Hey Truckies,

We're live bloggin from Grand Pre' in the heart of Nova Scotia wine country. We're celebrating Independence Day and a great Food Truck holiday offering.

We've set up the Food Truck right here at the lovely Domaine de Grand Pre' Winery.

Chef Jason Lynch is the head chef at the Le Caveau Restaurant here. He has been gracious enough to allow us to borrow a couple of his signature recopies from his great cookbook "Straight from the line."

And our super cool Food Truck crew has added one of our own recopies to the mix.

Perfect...

So, Let's do this!

Strawberry and Boston Lettuce Salad with Balsamic Vinaigrette

Chili-rubbed Rip-eye Steak

Cajun Potato Medley

Boston Lettuce.

Fresh Strawberries sliced in half.

Goat Cheese

Balsamic Vinaigrette.

Plate the salad, add the dressing.

1/2 tsp of dried chilies; we prefer crushed red pepper. Gets you to the same place.

1/2 tsp of sea salt

2 Tbsp of EVOO

1 Tbsp of Soy Sauce

1 tsp of fresh Thyme

Mix ingredients to make rub. Apply to Rib-eye Steak. Let it stand for a while.

Grill according to taste.

In a non-stick fry pan...

Toss in a couple magic cubes and do Trinity.

Add a bit of Cajun seasoning.

Parboil the sliced up potatoes. Add to the pan and cook to your style.