The mysterious Trend Train has once again chugged through the culinary consciousness of our kitchens, delivering the goods about what's new in the wonderful world of food preferences.
And wrap's the word."Wrap?" you say.
Not the trench coat nor the tissue paper. And definitely not the funky punky verbage being blasted from boom boxes.
And NOT the teenage term for "parking" with your love bug.
Gastronomically speaking, a wrap is the thing that holds together the rest of the ingredients. Wrapped foods . . . edibles that are cooked in or served in a tasty outside covering are a well-known and beloved staple in most cultures.
Chinese egg rolls, Tex-Mex burritos, Vietnamese Spring Rolls, Tunisian Turnovers - they're only a few of the trappings in wrappings.
Depending on which part of the world you're in when you get the hungries . . . or if you happen to be close to an ethnic eatery, you'll find a delectable, well-wrapped dish to satisfy that craving.
The American variation on the rolled food theme is this: wrapped meals as fast food items, in other words, hand-held wraps.
In the late '80s, foodies were talking about the latest trend: fusion cuisine. Fusion lives on in wraps, using the style of cooking that combining ingredients from various cultures together to create a single dish - like Asian pot stickers with Southwest salsa.) True to our "melting pot" manner, American cooking is made up of worldwide influences. And that's the beauty of this latest trend. It's not really a trend, but a rediscovery of good ol' street food.
Wraps have been a favorite globally for generations - the original fast food of many culture.
It's the hand-held qualities of wrapped foods that are a plus; along with their savory fillings and no-fuss eatibility.
In Los Angeles, a rapidly growing wrapped food restaurant called Tacone is wildly popular. Seems like designer pizzas have become passe.
But who needs restauranteurs when you can make your own wrapped foods at home?
You can easily wrap up an edible package of fusion food by starting with a flour tortilla, pita, egg roll, pancake, taco shell . . . just use your imagination.
Depending what you roll inside the wrapper, you can dine on cuisine from just about anywhere on the planet.
Experiment with your own wraps. Here are a few suggestions to get you going:
First, warm a flour tortilla (whole wheat is nice for a change) in the oven (cover with foil to prevent it from drying out) or microwave (sprinkle lightly with water and wrap loosely in waxed paper). Then try some of the following fillings:
Mediterranean Wrap:
Hummus
Raw carrots, shredded
Grilled veggies (zucchini, yellow squash, Japanese eggplant, bell peppers)
Asian Wrap:
Hoisin sauce
Eggplant
Shredded cooked chicken
Chinese noodles or bean sprouts
Red bell peppers
Fresh cilantro
Mexican Wrap:
Refried black beans (heated) or black beans that you've mashed with a fork (heated)
Avocado slices or guacamole
Monterey Jack cheese or goat cheese
Fresh cilantro
Salsa or hot sauce
Shredded cooked chicken (optional)
Wraps deserve a hand . . . your hand. Pick one of our recipes and get trendy! You'll soon be wrappin' and rollin'.
And when you finish your tortilla/phyllo/pita project, you'll feel just like a television chef.
Then you can smile and say . . . "It's a wrap."
*****
ADDITIONAL INFORMATION
FREEDOM FAJITAS
4 pounds flank steak (allow 1/2 pound per person)
1/4 cup red wine vinegar
1/4 cup salad oil
2 teaspoons sugar
1 teaspoon salt
2 cloves garlic, minced
1 small yellow onion, chopped
1 small red or green pepper, chopped
1/4 cup minced fresh parsley
Combine all ingredients and pour over flank steak. Refrigerate. Let the meat marinate at least 24 hours, preferably 2 days. The marinade will flavor and tenderize the flank steak. Broil the meat over hot coals until it is rare to medium rare (no more). The meat will be cooked again. Remove from coals and slice thinly with a sharp knife on the diagonal. When ready to serve, saute the meat in a very hot skillet with sliced onions and, if desired, red and green peppers. This part of the cooking process takes only 2-3 minutes. If you overcook the meat, it will not be tender and juicy. Serve on flour tortilla with traditional fajita garnishes: Chopped fresh cilan-tro, salsa, sour cream, refried beans, sliced tomatoes. Serves 8.
- Each serving contains 619 calories, 30g fat, 404mg sodium, 133mg cholesterol, 44% calories from fat.
- From Gastronomy (served at Provo's 4th of July Freedom Festival)
CHINESE VEGETABLE LETTUCE ROLLS
2 scallions, finely chopped
3 cloves garlic, very finely chopped
1 tablespoon finely chopped fresh ginger
3 tablespoons reduced-sodium soy sauce
2 tablespoons Chinese rice wine vinegar
1 tablespoon sugar
1 tablespoon cornstarch
1/2 cup canned vegetable broth
1 tablespoon vegetable oil, preferably canola oil
1 tablespoon toasted sesame oil
4 cups shredded Chinese (napa) cabbage
1 pound asparagus, ends trimmed, split lengthwise and cut into 2-inch lengths (2 cups)
4 ounces fresh mushrooms, stems removed, caps thinly sliced (2 cups)
2 carrots, peeled and grated (1 cup)
3 tablespoons chopped fresh cilantro
2 tablespoons chopped cashews or peanuts
1 head iceberg lettuce, leaves separated
1/4 cup hoisin sauce
In a small bowl, combine scallions, garlic and ginger; set aside. In another bowl, stir soy sauce, rice wine vinegar, and sugar until the sugar dissolves; set aside. In a third bowl, combine cornstarch and vegetable broth; set aside. Heat a wok or very large skillet over high heat. Swirl in vegetable oil and sesame oil and heat until very hot. Add the reserved scallion mixture and stir-fry until fragrant, about 30 seconds. Add cabbage and asparagus and stir-fry until the cabbage starts to wilt, about 2 minutes. Add mushrooms and carrots and stir-fry for 2 minutes longer. Pour in the reserved soy sauce mixture and stir fry for 1 minute. Stir the reserved cornstarch mixture and add it to the pan along with cilantro and nuts. Cook, stirring, just until thickened. Spoon the vegetables onto a platter. Arrange lettuce leaves on a separate platter. To serve, take a lettuce leaf and spread the inside with a little hoisin sauce. Place a spoonful of the vegetable mixture inside and roll up the lettuce leaf. Makes about 12 rolls.
- Each serving contains 90 calories, 4g fat, 307mg sodium, Omg cholesterol, 33% calories from fat.
- From "Eating Well" Magazine
CARNITAS A LA CASERA
2 pounds pork butt
Water to cover
1 onion, cut in half
1 large garlic clove, crushed
1 teaspoon salt
1/4 teaspoon crushed dried oregano
1/4 teaspoon ground cumin
Garlic salt to taste
Place the pork in a 3-quart saucepan. Add water to cover, onion, garlic, salt, oregano and cumin. Bring to a boil, then reduce the heat. Cover and simmer for 2 hours. Preheat oven to 350 degrees F. Drain the pork, and reserve the broth for another use, like soup. Place the pork in a baking pan and sprinkle with garlic salt (approximately 1/2 teaspoon). Bake for 45 minutes. Remove from oven and shred while still warm. Serve on flour tortillas or in taco shells. Serves 8.
- Each serving contains 308 calories, 18g fat, 465mg sodium, 82mg cholesterol, 54% calories from fat.
- From Gail's Recipe Swap
BURMESE CURRY TURNOVERS
For Filling:
1/2 cup yellow or green split peas
Salt to taste
1/2 tablespoon peanut oil
1 small onion, finely chopped (1/2 cup)
2 teaspoons very finely chopped fresh ginger
1-2 jalapeno peppers or other hot chilies, seeded and finely chopped
2 teaspoons curry powder, preferably Madras, plus more to taste
1/2 teaspoon ground cumin
1 all-purpose potato, peeled and finely chopped (3/4 cup) 2/3-1 cup canned vegetable broth
For Phyllo Layers:
12 sheets phyllo dough
2 tablespoons peanut oil for brushing phyllo
2 tablespoons fine dry breadcrumbs
To Prepare Filling:
In a large heavy pot, combine peas and 2 quarts water. Bring to a simmer, and cook, partially covered, until the peas are tender, about 30 minutes. Add salt during the last 3 minutes of cooking. Drain and let cool. (You should have about 1 cup cooked peas). In a large nonstick skillet, heat oil over medium heat. Add onions, garlic, ginger and jalapenos or chilies; cook, stirring, until the onions start to soften, about 2 minutes. Add curry powder, cumin and salt to taste; cook, stirring until the onions are soft but not brown, 2 minutes more. Stir in potatoes, 2/3 cup of the vegetable broth and the cooked peas; simmer, uncovered, stirring often, until the potatoes are very tender and virtually all of the liquid has evaporated, 8 to 1O minutes. (If the mixture becomes too dry before the potatoes are cooked, add a little of the remaining vegetable broth.) Taste and adjust the seasonings with additional salt and curry powder. The mixture should be highly seasoned. Let cool before proceeding. (The filling may be prepared ahead and stored, covered, for up to 2 days in the refrigerator.)
To Prepare Turnovers:
Step 1: Preheat the oven to 400 degrees F. Lightly oil a baking sheet or coat it with nonstick cooking spray; set aside.
Step 2: Unwrap phyllo and cover with plastic wrap and a slightly damp dish towel. Lay one sheet of phyllo dough on the work surface with a short edge toward you. Lightly brush it with oil and sprinkle with 1/2 teaspoon of the breadcrumbs. Lay a second sheet of phyllo on top of the first; brush with more oil and sprinkle with breadcrumbs. Top with a third sheet of phyllo; brush that as well. Cut the stack of sheets into 6 long strips, each about 3 inches wide.
Step 3: Place a generous tablespoon of filling 1 inch below the top of a strip. Fold over one corner to cover the filling, then fold the strip, as you would a flag, to form a neat triangle. Repeat with the remaining 5 strips. Repeat steps 2 and 3 until all of the phyllo and filling are used up. Set the turnovers on the prepared baking sheet and brush the tops with a little oil. Prick each triangle with a toothpick or the tip of a sharp knife to make a vent for steam to escape during baking. Bake turnovers for 15 to 20 minutes, or until golden brown. Let cool for about 5 minutes before serving. Makes 24 turnovers.
- Each serving contains 89 calories, 2g fat, 144mg sodium, 0mg cholesterol, 26% calories from fat.
- From "Eating Well Magazine"
ASIAN-STYLE KIWIFRUIT AND CHICKEN WRAPS
1/2 cup water
2 1/2 tablespoons rice wine vinegar
2 tablespoons chill powder
1 tablespoon honey
2 teaspoons grated fresh ginger root
1/2 teaspoon salt
4 boneless, skinless chicken breast halves, cooked, cooled and shredded
2 green onions, thinly sliced on diagonal
2 tablespoons chopped cilantro
5 New Zealand kiwifruit, peeled and cut into 1/2-inch dice
1/3 cup chopped peanuts
Lettuce leaves
In a large bowl, combine water, vinegar, chili powder, honey, ginger and salt until well blended. Stir in chicken, green onions and cilantro. Chicken may be marinated up to four hours. Just before serving, stir in kiwifruit. Top with peanuts. Serve over lettuce or roll up individual portions in lettuce leaves. Serves 4.
- Each serving contains 297 calories, 8g fat, 351 mg sodium, 68mg cholesterol, 23% calories from fat.
- From New Zealand Kiwifruit