Blog Archives

Pig on the Street-Achin for Bacon

Happy Friday! And it is…….
I was pleasantly surprised to bump into the “Pig on the Street”.
Go down and meet Krissy and Mark and consider their recommendation…. I did and WOW!
I had the “porker” – double smoked bacon with sausage stuffing with apple and sage, topped with caramelized onion mayo and greens on a fresh flatbread.

Okay, if that wast enough Mark said try one of these…. You gotta have this and I mean you Gotta! It’s called Hair of the Hog! Bourbon, bacon Carmel brownie bite! Oink oink… Wowowowowowow
Gooey like brownie should be… This is Not a cake… is a brownie

They have only been open since Wednesday and I am sure with there bright personalities, friendly demeanor and oh yeah….. Oinkalicious food!
Go by and try…. I know you go back!

Welcome to the Vancouver Foodtruck scene Pig on the Street!




Cinco de Mayo Mexican brownies

Aaron Sanchez’s Mexican Brownies
Recipe courtesy Aaron Sanchez for Food Network Magazine
Aron Sanchez Mexican brownies


Aaron Sanchez’s Mexican Brownies
Recipe courtesy Aaron Sanchez for Food Network Magazine

Prep Time:20 minInactive Prep Time: — Cook Time:25 min
18 brownies

2 sticks unsalted butter, plus more for greasing
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
2/3 cup good-quality unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon pequen chili powder or cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.

Melt the 2 sticks of butter in a nonstick saucepan over medium-low heat; do not boil. Remove from the heat and let cool slightly. Add the sugar, eggs and vanilla to the saucepan and stir with a wooden spoon until combined.

Add the cocoa, flour, cinnamon, chili powder, salt and baking powder and mix until smooth. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.

Photograph by Kate Sears

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