You will also need to decide what kind of food you want to have in your food cart and whether you want to cook it yourself. If you want to start a commercial venture, visit your local licensing bureau and get a list of the requirements you need to meet before you make any purchases. If you plan to sell your food, you need to purchase stainless steel equipment that meets the licensing requirements of your local municipality.
The intended use of your food cart will dictate what supplies you need. Decide whether you want to start your own food cart business or just have your own food cart for private use. Voila! Top with toms and some more parm.Food cart accessories such as condiment dispensers.(Add a little of the reserved pasta water if the sauce is too thick.) Whisk until cheeses have melted in and the sauce is rich and glossy, stir in pasta and meats. Stir and cook for another minute or two, turn down to medium-low, and pour in the heavy cream or preferred cream base (I actually used 2 cups of skim with 2 tbs of cornstarch mixed in because its what I had), keep stirring until gently boiling and starting to thicken up, add your cheeses and turn the heat off. On medium-high heat continually stir until onions and garlic have become translucent and picked up all the pan bits, add half of the chopped tomatoes, and season with more cajun seasoning. In the same pan add more butter, garlic, half of the jalapeños, and onion.Allow meat to cook through and brown/blacken to your preferred taste, remove from heat and set aside when cooked through. To a pan add butter and half of the garlic, turn the heat to medium to let the garlic cook for 2 minutes, add chopped meats. Chop your chicken and sausages into bites in a bowl, coat with enough cajun season pepper and salt to be what one would consider dry-rubbed.(Reserve a cup if needed to thin the sauce) Boil/Drain pasta and rinse in cold water, set aside.Which… Funny enough, is a Portland motto. gif immediately followed by a winky face, so I can only assume much like any of my Portland copy-cat recipes it’s somewhat in the ballpark.Įnough to get by.
I found it online and asked if it was correct. That said, knowing who and what I know about this town it wasn’t hard to throw a rock and find someone who’s worked in many of PDX kitchen trenches to bend their ear a little about a hunch I had about this recipe. There are flavors and textures I haphazardly attain in a short amount of time. When I “develop” a recipe it’s not like in the sense of a trained chef. So having an easy, one-pan recipe, especially one I can do in the Lodge skillet in my back pocket is key. I work Sundays now and start my wind-down routine around 7. Needless to say after running errands, hunger pangs followed suit and an early dinner quickly approached. I have been fortunate to eat at the BG Food cart location in Beaverton to satiate my longing.īut… it was really early in the day still, no regular person craves Cajun at 10 AM. The flagship location sadly shuttered during the pandemic but there are glimpses of hope via satellite food carts around town.