I introducing a new gourmet section to the case. I have done these things before but would like to make them more interesting I am hoping you folks can help me out. I want to keep it simple and easy to do but also keep appealing and maybe add something to it.
Stuffed Pork Chops. Currently i do this with nothing more than stove top bread stuffing and some yellow chicken spice . thats it. do you add anything to that?
Stuffed Boneless Breast. currently I do this pretty much the same way i do the stuffed pork chops would like to make it more interesting.
meat Loaf. I used to this with the old half ground beef half ground pork put into a tray with sliced peppers on top .. Now i want to mix it and put it into a small tin container Basically i want the customer to beable to by it and put it right into the oven. I want it hassle free for the customer but not too much hassle for me.
Do any of you do this stuff? what do you do I might need step by step details.
i like using some dried apples choped up and some choped up almonds in my stuffing. and instead of using water in the stovetop stuffin use apple sauce. customers always tell me thay love it
1 1/2 c. hot water 1/4 c. butter, cut into pieces 1 pkg. cornbread stuffing mix 1 egg, beaten 1/2 c. pecans, chopped 3 whole chicken breasts, halved, skinned, and deboned 2 tbsp. butter, melted Salt and paprika to taste
Combine hot water, butter, and contents of vegetable seasoning packet in stuffing; mix in bowl. Stir until butter is melted. Add stuffing crumbs, egg, and pecans.
Place chicken breasts between sheets of wax paper and pound until 1/4 inch thick. Spoon 1/2 cup stuffing on each breast. Wrap chicken around stuffing and place, seam side down,
in a greased 2 quart shallow pan. Brush with melted butter and sprinkle with salt and paprika. Bake at 400 degrees for 30 to 35 minutes. Serves 6.
-- Edited by Blockman on Monday 3rd of October 2011 09:09:25 PM
1) take 1 bnls breast pull tenerloin and sell seperatly.
2) starting with thick end take your knife and put a pocket 2" wide down middle of breast, do not cut through the breast but rather put a pocket down the center.
3) take 1 slice of black forest ham and 1 slice of swiss cheese and roll together.
4) place rolled ham and cheese and stuff into pocket.
5) take breast with ham and cheese in it and roll in flour, then dip into egg, I use egg beaters and just pour into a bowl. After dipping into egg roll it into some bread crumbs or better yet crushed up corn flakes.
6) give them a 3-4 day shelf life and tell everyone they are awesome and quick to fix, only take 30 min. baked at 350 in the oven, great profit and will soon become a customer favorite.
Make ur own bread stuffing onion,French bread,sausage,chicken stock salt and pepper...stove stop stuff I think would be nasty....never tried it stuffed had it on a pan I didn't like it at all.....I would mix the meat load with onions ,peppers, and Italian bread crumbs and egg and put some tomato sause on top the pan is a good idea use the same mix and try meat balls 6 to a 2 they would probably sell
1.Meatloaf> mix onion soup mix,Ketcup,white pepper,garlic plus.Mix well,put in your tin tray, dress it up along th sides wirh red onion and mini tomatoe.On the top put ketchup with little parsley. Sells well in our store.
2.
Chicken Breast Cordon Bleu> this is a simple recipe as a lot of people cannot eat eggs and flour. take your chicken Breast, put it through you tenderizer then put a little seson salt on the breast, add your ham and swiss cheese, roll up well then roll it around in a crushed cornflake mix with white pepper and parlsley.displays well.
3. stuffed chops > I use corn bread stuffing.
I should try and find our topic on this before summer. Good luck.
Products with a fresh Pork Mince,White Wine & Sage stuffing are very very popular with our customers.Especially when we stuff Pork Tenderloin with this stuffing.It's also lovely rolled into Pork shoulder,makes a great slow roasting joint.We also sometimes do a Pork Mince,Prune & Cognac stuffing which is yummy.xHx
We use Uncle Ben's stuffing mix and add cooked wild rice. Our customers really like it.
Meatloaf- we are only allowed to use beef OR pork, not both. We are a state inspected meat plant and the state wont allow us to mix the two meats unless we are fully cooking them for the customer. We sell our meatloaf in an oven ready aluminum tin that holds 2lbs, customers love how easy it is for them.
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I'm not a vegetarian, but have eaten many animals that were.
A great deal of what the consumer's perception of "gourmet" means is in the wording used to name the product or ingredients. For example, a "chicken breast stuffed with cheese" is not gourmet. But a "chicken breast stuffed with Gouda cheese" is gourmet, or "a chicken breast stuffed with Dutch Gouda cheese" even more gourmet. We've had good result distinguishing products but adding ingredients that add a strong perception of gourment, and used in small enough quantities that they don't affect the manufacturing cost too adversely. Things like semi-dried tomatoes, Parmeggianno Regianno Cheese, Belgian Beer, pine nuts, organic raspberries, Spanish olives, etc. can be used as minor ingredients that really jazz up a product.
Also, stuffing is the easiest thing in the world to make and way cheaper than stove-top. Get a loaf of any type of brown bread, run it through your grinder, mix in some spices and salt, and some form of "gourmet" ingredient, and just enough water to turn it into a paste so that it holds together and use that to stuff your breasts or chops.
My suggestion is to seek out a Whole Foods Market and check out their offerings. They have made a name for themselves with their gourmet offerings (we call it our oven/grill ready section). Ingredients are listed on the product sign, and are usually pretty simple.
the stuffed chops and chx breast can be dolled up with a touch of paprica for color and jet netted for convience. With meatloaf I like to add beef pork and veal-then egg beaters breadcrumbs tomato paste and parmasin cheese-it is the best meatloaf I have had..try looking into different stuffings you can get at your store.
