Today’s menu is all about flavor, texture, and color. We’re starting off with Steak Skewers—juicy ribeye steak paired with bright vegetables that are charred for a smoky finish. I’m also making sauteed Shishito Peppers as an appetizer and a colorful Charred Corn Salad with mozzarella and cherry tomatoes that burst with flavor and texture with every bite.
For dessert, I’m recreating an old favorite: hand pies. These bring back so many great memories for Chip and me—we even dedicated an entire food truck at the Silos to these nostalgic treats (which you can learn more about here). I’m filling today’s batch of hand pies with a sweet, tart cherry center and topping it with a crumbly streusel.
Fire up the grill, and let’s get cooking!
juicy, marinated ribeye steak with peppers and red onion skewered on a bamboo stick and grilled until slightly charred
charred, grilled corn mixed with cherry tomatoes, mozzarella pearls, onion, cilantro, and lime juice
fresh shishito peppers sautéed in a cast iron skillet and tossed with a sweet and savory sauce
Served at the Maggie’s Sweet Shoppe food truck in Waco, Texas
flaky dough filled with a tart, sweet cherry filling and topped with streusel