Thread: Stuffed Meat

On Jul 22, 2:12*pm, angie-...@webtv.net (z z) wrote:
> I was watching a cooking show where they sliced open a pork tenderloin
> and pounded the meat thin to create a larger surface area and then laid
> down "stuffing" along one edge of the meat and rolled it up and tied the
> roll before baking.
>
> Last 4-5yrs or so my local stores have started to sell stuffed raw meat
> rolls to take home and bake-prior to that I have never had this having
> grown up in a home with very plain cooking.
>
> So the other day I bought a steak pinwheel stuffed with a spinach
> bluecheese stuffing concoction-did not like it at all-bitter.
>
> Has anyone tried a barbeque stuffing and barbeque the meat from the
> inside out so to speak?,
>
> Any favorite recipes for stuffing meats? Not the same thing as stuffing
> a bird's cadaver :-)

I usually use breadcrumbs, sauteed shallot and finely chopped
mushrooms, parmesan cheese, lots of chopped parsley, and whatever I
need to use up that sounds like it would work. Different every time,
but always good.

On Jul 22, 2:12*pm, angie-...@webtv.net (z z) wrote:
> I was watching a cooking show where they sliced open a pork tenderloin
> and pounded the meat thin to create a larger surface area and then laid
> down "stuffing" along one edge of the meat and rolled it up and tied the
> roll before baking.
>
> Last 4-5yrs or so my local stores have started to sell stuffed raw meat
> rolls to take home and bake-prior to that I have never had this having
> grown up in a home with very plain cooking.
>
> So the other day I bought a steak pinwheel stuffed with a spinach
> bluecheese stuffing concoction-did not like it at all-bitter.
>
> Has anyone tried a barbeque stuffing and barbeque the meat from the
> inside out so to speak?
>
> Any favorite recipes for stuffing meats? Not the same thing as stuffing
> a bird's cadaver :-)

This was a crowd pleaser at the restaurant. It's yummy. And it's not
hard to do.

http://hizzoners.com/recipes/meats/2...nd-cranberries

[email protected] (z z) wrote:

>I was watching a cooking show where they sliced open a pork tenderloin
>and pounded the meat thin to create a larger surface area and then laid
>down "stuffing" along one edge of the meat and rolled it up and tied the
>roll before baking.

I don't pound them. [unless I get sloppy with my knife-- then I'll
knock down some high spots] But I like taking a pork loin- cutting it
into 3- then spiral cutting them down to 1/2" slabs. It really is
a lot easier than it seems. Get a good sharp knife & take your time.
I messed with trying to guide the knife to 1/2" for the first couple--
but it is just as easy to eyeball it.

-snip-
>
>Any favorite recipes for stuffing meats? Not the same thing as stuffing
>a bird's cadaver :-)

I liked the rhubarb stuffed one I slow-cooked in the grill the best.

I can't find the paper where I took notes- but I *think* I started
with this stuffing-
http://pork.betterrecipes.com/strawb...ork-chops.html

I remember the rhubarb, cornmeal and onion-- the strawberry doesn't
ring a bell.

A little cherry wood smoke helped the flavor, too.

Jim

ImStillMags <[email protected]> wrote:

-snip-
>This was a crowd pleaser at the restaurant. It's yummy. And it's not
>hard to do.
>
>http://hizzoners.com/recipes/meats/2...nd-cranberries
>

Oh yeah! That just went on the list-- I think you buried the lead,
though-- I'd call it Cranberry pecan stuffed pork loin.<g>

Next pork loin I see under $2/lb & I'm firing up the grill.

Thanks-
Jim

On 7/22/2012 5:12 PM, z z wrote:
> I was watching a cooking show where they sliced open a pork tenderloin
> and pounded the meat thin to create a larger surface area and then laid
> down "stuffing" along one edge of the meat and rolled it up and tied the
> roll before baking.
>
> Last 4-5yrs or so my local stores have started to sell stuffed raw meat
> rolls to take home and bake-prior to that I have never had this having
> grown up in a home with very plain cooking.
>
> So the other day I bought a steak pinwheel stuffed with a spinach
> bluecheese stuffing concoction-did not like it at all-bitter.
>
> Has anyone tried a barbeque stuffing and barbeque the meat from the
> inside out so to speak?
>
> Any favorite recipes for stuffing meats? Not the same thing as stuffing
> a bird's cadaver :-)
>
One of the classics is braciole. (Italian stuffed rolled beef) You pound
out a large inexpensive cut of beef (round , flank etc), stuff and roll.


http://www.youtube.com/watch?v=jMphA7pbzNo

On 7/22/2012 4:07 PM, ImStillMags wrote:

> This was a crowd pleaser at the restaurant. It's yummy. And it's not
> hard to do.
>
> http://hizzoners.com/recipes/meats/2...nd-cranberries

I've made something similar to this, with apricots (a great substitute
for those people who get all "eeewwww" when prunes are mentioned).

On 7/22/2012 5:53 PM, George wrote:
> On 7/22/2012 5:12 PM, z z wrote:
>> I was watching a cooking show where they sliced open a pork tenderloin
>> and pounded the meat thin to create a larger surface area and then laid
>> down "stuffing" along one edge of the meat and rolled it up and tied the
>> roll before baking.
>>
>> Last 4-5yrs or so my local stores have started to sell stuffed raw meat
>> rolls to take home and bake-prior to that I have never had this having
>> grown up in a home with very plain cooking.
>>
>> So the other day I bought a steak pinwheel stuffed with a spinach
>> bluecheese stuffing concoction-did not like it at all-bitter.
>>
>> Has anyone tried a barbeque stuffing and barbeque the meat from the
>> inside out so to speak?
>>
>> Any favorite recipes for stuffing meats? Not the same thing as stuffing
>> a bird's cadaver :-)
>>
> One of the classics is braciole. (Italian stuffed rolled beef) You pound
> out a large inexpensive cut of beef (round , flank etc), stuff and roll.
>
>
> http://www.youtube.com/watch?v=jMphA7pbzNo


A beef rouladen is another easy and inexpensive one. I know I've got an
uploadable recipe around here somewhere.

On Sun, 22 Jul 2012 18:53:47 -0600, Pennyaline
<[email protected]> wrote:

> On 7/22/2012 4:07 PM, ImStillMags wrote:
>
> > This was a crowd pleaser at the restaurant. It's yummy. And it's not
> > hard to do.
> >
> > http://hizzoners.com/recipes/meats/2...nd-cranberries
>
> I've made something similar to this, with apricots (a great substitute
> for those people who get all "eeewwww" when prunes are mentioned).

I made a Moroccan style chicken dish with dried apricots and raisins a
week or two ago. Although I was impressed with how nicely the
apricots reconstituted, it was just too darned sweet for me.

--
Food is an important part of a balanced diet.

On Sun, 22 Jul 2012 18:57:00 -0600, Pennyaline
<[email protected]> wrote:

>On 7/22/2012 5:53 PM, George wrote:
>> On 7/22/2012 5:12 PM, z z wrote:
>>> I was watching a cooking show where they sliced open a pork tenderloin
>>> and pounded the meat thin to create a larger surface area and then laid
>>> down "stuffing" along one edge of the meat and rolled it up and tied the
>>> roll before baking.
>>>
>>> Last 4-5yrs or so my local stores have started to sell stuffed raw meat
>>> rolls to take home and bake-prior to that I have never had this having
>>> grown up in a home with very plain cooking.
>>>
>>> So the other day I bought a steak pinwheel stuffed with a spinach
>>> bluecheese stuffing concoction-did not like it at all-bitter.
>>>
>>> Has anyone tried a barbeque stuffing and barbeque the meat from the
>>> inside out so to speak?
>>>
>>> Any favorite recipes for stuffing meats? Not the same thing as stuffing
>>> a bird's cadaver :-)
>>>
>> One of the classics is braciole. (Italian stuffed rolled beef) You pound
>> out a large inexpensive cut of beef (round , flank etc), stuff and roll.
>>
>>
>> http://www.youtube.com/watch?v=jMphA7pbzNo
>
>
>A beef rouladen is another easy and inexpensive one. I know I've got an
>uploadable recipe around here somewhere.

Fresh ham; boned, and stuffed.
http://www.foodnetwork.com/recipes/t...ipe/index.html

z z wrote:

> Any favorite recipes for stuffing meats? Not the same thing as
> stuffing a bird's cadaver :-)

Frittata stuffing is very common here, just prepare a frittata the size of
the meat, lay it on the meat and roll it up. A stuffing my mom often made
when we were children is sauteed sausage mixed with beaten eggs, breadcrumbs
and grated reggiano cheese.

On Jul 22, 4:38*pm, Jim Elbrecht <elbre...@email.com> wrote:
> ImStillMags <sitara8...@gmail.com> wrote:
>
> -snip-
>
> >This was a crowd pleaser at the restaurant. *It's yummy. *And it's not
> >hard to do.
>
> >http://hizzoners.com/recipes/meats/2...d-with-prunes-...
>
> Oh yeah! *That just went on the list-- I think you buried the lead,
> though-- I'd call it Cranberry pecan stuffed pork loin.<g>
>
> Next pork loin I see under $2/lb & I'm firing up the grill.
>
> Thanks-
> Jim

You may be right. A lot of people don't like prunes....even though
they are just dried plums. I think I'll re-title the recipe.
Thanks.

On Mon, 23 Jul 2012 07:11:56 -0700 (PDT), ImStillMags
<[email protected]> wrote:

>On Jul 22, 4:38*pm, Jim Elbrecht <elbre...@email.com> wrote:
>> ImStillMags <sitara8...@gmail.com> wrote:
>>
>> -snip-
>>
>> >This was a crowd pleaser at the restaurant. *It's yummy. *And it's not
>> >hard to do.
>>
>> >http://hizzoners.com/recipes/meats/2...d-with-prunes-...
>>
>> Oh yeah! *That just went on the list-- I think you buried the lead,
>> though-- I'd call it Cranberry pecan stuffed pork loin.<g>
>>
>> Next pork loin I see under $2/lb & I'm firing up the grill.
>>
>> Thanks-
>> Jim
>
>You may be right. A lot of people don't like prunes....even though
>they are just dried plums. I think I'll re-title the recipe.

I love prunes, especially stewed. You can change prunes to lekvar.

lekvar [LEHK-vahr]
A thick, soft spread made of fruit (usually prunes or apricots) cooked
with sugar. This Hungarian specialty is used to fill a variety of
pastries and cookies. Lekvar can be purchased in cans or jars in most
supermarkets.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

ImStillMags <[email protected]> wrote:

>On Jul 22, 4:38*pm, Jim Elbrecht <elbre...@email.com> wrote:
>> ImStillMags <sitara8...@gmail.com> wrote:
>>
>> -snip-
>>
>> >This was a crowd pleaser at the restaurant. *It's yummy. *And it's not
>> >hard to do.
>>
>> >http://hizzoners.com/recipes/meats/2...d-with-prunes-...
>>
>> Oh yeah! *That just went on the list-- I think you buried the lead,
>> though-- I'd call it Cranberry pecan stuffed pork loin.<g>

-snip-
>
>You may be right. A lot of people don't like prunes....even though
>they are just dried plums. I think I'll re-title the recipe.
>Thanks.

Don't get me wrong-- I like prunes-- and think they are perfect in
this application. But I think of them as back-ground, or foundation
to the cranberries and pecans.

Jim

On 7/23/2012 10:11 AM, ImStillMags wrote:
> On Jul 22, 4:38 pm, Jim Elbrecht <elbre...@email.com> wrote:
>> ImStillMags <sitara8...@gmail.com> wrote:
>>
>> -snip-
>>
>>> This was a crowd pleaser at the restaurant. It's yummy. And it's not
>>> hard to do.
>>
>>> http://hizzoners.com/recipes/meats/2...d-with-prunes-...
>>
>> Oh yeah! That just went on the list-- I think you buried the lead,
>> though-- I'd call it Cranberry pecan stuffed pork loin.<g>
>>
>> Next pork loin I see under $2/lb & I'm firing up the grill.
>>
>> Thanks-
>> Jim
>
> You may be right. A lot of people don't like prunes....even though
> they are just dried plums. I think I'll re-title the recipe.
> Thanks.
>

Earlier this year I wanted to make a Middle Eastern dish that had
prunes. I was looking for prunes in the store and didn't see any but saw
boxes with pictures of prunes labeled "dried plums".

zz wrote:

>Any favorite recipes for stuffing meats?
> Not the same thing as stuffing a bird's
> cadaver :-)

I remember I use to fix a stuffed round steak, that was super easy to
prepare, as used a prepared pkg. of herb seasoned stuffing mix and then
had a mushroom sauce over it, using cream of mushroom soup and not sure
what else.

I know some here some to have a "tissy-fit" at the mere mention of used
canned soup for cooking, but I have always used it for certain dishes
and we really like it...cream of mushroom mostly, but also use golden
mushroom, onion, cream of celery and cream of chicken (I use Campbell's
Healthy Request). I wouldn't eat a bowl of it, but do like what it adds
to recipes.

I also have made rice stuffed burger rolls, which also uses spaghetti
sauce and they were good. I like meatloaf stuffed in the middle with a
bread stuffing too...using a layer of the meat mixture in a loaf pan and
then put the bread stuffing on top and another layer of meat on top of
that and bake......gooooood!

Judy

On Mon, 23 Jul 2012 12:28:42 -0400, George <[email protected]>
wrote:

> On 7/23/2012 10:11 AM, ImStillMags wrote:
> > On Jul 22, 4:38 pm, Jim Elbrecht <elbre...@email.com> wrote:
> >> ImStillMags <sitara8...@gmail.com> wrote:
> >>
> >> -snip-
> >>
> >>> This was a crowd pleaser at the restaurant. It's yummy. And it's not
> >>> hard to do.
> >>
> >>> http://hizzoners.com/recipes/meats/2...d-with-prunes-...
> >>
> >> Oh yeah! That just went on the list-- I think you buried the lead,
> >> though-- I'd call it Cranberry pecan stuffed pork loin.<g>
> >>
> >> Next pork loin I see under $2/lb & I'm firing up the grill.
> >>
> >> Thanks-
> >> Jim
> >
> > You may be right. A lot of people don't like prunes....even though
> > they are just dried plums. I think I'll re-title the recipe.
> > Thanks.
> >
>
> Earlier this year I wanted to make a Middle Eastern dish that had
> prunes. I was looking for prunes in the store and didn't see any but saw
> boxes with pictures of prunes labeled "dried plums".

That's what they are, but it's probably also a marketing ploy. It
isn't unknown. Kiwi (fruit) used to be called Chinese Gooseberry.

--
Food is an important part of a balanced diet.

On 7/23/2012 10:28 AM, George wrote:

> Earlier this year I wanted to make a Middle Eastern dish that had
> prunes. I was looking for prunes in the store and didn't see any but saw
> boxes with pictures of prunes labeled "dried plums".



They were renamed last year or so in a PR campaign to make them more
appealing. People had negative feelings toward "prunes".

gloria p

On 7/22/2012 5:12 PM, z z wrote:
> Any favorite recipes for stuffing meats? Not the same thing as stuffing
> a bird's cadaver:-)

I did a stuffed pork tenderloin stuffed with breadcrumbs, dried
cranberries and seasonings. Not bad but I'm not normally a sweet/savory
lover. I made a stuffed roast beef with stuffing similar to what you'd
stuff a bird with and it was pretty good. I have a recipe to stuff
pounded beef with whole spinach leaves and I can't remember what else.
I know it wasn't bleu cheese because I wouldn't have taken note of that.
Then there's also crab imperial stuffed in fish. I'd bet that would
work in chicken, too.

On Mon, 23 Jul 2012 19:16:51 -0400, Cheryl <[email protected]>
wrote:

>On 7/22/2012 5:12 PM, z z wrote:
>> Any favorite recipes for stuffing meats? Not the same thing as stuffing
>> a bird's cadaver:-)
>
>I did a stuffed pork tenderloin stuffed with breadcrumbs, dried
>cranberries and seasonings. Not bad but I'm not normally a sweet/savory
>lover. I made a stuffed roast beef with stuffing similar to what you'd
>stuff a bird with and it was pretty good. I have a recipe to stuff
>pounded beef with whole spinach leaves and I can't remember what else.
>I know it wasn't bleu cheese because I wouldn't have taken note of that.
> Then there's also crab imperial stuffed in fish. I'd bet that would
>work in chicken, too.

Crab in chicken sounds sick!