Critique this recipe I just made...
 

ok, here is my plan for tomorrow. Take pork loin filets and slice them open and stuff them with a mix of 2 parts cream cheese, 4 parts chili (w/out beans) and 1 part diced hard chorizo sausage. Then bread them lightly, bake them and finally lightly drizzle with queso/salsa.

What do you guys think?

That sounds delicious. All of those ingredients kick ass on their own. I fail to see how they couldn't be a successful mix.

I wouldn't shy away from trying that.

Rub your penis in it first for good luck.

I would skip the queso and perhaps the salsa.

yeah, I just want a light drizzle of each .. mostly for presentation.

Sound great. Gimme some?

Here's an idea....make sausage chili. And I'd put the beans in there.

And vice-versa, just for good measure.

**** beans with the loin. Not a good mix. Not a complementary flavor or texture.

Not sure about the cream cheese/chili mixture...

yeah, that is the big experiment... should be a perfect texture for stuffing the loins... but new territory for me tastewise... we'll find out tomorrow

Really? There's a spread that calls for melting cream cheese, chili, and salsa together. It's awesome.

http://www.ehow.com/how_5388354_make...chili-dip.html

Here's one recipe.

It just doesn't sound appetizing at all, I'm envisioning some pink colored meaty ooze...I dunno.

I am guessing it won't be pink but kinda orange... like this maybe... but thicker?

http://3.bp.blogspot.com/_LFD_BSMi3E...0/100_2784.JPG

Pic on this recipe looks good.

http://www.google.com/imgres?imgurl=...26tbs%3Disch:1

Layered:

http://farm3.static.flickr.com/2529/...51581506f2.jpg

How I had it:

http://cinnybear.files.wordpress.com...-nacho-dip.jpg

Anyway, the recipe sounds awesome. I'd prefer mine not breaded, methinks.

I am thinking a quick roll in breadcrumbs.. not a true breading..

Pork is overrated !

Minus the sausage, they sound fantastic!! :thumb:

I love cream cheese in my chili!! Cream Cheese is great!! Yummm creammmmm cheese....:drool:

Please tell me you are frying this in lard.

Don't like pork or sausage, but otherwise.. :shrug:

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Take a peek at his web site
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That is going to work for you. I imagine that the initial presentation will be impressive, then they should get messy in a good way. If you're looking for a drizzle for that, you should try a simple 1 part buttermilk/ 1 part sour cream mix. It's pretty common as the white sauce for enchiladas, chimichangas and the like. It is a great contrast color for queso or salsa, and it really complements pork and chili.

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.

Kind of my thoughts as well. Between the chili and chorizo, I envision a pretty greasy filling. I would likely do one or the other. I'd also add something green to the filling, like fresh cilantro or green onion.

Let us know how it turns out.

Just to clarify... this is SPANISH chorizo.. not Mexican chorizo.

This...

http://www.igourmet.com/images/topics/chorizo1.jpg


Not this...
http://lh6.ggpht.com/_4gKhTreUssk/SZ...pork%20027.JPG

but I may skip it anyway... still thinking on it.

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.

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.

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

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.

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)

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.

Batter and deep fry those puppies.

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?

making the "stuffing" now...

Pics before and after?

OK.. I vastly misjudged the thickness of these filets... WAY WAY too thin... I worked around it, but not what I was shooting for...

Here is a pic of the chorizo being mixed with chil and then a pic of first batch going in oven.

I was trying to wrap my mind around what you were after there, that's why I was waiting for the picures. The idea of stuffing the loin filets seemed strange to me so I was wondering if you meant a whole loin.

Have you considered that possibility? Perhaps a similar stuffing but using a 1/2 loin and fileting it afterward?

Well? How did they turn out?