jmcquown said:Okay, to me they are pork loin chops without bones. Whatever. These
appeared to be thick enough to split and stuff them. Turned out they
weren't quite thick enough. So I pounded one fairly flat (the other
one
went in the freezer for a different treatment at a later date).
Are you familiar with Escoffiers collection of "Tournedos" recipes,
medallions of, traditionally, beef cut from the fillet in a round shape
of about 4 ounces?
I have never been abel to get the beef to be as tender as i would wish
it to be so have tried a number of the recipes with pork, i find the
substitution of pork for beef in the recipies excellant.
Tournedos a l'Arlesienne
-----------------------------
Season the tournedos and shallow fry in a mixture of butter and oil.
Arrange each on a round crouton of bread fried in clarified butter and
serve surrounded with alternate bouquets of fried eggplant and sautéed
tomatoes. Place a few ring's of fried onion on top of each tornedos.
Tournedos a la Nicoise
----------------------------
Season the tournedos and shallow fry in butter.
Arrange on a suitable dish and on each tournedos place a small heap of
roughly chopped tomato flesh stewed together with a little crushed
garlic and chopped tarragon. Surround with alternate bouquets of
buttered French beans and small boiled potatoes.
Tournedos Villaret
----------------------
season the tournedos and grill them.
Arrange each on a tartlet case filled with a very fine puree of
flageolet beans and place a grilled mushroom on top of each tornados.
Serve sauce chateaubriand separately.
There are many,. many variations using most vegetables, cauliflower,
asparagus, many forms of potatoes, artichoke harts, even a lightly
poached egg yolk can take the place of a sauce.
I often take a stiff mashed potato and place a layer of it on top of the
meat rather than underneath and then layer any other veggie and sauce
over this.
I have used a cylindrical biscuit cutter as a mold for layering a number
of varous ingredients, warming it all thorough in a hot oven and then
demolding onto a wram plate. But this is more for preentation than
anything else, a few ingridients can be layered without a mold.
One can produce very nice faux moussaka for individual servings this
way. A cooked & pureed eggplant is a very nice additon to the pork. As
well as replacing the crouton of bread with a slice of fried eggplant.
---
JL
Quoted message said:I'd previously frozen some fresh sourdough breadcrumbs (scooped out of
the
sourdough rounds that serve as "bread bowls" for my potato leek
soup). I
took a handful of those out and let them thaw, then sprinkled them
with some
rubbed sage and a little marjoram; added butter to moisten the crumbs
and
toasted them and crushed them up. I placed the crumbs in the center
of the
flattened pork. I added some leaves of fresh spinach and 3 small
slices of
Swiss cheese. Rolled the medallion up, secured it with toothpicks.
Sprinkled the pork generously with pepper (no salt). I browned this
"roll"
in a little bit of canola oil. Then I covered the pan and let it cook
on
low heat about 20 minutes to finish off, turning it occasionally.
It was OKAY. Nothing to brag about. In hindsight, I should have used
some
crumbled herbed Feta rather than the Swiss. And even as long as I
cooked
the roll, the spinach was still basically raw which wasn't what I was
going
for.
Jill
--
I used to have a handle on life...but it broke off.
