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TitleStreet Food Diaries.pdf
LanguageEnglish
File Size15.7 MB
Total Pages346
Table of Contents
                            STUFF IN BUNS
STUFF THAT’S OPEN-FACED
STUFF THAT MAKES YOU SWEAT
PRETTY FLY FOR A FRY GUY
MEAT-ERMISSION
I LOVE BACON
STUFF ON STICKS
STUFF THAT’S IN BETWEEN BREAKFAST AND LUNCH (YA BRUNCH!)
STUFF IN BOWLS AND BOXES
INDEX
                        
Document Text Contents
Page 173

BEER-BATTERED CAPRESE SALAD
SERVES 6 to 8
I THINK I’VE HAD ABOUT A THOUSAND CAPRESE SALADS. ONE DAY I
WAS PLAYING AROUND WITH SOME RECIPES AND THOUGHT IT
WOULD BE FUN TO DEEP-FRY ONE. I’M NOT SURE WHY … BUT MY
GOODNESS, AM I EVER HAPPY THAT I FOLLOWED MY GUT ON THAT
ONE. BEER-BATTERING AND FRYING THE TOMATO AND CHEESE
INTENSIFY THE FLAVORS AND MAKE THEM POP IN YOUR MOUTH.

STRATEGICALLY DIPPING

Page 174

batter ends up. I usually go for a medium batter, which means 1 pint of beer for the
balls, and 1 pint of beer for you! But don’t get started on your beer too soon. If you
find the batter is too thick, you’ll need to add some beer to thin it out. Add it gradually
to avoid making it too thin.

CRAZY CAPRESE TIME
Now that you have a consistency of batter you like, get your deep-fryer or wok with
oil (see page 129) to 350°F (180°C). Dip the flour-covered tomatoes in beer batter,
and immediately place them in the fryer, three at a time. Cook for 2 to 3 minutes, or
until they are golden brown. Do the same for the cheese (three at a time again). Wash
and pick the fresh basil, and place a leaf underneath every ball of tomato and/or
cheese as you place them on a plate. Wrap the basil leaves around the balls when you
dip them in your sauce. Give the balls a light salting and a light drizzle of olive oil
before dipping.

I MET KEVIN, THE OWNER OF KB BBQ, WHILE SHOOTING MY TV
SHOW, REBEL WITHOUT A KITCHEN , IN TEXAS. AFTER BEING IN
AUSTIN FOR A FEW DAYS AND EATING BBQ MORE TIMES THAN I HAD
FINGERS, CLEARLY IT WAS ONLY RIGHT TO VENTURE AN HOUR OR
SO OUT OF AUSTIN TO VICTORIA, TEXAS, WHERE I WAS ABOUT TO
HOOK UP WITH KEV AND COLLABORATE ON SOME BBQ BEEF SHORT
RIBS FOR A RODEO. YES, FOLKS, IT’S TRUE — THIS WAS MY FIRST
RODEO. I CAN’T TELL YOU HOW MANY TIMES I USED THIS LINE

Page 345

PENGUIN

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Penguin Books Ltd, Registered Offices: 80 Strand, London WC2R 0RL, England

First published 2014

1 2 3 4 5 6 7 8 9 10 (RRD)

Copyright © Matt Basile and Kyla Zanardi, 2014

Photography by Kyla Zanardi

All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be
reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic,
mechanical, photocopying, recording or otherwise), without the prior written permission of both the copyright owner
and the above publisher of this book.

Manufactured in the U.S.A.

LIBRARY AND ARCHIVES CANADA CATALOGUING IN PUBLICATION

Basile, Matt, author

Street food diaries : irresistible recipes inspired by the street /

Matt Basile ; photography by Kyla Zanardi.

Includes index.

ISBN 978-0-14-319130-8 (pbk.)

1. Street food. 2. Food trucks. 3. International cooking. 4. Cookbooks. I. Zanardi, Kyla, illustrator II. Title.

TX368.B37 2014 641.59 C2014-904060-1

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Page 346

IN LOVING MEMORY

IN LOVING MEMORY OF CARLA ZANARDI AND ALBINO PALLIDINI, TWO PEOPLE WHO
TAUGHT US THE MEANING OF LIFE AND FOOD.

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