Food and Drink Critique this recipe I just made... - Page 3

DJ's left nut · 06-14-2010, 10:15 AM

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.

jspchief · 06-14-2010, 10:33 AM

Quote:

Originally Posted by DJ's left nut

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.

**AustinChief** · 06-14-2010, 01:54 PM

Quote:

Originally Posted by jspchief

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...

Not this...

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

**AustinChief** · 06-14-2010, 01:56 PM

Quote:

Originally Posted by DJ's left nut

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.

**luv** · 06-14-2010, 02:01 PM

Quote:

Originally Posted by AustinChief

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.

**AustinChief** · 06-14-2010, 02:13 PM

Quote:

Originally Posted by luv

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.

sedated · 06-14-2010, 02:02 PM

Quote:

Originally Posted by AustinChief

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.

**luv** · 06-14-2010, 02:12 PM

Quote:

Originally Posted by sedated

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.

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

orange · 06-14-2010, 02:10 PM

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.

DJ's left nut · 06-14-2010, 02:29 PM

Quote:

Originally Posted by orange

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.

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)

crispystl · 06-14-2010, 02:44 PM

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

**kysirsoze** · 06-14-2010, 02:46 PM

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

Bullet Points!

**gblowfish** · 06-14-2010, 02:47 PM

That's like a Tex-Mex Bacon Explosion.

**AustinChief** · 06-14-2010, 02:54 PM

Quote:

Originally Posted by gblowfish

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.

**bevischief** · 06-14-2010, 04:28 PM

Quote:

Originally Posted by AustinChief

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?

06-14-2010, 10:15 AM	#1
DJ's left nut Sauntering Vaguely Downwards Join Date: Sep 2005 Location: Columbia, Mo Casino cash: $-910901	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. __________________ "If there's a god, he's laughing at us.....and our football team..." "When you look at something through rose colored glasses, all the red flags just look like flags."
Posts: 66,902

06-14-2010, 02:10 PM	#9
orange MVP Join Date: Sep 2000 Location: Denver, CO Casino cash: $10004900	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.
Posts: 11,661

06-14-2010, 02:44 PM	#11
crispystl MVP Join Date: Jun 2004 Casino cash: $-2254860	Also instead of breading it I might put stuffing in it so it's not so rich. Just and idea??
Posts: 7,219

06-14-2010, 02:46 PM	#12
kysirsoze SNAP THE ****ING BALL!!! Join Date: Sep 2007 Location: KCMO Casino cash: $6946	I'll give it an A for content and an F for format. Bullet Points!
Posts: 11,979

06-14-2010, 02:47 PM	#13
gblowfish Be Kind To Your Pets Join Date: Jun 2002 Location: Glorious Independence, MO Casino cash: $16856178 VARSITY	That's like a Tex-Mex Bacon Explosion.
Posts: 41,023