Home cooking, old school

[SeaCat]

So tonight I made Rouladen.

I pounded the beef out nice and flat, (as well as thin.) I laid it out on the cutting board and set it up the way I was always taught. A couple of slices of cooked bacon, Provolone and Mozzarela Cheese, Minced Onion and of course a thin layer of Spinach. A bit of Pepper and Garlic and it's ready to be rolled. Roll it and peg it with Toothpicks. I set this one to the side and made several more.

Now the recipe called for a bit of hot Olive Oil in the fry pan to brown the meat. I ignored that and used Bacon Grease instead. (I told you I was cooking old school.)

Once they were browned I put them in the Baking Pan then poured the rest of the grease from the fry pan over them. Into the oven at 350F they went.

Talk about tasty.

Cat

 

[voluptuary_manque]

Actually, given the ingredients I think what you made was rotello. Either way, a damned fine thing to set tooth to.

 

[SeaCat]

Actually, given the ingredients I think what you made was rotello. Either way, a damned fine thing to set tooth to.

It's a family variation on Rouladen.

Rouladen is supposed to be made with a slice of Pickle, Mustard, Bacon or Ham and Greens. We changed that over time.

Then again nothing is ever kept to the original recipe. That's what makes cooking fun.

Cat

 

[voluptuary_manque]

Right. When you start out with a new idea, you follow the recipe precisely . . . once! After that it's perversions on a theme. At least it is when I cook.

 

[cloudy]

It's a family variation on Rouladen.

Rouladen is supposed to be made with a slice of Pickle, Mustard, Bacon or Ham and Greens. We changed that over time.

Then again nothing is ever kept to the original recipe. That's what makes cooking fun.

Cat

That's the way my mom always made it. Haven't had it in years, but damn it was good.

 

[SlickTony]

it sounds delicious. We went to a German restaurant a while back and my husband got Rouladen.

This is what we're going to have for New Year's Day: I have this wild sow's leg that a friend of mine at church gave me. He'd impulsively shot a wild sow when he'd been out hunting...he was really out there for deer, but he ended up shooting the sow, which scared off the deer. Not wanting the trip to be a waste, he cut off the sow's legs, and never having had any success in cooking them so they'd be tender, he gave them to me; they ended up going from his freezer to mine. I cooked one of them a few months ago, and for New Year's Day we're going to have the other.

I talked to someone I work with, whose MIL has cooked and eaten all kinds of fauna that has set foot onto her land...she told me I needed to soak the leg in cider vinegar to get the gaminess out...I cut it with white because cider vinegar costs more than twice as much. Then I rinsed it with water and made lots of holes in the flesh, into which I stuffed cloves of garlic. The other one I marinated in Allegro, which is supposed to be good for game. It turned out to be pretty good, although it did not taste like any pork I'd ever eaten before in my life.

However, another hunting friend of mine recommended mojo criollo, so that's what I'm going to use this time, for the other one. I've secured my pound of blackeyed peas for luck...last year, I left it too late, and when I got to the grocery store, all the regular peas had been bought and I was stuck with these weird pre-prepared peas which didn't cook right...I mean, how was I supposed to flavor them if they cooked up in a matter of minutes? I got some ham hock to flavor them with...the real blackeyed peas, that is.... Usually I cook them up with andouille, but since I'm having this fresh ham from the woods, andouille seems redundant. We'll probably have cornbread and greens with all this.

 

[voluptuary_manque]

You know, with you and Cloudy makin' up these southern vittals, I may just be forced to take a vacation down that way. After I loose another 20 lbs. that is.

 

[cloudy]

You know, with you and Cloudy makin' up these southern vittals, I may just be forced to take a vacation down that way. After I loose another 20 lbs. that is.

Why bother? You'll just gain it back while you're here. Better to save the diet for after a visit to the south.

 

[rgraham666]

Assuming he can leave after a visit to the South.

 

[cloudy]

Assuming he can leave after a visit to the South.

Good point. Most don't want to leave.

 

[voluptuary_manque]

Good point. Most don't want to leave.

I saw the truckers in Texas. Noooooooooooooooooooooo . . .


Not that I can't sympathize. I mean, make your own waffles on the breakfast buffet at a truckstop? and them put toasted pecans and golden syrup on top of them? I'm to old to exercise all that off. I'd better stay out here in the land of really big salads and really little servings. But damn that stuff was good!