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Wrap Salmon

4 squares of 6' x 7" wrap
2 tsp peanut oil or extra virgin olive oil
Fresh dill sprigs, if desired
12 oz salmon, sliced into for equal portions
Kosher salt to taste and freshly ground pepper to taste
1 lemon, quartered and thinly sliced
Scallions

Moisten the paper and string by soaking the squares in liquid for 20 min. Place a piece of salmon in the center of each wrap, parallel with the grain of the wood. Drizzle oil over each piece of salmon and season with salt and pepper. Lay thin strip of scallion and lemons lenthwise over each fillet. Wrap each fillet, overlapping the ends slightly. Secure with enclosed string. Heat oven to 350 degrees. Place wraps on baking sheet and bake for 13 minutes.


Chicken Tenderloin Wraps

4 squares of 6' x 7" wrap
1/4 cup orange marmalade
1 T fresh grated ginger
1/2 tsp minced garlic
1 lb chickeh tenderloins
1/4 cup soy sauce
1/2 T grated orange peel
1/2 T rice vinegar

Moisten the paper and string by soaking the squares in liquid for 20 min. Mix all ingredients, except chicken. Marinate chicken in sauce for 45 minutes. Place chicken tenderloins on wrap and secure with string. Heat over to 350 degrees. Bake for 15-20 minutes depending on size. Mix separate marinade mixture and use for dipping sauce if desired.


Carmelized Banana Wraps

4 squares of 6' x 7" wrap
4 bananas
Brown sugar
slivered almonds
Butter, melted

Moisten the paper and string by soaking the squares in liquid for 20 min. Brush bananas with melted butter and place on wrap. Sprinkle with brown sugar and almonds. Secure with string. Heat over to 350 degrees and bake for 15-20 minutes. Serve with ice cream.

Wrap Scallops

4 squares of 6' x 7" wrap
5 tsp extra virgin olive oil
3/4 cup green onion chopped
4 cloves of garlic
1 lb large sea scallops
1 1/2 T white wine
3/4 cup fresh parsley
1/2 tsp kosher salt
1/2 tsp pepper

Moisten the paper and string by soaking the squares in liquid for 20 min. Mix all ingredients, except scallops, in food processor. Arrange scallops on wrap and cover each with small amount of sauce. Heat over to 375 degrees. Place wraps on baking sheet and bake for 10-12 minutes or until slightly firm.


Beef Tenderloin Wraps

4 squares of 6' x 7" wrap
4-1"thick tenderloin fillets

Dry Rub: (mix together)
1 T garlic
1 T onion powder
1 T seasoning pepper
2 T ground cumin
2 T chili powder
1/2 tsp paprika
1/2 tsp kosher salt

Allow steaks to sit at room temperature for 30 min. Moisten the paper and string by soaking the squares in liquid for 20 min. Season the steaks on both sides with the rub. Sear steaks in hot griddle on both sides. Place steak on wrap and secure with enclosed string. Bake in 350 degree oven to desired doneness.


Bell Pepper, Onion and Mushroom Wraps

1 ea (green, yellow, red and orange bell pepper (cut and seed to 1" pieces
1 sweet onion (cut into 1" pieces)
1 lb mushrooms, halved
1 cup Italian or Ceasar dressing

Moisten the paper and string by soaking the squares in liquid for 20 min. Place peppers, onions, mushrooms, and dressing in plastic zip lock bag. Marinate for 1-2 hours. Place vegetables on wraps. Secure with enclosed string. Bake on baking sheet for 20-25 minutes or until desired crispness.

When Wraps are oven baked, add a slight amount of water in the bottom of the cooking tray.

When BBQing wraps on the grill, lay foil down on the rack and set wraps on top with a small amount of water. Best to create edges on all four sides to form sort of a small cookie sheet just to hold the wraps leaving the rest of the grill open and then close lid.

Suggestion: LIquids you can use for different flavors are water, beer, wine, whiskey, broth, juice, italian soda...

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