Wednesday, August 30, 2017

17 Fall Food Truck Sliders Menu

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Having a fall party? Delight your guests with gourmet food truck fare

Save 33% off regular pricing on fun, gourmet foods when you book by September 29


Served as a station outside the truck. You can also have them open at the same time as the Flaming Food Truck.

Farm fresh vegetables and dip
Display of seasonal fresh vegetables with homemade ranch dipping sauce

Candied bacon on a stick
All the deliciousness of the world—on a stick

Pepper jam dip
Sweet and spicey pepper jam over whipped goat cheese. Served with gourmet crackers

Tropical fruit display
Fresh cut fruit. Marshmallow-coconut dip and Tajin sprinkles on the side

Salsa and chips
Fruit and tomato salsas with crunchy corn tortilla chips

Lemon hummus
House-made hummus with pita chips and veggie dippers

Buffalo chicken dip
Everyone’s favorite served with carrots and celery for dipping

Build Your Own Slider Bar
Guests top their Sliders with pickles, onions, cheddar, goat cheese, assorted barbecue sauces, and a variety of hot sauces

From the Flaming Food Truck
Your guests choose Sliders and On the Side items

Beef barbecue
Smokey shredded beef

Cajun shrimp
With peppers and onions. Tossed in barbecue sauce

Sloppy Joes
Ground beef in a hearty tomato sauce

Mushroom melange
With caramelized onions in a California Syrah barbecue sauce

Pulled pork
Pulled pork that has been smoked over hickory

Shredded chicken
Savory smoked chicken

Raspberry chipotle duck
Shredded Hoosier duck with a little kick

Beef tenderloin
Grilled to medium-rare (Upgrade for 5.50 each guest)

Barbecue jackfruit
Spicey vegan vegetable barbecue

Mini hot dogs
Served with catsup and mustard. (Upgrade for 1.75 each guest)

On the Side

Creamy coleslaw
Crunchy potato chips
Extra fiery Takis
Homestyle potato salad
Cowboy baked beans
Grand Champion decadent macaroni and cheese
Southern black-eyed pea salad
Sweet potato salad with vinaigrette
Mexican street corn salad
Hoosier broccoli salad
S’more brownies
Chef’s Choice rice crispy treats
Giant S’more on a Stick (upgrade for 2.00 each guest)
Canned Coca Cola products and bottled water
Apple cider and bottled water (upgrade for 1.00 each guest)


Two Appetizers, three Sliders, and three On the Side: 25.00

Three Appetizers with four Sliders with four On the Side: 34.00

Each additional Appetizer or On the Side: 3.00



This menu is not available for events already booked.

Service subject to date/time availability.

Appetizer station with service from the food truck

500.00 food/serviceware minimum Monday through Friday

1000.00 food/serviceware minimum Saturday through Sunday

20% service staff charge added to final bill

Events more than 40 miles from our commissary may incur travel fees

One hour of direct service for up to 50 guests
Two hours of direct service for over 50 guests
Three hours of direct service for over 100 guests
Four hours of direct service for over 200 guests

Thursday, August 17, 2017

Barbecue Jackfruit Recipe

Barbecue Jackfruit

"I discovered Jackfruit as a savory component while doing some research for my vegan customers. With a growing consumer interest in plant-based healthy eating, vegetarian and vegan options, we want to create something that tastes great and has health benefits", Executive chef Alexa Lemley of Artisan Foodworks. Chef Alexa's Barbecue Jackfruit recipe has become the most popular choice if you are new to vegan or vegetarian diet.

Featured on the Food Truck Summer Special (click here to view menu)

Serves 4

·                     1 can (20 oz) Young green jackfruit in brine
·                     1 yellow onion, diced
·                     4 cloves garlic, pureed
·                     1/2 can chipotle peppers in adobo, pureed (omit if you don’t want spicy)
·                     1 tablespoon olive oil
·                     2 teaspoons kosher salt
·                     2 cup BBQ sauce (your favorite brand or homemade)
·                     1/2 cup water

1.            Drain Jackfruit! Place the jackfruit in bowl, cover it with cold water, and soak for 15 minutes. Drain, rinse, and soak again. Do this 4 times. 
2.            Heat oil in sauté pan.  Add garlic, jackfruit, chipotle peppers, and salt. Sauté on medium heat for 5 minutes or until fragrant.
3.            Add BBQ sauce and water. Put sautéed items in slow cooker. Cook on low for 6-8 hours, shred and enjoy! (You can’t really overcook it, so give it a full 8 hours to really develop flavors)
4.            Eat

This original recipe is the property of Chef Alexa Lemley and may not be reprinted without permission

Friday, August 4, 2017

Mexican Street Corn Salad Recipe

Mexican Street Corn Salad

One of our most popular requests from La Flama Blanca (The Flaming Food Truck)! 
Chef Alexa’s Mexican Street Corn Salad is inspired by her love of Mexican street food.

2 tablespoons vegetable oil
2 cups fresh corn kernals
1 tablespoon Kosher salt
3 tablespoons extra creamy mayonnaise
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, finely chopped
4 medium cloves garlic, minced
1 lime, juiced
1 tablespoon hot pepper flakes
3 ounces cotija cheese

Heat oil in a large non-stick skillet over high heat until shimmering. Add corn kernels and salt. Toss once or twice, and cook without moving until charred on one side (about 2 minutes). Toss corn, stir, and repeat until charred on second side (about 2 minutes more). Continue tossing and charring until well charred all over. Let cool.
Stir in mayonnaise, scallions, cilantro, jalapeño, garlic, lime juice, and hot pepper flakes. Place in a pretty dish and top with crumbled cotija. Serve chilled or at room temperature.