The Crunch Wrap Challenge

 Everyone loves Taco Bell. wha'ts not to with their crunchy tacos, filled with tasty chicken or beef, burritos bursting with sauce and beans and nachos dripping with hot queso. Now there's a whole slew of home chefs recreating the chain's famous crunch wrap. Does it measure up? Make ti at home an d find out.

New contributor and reporter for Eater, Luke Fortney wrote about this phenomenon in yesterday's New York Times Wednesday Food section.The Crunch wrap has been embraced by everyone and it's usually the food for choice fro teenagers.It first debuted in 2005, the brainchild of Lois Carson, a long time Taco Bell product developer. The idea was originally met with a lot of pushback. executives felt it was too slow to fold and too strange to eat.Yet Ms. Carson saw a need for it . Taco Bell did not have any sandwiches.Tacos, especially wound up dripping beans, cheese and sauce on diner's fingers.It was either that or use utensils which are an added hassle. Thus the Crunch wrap , a folded pocket containing layers of tomatoes, sour cream, lettuce and a spicy meat filling was born,Unfourtunately recipes can't be patented so there are all sorts of variations of it.At Carritoa, a pop up taqueria in Manhattan owners and chefs David Verastegui and Joaquin de la Torre stuff their version with Szechuan style beef in amino Crunchy wrap. At Kim Jon Grillin,in Portland Oregon, chef and "Chopped" competitor adds bulgogi and hanchan, a Korean veggie dish into a Muchwrap Supreme.

There are more variations. Ali Zahman, a first generation Afghani American makes his with halal ground beef  homemade queso and a better grade of tortilla flour for his Cwunchwap (he had to change the name for fear of getting sued) Being the child of immigrants he wanted American food and Taco Bell was it for him.Kris Yenbamroong of Night+market in Los Angeles give his version a Thai twist.It's s o popular that he sells thirty for them a night. The rapper action Bronson declares it "one of his favorite things on Earth". Chef Yenbamroong replaced the tostada with a fried wonton wrapper and the beef with pad grapow gai - spicy basil chicken.Its then wrapped inside a flour tortilla. These aren't used with any other ingredients at Night + Market but as a crunch wrap they fit perfectly. How anyone e;se makes them is up to them. Mr. Fortney gives the recipe. Ground beef ca be used but you could used shredded pork or chicken. even plant based beef crumbles would offer a lighter option.The spices are cumin and paprika along with tomato paste and yellow onion. The assembly is relatively easy It filling tortilla with the spicy filling pico de Gallo w, sour cream and tomatoes.Then the tostada is wrapped around this creating a hexagon.Its then fried in oil in  skillet.

Anyone can make and customize their Crunchwrap. It can be filled with whatever you want. Make to your way or Taco Bell's way.

Mango Wars

 Who would think that a fruit as tasty and beautiful as the mango could start the war? Yet it's true, especially in New Jersey where Indian mangoes vie with Mexican bread ones and where mango sellers butt heads with each other. Why the to do over this delicious fruit?

Regular contributor Priya Krishna explains it in today's New York Times Wednesday Food section. Indian mangoes are much in demand by Indians because of the flavor and texture. It reminds many of what they ate as children, thanks to many parents and grandparents growing them in their gardens.Indian mangos have a buttery texture - not unlike avocados and a slight;y tangy favor.Mexican ones have a brighter - almost Candy like flavor.  They're both fragile and the window to sell them is always short.It gets worst when they arrive from India unrefrigerated. The boxes soaked in condensation from the fruit and some fo the mangoes have been crushed.This doesn't bode well for local mango sellers. They're ruthless because the profit margin is slim. The competition is aso ruthless, especially in New Jersey where there is the largest Indian population outside India. These are the customers. who willingly pay a lot for a couple of mangoes.Mangoes are not a rational buy according to Kahushal Khakkar who runs Kat Bee exports in Mumbai. This is a memeory buy where there is a deep connection to the taste and texture

Boxes of imported mangoes are sold to customers and businesses alike. The fruit can be used in such savory dishes as curry and dal along with condiments like chutney . It's also good in lassi,a creamy drink made with yogurt, milk and spices. One would think that this need for the fruit would make  them desirable to Indian food store owners. Yet many proprietors  show no loyalty to any importer according to Bhavik Mehta, an IT specialist who actually sells them out his garage in Edison New Jersey.Many pit one owner against the other in the effort to lower prices. also most stores allow customers to return boxes if they're not satisfied, This even includes f only one fruit is spoiled.No store wants this so mangoes are not offered in many Indian grocery stores. The grocery chain Patel Brothers terms them as loss leaders draws to get customers in the store to buy more expensive goods.The stores absorb the loss of them, instead of charging the importers for the return . This id due to customers returning them on a daily basis.some importers try to sell them as cheaply as possible but that hurts the farmers who need the money to survive. Some store owners want to work together to sell the mangoes.

THis is a mango war. Will it ever end? That's up to importers and sellers alike who sell this beautiful fruit.

Cold Comfort

 This weeks heat wave may be a sign of summer weather to come.o one feels like cooking or eating thanks to the high temps. The best way to entice a flagging appetite is by introducing cool foods and ingredients onto the menu. They'll pique the palate.

Learn from Middle Eastern cuisine and introduce mint into your dishes. Mint is not only a refreshing flavor but also very cooling.It's easy to grow in the back yard and once grown, it will leaf in abundance.One of the tastiest and easiest dishes to create is tabbouleh, a staple in both Lebanese and Syrian cuisine.It also has vibrantly colored chopped parsley tomatoes and bulgur( these are dried and cracked wheat berries that have been parboiled and dried).It's dressed with olive oil and lemon juice. It's perfect with grilled meats but also refreshing on its' own as a light lunch or supper.Another salad is fattoush slald, with grilled veggies and drizzled with a mint or mint based sumac dressing. Kibbeh, ground beef or lamb patties or balls also have mint for a clean flavor too.You wouldn't think chicken could be cooked with mint but it can. make a mint and lemon marinade for chicken breasts and then grill.Of course you can add freshly picked mint leaves to any home made iced tea. This is refreshing and cooling, even as a late night refresher when you can't sleep.

One hot weather recipe that everyone loves is the chopped salad. This can have refreshing mint or even spearmint in it. it's just chopping vegetables including lettuce up into bite sized pieces and serving  with a tasty dressing.How to make it successful? Chop all the veggies and add ins in uniformly small pieces (think cubing).This applies to larger lettuce leaves too. as for extras, many put into Italian cold cuts such as salami, pepperoni and spiced ham. Cubed peppers and mozzarella give it texture and creaminess. Mix in a good Italian dressing that's a blend of olive oil, red  or white wine vinegar , oregano and thyme. Serve it with refrigerated cold cuts and Italian bread. Keep in mind leftover meats also work perfectly. Yesterday's rotisserie chicken is perfect shredded and cut into a chopped salad. Grilled steak cubed and defatted also is a tasty add in to any chopped salad. also bottled dressing works just as well as homemade. Use Thousand Island or Blue cheese if you;re craving it.

It's hot as anything out. Cooking foods help lower the temps around you. Create  tabbouleh or kibbeh. whip up an icy chopped salad.These are tasty ways to chill down.

An Old fashioned Bowl Of Goodness

 A heat wave may not be the time to whip up a noodle soup but surprisingly it's easier to make than a chilled gazpacho. Noodle soup is especially good if old fashioned German egg noodles are used. It's brings a homemade goodness to any soup, despite the temps.

I felt like a homemade noodle soup would be a good pick me up after a summer complaint hit my household. You know the symptoms, dragginess , stomach problems, lack of appetite. a noodle soup is both tasty but also nourishing for those who lack an appetite. Plus  I picked up some good old fashioned egg noodles at Lidl.

These are homemade tasting noodles, really small strangs that would be perfect in any soup. I also want to make the  German Swabian dish of noodles and eggs with these,The taste is authentic when cooked.

These noodles need a good rich stock and luckily there is Stop & Shop's Nature's Promise organic vegetable stock. It;s just cooking them for about six to ten minutes.

This was an easy cook and soothing too. 

You could add eggs to this or go an entirely different route with chicken broth and cut up chicken breasts.add carrots and celery too for a more flavorful broth.

Homemade noodles in a rich broth is perfect for any summer ailment.Its'easy to make. It's even easier to eat. Try it for a quick  hot meal.

The Sweet And Heat Of A Caribbean Barbaque

 barbecue and Caribbean flavors go hand in hand. The sweet and spicy favors highlight all sorts of grilled means ,side dishes and desserts.In fact the word barbecue comes from the Taino people who inhabited most of the islands in this paradise. It's now time to try the paradises' great dishes,perfect for summer eating.

Grilled meats is the backbone of the region's outdoor cooking.Jamaicans add the spicy mix of jerk to everything from burgers to chicken.There are three main ingredients in the mix - Scotch Bonnet peppers,s allspice and thyme.Scotch bonnet is one of the hottest peppers out there and it what gives jerk it's eye watering bite. You can find it everywhere. Wal-Mart has it in powdered form. Nutmeg and brown sugar balance out this extreme heat.Onion and garlic give it a nice earthy, vegetal flavor. Try jerk chicken wings for a tasty meal A jerk rib sauce is a better alternative tom that gloppy overly sweet one. You will need ketchup,a wet paste jerk marinade, apple cider vinegar and liquid smoke. This jerk marinade consists of pimento scotch bonnet peppers, some kind of acid like vinegar and a variety of spices. Use clove ,cinnamon,nutmeg and thyme. sugar is also mixed in but you could use brown sugar for a more earthier sweet flavor. garlic also makes this sauce sing.Mix everything together and either slather on the ribs before cooking or dip them in the sauce after grilling.

Very barbecue deserves a table full of sides. A Caribbean one is no different. Try a corn dish with fresh corn right off the cob.This is just  using a sharp knife to slice  the kernels off and into a bowl. saute corn and garlic in oil for five minutes  In a small dish combine pineapple juice, milk soy sauce, sugar cumin and ginger. You can sub in almond milk for cow;s milk and brown sugar for the refined white.. Pour this sauce over the corn, cover it and then simmer for fifteen more minutes.. Add chopped green onions and cook for another five minutes. Salads are another perfect foil for all that fiery meat.A bowl of greens with a honey lime dressing and rich with such fruit as pineapple mandarins  and dried cranberries  provides refreshment to all that fire.  add some sesame seeds for crunch and if you want croutons. A simple salad with just pineapple and coconut also works along with a few sliced bell peppers and cherry tomatoes. for dessert try the sweet and creamy dulce de Coco Tierno, a Domincan treat made from tender coconut meat, condensed milk and regular milk.Coconut macaroons are another meal ender that would be perfect with iced coffee or tea. dip the macaroons in dark chocolate for an added treat.

The Caribbean is full of great recipes perfect for any barbecue. Whip up some jerk,Make a fruity salad and then create a sweet tropical influenced dessert. It s the taste of the islands in your back yard.

Outdoor Movie Night

Summer movies are a big thing.They could be scary  , romantic or exciting .Unfortunately the era of the drive in is well over with  and with it goes all those fun foods , from ice cream sodas or hamburgers. yet movies can still be projected in our backyards  .with it we can still  have fun foods to enjoy our favorite stars under the stars.

Yes popcorn is a must for any movie indoors and out. The buttered sort is always good except it does become greasy when it's cold.a better idea is popping the kernels in a light olive oil and then seasoning with rosemary and sea salt.it still has a lush flavor but there's no worry of slippery and slimy corn. if you di want a flavored corn then think about cheddar cheese powder to sprinkle on.caramel corn is another fun movie night treat. You can make the caramel by hand, using butter, brown sugar , cream of tartar and baking soda. Light corn syrup is added to give the caramel that silky texture. an easier route is melting Kraft caramels with two to three tablespoons of butter and water. The popcorn is then mixed in to this until every puff is completely coated.Nachos are another much loved movie snack. You can just serve them with hot queso poured on or create a platter of loaded nachos. These are loaded  with ground beef or turkey  and topped with not just queso but also salsa, sour cream and guacamole. sliced olives and jalapenos top it off. It;s usually cut in squares and put on plates.

Of course you could have more sophisticated fare. Charcuterie is an easy and fun way to serve people. There also is a wide variety for guests to choose from. Salami works well along with prosciutto on hot nights. Any other meats may go bad. Don;think of serving a sea-cuterie, full of seafood that could go bad quick. stick to the cold cuts a long with different cheeses like Brie, GOuda and Cheddar along with different crackers. Have rows of wheat Thins and Ritz crackers as well as saltines. Also olive go well here as do Italian and French bread loaves. The last make for easy sandwiches with the cold cuts and cheeses. Have cruets of olive oil and vinegar out too. Grilled food is always welcome. Think hamburgers and hot dogs under the stars. set up a fixings bars for both. Have it loaded with squeezy bottles of ketchup and mustard along with small bowls of pickles and relish. A few squeezy bottles of different barbecue and hot sauces can add some zing. Barbecued chicken wings are also a fun movie night munch, have them plain or with a lemon garlic marinade.Iced cold drinks are needed to wash all of this down. Lemonade and different sodas are a good choice. Mocktails are a fun addition too.

It's outdoor movie season. every film deserves fun snacks. It's the best way to enjoy your favorites in a hot summer night.

Diferent Juneteenth Fare

 Today is Juneteenth and that means strawberry sodas to drinks an red velvet cake to enjoy.Yet there are other recipes that give a different spin to this important holiday, Like the red food that sympolizes the blood of the enslaved these foods also symbolize the memories of the homeland and adaptation of a hard life in a new world.

regular contributor Korsha Wilson wrote about these in yesterday's New York Times Wednesday Food section.These recipes show the varied histories of Blacks that travel through the Caribbean and the American South.Chef Lana Lagomarsini along with chefs Deborah Jean and Nana Araba Wilmot have created dishes beyond the usual barbecue fare of hamburgers and hot dogs.Chef Lagomarsini is cooking oxtails braised with tamarind and guava paste, ingredients a nod to her time in the Caribbean and tomato chow chow , a recipe she picked up in the American South.others also vary their Junteenth menus. Tonya Abari adds her husband's Nigerian heritage to their menu.There is the classic and delicious jollof rice along with hibiscus tea to drink. last year sh and her ten year old and three year old daughters made ice cream sandwiches using red velvet cake. warren Lucket, the founder and managing partner of Houston;s Black Restaurant week creates a meal of vegan ,Caribbean and west African dishes while still serving the classics for watermelon, beef brisket, sausages and crawfish.

The recipes are easy to recreate. it takes about seven pounds of oxtails to create the oxtail dish.It does take several washes in cold water before prepping them.They should be seared first in a Dutch oven, working in batches.Onion ginger and garlic is added then seasoning. whole black peppercorns are used along with the guava tamarind and dry white wine.The oxtails are then removed from this and the sauce is created.Molasses is added to the remaining braising liquid.Brown, sugar, molasses, Worcester sauce and vinegar are added.This is simmered until it's thickened for twenty-five to thirty minutes. and poured onto the oxtails. The chowchow is three medium sized green tomatoes mixed with chopped red and green bell peppers, onions and cabbage.These are salted or brined and then left to chill in the fridge for two hours.afterwards drain  and then place ina dutch oven. Add the vinegar, turmeric,sugar , mustard and celery seeds and cumin. This is boiled and then simmer for ten minutes. The chow chow is cooled and then placed in freshly washed and dried canning jars .Lids are quickly placed on the jars and then let to cool at room temperature.It can last for up to two months in the fridge.

JUnettenrth is about family and the family recipes that define them. These can be from the Caribbean ,west Africa and the American South. All together they give dishes that reflect heritage and heartache.