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This is the real deal Swedish street food. We love our “Hotdog & Mashed potato wraps”. Or “Tunnbrödsrulle” as we call it (directly translated to “Thin-bread roll”).

It really is a comfort wrap. Extremely filling and “heavy”. They are sold at the hotdog or hamburger stands that you can find on almost every corner in the city. Well just about.

This is also the best thing to grab on your way home after a night out on town (let’s just call it an equalizer for the next day).

Some people are hamburger people but I am all for a “Tunnbrödsrulle”.

The thin-bread used is really fantastic. It has its roots in the northern parts of the Scandinavian countries. In Norway in particular.

In the old days, the women on the farms would bake the breads in large badges, everybody would be involved, and it would take a long time to prep and bake for all the people involved. Some of the thin-breads were kept soft while others were dried to be stored away. Farms would take huge pride in their recipes and would guard them well.

These days they are just a shopping trip away. Every grocery store has a variety of thin-breads offered. Soft or hard. Since we can’t get this bread here in the US, I use a regular wrap bread or tortilla bread. It works well. The Cucumber Mayo & the Shrimp Salads are sold in little tubs in any grocery store. They are a must in this wrap. One or the other, not both together. I prefer the Cucumber Mayo. We would also serve these dressings on a hotdog in a regular plain bun. Delicious.

So for Super bowl this year, we are all about this super handy, grab & go, no knife and fork needed food.
I learned early from my husband that for Super bowl, you have to eat with your hands and no silverware should be needed. So roll out the wraps, I am on my way!

 

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As I always say, I don’t really care about the football part of the whole Super bowl event, my focus is always what will we eat??

Hotdog & Mashed Potato Wraps.

Directions; 4 serv.

4-8 Hotdogs (1-2 per person depending on how many you can eat). Boiled or fried.

4 Wraps, tortillas or thin-breads (just make sure you use the larger version).

1 cup thinly shredded Iceberg lettuce.

3-4 cups of Mashed Potatoes.

3/4-1 cup Cucumber & Mayo dressing (optional). See recipe below.

3/4 – 1 cup Shrimp salad (optional). See recipe below.

Ketchup

Mustard

Pepper to taste.

BBQ spice, Steak rub spice or Hot sauce to taste (optional).

Dried onions (optional).

Finely chopped or sliced vegetables are optional (like peppers, cucumbers or anything else you have around the house. I try to fill it up with a little bit more vegetables to make it less filling).

Cucumber & Mayo dressing.

1/3 cup Mayo.

2/3 cup Sweet Cucumber relish.

Mix the Mayo and Sweet Cucumber relish together well. Season with some black pepper to taste.

Shrimp Salad.

1/2 lb. (250 gr.) Shrimp. Any kind. Cooked and peeled. Lightly chopped.

1/2 cup Mayo.

1/4 cup Creme fraiche or sour cream.

2 tbsp. Dijon mustard.

1 tbsp. chopped fresh Dill.

1 tbsp. chopped fresh Chives.

Pepper to taste.1 tbsp. shredded Horseradish (optional).

1-2 tbsp. Ketchup (optional).

1-2 tbsp. Paprika powder (optional).

Mix all the ingredients together well.

If you want the salad to have a more “Rhode Island sauce” base, add the ketchup and paprika. If not, just exclude that.

The horseradish is very potent and it might be too strong for some. Use with caution.

 

Prepare your homemade-, instant- or store-bought mashed potatoes.

Finely slice the lettuce and other vegetables that you would like to add to your wrap.

Slightly warm the bread in a frying pan, griddle or in the oven. Just a few seconds for it to be more smooth to wrap.

Add 2-3 scoops of mashed potatoes vertically onto the bread. Make sure not to place it too far down onto the bread.

Add the shredded lettuce, dressings and vegetables as well. Place one or two hotdogs on top of the mashed potatoes. Add pepper and other spices all over as desired.

Make sure not to fill the wraps too full, or you will have a hard time to wrap it all together.

To wrap it up, first lift up the bottom part of the bread and then turn one of the sides over the bottom fold-over, then tightly roll it together.

Wrap some parchment paper around the roll as a cover to prevent the filling from falling out.

 

One of my favorite chefs is Anthony Bourdain.

Here is a clip from the travel channel that you can find on YouTube. It is from when he went to Sweden and had his first Tunnbrödsrulle!!

Hope you will enjoy this just as much as he did.

Enjoy!!!

 

 

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