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About Cocktail Food
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Book Description
New York City’s best-known steakhouse chef brings restaurant-caliber cooking to the home kitchen with his creative spin on America’s classic cuisine, featuring a wide array of seafood, chicken, steaks, and chops, plus a host of scene-stealing appetizers, side dishes, drinks, and desserts.
... (more)
The New American Steakhouse Cookbook: It's Not Just Meat and Potatoes Anymore
Authors: David Walzog
Date: April 2005
ISBN: 0767919432
Publisher: Broadway
Hardcover
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Make-ahead cocktail food doesn't get much better than this. These rolls don't even ask you to do much cooking: you just turn on the stove for a few seconds to soften up the tortillas. Marinating the raw vegetables in lemon vinaigrette breaks them down and integrates their flavors just as a quick saute would, but with a minimum of oil, so they taste clean and fresh.
I take vegetable rolls in a southwestern direction with flour tortillas. These also call on one of my favorite go-to flavor tricks--flicking an assortment of herbs over the vegetables to create surprising bursts of flavor that vary from bite to bite.
Servings: 4 to 6 (makes 4 rolls, 24 to 32 bite-size pieces)
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1 carrot, julienned
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2 celery stalks, scraped of fibrous exterior and julienned
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2 cups very thinly sliced white cabbage (from about 1/3 head cabbage)
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1 zucchini, julienned from the skin to the seeds, seeds discarded
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1 red bell pepper, very thinly sliced lengthwise
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3/4 cup lemon vinaigrette
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kosher salt
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freshly ground black pepper
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4 flour tortillas, 10 inches in diameter
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1 bunch fresh chives
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8 fresh mint leaves
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8 fresh cilantro sprigs
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8 fresh basil leaves, each torn in half
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Ginger-Green Chile Sauce (recipe follows)
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Put the carrot, celery, cabbage, zucchini, and bell pepper in a bowl. Drizzle with the vinaigrette, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and toss. Let stand for 15 to 20 minutes at room temperature; during this time, the vegetables will begin to soften and break down.
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Transfer the vegetables to a clean bowl, gently squeezing out most of the vinaigrette and juice by hand; you want to remove most of the liquid without crushing the shape out of the vegetables. Discard the liquid.
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Warm a tortilla over a gas flame, or in a hot dry skillet set over high heat, until pliable, 20 to 30 seconds. Set aside on a plate and repeat with the remaining tortillas.
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Lay 1 tortilla on a work surface and spoon one-quarter of the vegetables in a neat, cigar-shaped column down the center. Scatter one-quarter of the chives, mint, cilantro, and basil randomly over the vegetables. Roll the tortilla tautly around the vegetables, brush some ginger-chile sauce along the edge to "glue" it closed, then finish rolling it. Set the roll, seam side down, on a clean plate.
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Repeat with the remaining tortillas, vegetables, and herbs.
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BREAK POINT: The rolls can be made to this point, individually wrapped in plastic wrap, and refrigerated for 3 to 4 hours. Serve them cold or at room temperature.
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TO SERVE: Cut each roll into 1-inch pieces and arrange the pieces on a large plate or platter. Pour the remaining sauce into a ramekin or small bowl and set in the middle of the platter. Let everyone dip their pieces into the sauce.
to drink
crisp/fresh white
light-bodied beer
More From This Book:
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About Cocktail Food
-
Vegetable Roll with
Ginger-Green Chile Sauce
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Ginger-Green Chile Sauce
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Whipped Garlic Goat Cheese and Sherried Tomatoes on Cheese Crisps
-
Iced Jumbo Shrimp Cocktail with Homemade Cocktail Sauce
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