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Ground beef wrapped up in lettuce, rolled up in fila.

Ground beef wrapped up in lettuce, rolled up in fila

Dressy wrappers and international seasoningsturn humble, economical ground beef into party fare in these two recipes.

In a dish inspired by Thai and Chinesecuisines, lettuce encloses curry-flavored beef. To assemble the dish, diners spoon seasoned bits of warm beef into a lettuce leaf. The crisp, cool wrapper contrasts with the warm meat. If you like, accompany this with rice or thin noodles to eat separately or in the meat packet. Offer tropical fruit for dessert.

The savory ground beef and pork mixturebound with cheese has Mexican flavors, but you wrap it using the Middle Eastern technique of rolling it in buttered fila dough. Present slices with crisp greens.

Curry Beef Wrapped in Lettuce

1 medium-size onion, chopped

1 tablespoon salad oil

2 tablespoons each curry powder,tomato paste, and sugar

3/4 pound coarsely ground lean beef

1/8 pound mushrooms, chopped

2 tablespoons distilled white vinegarSalt

1 medium-size head (about 1/4 lb.)butter lettuce, washed and crisped

In a 10- to 12-inch frying pan, cook onionin oil over medium-high heat, stirring, until edges begin to brown, about 5 minutes. Mix in curry powder, tomato paste, and sugar. When mixture bubbles, cook, stirring, 1 minute. Add meat, mushrooms, and vinegar, breaking up meat with a spoon. Cook, stirring, until juices begin to evaporate and meat is no longer pink but still moist enough to hold together, about 8 minutes; add salt to taste.

Spoon meat mixture into a serving bowl.Arrange lettuce leaves in a basket or platter. Spoon hot meat into leaves to roll up and eat. Makes 6 to 8 appetizer servings, 3 or 4 entree servings.--Grace Kirschenbaum, Los Angeles.

Ground Meat in a Fila Roll

1 pound ground lean beef

1/2 pound bulk pork sausage

1 medium-size onion, chopped

1 large clove garlic, minced orpressed

1/4 teaspoon pepper

1/2 pound fila dough

1/2 cup (1/4 lb.) butter or margarine,melted

3 cups (3/4 lb.) lightly packedshredded jack cheese

1 can (4 oz.) diced green chilies

1 can (about 2 oz.) sliced ripe olivesSalt

1 cup sour cream

1 medium-size firm-ripe avocado,peeled, pitted, and sliced

1 medium-size tomato, cored,seeded, and diced

Crumble beef and sausage into a 10- to12-inch frying pan. Add onion, garlic, and pepper. Cook, stirring occasionally, on medium-high heat until meat browns and onion is limp, about 12 minutes. Drain off and discard fat; set mixture aside.

Cut a piece of plastic wrap or foil about 1inch longer and wider than a sheet of fila. Lay plastic wrap on a flat surface. Working quickly, lay 1 sheet fila on the wrap and brush with about 1 teaspoon melted butter. Repeat process, stacking and buttering all fila sheets.

Combine meat mixture with cheese, chilies,and olives; add salt to taste. Center the meat in a band down the length of the fila. Use plastic wrap to support fila as you lift 1 side over filling. Brush edge with butter, then lift other edge of fila over buttered edge to seal. At each end of the log, press fila edges together to enclose filling. Slide an 11- by 17-inch rimless baking sheet under edge of log. Using the plastic wrap as support, roll the log onto the baking sheet so the seam is on the bottom. Brush log with butter.

With a sharp knife, make decorative diagonalslashes, about 2 inches apart, across fila; do not cut through to filling. If made ahead, cover airtight and chill up to overnight; return to room temperature before baking. Bake log, uncovered, in a 350| oven until pastry is flaky and golden, about 1 hour.

Present log on a board and cut into 6 to 8slices. Accompany slices with sour cream, avocado slices, and diced tomato. Makes 6 to 8 servings.

Photo: Spoon well-seasoned, cooked ground beefinto lettuce cups. Roll up crisp wrappers and eat as an appetizer or entree

Photo: Guide fila with plastic wrap as you rollpastry over Mexican-flavored ground beef

Photo: Serve slice of fila roll with sour cream,avocado wedge, and diced tomato
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1987
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