Friday, August 19, 2011

Travelers Cuisine - Artichoke Surimi Salad Wrap







     Travelers who drive long distances usually prefer not to eat a greasy meal at a fast food joint.  Travelers also prefer not to take a chance on dining at a local restaurant that has no other customers in the building.  No customers at a restaurant is usually a bad sign.  At small towns along the highway out in the middle of nowhere, those are often the only dining options.
     Packing some food in a cooler before hitting the road is not a bad idea.  Buying a few food items to make a meal with at a small town grocery store or a convenience store while en route is an option.  Making something appealing to eat at a roadside park picnic table or in a motel room is a good way to relieve stress and gain some satisfaction.
     About 25 years ago, surimi became popular in America.  Surimi is usually called imitation crab meat in America.  Surimi really does not taste like crab.  The "imitation crab meat" name was a marketing gimmick.  Surimi has been popular in asia for a long time.  Surimi is made from dried fish meal.  Surimi is a good nutritious tasty product on its own.
     Small glass jars of artichoke hearts are available in any grocery store and many convenience stores.  Artichoke hears taste nice in a mayonnaise surimi salad.
   
     Artichoke Surimi Salad:
     Place about 4 ounces of shredded imitation crab meat surimi in a bowl.
     Add 2 thin slice artichoke hearts.  (Canned artichoke hearts are fine for this recipe.)
     Add 1/4 teaspoon of black sesame seeds.  (optional)
     Add 2 teaspoons of finely diced red bell pepper.
     Add 1/2 of a thin sliced green onion.
     Add sea salt and black pepper.
     Add just enough mayonnaise to bind the ingredients together.  (About 1 or 2 tablespoons.)
     Mix the ingredients together.
   
     Artichoke Surimi Salad Wrap:
     Place 1 large whole wheat tortilla on a counter top.
     Trim the thick ribs off of 2 leaves of red tipped leaf lettuce.
     Place the red tipped leaf lettuce across the center of the tortilla.
     Place 3 or 4 thin slices of tomato on the leaf lettuce.
     Mound the artichoke surimi salad on the lettuce and tomato across the tortilla.
     Place some alfalfa sprouts over the salad mixture.
     Fold one end of the tortilla partially over the ingredients and roll the tortilla into a cylinder shape with one open end and one sealed end.
     The sandwich wrap can be served whole or it can be cut in half.
     Place the artichoke black sesame seed and surimi salad sandwich wrap on a plate.
     Garnish the plate with a small red tipped lettuce leaf, turned radishes and a couple of green onion slivers.
   
     Artichokes and surimi is a nice flavor combination.  Making the plate look nice creates a sense of accomplishment and it puts a smile on a face!  Yum!  ...  Shawna

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