Eric
Posts : 9738 Join date : 2012-07-30 Age : 73 Location : Pensacola
| Subject: Jellyroll? Well, not so much Tue Dec 23, 2014 1:10 pm | |
| But I hope it will be good tonight. I didn't have a recipe... just put stuff together that I thought might be good. I took a flank steak and pounded the hell out of it with a 2.5 lb. sledge hammer to flatten it out more, then placed a pound of hot pork sausage, put on it some fresh basil, some finely chopped onion, some garlic, grated cheese and ground black pepper. I envisioned a jelly-roll swirl, but that was out of the question. The meat needed to be about 3 times wider, lol. But it IS all wrapped up, ready for cooking. I'm gonna cook it in our big pressure cooker. It should be fork-tender. (Well, that's the plan, anyway.) | |
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Joanimaroni
Posts : 1157 Join date : 2012-07-31
| Subject: Re: Jellyroll? Well, not so much Tue Dec 23, 2014 2:27 pm | |
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Eric
Posts : 9738 Join date : 2012-07-30 Age : 73 Location : Pensacola
| Subject: Re: Jellyroll? Well, not so much Wed Dec 24, 2014 11:37 am | |
| It was great! I made brown gravy from the drippings. Ate it with asparagus. The yellowish stuff on the top of the pic was some stone-ground Dijon mustard | |
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| Subject: Re: Jellyroll? Well, not so much | |
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