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Post by BBQ Butcher on Jun 18, 2007 6:30:35 GMT -5
Crappy 'before' pic, sorry......... Stuffed pork chops with an herb dressing (chops had a 2 minute sear each side before stuffing), asparagus marinated in Italian dressing and then wrapped with bacon, portabello 'shrooms stuffed with crab meat and a garlic/herb cream cheese & topped with white American cheese w/smoked paprika and parsley.* Oh yeah...this one was a winner And this nice German wine was one of the best I've had..... EVER! Didn't have to re-cork this bottle, that's for sure I got the wine at Total Wine & Spirits for $20 bux. ******************************* * pork chops were seasoned on the inside with just granulated garlic and the outside with kosher salt, pepper and more garlic. The stuffing was store brand Herb. Any would work. Might add some apples and vidalia's next time. Cream Cheese was an Garlic/Herb soft cream cheese spread made by Philadelphia. I added some extra garlic to the bottom and the top. Imitation crab was used and I 'squeezed' it dry before mixing with the cheese mix. I think Provolone would be excellent for a topper. Don't add the top cheese until the last 15 minutes of cooking. The bacon was 'pre-cooked' in the nuker for about 1½ minutes, just to get some of the excess fat out of the way. It also hastened the cooking time Everything was cooked at 350° indirect for approx 30 minutes.
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