OOPS wrong adage, but the try, try again really fits. I like to succeed, but I also LOVE to experiment. My dear friend Jenn and hubby both gave yesterday's Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn't stop there - I still had spread left! I also had a fresh pork loin and had just read Martha's STUFFED FLANK STEAK recipe and voile' just like Melanie Griffith, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha's flank steak style with superb results - true success!
1 small pork roast, cut in half
1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions
1/4 cup mayonnaise
1/8 cup minced green onions
- In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
- Cut volcano shaped slice out of the center of each pork half. Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
- Fill with bleu cheese mixture.
- Salt and pepper generously.
- Bake at 350 degrees for 1 hour- 1 1/4 hours.
Now nothing goes to waste at our house. We use it until it can be used NO more. If it's a sauce, it may become a dressing for hubby's salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used. I had a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn't enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn't super yummy and flavorful too!
1 comment:
Ha, ha, I am the same way, I used up some peach preserves as part of a sweet and spicy sauce for grilled shrimp last night. I think it has to do with my parents upbringing during the Depression. Nice recipe and those potatoes look divine!
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