6 oz saffron rice, uncooked
1 tbsp olive oil
1 ground red pepper to taste
2 skinless boneless chicken breasts,, cook/cut in strip
4 chicken apple sausage links (1 lb),, cooked/sliced
10 medium shrimp, cook/peel/in half
4 plum tomatoes, diced
1/2 cup cilantro, chopped (opt)
1/2 cup mayonnaise
1 tbsp lemon juice
1 clove garlic, minced
4 large flour tortillas, 10 inches
Directions
1. Cook rice according to package, using 1 tablespoon olive oil in
place of butter called for. Add ground red pepper to taste; cool to
room temperature.
2. Combine rice, chicken, sausage, shrimp, tomatoes and cilantro in
medium bowl. Toss well; add more red pepper if needed.
3. Stir together mayonnaise, lemon juice and garlic in another small
bowl.
4. Warm tortillas if desired. Divide filling among tortillas, spooning
filling into bottom quarter. Fold bottom flap over filling then fold
the two sides in toward center; overlapping slightly to close. Serve
with lemon mayonnaise.
Source: Toast, a Lincoln Park restuarant in Chicago, Illinois
(printed in the Chicago Tribune, January 15, 1997)
Servings: 4 servings
Paella Wrap Recipe brought to you by Recipe Ideas
Categories: Fish; Spanish
The History of Recipes
Academics have found proof that recipes existed way back into history, at least as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to academics are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a very modern way of dining. Aspicius also tells us how the Romans made use of many spices, including some that we all recognise like basil, rue and dill. Closer to modern times, there were some recipe books which were published in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these have no connection with the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich and wealthy people of the time. In the fifteenth century, knights returning from the crusades brought back many foods and spices from the Middle-East, including spices like basil and coriander. The introduction of these new culinary ideas caused an outbreak in books on cookery, most of which still exist in academic collections. By the arrival of the 1900s, cookery publications are in great demand, as a result of increased literacy, people having increased spare time and having more disposable income. |
We hope you enjoy this Paella Wrap recipe.
