Street Food, goop’d

Goop

We love street food, and for great reason. Quick, cheap and full of flavor, nothing can give you a sense of a place better than its big, local flavors. Since we try to keep it clean over here (for the most part) we have tweaked some of our faves to give them a goop bent.  Also, we have exciting contributions by Susan Feniger of STREET, Ross Shonhan of Bone Daddies, and Andy Ricker of Pok Pok. See below.

Grilled Corn with Queso Fresco, Lime & Chili, Mexico

You can find grilled corn on the street in many different countries, but we particularly love the Mexican version with queso fresco, lime and chili. We add vegenaise for some creaminess though mayo works fine as well. The lime and sea salt are crucial here especially if you’re using yellow corn, which can sweeten up a lot when grilling. ingredients makes 2 2 ears of corn, shucked 1 tablespoon vegenaise or mayonnaise ½ a lime a knob of queso fresco pinch of sea salt pinch red chili flakes preparation 1. Pre-heat a grill (or grill pan) over medium high heat. 2. Place corn on grill and grill for about a minute on each side, until nicely charred all around. 3. Add a dollop of vegenaise and crumble the queso fresco over the top. Then, add a healthy squeeze of lime and a sprinkling of sea salt and red chili flakes. Eat immediately.

Brown Rice Onigiri, Japan

These Japanese fast food morsels are great food on the go, especially if using veggies as the filling. We use brown rice to make it a bit healthier and roll them into flat little balls, though squares or triangles work well, too. ingredients makes 4 ½ cup brown sushi rice 1 cup water 2 tablespoons rice vinegar (or sushi rice seasoning) 2 green onions, sliced filling: your choice of cubed avocado; cucumber; pickled vegetables; marinated tofu; cooked, flaked salmon; cooked, flaked tuna wheat-free tamari or soy sauce (to dip) nori strips (optional) furikake seasoning (optional garnish) preparation 1. Rinse brown rice and soak for a few hours if you have time. If you have a rice cooker, place rice and water in and cook until nice and sticky. If not, place rice and water in a heavy-bottomed pot and bring to a boil over high heat. Turn down the heat to medium-low, cover and let simmer for about 45 minutes, until the water has absorbed and grains are cooked through. Be sure to keep an eye on the last few minutes of cooking as rice will burn once the water's absorbed. 2. Keep rice covered for about 10 minutes once it’s off the heat. Uncover and fluff with a fork. Add the rice vinegar or sushi rice seasoning. Let rice cool before shaping. 3. The easiest way to form the balls is to scoop a palmful of rice into your hand. Wet the fingers of your free hand slightly and make a small dent in the center. Grab your filling and place in the dent. Close your hand to cover the filling and create a ball. Add more rice to keep filling in the center if you need to. 4. With slightly wet fingers, fasten nori strip around the slightly flattened ball. 5. Set balls on serving plate. Sprinkle the furikake and green onions if you'd like and serve with soy sauce, or wheat-free tamari. More at Goop