- Neelys Landing man shot, killed by highway patrol trooper after traffic stop (05/01/16)43
- Cape student sues, accuses school officials of slamming her to ground multiple times (04/28/16)49
- Missouri House votes to allow concealed weapons without permits (04/28/16)8
- River Ridge Winery changes hands (05/02/16)
- Police report filed, but no charges in incident at Cape Central (04/29/16)40
- 2016 All-Missourian Boys Basketball (04/29/16)
- Statement: Man says copsí good work drove him to grow his own marijuana (05/01/16)1
- Bob Evans restaurant in Cape Girardeau among chain's 21 closings (04/26/16)9
- Senator introduces bill for I-57 that would connect Sikeston with Little Rock (04/28/16)4
- Hopper Road to close for months during construction of Veterans Drive (04/27/16)9
Capers add pungency to tapenade wrap
When you need to jam a lot of flavor into a simple dish, reach for an umami bomb.
That is, foods jammed with the fifth taste -- savory (to go along with bitter, sweet, salty and sour). In a small package, these foods deliver big flavor. Things like Parmesan cheese, anchovies and steak.
It's one of the reasons I'm a fan of tapenade, a puree of olives, anchovies, garlic, capers, olive oil and thyme. It can be spread on baked fish, used as a dip or spread for bread, or work as a sandwich condiment.
And don't let the anchovies spook you. You'll never know they are there, but the flavor isn't the same without them.
Roasted Chicken Wraps with Tapenade
1 1/2 cups pitted Kalamata olives
3 cloves garlic
2 teaspoons capers
3 tablespoons olive oil
Zest and juice of 1/2 lemon
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
Salt and ground black pepper
4 large flour tortillas
Bibb or Boston lettuce leaves
Meat from a 1 1/2-pound rotisserie chicken
12-ounce jar roasted red peppers, drained, patted dry and chopped
1/2 cup grated Parmesan cheese
In a food processor, combine the olives, anchovies, garlic, capers, olive oil, lemon zest and juice, thyme and red pepper flakes. Pulse until very finely chopped. Season with salt and pepper, then pulse again.
Spoon 1 to 2 tablespoons of the tapenade over each tortilla. Top with several leaves of lettuce, then a quarter each of the chicken, red peppers and Parmesan cheese. Wrap the sides of the tortilla around the fillings. The wraps can be eaten as is or heated in a 350 F oven. Serves four.