Stuff It!

Cornfed

Hey, everyone. Doing the tailgate thing tomorrow as the Jets host the Pats. Looks like we're gonna have quite a crowd. Hoping the rain holds off at least a little during the tailgate.[p]I'm thinking of grilling some pork tenderloins. Last year, I used a recipe KennyG once posted which called for filling the tenderloin with cream cheese and jalapeno peppers. Twas delicious, and I think I may do one like that tomorrow. Does anyone have any other good stuffing ideas? I was thinking maybe a sausage stuffed tenderloin??? I just think it's really funny to stuff any meat with sausage...[p]Anyway, thanks for any ideas, and go Jets!
Cornfed

Cornfed

Cornfed,[p]I like responding to my own posts...[p]Here's an interesting sounding one from epicurious.com which includes mushrooms, shallots, and heavy cream as part of the stuffing. Yummy....[p]http://www.epicurious.com/run/recipe/view?id=5224[p]One possibility,
Cornfed

Cornfed

Cornfed,[p]Damn, I almost wish I hadn't started looking...[p]Here's a stuffing idea for pork chops that looks really good. Roquefort bleu cheese, french bread, and some others. This one sounds damn good, but I think I may need to serve this with a side order of cholesterol medication...[p]http://www.epicurious.com/run/recipe/view?id=5668[p]Another option,
Cornfed

mollyshark

Cornfed,[p]Pork chops with roquefort. Can I put that one in my list of good kosher recipes?[p]mShark

db

Cornfed,
I did this for an Italian dinner a few weeks ago.
Cream cheese
Bread crumbs
Italian sausage
garlic
toasted almond slivers
basil
oregano
salt

Chuck

Cornfed,[p]I have done them stuffed with crab imperial. It actually goes well with the pork although it might be a bit much for tailgating. I won't be tailgating but will be cooking for the guys Monday night. "GO EAGLE'S" Stay dry tomorrow.[p]Chuck <><

KennyG

Cornfed,[p]Thanks for the reminder. I almost forgot about that recipe from my Mike Anderson's Restaurant (New Orleans) cookbook.[p]For the record, our own YB (Larry) does a sensational Crown Roast of Pork stuffed with sausage. It would make quite a statement at your tailgate event, don't you think??[p]K~G

Cornfed

KennyG,[p]That certainly would make quite a statement... So many options, so few tailgates...[p]Later,
Cornfed

nikkig

KennyG,
MMMM...love to eat at Mike Andersons![p]~nikki

KennyG

nikkig,[p]I concur!! It's one of the few good eateries on the Bourbon Street tourist trap.[p]K~G

BBQfan1

Cornfed,
From what I've heard about tailgating, you can't go wrong by
1)Keeping it simple, 2)Keeping it spicy/hot and 3)Keeping it fattening/full of pork or beef. In that tradition, why not get a thin, long link of chorizo sausage and slit it to get the casing off, but just run the whole intact link the length of the tenderloin and use that for a 'stuffing'? Maybe a run of shredded Monteray Jack cheese on top of the link before you close it up if you wanna get 'fancy'...... Grill and slice....
Qfan

nikkig

KennyG,
I've never eaten at the one in New Orleans. Since I grew up in Baton Rouge, we've always eat at the one on Lee Drive. Now I'm getting hungry thinking about a big plate of onion rings and some fried crawfish tails![p]~nikki

Cornfed

Cornfed,[p]Hey, folks. Thanks much for the suggestions. I ended up going super easy/lazy. Just stuffed two tenderloins with bleu cheese and jalapenos. These are also heavily rubbed with Dizzy Dust, and will be served with some Roadhouse BBQ sauce that I picked up during a recent visit to the Hot Shoppe in Syracuse, NY (very good, BTW), on the side.[p]Thanks again for the suggestions, though. I'll be trying these throughout the Jets tailgate season. Just goes to show that you can focus on such a small part of cooking, like good stuffings for pork, and come up with so many interesting ideas.[p]Later, and go Jets!!!!!!
Cornfed