Crabmeat Stuffed Pork Loin Food

CHEF LYLE'S ROASTED STUFFED PORK LOIN WITH CRAB AND SHIITAKE

Steps:

• In a 2-quart saucepan bring chicken stock and butter to a heavy simmer and remove from heat. Add bread cubes and incorporate until all liquid has been absorbed, salt and pepper to taste and set aside. If stuffing is to dry add a little water or chicken stock to moisten. In a 10-inch cast iron skillet heat approximately 3 tbsp olive oil place onions in the oil and sauté until they start to turn golden brown while the onions are cooking chop the fresh herbs, garlic and rough chop the shitake mushrooms and add to onions along with the crab. Cook for about10 minutes, add the stuffing mix, salt and pepper to taste and cook 5 minutes longer. Remove from heat and set aside to cool.
• Preheat Oven to 350 degrees, take a sharp knife and cut a large pocket in the center of the roast going completely through the roast season the inside of the roast with a small amount of salt and pepper then drizzle some EVOO on the outside and sprinkle the rub on the outside of the roast aprox 1 tbsp per side massaging it into the meat on both sides.(I use Wolfgang Pucks Steak Rub which can be ordered online) Stuff the center of the roast with the stuffing and place roast on rack fat side down in a roasting pan and cover with heavy-duty aluminum foil and cook for 1 hour, place remainder of the stuffing in a coated baking dish cover with aluminum and place in oven at this time. Remove the aluminum from the roast and cook for an additional 45 minutes or until internal temperature reaches 158 degrees or your desired doneness, remove Foil from stuffing during the final 15 minutes of baking to brown.
• Remove the Roast on a rack and set aside to rest while you prepare the Gravy. Pour a about ¼ to ½ cup white wine into roasting pan to deglaze the pan, a Nice Chardonnay or Pinot Grigio will do just fine and use a wooden scraper to deglaze the pan being sure to get all the brown bits from the bottom of the pan, add Butter and flour to create a rue slowly add first cup of pork stock while vigorously whisking to dissolve the rue continue whisking occasionally while bringing to a boil. As the gravy thickens continue to whisk continually and add additional pork stock as needed until gravy reaches desired consistency.
• Slice roast in ¼ inch slices and arrange on the plate, drizzles desired amount of gravy over the meat and sprinkle with sliced green onion or chives. Serve with Jacques Pepin's Potatoes Fondantes (recipe to Fallow) and you favorite veggies or a Salad.

BLACKENED STUFFED PORK CHOPS

Steps:

• For the stuffing
• Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
• Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.
• For the sauce:
• Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat.
• For the seasoning:
• Combine all ingredients in a container with a tight-fitting lid.
• Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
• Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.

CRABMEAT-STUFFED PORK LOIN

Steps:

• Preheat oven to 350. In a small bowl, combine the salt, white pepper, red pepper and thyme; mix well and set aside. Place the pork on a flat surface and cut a deep 3" long slit in the center to form a pocket, being careful not to cut all the way through the meat. Sprinkle the seasoning mix on the outside surface and inside the pocket; set aside. Spray the inside of a medium skillet with nonstick vegetable cooking spray (or use some olive oil)and place over high heat. Add the onions and bell pepper and saute for 5 minutes, stirring often. Add the stock and the remaining seasoning mix. Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry. Remove from the heat. Spoon into the pocket and secure with toothpicks or tie up with some cotton string. Spray the inside of an 8"square baking dish with nonstick vegetable cooking spray or oil with some olive oil. Place the pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning once during cooking. Uncover and cook for 10 minutes more. Turn the pork over and cook for 10 minutes longer, or until brown. Remove the toothpicks before serving. Posted to MC-Recipe Digest V1 #207 Date: Mon, 19 Aug 1996 08:50:16 -0400 From: [email protected] (Bill Spalding)

CRAB STUFFED PORK

Steps:

• Preheat oven to 350 degrees F. In a small bowl, combine the salt, white pepper, red pepper and thyme; mix well and set aside. Place the pork chops on a flat surface and make a 1" slit to form pocket, being careful not to cut all the way through the meat. Sprinkle the seasoning mix on the outside surface and inside the pocket; set aside. Spray a medium skillet with nonstick vegetable cooking spray (or use some olive oil) and place over high heat. Add the onions and bell pepper and saute for 5 minutes, stirring often. Add the stock and the remaining seasoning mix. Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry. Remove from the heat. Spoon into the pocket and secure with toothpicks. Spray an 8" square baking dish with nonstick vegetable cooking spray or oil with some olive oil. Place the pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning once during cooking. Uncover and cook for 10 minutes more. Turn the pork over and cook for 10 minutes longer, or until brown. Remove the toothpicks before serving.

CRAB STUFFED FISH

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

CRAB-STUFFED BEEF TENDERLOIN

Steps:

• In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

ALL PURPOSE CRAB STUFFING

Steps:

• Mix all ingredients in a bowl.
• For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
• For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
• Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
• Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
• Lightly sprinkle paprika over all.
• I love this.

PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS

Steps:

• In a medium bowl toss the crab meat,garlic,onion,salt and pepper together. Using a paring knife,slice a small pocket into the side of the chops until it reaches the bone.
• Add 2 tablespoons of crab meat stuffing into each chop.Use tooth picks to keep closed.
• In a medium sized bowl,marinate the chops in the Mojo Sauce for at least 30 minutes in the refrigerator.
• Preheat oven to 350.
• In a medium sized pan over medium heat,warm the oil.Add the chops and brown them on both sides, about 3-5 minutes per side. Place the pan in the oven and cook for 10-15 minutes.The orange sauce is the Mojo Sauce! Food.com does not recognize Mojo Sauce!
• Remove the tooth picks. Serve with additional Mojo Sauce on top.

CRAWFISH-STUFFED PORK TENDERLOINS

Steps:

• In a large skillet, saute onions and green pepper in butter until tender. Dissolve bouillon in boiling water. Place the croutons in a large bowl; add onion mixture and bouillon mixture. Stir in crawfish tails; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle with salt and pepper. Spoon stuffing over two tenderloins. Top with remaining tenderloins; tie with kitchen string., Place on a rack in a shallow roasting pan. Cover and bake at 350° for 10 minutes. Brush with half of the molasses. Bake, uncovered, 30-35 minutes longer or until a thermometer inserted into meat reads 145°, brushing once with remaining molasses. let stand for 5 minutes before slicing., Meanwhile, in a small saucepan, combine cornstarch, bouillon and water until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Add mushrooms and browning sauce if desired. Slice pork; serve with gravy.

CRAB STUFFED PORK TENDERLOIN

Steps:

• 1. Butterfly and pound out pork tenderloin between 2 pieces of plastic wrap until about 1/4 in thick.
• 2. Season both sides with salt and pepper
• 3. Layer with spinach leafs until covered. Leave 1 inch clear around edges.
• 4. Mix crab, celery, onion, bell pepper, garlic and mayonnaise, season to taste.
• 5. Place crab mixture on top of spinach covered tenderloin, cover crab mixture with additional spinach, again leave 1 inch clear edge.
• 6. Roll and tie closed with kitchen string.
• 7. Sear on all sides in oven proof Skillet in Oil and Butter.
• 8. Bake @ 350 for 30 minutes.
• 9. Rest 5 minutes, slice on diagonal with sharp knife and serve.

CRABMEAT STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Wash the potatoes well, then pat dry and place in center of oven rack, being sure to leave some space between potatoes for hot air to circulate.
• Bake for 1 hour 15 minutes or until soft to the touch (when you squeeze the sides in).
• Meanwhile, very coarsely grate the cheese.
• Then, pick over the crabmeat: Spread the crabmeat out on a large, flat cookie sheet then pick up each lump and visually look for thin, transparent pieces of shell.
• Remove the shell fragments, trying not to break up lumps of crabmeat.
• Return crabmeat to refrigerator.
• About 20 minutes before the potatoes are done, set the butter and cream out to get to room temperature.
• When the potatoes are done, remove from oven and let sit 15 minutes until cool enough to handle.
• Turn the potatoes once to let both sides of the skin dry out.
• (Turn the oven to 350 degrees.) With a very sharp bread knife, cut the potatoes in half lengthwise, cutting across the widest part so the potato shells will sit flat.
• Scoop out the potato meat with a soup spoon to within 1/4 inch of the shell, placing the potato meat in the large bowl of an electric mixer.
• Add the butter to the bowl with the potato meat, separating the pieces.
• Beat at low speed (with a paddle attachment, if possible-but beaters will work, also) until the butter is just incorporated.
• With the mixer still on low, add the cream and then the Vegetable Magic and red pepper, beating just until the cream and seasonings are mixed in well, but the potatoes are still quite lumpy.
• You do not want to get to a smooth, whipped potato consistency; there should be lots of lumps throughout the mixture.
• Turn off the mixer and taste for seasoning level-- the mixture will be spicy at this point, but the cheese and crabmeat are both bland, and finished dish will not be spicy.
• Spoon the potato mixture into a very large, shallow mixing bowl (if you use a shallow bowl, you'll be able to fold in the crabmeat more evenly throughout the mixture).
• Using a fork, fold in 5 ounces of the grated cheddar, not trying to make a smooth, even distribution-- you want to have pockets of cheese (they will melt and be fantastic!) scattered throughout the finished stuffed potato.
• Then gently fold in the reserved lump crabmeat, being careful not to break up the lumps, but making sure all of the mixture in the bowl has crabmeat scattered through it.
• Stuff the potato shells until they are just rounded slightly at the top.
• (You will have extra stuffing, which you can bake in ramekins or a small casserole dish.) Place the stuffed potatoes in a baking pan, fitting them close together, then sprinkle the tops with the remaining 6 ounces grated cheddar.
• You can prepare the recipe to this point several hours ahead and refrigerate until ready to bake.
• Place the pan in a 350 degrees oven and bake for 25 minutes or until the cheese is melted and the potato mixture is nice and hot.
• Serve immediately (sprinkling the tops of the potatoes with green onions, if desired), allowing 2 potato halves for an entrée and 1 potato half for an appetizer or side dish.
• The potatoes make a wonderful entree with just a nice crisp garden salad and hot French bread.

SEAFOOD STUFFED PORK CHOPS

Steps:

• Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
• In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
• In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
• Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
• Heat oven to 350°F.
• Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
• Meanwhile.
• In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
• Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
• Pour the seafood cream sauce over each individual stuffed pork chop when plating.
• It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
• I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.