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COOKBOOK: Susan Feniger’s Street Food
Published: 8/22/2012 4:39 PM
Last Modified: 8/22/2012 4:45 PM

Irresistibly crispy, creamy, crunchy, spicy, sticky, sweet recipes...

That’s how Feniger – one of the original Food Network stars – sells her new cookbook.

How could that go wrong?

Feniger, creator of STREET restaurant in Los Angles - found inspiration for the recipes in food carts around the world.

Thai Creamed Corn, Indian Puffed Rice, Spicy Tomato Gazpacho with Fresh Horseradish and Picadillo Chili Dog – the recipes represent a virtual United Nations of flavors.

And to get the flavor of street food a little closer to home, look for our story about the growing food truck craze in Tulsa in Thursday’s WEEKEND magazine.

If you have been suffering any of the allergy symptoms that several of us have here, this recipe from the cookbook should sound really good to you...

Spicy Tomato Gazpacho with Fresh Horseradish
from Susan Feniger’s Street Food by Susan Feniger

Serves 4 to 6
3 cups tomato juice
1½ cups sliced pale inner ribs of celery
4 Persian cucumbers, peeled and chopped
1 red bell pepper, stemmed, seeded, and chopped
1 red jalapeño pepper, sliced
3 tablespoons grated fresh horseradish
Juice of 1½ lemons
2½ tablespoons
Worcestershire sauce
½ teaspoon celery seeds
¼ teaspoon smoked paprika, plus more for garnish
1 teaspoon kosher salt
Celery salt, for garnish Ice

1. Put 2 cups of the tomato juice and the celery, cucumbers, bell pepper, jalapeño, and horseradish in a blender. Puree on high speed for 3 minutes, until completely smooth. Strain the mixture, pressing on it with a rubber spatula, into a mixing bowl; discard the solids. Add the remaining 1 cup tomato juice, the lemon juice, and the Worcestershire sauce, celery seeds, paprika, and salt. Whisk together. Pour into a container and chill in the refrigerator for at least 30 minutes.

2. To serve, press the rim of each highball or rocks glass into a damp towel and then onto a small plate of the celery salt. Put 3 to 4 ice cubes in each glass, fill with the gazpacho, and sprinkle the tops with a little paprika.

Note: If you want to turn this into a cocktail, start with 1 ounce of Ciroc vodka (or your favorite brand) per glass and then add the gazpacho.

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Dr. Strangelove (6 months ago)

This gazpacho sounds incredible, especially with the vodka.

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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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Past Articles By Nicole Marshall Middleton

2/16/2013		Valentine's weekend is last call for hearts
2/14/2013		Have you tried ... greek frozen yogurt
2/14/2013		5 to Find: Last-minute Valentine's Day gift ideas
2/13/2013		Recipes: Meatless main dishes make great meals for Lent
2/13/2013		Eggs and croutons made from the heart
2/12/2013		Puff pastry a timely bit of food from the heart
2/10/2013		Nothing conjures love more than chocolate
2/9/2013		Chocolate filigree hearts great for Valentine's Day cupcakes
2/9/2013		Leftovers inspire a Valentine treat
2/7/2013		Have you tried cacao nibs?
2/7/2013		Mardi Gras mystery: Strange events at S & J Oyster Co. lead to talk of haunting
2/7/2013		What are you ...? with the King and Queen of Blue Dome District's Mardi Gras parade

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