COOKBOOK SHOWS HOW TO MAKE STREET FOOD AT HOME.
‘ManBQue Guide’ authors offer new takes on familiar favorites
“Surprises.” That is what the title of “Eat Street: The ManBQue Guide to Making Street Food at Home” should have been.
Authors John Carruthers, John Scholl and Jesse Valenciana have filled their second cookbook with surprises: a submarine sandwich that eschews meat for broccoli, lychees and pine nuts. A Buffalo-style dip concocted with a whole head of cauliflower. And Utopenci, a favorite snack of the Czech Republic that includes pickled sausage, onion and peppers.
ManBQue is a Chicagobased lifestyle organization that celebrates meat, beer and rock ’n’ roll. This cookbook was my introduction, and now I am a fan of manbque.com, too.
The 328-page book has more than 200 recipes, some of which you’ll find familiar. Walking Tacos — or, as we would call it, Frito Pie — gets a rich spin with the addition of duck fat, beef short rib, brown sugar and baking chocolate.
Campers will be even more happy when they pile on the pork for Bacon S’mores.
And “Eat Street” offers more than a dozen takes on the hot dog, including an Icelandic version that stars a mayo-based mixture of cornichons, capers, anchovy, chives and tarragon.
Because of the trio’s love of beer, each recipe includes a pairing suggestion. The Fried Avocado Tacos recipe came with the suggestion of pairing them with a rye beer. Ronnie Crocker, the author of “Houston Beer: A Heady History of Brewing in the Bayou City” (and my colleague), pointed out two regional rye brew options: Houston-based Buffalo Bayou’s Don’t Fear the RIPA and Blanco-based Real Ale’s Full Moon.
Eat (and drink) up.