10-20-2011, 10:48 PM
I do the stuffing as following: a long cutting knife with a 12 to 14 inch long about 2 1⁄2 inch wide blade. Right thru the center. once the whole thing inside the loin, I twist a bit to create more space. Then it is all about the shoving. I try not to put cheese too close to either end because it slips out while it cooks, and I use prunes because of the flavor but also because they are bigger and help keeping the stuffing inside. I always leave bacon to stuff the both sides at the end and block everything from falling out.
I do like it with mash potatoes. I throw all kinds of things in the mash potatoes and it tastes pretty freaking good. Like I put a lot of butter, black pepper, a raw egg, milk, Parmesan cheese and some fresh crushed garlic. Sometimes I even throw some fresh mozzarella or sour cream in it too and the kids love it.
Since I've been trying to cut on the carbs and adding greens to my intake, I've been making them with green beans and sliced portobello mushrooms.
Light olive oil, throw the beans and mushrooms in the pan, light black pepper, and after they soften up I add a bit of Beau Monde seasoning and some sea salt. It is pretty delicious.
Sometimes I add some sliced red peppers. I like the flavor of them roasted, but if you put too much of them it overtakes the whole thing flavorwise.
I'm glad you gave it a try. Food is my hobby, so when someone likes my original recipes it makes me feel good. I might even be persuaded to maintain a thread in this place, where I would commit to post at least one or two recipes per week, either my originals or my personal recommendations from international cuisine. Free of charge, of course.
But now that ESAD got full membershit I want one too.
Did I ever told you about "matambre"? That is some freaking good stuff.
I do like it with mash potatoes. I throw all kinds of things in the mash potatoes and it tastes pretty freaking good. Like I put a lot of butter, black pepper, a raw egg, milk, Parmesan cheese and some fresh crushed garlic. Sometimes I even throw some fresh mozzarella or sour cream in it too and the kids love it.
Since I've been trying to cut on the carbs and adding greens to my intake, I've been making them with green beans and sliced portobello mushrooms.
Light olive oil, throw the beans and mushrooms in the pan, light black pepper, and after they soften up I add a bit of Beau Monde seasoning and some sea salt. It is pretty delicious.
Sometimes I add some sliced red peppers. I like the flavor of them roasted, but if you put too much of them it overtakes the whole thing flavorwise.
I'm glad you gave it a try. Food is my hobby, so when someone likes my original recipes it makes me feel good. I might even be persuaded to maintain a thread in this place, where I would commit to post at least one or two recipes per week, either my originals or my personal recommendations from international cuisine. Free of charge, of course.
But now that ESAD got full membershit I want one too.
Did I ever told you about "matambre"? That is some freaking good stuff.