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Paul Winalski

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Southwest boneless loin of pork rouladen , rellenos

by Paul Winalski » Sat Feb 01, 2020 1:01 pm

On page 237 of the paperback edition of Chef Carey's Chef on Fire, he gives this recipe, which is a combination of rouladen and chiles rellenos. The problem is that the recipe seems to be incomplete.

Chef gives seven steps in the preparation:

1) Trim fat from the boneless pork loin chops.
2) Pound them into strips.
3) Thoroughly dry and season with salt and pepper.
4) Spread mustard on one side of each cutlet.
5) For each cutlet, slit a green chile and place it flat on the mustard.
6) Spread cheese evenly over the chile.
7) Fold opposing sides of each cutlet over the chile and cheese, roll up, and secure with toothpicks.

The instructions end there, leaving you with 12 raw rouladen. So now what? Chiles rellenos at this point would be battered and deep-fried. This recipe is in the chapter on deep-frying, and the last ingredient is 2 cups of cooking oil, implying that we are to deep-fry the rouladen. There is no mention of a batter.

I suspect that we are to batter and fry the rouladen according to the chiles rellenos recipe on page 279. Frying them unbattered doesn't seem right to me.

Any ideas? Unfortunately I can't ask Chef Carey directly as I've misplaced my Ouija board.

-Paul W.
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Jeff Grossman

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Re: Southwest boneless loin of pork rouladen , rellenos

by Jeff Grossman » Sat Feb 01, 2020 9:40 pm

Oh, the proofreading in that book was so bad.

My initial reaction - after pulling out my copy - is that you're right that he probably meant to tell you to use his recommended beer batter and fry them up. (As I understand rouladen, there are a bunch of steps after cooking the rolls and this recipe has run out of ingredients!)
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DanS

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Re: Southwest boneless loin of pork rouladen , rellenos

by DanS » Mon Feb 03, 2020 6:50 pm

In the BBQ world there are jalapenos stuffed with a cheese filling and wrapped in bacon. These are usually smoked/grilled. The description you posted sounds a little like them so that is another option.
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Larry Greenly

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Re: Southwest boneless loin of pork rouladen , rellenos

by Larry Greenly » Mon Feb 03, 2020 7:42 pm

They're really good and called poppers here.
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Paul Winalski

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Re: Southwest boneless loin of pork rouladen , rellenos

by Paul Winalski » Tue Feb 04, 2020 1:30 pm

I'm sure that poppers were one of the inspirations for Chef Carey's riff on rouladen. The recipe is in the chapter on deep-frying and lists 2 cups of vegetable oil in the ingredients. That's what makes me think they're supposed to be deep-fried. They'd probably work well smoked or grilled, too. I'll have to try both options.

-Paul W.

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