Seabirds Sauce—still signature, but no longer secret

Among Orange County’s robust, varied population of GFTs—gourmet food trucks—Seabirds stands out. Founder Stephanie Morgan,  subject of Behind the Counter in the July Orange Coast, is vegan, and her truck’s menu reflects this entirely plant-based way of eating.

Seabirds, along with fellow O.C. GFT the Lime Truck, competed in the recently-concluded second season of Food Network’s The Great Food Truck Race. The outcome, while much speculated about in the local foodosphere, is as yet unknown—the season premiere is Sunday, August 14. Read about all the trucks competing in Season 2 here. Orange County’s been well-represented on this nationwide show—Fullerton’s Crepes Bonaparte was in the first-season field, although eliminated in the third week of competition.

No one needs the dubious affirmation of reality television to know that Seabirds food is really good, though. That’s easy to find out by just stepping up to the truck and placing an order.

Asking Morgan if she could share a recipe with ToOC, I kind of hit the jackpot. She sent the formula for her signature Seabirds Sauce, the creamy, spicy, green-flecked concoction that figures into so many Seabirds favorites.

“This is the holy grail of recipes!” Morgan said. “This is the sauce that everyone goes nuts for. It’s very simple but full of flavor. It’s the sauce we use for our beer-battered avocado tacos, and the dipping sauce for our sweet potato fries. We also pour it all over French fries sometimes, to make our Drunken Fries.”

Seabirds Sauce

2 cups fresh cilantro

2 jalapenos, chopped

4 cloves garlic, peeled

Juice of 2 limes

1 teaspoon sea salt

1/2 teaspoon black pepper

1 large jar (32 oz.) Vegenaise (an eggless mayonnaise alternative, found in the refrigerated case of natural-foods stores and many supermarkets)

Combine all ingredients except Vegenaise in a food processor, and process until finely chopped. Add Vegenaise and blend until mixture comes together.

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