One of the neatest little edible envelopes is a gift from that troubled area of Earth we call the Middle East. It is pita. Made of unbleached flour and shaped like a small, flat pancake, but of tougher consistency, it has a slit on one edge that forms a generous pocket. To those who have ever poked a finger hole in a biscuit and poured it full of syrup, it resembles a consumable canteen of pleasure. Stuffed with meat and vegetables, it is a sturdy, tasty envelope of food.
For ten hungry types, six pounds of well-trimmed round steak cut about one half inch thick. Slice into 1/4 inch strips and marinate overnight (or on the way) in:
2 large onions sliced
6 cloves garlic crushed
3 large bell peppers, cored and sliced
4 lemons, juice of
3 Tbls. Worcestershire
2 tsp oregano
1 tsp thyme
1/2 tsp cayenne pepper
1/2 tsp fresh ground black pepper
1/4 tsp fresh ground anise seed
Mixed in 2 cups dry white wine and 1/4 cup extra virgin olive oil. Enclose in a plastic bag and refrigerate overnight or, if traveling to stadium, eight hours or so at room temperature.
Wash, slice and saute, in butter, one pound of small mushrooms. Mix and store with one number three can of marinated hearts of artichoke, sliced, and one eight ounce jar of sliced black olives.
Start your trusty hibachi with shreds of dry oak under dense, hardwood charcoal. When the coals are bright red, add green trimmings of hickory and sweet gum. Quickly grill the meat at high temperature and remove to a covered container holding a little of the marinade. Place a griddle or shallow pan on the grill and warm the mushroom/artichoke combo.
Place the room temperature pita with spinach/lettuce and sliced tomato at a central point and loose the leashes. Let each stuff himself at his pleasure.