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Flavor ideas, please

Boilermaker Ben
Boilermaker Ben Posts: 1,956
edited November -0001 in EggHead Forum
I'm making a pork roulade for guests this week, and was thinking of stuffing it with goat cheese, spinach and la bomba. I was also wanting to use the pineapple that we got from the grocery, and was thinking about a pineapple salsa (red onion, green chile, cilantro) but am worried that the pineapple salsa would clash with the bomba.

Got any recommendations for adjustments?
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Comments

  • 2Fategghead
    2Fategghead Posts: 9,624
    Good morning Ben. Good luck with your cook. Tim ;)
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    BB - Goat cheese, spinach and La Bomba sounds great

    I always start with spinach and have something savory (la bomba) a cheese (the goat cheese) and then something crunchy and something sweet as well - the pineapple would work for something sweet. Either some pine nuts, almonds, cashews, walnuts, or pecans would work as well to round it out IMHO.

    Good luck with it.

    (I also used to wrap in bacon but no mas - the tenderloin would be overcooked by the time the bacon was nice and crispy)
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  • highpress
    highpress Posts: 694
    Ben,
    I use aged gryer cheese, spinash, onions, garlic, kosher salt, Freshly ground black pepper, and sometimes mushrooms, then roll and rub with EVOO and rub with grill mates seasoning but i can remember off hand what it is. Would have to go home and look, but any rub that you like would work. Apple wood for some smoke, it is amazing. Rave reviews from guests on this dish. Good luck, hope that helps..

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  • fishlessman
    fishlessman Posts: 34,568
    you could do a couple of them, heres some individual sized ones. i think these were mango chutney basil and cheddar but not sure about what the cheese was. the chutney was also used as a glaze to make them sticky. you get more flavor going thin but they are harder to cook as well, thin you want moist ingrediants to make up for the pork overcooking which is hard not to do with these

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    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Thanks Tim.
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Interesting...you think the pineapple might go well with the bomba? For some reason I was worried about those two...seems like they might clash.

    No nuts for crunch, though...nut allergy in the house. That's why I was thinking the salsa (with crunchy onions/peppers) might go well on top, for texture...not sure how the flavors would mix.

    I've done roulades before, always with bacon. I was planning on doing this one without bacon, because I was thinking about doing Raichlen's stuffed cabbage as a side, and maybe abts as an app...and that would certainly be bacon overkill. I use loin instead of tenderloin, and by the time the center part of the roll is up to temp, the bacon is usually crispy. I'm actually a little concerned that without the bacon, the outer part of the roll might be dry before the inner part is up to temp. We'll see.
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    Thanks for the ideas, Jimmy. I've done a few roulades, and they're always good. You're dead on about the apple smoke. Cherry ain't bad either. This will be my first time using the goat cheese/bomba pairing...sounds good, doesn't it? In fact, I'm thinking the bomba will provide plenty of flavor, and I might just go with S&P on the outside, instead of a rub...but now that I think about it, maybe a paste of garlic and fresh herbs...hmmm...still, no spice rub, I think. OR, you know what might be fantastic; marinade the pork in bomba before assembly....oh man. It's 9AM and I'm drooling.
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  • highpress
    highpress Posts: 694
    Sorry Ben, but Bamba and goat cheese are a little out of my league as i've never used them before... So i couldn't comment on those ingredients as far as how they would taste. Just thought i'd give you a couple ideas on what's worked for me... If you wanted to do something with the pineapple maybe cutting it up and placing it on top of the roulade while cooking? Pineapple goes good with teryaki, so maybe some kind of teryaki glaze on the roulade as well? Or you could just grill it up for a dessert.

    Good luck, i'm sure however you decide to make it will be fantastic, looking forward to some pics!
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  • Boilermaker Ben
    Boilermaker Ben Posts: 1,956
    The individual portion size is interesting...how thick were those chops? How fast did they cook? I also love the glaze idea.

    I think for this meal, I'll stick with the larger roast...the longer cooking time will leave me free to work on other things, like stuffed cabbage, sauteed summer vegetables (zuchs, squash, peppers, onion), and peach cobbler with berry ice cream.
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  • fishlessman
    fishlessman Posts: 34,568
    they cook real fast and its why they are easy to overcook. easy and cheap when im not doing a big meal. as for the nuts, other than pinenuts im not a big fan of them in this dish. i like the salsa idea or maybe some pineapple grilled with cayenne with the pork on top
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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