Weekend Herb Blogging (WHB) #344:
annatto (Bixa orellana)
And SAVEUR magazine comes through again!
In this year’s June/July (#148) issue, there is an article designed to make Torontonians alternately green with envy and red with rage. It’s about the streetfood available in Portland, Oregon. They can get just about anything from a food truck!
Burmeister drove me to a small pod with a cart called PDX 671: The name combines the Portland airport code with the area code for Guam. The young couple that runs the cart, Edward and Marie Sablan, are from the tiny island in the south Pacific. When we arrived, Edward was tending marinated chicken and short ribs on a smoking grill while his young son and daughter ran around the picnic tables. Inside their 16-by-8 feet cart, which looks not unlike a restaurant kitchen, Marie was serving up orders of annatto-tinged, smoky tasting red rice; titiya, the coconut milk—enriched flatbreads that are central to Guam’s indigenous Chamorro cuisine; kelaguen mannok, a salad of chopped grilled chicken with lots of freshly grated coconut, lemon juice, onions, and hot peppers. “This is our fiesta food,” Edward told me, a mix of Filipino, Japanese, and Spanish influences. “It’s what my family cooks, and what our friends from Guam prepare when we get together.” I had never come across any of these dishes before, anywhere in America.
-Dana Bowen, Food of the People: Portland’s Food Cart Revolution, SAVEUR magazine #148 (June/July 2012)
And what can we get from a roving food cart and/or food truck on the streets of Toronto? rrrrrrmmmmfphhhhh! Hot dogs. Sausages. French Fries.
Okay, that’s enough now! (I raved a lot more and as it got longer and longer, I decided to push my foaming-at-the-mouth rant about street food in Toronto below the fold.)
Let’s get back to why I started this in the first place: the red rice that Portlanders can buy ready-made and hot from a food truck. Now, thanks to SAVEUR magazine, WE can have that red rice too without even leaving the house.
As long as we have some annatto. Continue reading Mmmmm, Red Rice! (WHB#344: annatto)