So, I had no idea of what a "crunchwrap" is. I Googled it and it looks tasty.crunchwrap with refried beans.
So, I had no idea of what a "crunchwrap" is. I Googled it and it looks tasty.
It seems to me like nine-layer dip (less the guacamole and olives) plus a small tostada inside a large soft tortilla. (I suppose too one might think of it as a taco "pocket" of sorts.)
Have you tried making it with "smashed" Doritos in place of the tostada?
I'm making a potato, onion and blanched baby spinach salad dressed with plain yogurt and garlic. Grilling fresh (caught this morning) striped bass tail fillets brushed with olive oil infused with dried chili pepper flakes, accompanied by cucumber slices dressed with walnut oil and cider vinegar, fresh ground black pepper. Pitchers of sangria made with a quality Lambrusco, apple and grape juice, crenshaw melon balls, pitted sour cherries and lots of ice. Brandied ice coffee and almond biscotti with a homemade blackberry/lime granite for dessert.
Munching on stuffed with pignoli nuts green Greek olives cured in ascorbic acid as I'm preparing and cooking. Sipping dry martinis made by wife. She pours vermouth in the chilled glasses, pours it out, adds the gin and swirls it in the glass after pulling the gin out of the freezer. Life is rough. Makes my eyes tear.
Obviously, we are teetotalers. :rofl
You just happen to have walnut oil in your pantry?
:thumbs:
Note: Is it Cold Pressed?
Prob is.....
In the pantry, always, along with sunflower, hazel nut, flax, avocado, and wheat berry oils. All cold pressed, all too delicate for hot or express pressed. None stand up to heat and should be reserved for dressings. Walnut and other nut oils can be used for searing and the flavonoids permeate whatever is cooking quickly. But it is not for slow cooking. I also keep a few different pepper oils, in small quantities, different intensities, for flavoring after or during the last few minutes of cooking. Pepper oils are pressed from the seeds. Excellent for flavoring soups, stews, and so forth.
Infuse any of these with garlic and onion, dressings with no need for other ingredients. Use any of them to emulsify fresh squeezed lemon, lime or orange juices and you enter a new world of culinary experimentation. Less is more. Introducing herbs, both aromatic and savory, is a wake up call for the palette
Whisk a tablespoon or two into an egg yolk and you have a varietal mayonnaise. Do the same with powdered mustard and creme de tartar as thickening agent and you have creamless creamy dressings savory and with heat.
Clearly the good eats are at your house!
Don't ask me about Monday evening's dinner. Everything went wrong, so we went out for pizza and the pizza place in the neighborhood is closed on Mondays. We ended up at the local pub for hamburgers and fries. Not even the dog would touch what I put together on Monday.
When you swing for the fences there will be some strike-outs.....