Food Truck Wednesdays in Maryland

Hooray for Wednesdays! Yay! Fun! Fun! Fun! 

Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD. 

The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:

  • The Gypsy Queen
  • Greek on the Street
  • Beef on the Street
  • Wanna Pizza This
  • Kommie Pig
  • Jimmy’s Famous Seafood
  • Farm to Charm
  • Mexican on the Run
  • Deja Roux

The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to

Photo and video provided by Foundation Media Services

gypsy queen korean bbq

Eat your food on the run at Food Truck Wednesdays. Here is a Korean Beef BBQ Wrap from the Gypsy Queen food truck



Exploring South African Wine

And then there is the unique wine called seven sisters owned by 7 seven South African Women.  Read more about their history at the company website. Click Here





Texas born Deep Fried Twinkie Recipe

A deep-fried Twinkie involves freezing the cake, dipping it into batter, and deep frying it to create a variation on the traditional snack cake. The deep-fried Twinkie was influenced by the deep-fried Mars bar, a variation of said chocolate bar, which was invented in Stonehaven, Scotland.

Deep Fried Twinkie cropped


The Texas State Fair had introduced the fried Twinkie to great popular acclaim, and the notion spread to other state fairs across the U.S., as well as some establishments that specialize in fried foods. Fried Twinkies are sold throughout the U.S. in fairs, as well as ball games.Preparation

Although variations exist in the form, the deep-fried Twinkie is usually prepared with a batter intended for fish, typically consisting of flour, egg, and vinegar. Prior to dipping, a wooden or plastic stick is often inserted through one end (to allow the consumer to hold it), and the Twinkie is then frozen overnight to prevent melting while being deep fried. After coating, conventional cooking oil is typically used, although beef suet or tallow is sometimes used to give a meaty flavor.

When prepared formally, the deep-fried Twinkie is usually topped with powdered sugar and accompanied by a fruit dipping sauce

*Info from Wikepedia

As of 6/1/14

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United States: History of White House Executive Chefs

Executive Chef Cristeta Comerford

The White House Executive Chef is responsible for the planning, managing and preparing of all menus and meals for the First Family and their private entertaining, and official state functions at the White House, the official residence and principal workplace of the President of the United States.

The executive chef heads the three White House kitchens, a staff of four sous-chefs, and reports directly to the chief usher. The executive chef works with the First Lady, Chief Usher, White House Social Secretary and the Executive Pastry Chef to plan menus for State Dinners, receptions, and day-to-day non-official meals. The executive chef officially serves at the president’s pleasure but more commonly works with the first lady, and is appointed, or reappointed, by each administration.

The executive chef holds no purview over any of the desserts or pastries served at the White House. The executive pastry chef operates as a separate entity, but coordinates with the executive chef for all meals and events.

The current White House executive chef is Cristeta Comerford, the first woman to be selected for the post. She was born in the Philippines.  Her cooking style is American, French and Ethnic:

Listing of White House Executive Chefs:

  • Rene Verdon 1961-1965
  • Henry Haller 1966-1987
  • Jon Hill 1987-1988
  • Hans Raffert 1988-1990
  • Pierre Chambrin 1990-1994
  • Walter Scheib 1994-2005
  • Cristeta Comerford 2005-present

*Info from Wikepedia

History and Pecan Pie Plus Recipe

Claims have been made of the dish existing in the early 1800s in Louisiana, but this does not appear to be backed up by recipes or literature.[3] Attempts to trace the dish’s origin have not found any recipes dated earlier than 1886,[4] [5] and well-known cookbooks such as Fannie Farmer and The Joy of Cooking did not include this dessert before 1940.

Click to See Recipe

Chocolate Banana Pudding Recipe

Recipe creation of Crystal A. Johnson, Editor©

Forgive me Patsy Mae(Mom), my first experience with Banana Pudding I did not like.  Yuck, to put it mildly.  I am not a fan of texture of bananas.  I will refrain sharing my thoughts on bananas but this recipe is for the banana lover.  A friend of mine would bring her very sweet banana pudding to my annual Christmas party every year.  It was always the biggest hit.  The secret ingredients of it success kept under lock and key until her family member let her not it was not so secret then she shared the secret of this sweet pudding.

As restaurant critic, I am privy to some pretty innovative takes on comfort food these days so I thought I would take some liberties with the southern American classic dessert by entering chocolate into the equation.  Hold on choco-holics.  We are talking chocolate fudge and chocolate covered pretzels.


  • 2 cups of chocolate pretzel rounds
  • 1 large Box of Banana Pudding or 2 small boxes
  • 3 to 4 Bananas
  • 1 can of condensed milk
  • 2 8oz containers of whip cream or do a homemade equivalent
  • Chocolate Fudge syrup


You can follow the box directions for a few deviations.  If you love the classic vanilla wafer then don’t let me stand in the way.  Layer bottom of glass sheet pan or bowl with whole chocolate covered preztels.  Then layer sliced banana to your liking.    Add  to your pudding mix about two or three splashes of condensed milk.  Then pour Chocolate fudge syrup over the very top of the pudding mixture.    Crumbled two handfuls of chocolate covered pretzel and place in sandwich bag.  Seal then use a rolling pin to crumble.  Pour crumble pretzels on top.   Enjoy.


Irish American Food Pioneers, The McDonald Brothers

Richard James “Dick” McDonald (February 16, 1909 – July 14, 1998) and his brother, Maurice James “Mac” McDonald (November 26, 1902 – December 11, 1971) were early American fast food pioneers, who established the first McDonald’s restaurant at 14th and E street in San Bernardino, California in 1940.  They introduced the “Speedee Service System” in 1948.

The McDonald family were of Irish origin. In the US Federal Census of 1910, both brothers (Maurice as “Morris”) appear in Manchester ward 8, Hillsborough County, New Hampshire, and their father Patrick J. McDonald is shown as originating from Ireland, having emigrated in 1877 as a baby. Their mother Margarete is also shown as Irish born, emigrating to the USA in 1884 as a child

Originally coming from a low class family in Manchester, New Hampshire, the McDonald brothers began franchising their restaurant chain in 1953, beginning in Phoenix, Arizona with Neil Fox. The brothers goal was to make 1 million dollars before they were fifty. At first, they only franchised the system, rather than the name and atmosphere of their restaurant. It has been said[by whom?] that when Richard went to check on Fox, he was shocked to see an exact replica of his San Bernardino store, right down to the name “McDonald’s”. When he asked Fox why he had kept the same design and name, rather than calling the restaurant “Fox’s,” Fox said “Why change it? It’s great as it is”.[cite this quote] From then on, the brothers started franchising the entire concept.

The McDonald’s Museum, Des Plaines, Illinois in the style of an original McDonald’s

Franchised McDonald’s Restaurants were built to a standard design, created by Fontana, California architect Stanley Clark Meston and featuring the Golden Arches. In the early days, there were literally two arches, one on each side of the building. The arches were lined with pink neon that flashed sequentially. The second franchised restaurant opened in Saginaw, Michigan in 1953. The third franchised restaurant was opened in Downey, California the same year. As of 2010, the Downey restaurant remains the oldest surviving McDonald’s franchise.[citation needed] Additional franchises were granted for stores in Azusa, Pomona and Alhambra, California in 1954.

In 1954, Ray Kroc, who was a milkshake machine salesman at the time,  became inspired by the evident financial success of the brothers’ concept, immediately grasping the restaurants’ enormous potential. He partnered with the brothers, and within a few years turned their small idea into the huge franchise that would become the McDonald’s Corporation.  The franchiser took only 1.9 percent of the gross sales, of which the McDonald brothers got 0.5 percent.

Kroc became

The Infield- Home of the Charlie Sheen Hot Dog

It looks like Charlie Sheen madness has forced me to write the piece sooner about the great hot dog stand called “The Infield” all because he snapped a shot of hot dog then twittered it.  I was alway curious about this place but about a month ago I finally stopped by to try the hot dogs.  Going to The Infield is an experience with wooden bleachers and actual seats from various MLB stadiums.  It was easy for me to fall in love with place having worked for the Baltimore Orioles organization for or Three years from the ticket booth to the video production department.   Hold on, I never surrender my Yankee loyalty being a New Yorker it is in the blood to be born Yank.  Needless to say, I have spent  a good deal of time in the baseball stadium and this spot gets the feel right.  The speakers blast major league games or old games.  It would be awesome if the sold cracker jacks.   Real film buffs may remember that Charlie Sheen probably takes his baseball hot dogs seriously after starring in the 1989 film Major League.

The Infield has a pretty innovative menu with items such as the West Virginia Hot Dog, the Kick Ass Hot Dog, and now the Charlie Sheen Hot Dog with Tiger Blood. – written Crystal A. Johnson, MCCN Editor


USA: Meatloaf Recipe

The meatloaf has European origins; minced meat loaves were cooked already in the 5th century, and were mentioned in the famous Roman cookery collection “Apicius”.[2] Meatloaf is a traditional German, Belgian and Dutch dish, and it is a cousin to the Italian meatball. American meatloaf[3] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times.[3] However, meatloaf in the contemporary American sense did not appear in cookbooks until the late 19th century.- Wikepedia.  

Recipe below by MCCN Host Carla Crudup.


1 tablespoon olive oil

1 cup onion, chopped

½ cup green bell pepper, chopped

3 cloves garlic, finely chopped

11/2 lbs. lean ground beef

1/3 cup dried breadcrumbs

2 teaspoons dried italian seasoning

2 tablespoon ketchup

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional)

1 tablespoon worcestershire sauce

1 egg

¼ cup grated cheese* (optional)

cooking spray


½ cup ketchup

1 tablespoon brown sugar

1 teaspoon mustard


Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium-high heat.  Add onion, bell pepper and garlic and sauté for 2 minutes. Let cool.

In a large bowl combine, ground beef, onions, bell pepper, garlic and remaining ingredients and mix well. Transfer to 9 x 5 loaf pan coated with cooking spray.

Bake for approximately 45 minutes. In a small bowl mix sauce ingredients together.  Add sauce over meat and continue to

bake for an additional 5 minutes.  Remove from oven and let stand for 10 minutes.

*Feel free to use any type of cheese you like. As a suggestion, sharp cheddar, parmesan, romano and smoked cheeses work quite well with this meat loaf recipe.  Since Chef Jay invited me to his home and we are both passionate about european foods and cooking as well, I decided to use one of my favorites, the manchego cheese.  Manchego cheese is a spanish cheese made in the La Mancha region of Spain from the whole milk of sheep. The cheese is firm in texture, well developed and has a lovely distinctive flavor. It’s great to eat and pairs very well with a robust red wine or sherry.

Article and recipes Copyright © 2006 Carla Crudup. All Rights Reserved.
Watch Carla Make Meatloaf: 

Watch Carla in the Kitchen Making Meatloaf

Visit Carla’s website: