‘Pam Bam’ loves to travel and cook

‘Pam Bam’ loves to travel and cook

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Pamela Hunter is the owner and operator of Pam Bam’s Famous Soul Food, a food truck that is well-known and loved throughout Philadelphia. 

Hunter started in the food truck business at the age of 51 after her husband, Tommy Hunter, died in 2019.

She said they had always planned to one day have a food truck and after he died she decided it was time to finally take that step and she started working her dream job of owning her own business. 

Hunter not only cooks for many people in Philadelphia but she will often be called to cook in other cities, including Brandon and Jackson. 

Hunter said she also will cook for events at colleges and churches whenever she is asked.

Not only has Hunter cooked for most of her life but she also does missionary work, including having traveled to Honduras to help people in need by giving them resources.

Cooking has always been a passion of Hunter’s and she credits that to her grandmother and her great aunt for helping nurture her love for cooking. 

“My great aunt called me ‘Pam Bam,’” she said.

Hunter said her great aunt told her that if she was to ever open a restaurant she would have to call it “Pam Bam” and her food truck Pam Bam Famous Soul Food is in remembrance of her great aunt and her late husband. 

Hunter said she loves her job and she loves meeting new people everywhere she goes and interacting and learning about them. 

“Never give up on your dreams no matter how old you are because what God has for you will always be for you and no one else,” said Hunter, the mother to three children and a grandmother to 13 grandchildren.

SALMON

1 large cedar plank

4 (6oz) skinless salmon filets 

1 cup finely diced mango 

½ cup finely-diced kiwi

2 tsp chopped cilantro

1 tsp fresh lime juice

1 serrano chile, finely chopped

½ tsp salt

½ tsp black pepper 

Soak the plank in water for 30 minutes 

Preheat grill 

Add all ingredients together and set aside. Sprinkle salmon with ¼ tsp salt, ¼ tsp pepper. Place the plank on the grill rack for 3 minutes. Turn plank over, place fish on the charred side. Cover, grill 8 minutes or until the desired degree of doneness. Plate up, serve with your mango salsa on top of the fillet.

MEATLOAF

2 lbs ground beef 

1 diced onion 

1 diced bell pepper

1 tsp garlic 

1 tsp Italian seasoning 

½ tsp thyme

½ tsp salt

½ tsp black pepper 

Saute onions and bell pepper in a saucepan. Add garlic, thyme, Italian seasoning. Let stand for 5 minutes. Then mix all this in with your ground beef. Cover with foil. Place a loaf pan. Bake at 350 degrees for 1 hour and 15 minutes 

Meatloaf Sauce:

16 oz of ketchup 

8 oz of Baby Ray BBQ

1 tsp garlic 

1 tsp Italian seasoning 

½ tsp black pepper

HASHBROWN 

CASSEROLE

1 (2-lb) hashbrowns 

1/3 chopped onions

½ stick margarine (melted)

10 oz shredded cheese 

1 cup sour cream 

2 cans – cream of chicken 

Salt 

Pepper 

½ stick butter on top 

Preheat an oven to 375°F. Grease a 9 x 13 casserole dish. Combine ingredients in a large bowl and mix well. Pour into the casserole dish and bake for 30 to 45 minutes or until the top is browned. Let it cool for several minutes before eating.





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