Food and Drink Critique this recipe I just made... - Page 2

**AustinChief** · 06-13-2010, 10:03 PM

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?

**AustinChief** · 06-13-2010, 11:21 PM

Quote:

Originally Posted by Bugeater

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?

**luv** · 06-13-2010, 11:23 PM

Quote:

Originally Posted by Bugeater

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

Pic on this recipe looks good.

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

**luv** · 06-13-2010, 11:26 PM

Quote:

Originally Posted by AustinChief

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

Layered:

How I had it:

**luv** · 06-13-2010, 11:34 PM

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

**AustinChief** · 06-13-2010, 11:54 PM

Quote:

Originally Posted by luv

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

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

Hog's Gone Fishin · 06-14-2010, 02:52 AM

Pork is overrated !

RedNFeisty · 06-14-2010, 03:22 AM

Minus the sausage, they sound fantastic!!

RedNFeisty · 06-14-2010, 03:24 AM

Quote:

Originally Posted by Bugeater

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

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

**Buck** · 06-14-2010, 03:31 AM

Please tell me you are frying this in lard.

**DaKCMan AP** · 06-14-2010, 05:45 AM

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

HonestChieffan · 06-14-2010, 06:29 AM

There is a family run pepper farm of all things in the tiny southern Illinois town of Cobden. I have met the owner and used a number of his products and would highly recommend them.

Take a peek at his web site
http://www.darnhotpeppers.com/

brorth · 06-14-2010, 06:50 AM

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.

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.

06-13-2010, 10:03 PM
AustinChief Administrator Join Date: Aug 2000 Location: Austin Casino cash: $-794998	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?
Posts: 20,026

06-13-2010, 11:34 PM	#19
luv You think you can get by this? Join Date: Dec 2004 Location: Springfield, MO Casino cash: $-1270000	Anyway, the recipe sounds awesome. I'd prefer mine not breaded, methinks.
Posts: 63,567

06-14-2010, 02:52 AM	#21
Hog's Gone Fishin Fish are scared of me Join Date: Nov 2001 Casino cash: $-1569523	Pork is overrated !
Posts: 40,649

06-14-2010, 03:22 AM	#22
RedNFeisty Smokin Join Date: May 2003 Location: Wichita Casino cash: $10004900	Minus the sausage, they sound fantastic!! __________________ F.O.C.U.S sportsshrink: Don't bite the hand that feeds you!!!! "We the Fans" feed you Morons!!
Posts: 8,393

06-14-2010, 03:31 AM	#24
Buck Take a Chill Pill Join Date: Nov 2006 Location: South Carolina Casino cash: $5930295	Please tell me you are frying this in lard.
Posts: 44,607

06-14-2010, 05:45 AM	#25
DaKCMan AP Beloved & Awesome CP Celebrity Join Date: Aug 2000 Location: Florida Casino cash: $5574952	Don't like pork or sausage, but otherwise.. __________________
Posts: 35,714

06-14-2010, 06:29 AM	#26
HonestChieffan Seeking the Truth daily Join Date: Jan 2006 Location: In the Country in MO Casino cash: $-1655691	There is a family run pepper farm of all things in the tiny southern Illinois town of Cobden. I have met the owner and used a number of his products and would highly recommend them. Take a peek at his web site http://www.darnhotpeppers.com/ __________________ "We read books for knowledge; We read the Bible for wisdom!"
Posts: 54,816

06-14-2010, 06:50 AM	#27
brorth Starter Join Date: Apr 2005 Location: lobation Casino cash: $-2177520	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.
Posts: 960

06-14-2010, 10:15 AM	#28
DJ's left nut Sauntering Vaguely Downwards Join Date: Sep 2005 Location: Columbia, Mo Casino cash: $-890901	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: 66,891