Just imagine a perfectly warm noonday at Pierre Lafond’s in Montecito, California. Perpetual sunshine makes all appear to be a pastel shade of it’s once vivid color. Ahead stands a row of sidewalk tables, each with a sun drenched pale turquoise umbrella. Wine glasses and coffee cups are tinkling, lively conversation is bubbling, little dogs are peeking from behind satin, tanned legs, concluded by sexy gold sandals. There are famous faces here, camouflaged by their famous maker shades. We can say the "O" word. Oprah and Stedman go here and so did Ellen and Portia before they moved back to LA. The pastoral setting exudes a simple hedonistic innocence and blatant evidence that everyone is just soaking up pure pleasure. One of the specialties of the House is called, “The Montecito Burrito”. This is something we have had over & over again until it is as familiar as an old shoe! We now make it here at the Old Masini Adobe, even though we never did get the recipe, we just used our imagination,
and this is how we do it.
1 large firm head of iceberg lettuce or 2 small
I pkg. Cream cheese (can be fat free) at room temp.
2 tablespoons mayonnaise
1/8 tsp. grated orange peel
Dash of Tabasco
1/2 cup black olives pitted & chopped
1/4 cup chopped chives
3-4 tomatoes seeded and sliced thin
1/4 cup Cilantro leaves (no stems)
S & P to taste
4 large flour tortillas
Slice lettuce heads in half and wash. Let drain then slice thin and spin or place on a towel to blot & dry.
In a bowl combine the cream cheese, grated orange, Tabasco, chopped black olives, and chopped chives. Blend well with a fork. Now take the tortillas one at a time and place on a large piece of waxed or parchment paper. Spread the cream cheese mixture over all. Make a row of sliced tomatoes and a row of cilantro leaves. Now add a healthy amount of sliced lettuce (the secret to this dish is to really pack in the lettuce). Roll the filled tortilla firmly to create a big, fat ,crunchy lettuce filled Burrito. Now roll firmly in the paper and place in the refrigerator for and hour or more.
Good to make these in the morning to have for lunch or dinner.
To serve, cut each one in half with the paper on. Then, to eat,
just move the paper back and dunk this giant
hunk of goodness into the rich salsa below. If you love the iceberg wedge salad you will
adore this and make it over & over.
For the Salsa...
Cool down and remove the bay leaf and dried chipotle. Place in blender in batches, adding the orange juice and cilantro. check for salt & pepper and add tabasco for more heat if you like it. This salsa is just the richness the dish needs to be astounding. Nothing is really as satisfying as this when it's so cool and crisp and spicy on a hot, hot day. We promise it is addictive!