a chef and have stayed with this business for almost 15 years now. It was an interesting time in my life and one that helped pave the way for what I am doing now. Because I needed a creative outlet without wanting to open a brick and mortar restaurant, I got the brilliant idea to open a food truck business.
As you know I’m a BIG fan of the Mediterrasian Diet. So much so that I designed the food truck concept around the cuisines. It’s been a long road since we purchased it last fall but the experience has been a lot of fun and we have learned so much. The concept PLUM DELICIOUS was born last fall and we’ve been developing and refining our dream of launching a food truck business as we have been preoccupied on food media projects and other cooking endeavors.
This was her last year when we bought her. She had been a “gyro” truck on the streets of LA for at least twenty years.
I fell in love with the retro chrome feel and loved the clean white panels. I like clean and white. They make me feel clean and holy. Whatever that means.
The Poetitoes are excited too. They have been “pretend” food trucking for a while now. They never actually sold anything but in their mind they did. Zale wanted to turn it into a pastry truck. I don’t do pastries so she’s out of luck!
My business partner Chef Trey Wilson and I have been sitting on the concept for a while now and we are finally ready to debut. Chef Trey and I have been friends for several years and share a passion for Mediterrasian food and food truck operations. He will be the operations manager and I will be the concept and directing manager.
“Plum Delicious: Mediterrasian Mobile Eats” as I like to call it, will be rolling on the streets starting this week.
I love the Mediterranean Pyramid when it comes to eating healthy and feeding my family interesting new flavors. I’m also crazy about Asian cuisine and grew up loving the ingredients and techniques of this amazing region. Plum is a combination of the two cultures and the food will be a hybrid of food and flavors from those parts of the world.
Now by no means do we want to be labeled the “health nuts” or those “nutrition geeks”, but Trey and I believe in being conscience as well as creative in the way we feed people. We have both suffered from food related health problems in the past and now we are more careful how we develop menus and structure the diets that affect our clients, friends and family.
When you think of food truck food you typically don’t think healthful or wholesome. I have always associated the cuisine culture with fried, fast and “county fair” like treats. Our goal with “Plum Delicious” is to offer lean, clean and flavorful cuisine that features the best ingredients with an adventurous foodie spin. We will also offer those crispy crunchy type items that make your mouth water and your taste buds go wild. But our goal is to give you a food truck experience that also keeps your desire to stay healthy and fit in mind.
We’ve been in our busy kitchen this week testing recipes and are excited to share them with you. These recipes represent the heart of our favorite flavors and cooking styles. They can be adapted to be gluten free or low carb if you are trying to get in shape or shed a few pounds. They are full of flavor and will be offered on our regular menu. Give these a try at home or bring the kids and come out to see us on Wednesday. We’ll be there with all the dishes we’ve been testing and a few more for surprise.
Visit us on Facebook @PlumFoodTruckTulsa
or email us at email@example.com to book us for catering or special events
1 12/14oz Flank steak
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Rice Wine Vinegar
4 Tablespoons Fresh Cilantro
1 Tablespoon Chopped Garlic
1 Tablesppon Chopped Ginger
2 Tablespoons Sliced Scallion
S&P To Season Outside Of Steak
2 Tablespoon of Sesame Oil
2 Cups Sliced Peppers (Sweet or Bell)
2 Tablespoons Scallion
1 Tablespoon Garlic
1 Tablespoon Ginger
1/4 Cup Soy
1 Tablespoon of Water
For Green Curry
1 12 oz Can Coconut Milk
3 Tablespoon Green Curry Paste
Season both sides of steak generously with salt and pepper. Place the oil, vinegar, cilantro, GGS in blender and pulse until paste like. Place steak in bag and pour marinade over steak and toss around to coat evenly. Place in refrigerator for at least one hour.
When ready to serve take coconut milk in small sauce pan and turn on medium heat. Once warm stir in the curry powder, add Bay leaf, and simmer till reduced by a third and thickened. Approximately 10 minutes. While the curry is simmering warm a heavy bottomed pan/grill and grab steak and sear heavily for 4 minutes per side. Remove from pan and let rest.
Cool pan down, place over medium heat and add sesame oil in pan . Add GGS and sauté till fragrant. Add peppers and sauté till tender 2-4 minutes. Turn up heat and deglaze with soy/water till absorbed.
Serve with a side of rice or layered on salad.