Stuffed Pork Loin. Marinated Mozzarella Stuffed Peppadews.
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| Hipster View |
A few weeks ago, I bought a book as a going away gift for one of my students moving to Malaysia. It is titled "How to Grill" by Steven Raichlen. He enjoyed grilling hamburgers with our youth group so I found it was only appropriate to give him an ultimate guide to grilling. It also worked out well because I'm constantly looking for new inspiration and this picture book was just what the doctor ordered. I picked up my own copy online and the rest is history. This is my version of the stuffed pork loin.
The tricky part to this dish is cutting the pork loin the right way. I unfortunately cut too deep and actually punctured through the meat. Anways, this loin of the pig is stuffed with diced onion, bell pepper, green olives, capers, salt, pepper, oregano, and olive oil. oh, I added the tomatoes for some fun color.
All this jazz is spread on the inside of the loin, rolled up, then tied together with butcher string (which was free from my nice friend's at Kroger). It is also laced with bacon to keep in some moisture and flavor. Lacing any meal with bacon is dangerous, so use extreme caution. This heap of love was grilled on my dad's gas weber for about 2 hours or until the center was 160 degrees. It sliced up nicely and has the unique spiral effect for the plate. Hopefully the next time I try this, my hands will be steady enough to cut the loin thinner and my brains will be smarter to know when to stop cutting! Happy plates (except I had no side dish...which is another story in itself hehe)
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| mini hipster view |
Now, onto those sexy red peppadews...One day while shopping at my local Kroger store, I came across peppadews on the olive bar. I can't lie, they were checking me out. I was planning on using them for my pulled pork pizza (which i did and it was delicious. i might recreate the pizza because IT WAS
THAT GOOD). A really nice lady working that day told me something that would forever change my list of appetizers. "Add cheese to pepper" she said (in an asian accent.) It took me a while to comprehend what she had said. I would compare it to Mr. Miyagi teaching the karate kid "
wax on, wax off". Anyways....Yes, she was asian and her idea ...was
BRILLIANT! They are super easy to make (stuff a mozzarella cheese ball into the pepper), look pretty cool, and even my mom likes them! Happy plates tonight!
Spread the word and let me know something you want me to try. Things coming soon: Boneless Stuffed Chicken, Homemade Teriyaki Chicken Legs, and Triple Stuffed Potatoes....I'm seeing a recurring theme with "stuffed stuff"
please note: #1. if i ever use the term hipster and fusion FOR REAL when speaking about food, please slap me. I am so serious.
#2. "hipster view" is a joke but also a camera angle i invented. you cannot borrow it unless you give me credit.
Thanks for reading! <3 I'll try to do better next time!
All this jazz is spread on the inside of the loin, rolled up, then tied together with butcher string (which was free from my nice friend's at Kroger). It is also laced with bacon to keep in some moisture and flavor. Lacing any meal with bacon is dangerous, so use extreme caution. This heap of love was grilled on my dad's gas weber for about 2 hours or until the center was 160 degrees. It sliced up nicely and has the unique spiral effect for the plate. Hopefully the next time I try this, my hands will be steady enough to cut the loin thinner and my brains will be smarter to know when to stop cutting! Happy plates (except I had no side dish...which is another story in itself hehe)
