>> ALL LOOK AT ALL THAT YUMMY I’M RIGHT THERE. I CANNOT WAIT TAKE A BITE OF THAT CREOLE FOOD
HELLO AND HAPPY TASTY TUESDAY.
I’M FIONA GOROSTIZA AND MIKE
OSTERHAGE HAS THE DAY OFF.
WELL YOU CAN GET A TASTE OF
LOUISIANA WITHOUT EVERY LEAVING
THE LONE STAR STATE AND HERE.
WITH THESE FABULOUS RECIPES
THAT YOUR RETURN OR OWNER OF
THAT SAND AND THAT’S ALL.
FOOD TRUCK. THANK YOU SO MUCH
FOR BEING HERE. WHAT ARE WE
MAKING TODAY, THANK YOU FOR
INVITING ME. I HAVE MY
SIGNATURE THAT’S IT THAT’S ALL
CHEESEBURGER OKAY, SO THAT’S
WHAT WE’LL START WITH BECAUSE
WE’RE GOING TO MAKE SURE IT’S
GOING NEXT WHAT WE’VE ALREADY
GOT IT GOING ON THE GRILL, YES,
MIKE A
NOW WE’RE GOING TO HAVE THE
CHEESE AND WHEN IS THE PERFECT
TIME TO ADD
THE CHEESE IT IMPACTS HOW YOU
LIKE YOUR BIRD IF YOU LIKE A
BURGER RARE MEDIUM RARE.
I LIKE MY WELL DANCE I WAS
SO NERVOUS.
>> AND PLEASE LEAVE COOKED
THROUGH AND THROUGH OKAY AND
THEN I HAD THE
CHEESE LAST. OKAY SO RIGHT FOR
MORE ON THAT RIGHT BEFORE YOU
TAKE IT OFF YOU WITH THE CHEESE
ON IT AND YOU CAN START GETTING
YOUR BRAND READY OKAY AND
WE’VE TOAST IS ALREADY OF RIOS
AND THE THREAT IS FROM
♪
LOUISIANA KNOW THAT YOU’RE NOT
THIS OKAY.
AND SO THIS IS THAT IS READY
READY TO GO SAUCE ON THEIR
WE GO. SO A LITTLE BIT YEAH.
SO WHAT’S IN THE SAUCE. WHAT IS
THE SIZE MADE WITH HARSH
REDDISH
MANDATES BASE. WHAT’S THE
SPICES.
ON THERE AND NOW WE’RE GONNA IS OKAY NOW WHAT ELSE IS ON THE MENU THERE
BESIDES THIS AND THE SHRIMP WE
SPECIALIZE IN.
LOUISIANA STOP HOMEOWNERS WITH
A TEXAS TWIST OF I HAVE
SHRIMP PO-BOYS. BOY
SAUSAGE BOYS,
A QANTAS IDAHO BOY SOMETIMES I
HAVE A HAMBURGER PO BOY NOW TO
GET A PO BOY WE DO IT. THIS IS
GET CREATIVE WITH IT. AND YOU
SAID THAT THERE’S A.
>> A CORNERSTONE OF CREOLE
COOKING RIGHT. YES, MA’AM.
AND THAT’S THE HOLY TRINITY.
>> AND YOU HAVE THE BAIL PEPPER
GREEN BELL PEPPER,
THE ONION AND SUMMER THE
SALARY. AND
YOU ADD AND I HAD MY LITTLE RIGHT COLOR TO IT LIKE I SAID THE RED AND THE GREEN IN THE
PURPLE.
>> NOT PURPLE, RED YELLOW AND
GREEN. BELL PEPPERS WITH OK
THERE WE GO SO THAT A LITTLE
COLOR THAT IS BEING THAT’S
SOMEWHAT SAY IS THAT TIME WE
ADDED SOME SHRIMP ON TOP OF
THAT THEY WANT TO TAKE IT UP
A NOTCH. NOW DO YOU HAVE A
FAVORITE DISH ON YOUR MENU MY
FAVORITE IS THE CREOLE CHICKEN
WHICH I DIDN’T BRING TODAY BUT
THAT’S MY FAVORITE,
WHY IS THAT BECAUSE IT’S MY
RECIPE IS SOMETHING THAT I CAME
UP WITH THE GRILL CHICKEN THAT
I GRILLED ON A GRILL FIRES AND
CHARADE. AND LET US DO WHAT
SOME CREEL
SEASONINGS AND WE HAD LETTUCE
AND TOMATOES ON FRENCH FUN.
OH, YEAH. IT’S
GOOD STUFF, OKAY, AND WHAT IS
ONE OF THE MOST POPULAR ITEMS
ON YOUR MENU.
THE NUMBER ONE SELLER IS THE
STRIP OH BOY ALL HAVE THE THE
CREO A TRAP AND SAUSAGE.
OKAY ONE.
THEY GOT THAT THEIR NEWS, YOUR
WHOLE FAMILY FROM. LOUISE MY
FROM
♪
FROM ♪ IT.
♪ IT. AND YEAH BREAD IS FROM
AND YEAH BREAD IS FROM ♪ LOUISIANA WRITES BRADY FROM
LOUISIANA ORDERED FROM
LOUISIANA, US MAN.
AND HOUSE THERE.
♪
SO THAT’S GOING TO BE TOASTED YES, MA’AM CAN YOU HAND ME THE LESSON THAT I’M ABSOLUTELY
THERE YOU GO.
I AND SO WHERE WHERE YOU PICK
UP SOME OF YOUR COOKING SKILLS
YOU LEARN YOURSELF YOU LEARNED
♪
FROM FAMILY.
>> I’VE WATCHED MY MOTHER AND
MY GRANDMOTHER.
SINCE I WAS LITTLE BUT MOST OF
US HE WAS ON THE MOUND. YOU
LEARN ON YOUR OWN SHOW.
YOUR YOUR GRANDMOTHER IS
ACTUALLY ONE OF OUR FAVORITE
GUESTS ON THE HARPER YES SHE
GIVE YOU ANY ADVICE LIKE WHAT’S
YOUR GREATEST COOKING ADVICE
TO YOU IS TO ALWAYS BE CREATIVE
AND THINK OUTSIDE OF THE BOX.
BUT MILD FLAVOR TO IT THE MOUNT
TOUCH TOOK HIS NO 2 RECIPES ON
THE SITE. SO IS THERE ALWAYS
SOMETHING NEW ON THE MENU AT
YOUR FOOD TRUCK. YES, I TRY TO
ADD SOMETHING NEW ONCE A WEEK.
IT’S NOT THE MONEY THE MENU IS NEVER REALLY THE SAME WHEN YOU COME. IT’S GOING TO BE OUT WITH
SOMETHING NEW
ON THERE. THE BASIC MENU IS THE
SHRIMP PO-BOY FISH, SAUSAGE AND
CHICKEN AND EVERY NOW AND THEN
A BIT LIKE OYSTER AND FISH
RORTS TURIN SHROUD.
ARE THERE ANY COMMON MISTAKES
PEOPLE MIGHT MAKE WHEN
ATTEMPTING CAJUN IN CREOLE
COOKING.
THIS
COOKING. THIS COMPACT FLAVOR JUST LOTS OF
FLAVOR FLAV FIND LOTS OF FLAVOR
DON’T KNOW WHAT A LOT OF PEOPLE
DON’T REALIZE THIS
CREO AND CAJUN AND HISPANICS
WHO IS ALMOST REALLY THE SAME.
IT’S HARD TO SAY RIGHT RIGHT
YEAH THEY’VE OTHER. IT’S LIKE A
TOMATO BASE IN SOME OF IT IS
NOT A DEBATE. BUT IT’S OUT OF
SIGHT. WHAT YOU PUT THE SPICES
IN IS PICKING UP.
AND THERE IS THE FINISHED
PRODUCT. SO THIS IS A LITTLE
SWEET AND TANGY BARBECUE SAUCE.
AND A TEXAS FLAVOR. SO WHAT YOU STARTED YOUR FOOD TRUCK TELL US REAL QUICKLY
ABOUT THAT FIRST YEAR THAT YOU
WE’RE DOING THAT THE TRACKS.
THE FIRST YEAR WAS HARDEN I
WANT TO GIVE UP. SO MANY TIMES
SO
MANY TIMES BUT EVERY TIME
SOMEONE GAVE ME GOOD DOES
MOTIVATED MORE RIGHT TO DIE.
ALL THAT FOOD IS COOKED HAHA
SPIEGEL HAS. I WANT I WILL GET
LIKE A BIG CROWD OF PEOPLE AND
GET ABOUT THE WAY.
THIS KEPT GOING GOOD STUFF SO
NOW MY
6 YEAR.
YEAH ALL RIGHT TELL FOLKS WHERE
THEY CAN FIND YOU WHERE YOU
LOOK I’M LOCATED ON THE FAR
EAST SIDE AT 6677 FILM
1346 AND WE’RE OPEN TUESDAY
THROUGH FRIDAY RIGHT NOW.
AND THE HOURS OF 12 TO 4 BUT
ON FRIDAY, I’M GOING TO START
STAYING OPEN A LITTLE LATER FOR
PEOPLE JUST GETTING OFF WORK.
>> OKAY.
>> AND SO 04:00PM.
>> TUESDAY THROUGH FRIDAY,
YOU’RE GOING
TO START. ON
FRIDAY ON FRIDAY, IT’S ALL