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Carolina Kitchen: Root Down Food Truck

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Throughout the month of March, the weekend crew at News 13 is holding a series of special Carolina Kitchen segments leading up to the Asheville Food Truck Showdown.

Week two features the heavy hitter of the group: three-time champion Root Down Food Truck.

Dano Holcombe whips up his pimento cheese sandwich and pain perdu for you to make at home.

The Asheville Food Truck Showdown is March 25 at the WNC Ag Center. The free event will feature 17 different food trucks, live music, and lots of activities!

Bread & Butter Onions

Ingredients
1qt red wine vinegar
1qt cold water
1 T kosher salt
1 C white sugar
1 t allspice berries
1 t black peppercorns
1 t yellow mustard seeds
1 qt sliced yellow onions

Procedure
1. Bring all ingredients, except onions, to a boil in steel pot.
2. Reduce to a simmer for 5 mins.
3. Pour hot liquid directly over onions and allow to cool to room temperature for 30 minutes.
4. Bring onions to refrigerator and allow to cool completely.
5. Cover tightly and enjoy for 3-6 months.


Pain Perdu

Ingredients

Batter
Day old French bread
Melted butter
Powdered sugar
1 cup milk
4 eggs, whisked
1 t ground cinnamon
1/2 t ground nutmeg

Whipped Cream
1 cup heavy cream
1 T white sugar
1/2 t vanilla extract

Procedure
1. Slice French bread in 1 inch angled cross sections.
2. In a medium sized pan add milk, eggs, cinnamon, nutmeg and combine.
3. In a separate mixing bowl, add the cream, vanilla, sugar and whisk thoroughly until stiff peaks form, about 3-4 minutes.
4. In a medium hot nonstick griddle or pan, melt 1 T of butter.
5. Dredge a slice of French bread in the milk batter and gently squeeze out liquid.
6. Place bread on top of griddle and cook for 2 minutes, then flip.
7. Cook for an additional 2 minutes to form a light brown crust.
8. Remove from heat and place on plate.
9. Top with whipped cream and favorite fruit compote or syrup.

Enjoy!

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