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.
