Food Truck Throwdown 2013

May 2nd, 2013 by Richard Chudy

When I was contacted by the folks behind the Food Truck Throwdown to be a judge this year, it was pretty much a no-brainer. For the second year in a row, it’s a chance for the food trucks in Boston to compete against some of the best food trucks in New York. A Boston versus New York rivalry? Now where have I seen that before… Regardless, I’m looking forward to a fun day filled with great food, the event is free to the public so I hope to see you there. As an added bonus, I’ve been contacted by a few of the Boston trucks to share some of their signature dishes, all made with Maker’s Mark, enjoy!

Roxy’s Grilled Cheese Bourbon Peach Melt

with Brie, Maker’s Mark ™ Bourbon-Peach marmalade, crispy bacon

8 Peaches, Quartered

Quarter cup brown sugar
1 and a half cup Maker’s Mark ™ bourbon
Quarter of a diced red onion
One sprig chopped tarragon
Six slices of center cut bacon
Six slices of white bread, preferably sourdough
One pound of triple cream brie, sliced around a quarter inch thick
Quarter cup mayonnaise

Cook bacon on medium heat in frying pan until crispy. Cool, rough chop.

For the Maker’s Mark ™ Bourbon-Peach Marmalade:
Quarter and pit peaches. Saute onions til tender. Once tender, add peaches. Saute until soft. De-glaze with Maker’s Mark ™ bourbon. Add brown sugar, cook down on low for ten minutes. Remove from heat, add chopped tarragon, let cool.

For the Grilled Cheese:
Apply a thin layer of mayonnaise, not butter, to one side of each slice of bread. Over low medium heat in a frying pan, lay bread down with the mayo side down touching the griddle. Apply brie, marmalade, and chopped bacon. Once topped, close sandwich. Flip as needed until golden brown.

Shakshuka Recipe  – Avi Shemtov- The Chubby Chickpea 

4 ripe tomatoes, finely diced

1 white onion, julienned

8 cloves of fresh garlic

1 cup olives oil

6 large eggs

4oz soft cheese

1 cup raw eggplant

½ cup kalamatta olives

1 teaspoon kosher salt

1 head flat parsley, chopped.

In a food processor blend the garlic cloves with the olive oil. In a medium skillet, combine the garlic mixture and the diced tomatoes. Saute on medium heat, adding the onions and stirring regularly. Add the raw eggplant, salt, chopped parsley and olives. Leaving heat at medium, allow to simmer until all vegetables have softened, approximately 30 minutes. Preheat oven to 350 degrees. Transfer sauce to a cast iron skillet, adding soft cheese sparingly and carefully cracking the eggs over the top of the mixture or in pockets created with a spoon. Place into the oven and allow to bake until the eggs have reached desired texture.


Mei Mei Street Kitchen

Maker’s Mark Bourbon & Pork Liver Pâté
Makes about 3 cups.
Canola oil for the pan
1/2 lb pork liver, cut into 1″ cubes
1/2 lb pork shoulder, roasted and cut into 1″ cubes
(feel free to substitute cooked ham, bacon, or
other delicious cut of pork)
1/4 c Maker’s Mark bourbon
1 medium onion, diced
1/4 cup unsalted butter, softened
1 cup heavy cream
Ground spices to taste: try any combination of
smoked paprika, cayenne, fennel, nutmeg,
cinnamon, coriander, and black pepper
Salt to taste.
1. Season the liver with plenty of salt. Heat a heavy skillet over high heat. When
it’s ripping hot, add canola oil to coat the pan. Add the liver pieces and sear
on all sides until dark golden brown. Remove the liver from the pan and turn
the heat to medium.
2. Deglaze! Pour the Maker’s Mark bourbon into the pan and stir, picking up all
the brown sticky delicious bits from the liver. Add the onions and cook until
they’re completely soft and the bourbon has cooked off a bit.
3. Throw the liver, pork shoulder, onions, bourbon, and softened butter into the
bowl of your food processor. Process them together, slowly adding the cream
until the pâté is creamy and smooth. Process in spices and salt to taste – for
us, “to taste” means “until it’s so good you don’t want to stop eating it.” For an
extra smooth texture, push the pâté through a tamis or fine mesh strainer.
4. Serve with crackers or toast, fruity jam and cheese, or spread on your favorite
For the Mei Mei pâté cone, place a scoop of pâté onto a mini ice cream cone (or a
sawed-off normal sized cone). Top with Dijon mustard-laced whipped cream, brunoised
pickles, and a dried cranberry or fresh currant.


Mint Julep Cupcake

A Bourbon vanilla cupcake topped with Makers Mark icing and glaze, garnished with fresh mint

Bourbon Vanilla Cupcake Recipe

Cake flour, sifted                      1 cup + 2 T.

All purpose flour, sifted           1 cup + 2 tsp.

Granulated sugar                      1 2/3 cup

Baking powder                          1 T.

Kosher Salt                                 1 tsp.

Butter, soft                                 1 ½ sticks (6 oz.)

Milk, room temperature              8 oz. + 1 T.

Pure Bourbon vanilla extract      1 T.

Lg. Egg yolks, room temp.         5

Preheat oven to 350 degrees. Place liners into a cupcake pan.

Add flour, sugar, baking powder and salt to a mixing bowl and combine on low speed of the mixer using the beater attachment.

Add butter in small chunks and mix on medium speed 1-2 minutes until only a few dime sized or smaller chunks remain. Stop once while mixing to scrape beater and sides of bowl.

Combine milk and vanilla. On low speed, add about half of this mixture to bowl in a slow and steady stream. Mix to combine on medium then high speed, scraping bowl as needed until batter is smooth and uniform.

Add yolks to remaining milk mixture and lightly combine. Add this liquid to the mixing bowl on low speed in a slow and steady stream. Mix until just combined. Do not over-mix.

Use an ice cream scoop to portion the batter into the cups. Bake for about 13-15 minutes until a toothpick inserted in the center of the cupcakes comes out cleanly. Allow to cool at room temperature a few hours before frosting.

Maker’s Mark Bourbon Icing

butter, softened


 3 sticks

powdered sugar, sifted

5 cups

Kosher salt



pure Bourbon vanilla extract

1 T.


Maker’s Mark Bourbon

11 oz.





In a saucepan on the stovetop, reduce bourbon by ½ and allow to cool to room temperature. In a mixer bowl with the beater attachment, cream butter. Add sugar and salt to bowl and beat on low speed until incorporated.  Combine vanilla and Makers Mark. With mixer running on low speed, add liquid. When incorporated, turn mixer to high and beat frosting until smooth and creamy, about 3-4 minutes (stop the mixer once or twice and scrape bottom and sides of bowl). For the bourbon glaze, on a stovetop in a saucepan  reduce 1 cup of Makers Mark bourbon with ¼ cup granulated sugar and reduce until syrupy. Allow to cool before using. Using a teaspoon or squeeze bottle,  drizzle over the iced cupcake then garnish with a sprig of fresh mint.


“The Cod Squad”




* 1 Tbsp olive oil

* 1 large white or yellow onion, grated

* 1 cup whole corn kernels, either frozen or freshly cut from the cob

* 2 cups whole milk

* 2 cups water

* Salt and freshly ground black pepper * 1 cup stone-ground or coarse-ground grits

* 2 tablespoons butter


1 Heat the oil n a heavy-bottomed saucepan over medium heat. Add the grated onion and cook, stirring, until transparent, about 2 minutes. Add the corn kernels and cook, stirring occasionally, until the kernels become soft, about 5 minutes.

2 Add the milk, water, and 1 teaspoon of the salt. Bring the mixture to a boil over high heat. Whisk in the grits, decrease the heat to low, and simmer, whisking occasionally, until the grits are creamy and thick, 45 to 60 minutes.


Bourbon chile glaze

* 1 cup red onion (finely diced, small)

* 5 garlic cloves (finely chopped)

* 4 ancho chiles (finely chopped)

* 2 T. olive oil

* 1 T. Chipotle chiles (canned)

* 1 cup ketchup

* 1/2 cup cider vinegar

* 1/2 cup dark brown sugar (packed)

* 1/4 cup worcestershire sauce

* ¼ cup Maker’s Mark bourbon

* 2 T. molasses (dark or robust, blackstrap)

* 2 t. chili powder

* 1 1/2 t. paprika

* 1 t. ground mustard

* 2 t.salt


Saute onions garlic and chiles in olive oil until soft.

Add remaining ingredients. Simmer slowly for 1-1 ½ hours


For Shrimp:


Dust with corn flour, sauté or deep fry until cooked.

Toss in a bowl with a liberal coating of glaze.

Place on top of grits.

Garnish with finely chopped TAZA toasted cocoa nibs and bias cut scallions.

Comments are closed.