ChiefsPlanet - Food and Drink Critique this recipe I just made...

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Critique this recipe I just made... (https://chiefsplanet.com/BB/showthread.php?t=229481)

Quote:

Originally Posted by DJ's left nut (Post 6819808)

I have found that mustard has an interesting effect on pork. I've used mustard based sauces to act as an adhesive before when smoking pork and I've learned that you end up losing the mustard flavor but tenderizing the pork. I've never been unhappy with the results.

If you could find a mustard based BBQ sauce to roll those in before applying the bread crumbs, it might be pretty damn good. A light layer of the sauce would be enough to provide some substance for the bread crumbs to stick to (i would favor either panko style crumbs or crumbs with some italian seasoning and just a little bit of flour mixed in) as well as a bit of a tenderizer.

EDIT: I would also see if I could come up with a less fatty sausage than Chorizo. You can really turn something like that into a greasy mess when you introduce chorizo to the mix. Make sure you brown it and drain the hell out of it prior to introducing it to the mix.

Good idea on the mustard sauce to get the breadcrumbs to stick... I may do that.

Quote:

Originally Posted by AustinChief (Post 6820406)

Good idea on the mustard sauce to get the breadcrumbs to stick... I may do that.

Sounds like you're starting to get into too many flavors.

Quote:

Originally Posted by AustinChief (Post 6820406)

Good idea on the mustard sauce to get the breadcrumbs to stick... I may do that.

is having a sauce always better for the "breading"? I thought people used egg-wash to thicken the breading, not to make it stick. I also thought that the "stickiness" of the breading depended more on the temperature of the oil it is cooked in.

Your original sounds great. I'm not sure what you're looking at now, though.

I would make one tiny change - instead of cream cheese, I'd go with oaxaca or mozzarella. The cream cheese is just going to go liquid - a stringy cheese will bind the thing together.

Quote:

Originally Posted by sedated (Post 6820424)

They use egg-wash a lot in baking or in stuffing pastas. It helps the edges stick together.

Quote:

Originally Posted by luv (Post 6820418)

Sounds like you're starting to get into too many flavors.

What I'm actually thinking is an eggwash with a little bit of chinese mustard.. should add a smidge of heat without adding much flavor at all. We'll see... I'll play around.. I may stick with original.

Quote:

Originally Posted by orange (Post 6820446)

Correct me if I'm wrong, but true oaxaca will not melt, no matter what kind of heat you put to it.

Perhaps that's queso blanco, but I thought it was oaxaca.

(EDIT: Yup, I was wrong. It's queso blanco that won't melt. Carry on)

Quote:

Originally Posted by GoChiefs (Post 6819307)

I would skip the queso and perhaps the salsa.

Yeah I agree

Also instead of breading it I might put stuffing in it so it's not so rich. Just and idea??

I'll give it an A for content and an F for format.

Bullet Points!

BTW....You might as well just go with this...

http://img811.imageshack.us/img811/7...82253bacon.jpg

That's like a Tex-Mex Bacon Explosion.

Quote:

Originally Posted by kysirsoze (Post 6820595)

BTW....You might as well just go with this...

http://img811.imageshack.us/img811/7...82253bacon.jpg

Batter and deep fry those puppies.

Quote:

Originally Posted by gblowfish (Post 6820597)

That's like a Tex-Mex Bacon Explosion.

EXACTLY what I was going for... sweet! ok, about to start the process... I'll keep ya posted.

Quote:

Originally Posted by AustinChief (Post 6820630)

EXACTLY what I was going for... sweet! ok, about to start the process... I'll keep ya posted.

Not a bad start has is it going so far?