Thread: Beef wrapped around chicken?? name

Jim Elbrecht <[email protected]> wrote:

> What am I thinking of? Seems like there *is* a pounded
steak, topped
> with a pounded chicken, then wrapped around something,
[shrimp?
> cheese?] and braised or broiled.


Jim,

I imagine you'd cook them separately for thorough doneness.

Then shred them together with caramelized onions and cheese
and pile it into a hoagie roll. Like a combo chicken and
steak cheesesteak.

Or an improvised shepherd's pie?

Or not.

A not-so-exhaustive ingredient search at allrecipes yielded
no recipes using the "turducken style" technique you
described. Beef and chicken did turn up recipes using ground
beef and chicken. Certainly not what you're trying to
achieve.

Good luck,

Best,

Andy

On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht wrote:

> So I was telling my wife about the french-fry pizza & apparently we're
> both too old to have an apreciation.
>
> But she said- 'Why would you do that, it is like pitting chicken on
> your steak?'
>
> What am I thinking of?

A traditional Bedouin wedding dish is to stuff a bunch of shrimp into
boneless whole chickens. Then stick the chickens into a semi-boneless
cow and tie shut. Throw it on the BBQ or bury it in the ground and
cover with hot coals for 2-3 days. Skin and serve sliced. (*)

-sw

On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht <[email protected]>
wrote:

> So I was telling my wife about the french-fry pizza & apparently we're
> both too old to have an apreciation.
>
> But she said- 'Why would you do that, it is like pitting chicken on
> your steak?'
>
> What am I thinking of? Seems like there *is* a pounded steak, topped
> with a pounded chicken, then wrapped around something, [shrimp?
> cheese?] and braised or broiled.
>

You could be thinking of chicken cordon bleu, which is chicken, ham
and cheese but there's more. Rolled meats in general are called
Roulade/Rouladen or Braciole.
http://en.wikipedia.org/wiki/Rouladen
http://en.wikipedia.org/wiki/Braciola

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"sf" schrieb :

>> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht <[email protected]>
>> wrote:

>> So I was telling my wife about the french-fry pizza & apparently we're
>> both too old to have an apreciation.
>
>> But she said- 'Why would you do that, it is like pitting chicken on
>> your steak?'
>
>> What am I thinking of?

Some strange USAn dish ?

>> Seems like there *is* a pounded steak, topped
>> with a pounded chicken, then wrapped around something, [shrimp?
>> cheese?] and braised or broiled.
>

> You could be thinking of chicken cordon bleu, which is chicken, ham
> and cheese
breaded and fried. So - NO, no cordon bleu. But you wouldn't know that.

> but there's more. Rolled meats in general are called
> Roulade/Rouladen or Braciole.
> http://en.wikipedia.org/wiki/Rouladen
> http://en.wikipedia.org/wiki/Braciola

Do you even read your links ?
No weird concoction like beef wrapped with chicken in there.
You wouldn't know a Roulade if it kicked you in the ass, it seems.

Cheers,

Michael Kuettner

On 31-Jan-2012, "Michael Kuettner" <[email protected]> wrote:

> Some strange USAn dish ?

Assuming you are trying for a polically correct term to replace American,
the correct term is Usonian.

"Of or relating to the United States of America. " -
en.wiktionary.org/wiki/Usonian


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On Tue, 31 Jan 2012 21:23:38 +0100, "Michael Kuettner"
<[email protected]> wrote:

> "sf" schrieb :
>
> >> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht <[email protected]>
> >> wrote:
>
> >> So I was telling my wife about the french-fry pizza & apparently we're
> >> both too old to have an apreciation.
> >
> >> But she said- 'Why would you do that, it is like pitting chicken on
> >> your steak?'
> >
> >> What am I thinking of?
>
> Some strange USAn dish ?
>
> >> Seems like there *is* a pounded steak, topped
> >> with a pounded chicken, then wrapped around something, [shrimp?
> >> cheese?] and braised or broiled.
> >
>
> > You could be thinking of chicken cordon bleu, which is chicken, ham
> > and cheese
> breaded and fried. So - NO, no cordon bleu. But you wouldn't know that.
>
> > but there's more. Rolled meats in general are called
> > Roulade/Rouladen or Braciole.
> > http://en.wikipedia.org/wiki/Rouladen
> > http://en.wikipedia.org/wiki/Braciola
>
> Do you even read your links ?
> No weird concoction like beef wrapped with chicken in there.
> You wouldn't know a Roulade if it kicked you in the ass, it seems.
>

Dear Asshole Kuettner

Get a ****ing life.

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In article <jg9l37$4f3$[email protected]>, l, not -l <[email protected]> wrote:

>On 31-Jan-2012, "Michael Kuettner" <[email protected]> wrote:

>> Some strange USAn dish ?

>Assuming you are trying for a polically correct term to replace American,
>the correct term is Usonian.

Around here the politically correct term is "Occupied Mexico".



Steve

sf <[email protected]> wrote:

>On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht <[email protected]>
>wrote:
-snip-
>>
>> What am I thinking of? Seems like there *is* a pounded steak, topped
>> with a pounded chicken, then wrapped around something, [shrimp?
>> cheese?] and braised or broiled.
>>
>
>You could be thinking of chicken cordon bleu, which is chicken, ham
>and cheese but there's more. Rolled meats in general are called
>Roulade/Rouladen or Braciole.
>http://en.wikipedia.org/wiki/Rouladen

Rouladen may well be what I was thinking of, though I don't see a
chicken/beef one on the web-- but it seems like a small stretch to get
there.

Thanks,
Jim

On Jan 31, 12:01*pm, sf <s...@geemail.com> wrote:
> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht <elbre...@email.com>
> wrote:
>
> > So I was telling my wife about the french-fry pizza & apparently we're
> > both too old to have an apreciation.
>
> > But she said- 'Why would you do that, it is like pitting chicken on
> > your steak?'
>
> > What am I thinking of? * Seems like there *is* a pounded steak, topped
> > with a pounded chicken, then wrapped around something, [shrimp?
> > cheese?] and braised or broiled.
>
> You could be thinking of chicken cordon bleu, which is chicken, ham
> and cheese but there's more. *Rolled meats in general are called
> Roulade/Rouladen or Braciole. *http://en.wikipedia.org/wiki/Roulade.../wiki/Braciola
>
> --
>
> Tell congress not to censor the web. *Add your voice here.https://www.google.com/landing/takeaction/

How old are you? I thought you were just stupid, but now you're
sounding kind of senile. Chicken Cordon Bleu. Yeah, that REALLY sounds
like what was described.

On Tue, 31 Jan 2012 16:19:58 -0500, Jim Elbrecht <[email protected]>
wrote:

> Rouladen may well be what I was thinking of, though I don't see a
> chicken/beef one on the web-- but it seems like a small stretch to get
> there.
>
> Thanks,

You're welcome. I was thinking that what you remembered might have
been an invention of that particular chef.

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Jim Elbrecht wrote:
>
>So I was telling my wife about the french-fry pizza & apparently we're
>both too old to have an apreciation.
>
>But she said- 'Why would you do that, it is like pitting chicken on
>your steak?'
>
>What am I thinking of?

Easy peasy... TIAD!

Jim Elbrecht <[email protected]> wrote:
>
> Rouladen may well be what I was thinking of, though I don't see a
> chicken/beef one on the web-- but it seems like a small stretch to get
> there.
>
> Thanks,
> Jim

But the question is, why would you want to?

On Tue, 31 Jan 2012 18:06:13 -0600, "Nunya Bidnits"
<[email protected]> wrote:

>Jim Elbrecht <[email protected]> wrote:
>>
>> Rouladen may well be what I was thinking of, though I don't see a
>> chicken/beef one on the web-- but it seems like a small stretch to get
>> there.
>>
>> Thanks,
>> Jim
>
>But the question is, why would you want to?

Oh, I'm with you there-- It just came to me when my wife said that
fries on a pizza was like chicken on steak-- not something she [we]
would eat-- but I was trying to think of the chicken on a steak dish.

Jim

Bicken? Cheef?

--

If this is going to be a Christian nation that doesn’t
help the poor, either we’ve got to pretend that Jesus
was just as selfish as we are, or we’ve got to acknowledge
that He commanded us to love the poor and serve the needy
without condition, and then admit that we just don’t
want to do it.

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On 31-Jan-2012, Jim Elbrecht <[email protected]> wrote:

> Oh, I'm with you there-- It just came to me when my wife said that
> fries on a pizza was like chicken on steak-- not something she [we]
> would eat-- but I was trying to think of the chicken on a steak dish.
>
> Jim

you sure it wasn't chicken on a stick? Marinated chicken strips on a skewer
and grilled.
--

Change Cujo to Juno in email address.

I used to make the following quite often-it is from my Pillsbury
cookbook of 1979.

Chicken Elegante-it is an attractive dish.

8 sliced Dried Beef

4 whole chicken breasts, boned and halved

10 3/4 oz condensed cream of mushroom soup

1 cup dairy sour cream

1/2 cup slivered almonds

1/3 cup bacon bits (I think I skipped this)

Preheat oven 325 degrees F

Roll one slice of dried beef around each chicken fillet

Arrange in 13x9 or 3 quart casserole dish

Combine condensed soup and sour cream
Pour over chicken

Sprinkle with almonds and bacon bits

Bake covered for 1 1/4 to 1 1/2 hours

Jim Elbrecht <[email protected]> writes:

> sf <[email protected]> wrote:
>
>>On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht <[email protected]>
>>wrote:
> -snip-
>>>
>>> What am I thinking of? Seems like there *is* a pounded steak, topped
>>> with a pounded chicken, then wrapped around something, [shrimp?
>>> cheese?] and braised or broiled.
>>>
>>
>>You could be thinking of chicken cordon bleu, which is chicken, ham
>>and cheese but there's more. Rolled meats in general are called
>>Roulade/Rouladen or Braciole.
>>http://en.wikipedia.org/wiki/Rouladen
>
> Rouladen may well be what I was thinking of, though I don't see a
> chicken/beef one on the web-- but it seems like a small stretch to get
> there.

The big name recently in this general area is "turducken", which is a
turkey stuffed with a duck stuffed with a chicken.
--
David Dyer-Bennet, [email protected]; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
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David Dyer-Bennet <[email protected]> wrote:
> Jim Elbrecht <[email protected]> writes:
>
>> sf <[email protected]> wrote:
>>
>>> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht
>>> <[email protected]> wrote:
>> -snip-
>>>>
>>>> What am I thinking of? Seems like there *is* a pounded steak,
>>>> topped with a pounded chicken, then wrapped around something,
>>>> [shrimp? cheese?] and braised or broiled.
>>>>
>>>
>>> You could be thinking of chicken cordon bleu, which is chicken, ham
>>> and cheese but there's more. Rolled meats in general are called
>>> Roulade/Rouladen or Braciole.
>>> http://en.wikipedia.org/wiki/Rouladen
>>
>> Rouladen may well be what I was thinking of, though I don't see a
>> chicken/beef one on the web-- but it seems like a small stretch to
>> get there.
>
> The big name recently in this general area is "turducken", which is a
> turkey stuffed with a duck stuffed with a chicken.

Turducken is nothing new. In fact it closely resembles medieval high cuisine
techniques. Frankly I think it's a crude concept.

However I have seen the dish modified to use meat from the three birds
pounded out and the whole thing rolled with stuffing or crumbled sausage
between the layers. It makes a lot more sense because otherwise the
traditional dish is a nightmare of uneven temperatures.

MartyB

"Nunya Bidnits" <[email protected]> writes:

> David Dyer-Bennet <[email protected]> wrote:
>> Jim Elbrecht <[email protected]> writes:
>>
>>> sf <[email protected]> wrote:
>>>
>>>> On Tue, 31 Jan 2012 08:48:15 -0500, Jim Elbrecht
>>>> <[email protected]> wrote:
>>> -snip-
>>>>>
>>>>> What am I thinking of? Seems like there *is* a pounded steak,
>>>>> topped with a pounded chicken, then wrapped around something,
>>>>> [shrimp? cheese?] and braised or broiled.
>>>>>
>>>>
>>>> You could be thinking of chicken cordon bleu, which is chicken, ham
>>>> and cheese but there's more. Rolled meats in general are called
>>>> Roulade/Rouladen or Braciole.
>>>> http://en.wikipedia.org/wiki/Rouladen
>>>
>>> Rouladen may well be what I was thinking of, though I don't see a
>>> chicken/beef one on the web-- but it seems like a small stretch to
>>> get there.
>>
>> The big name recently in this general area is "turducken", which is a
>> turkey stuffed with a duck stuffed with a chicken.
>
> Turducken is nothing new. In fact it closely resembles medieval high cuisine
> techniques. Frankly I think it's a crude concept.

I haven't actually had it; it strikes me more as a stunt than a
brilliant idea.

> However I have seen the dish modified to use meat from the three birds
> pounded out and the whole thing rolled with stuffing or crumbled sausage
> between the layers. It makes a lot more sense because otherwise the
> traditional dish is a nightmare of uneven temperatures.

If the purpose is the combination of flavors rather than the stunt, yes.
--
David Dyer-Bennet, [email protected]; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info