Posted by Times-Picayune, LA on December 08, 2009 at 12:30:59:
New Orleans-area tailgater's recipe might take her to the Super Bowl
By Judy Walker
Dutchtown resident Judy Armstrong, who tailgates regularly at Saints and LSU games, might win a Super Bowl trip w/her recipe for pork-Gouda poppers.
Pork-Gouda Poppers are jalapenos stuffed with cheese then wrapped in thin pork slices and bacon.Representing the south, she is one of eight finalists in a "The Other White Meat" pork contest. The winner, determined by internet voting, will win a trip for four to Miami, FL in February, 2010 and a tailgating-themed pre-game party in Miami with football star (and "Dancing With the Stars" winner) Emmitt Smith.
Armstrong is principal at St. Thomas More Catholic School and the mother of four. She and her husband, Tim, a veterinarian, live on a small city farm with lots of pets and grow lots of fresh vegetables and herbs. During football season, they tailgate with their extended family. Her brother lives in New Orleans
Judy Armstrong is in the running to win a trip to the Super Bowl.Armstrong knows how to compete: She recently was one of the grand prize winners of Stephen Raichlen's The Ultimate Grilling Recipe Contest. She won a trip to attend Raichlen's BBQ University. Here's her recipe for the grilling contest
London Broil "Pizza" Grilled with Roasted Garlic, Kalamata Olives, and Fontina by Judy Armstrong of Prairieville, LA
Makes 6 servings
1 1/2 pounds London broil (top round steak), approximately 1 1/2 inches thick,
butterflied and flattened
1/4 cup olive oil
1/4 cup balsamic vinegar
5 cloves garlic, minced
1/4 cup fresh thyme leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons mashed roasted garlic
1 tablespoon Dijon mustard
1 1/2 cups shredded Fontina cheese
5 plum tomatoes, thinly sliced crosswise
1/2 cup seeded, halved Kalamata olives
1/2 cup jarred or frozen sliced artichoke bottoms, thawed
1 cup fresh grated Romano cheese, plus extra for serving
1/4 cup diced red bell pepper
1/2 teaspoon crushed red pepper flakes, plus extra for serving
1/4 cup thinly sliced fresh basil leaves, plus extra for serving
Place the butterflied London broil in a food-safe plastic bag. Add the olive oil, balsamic vinegar, minced garlic, and thyme. Close the bag and massage the marinade into the steak and refrigerate for 1 to 6 hours. Remove from the refrigerator and bring to room temperature.
Preheat the grill to medium.
Remove the steak from the plastic bag, and discard the marinade. Pat the steak dry with a clean towel. Season with the salt and pepper. Open up the steak to its full measure and place it on the grill, cut side (inside of the butterfly) down. Grill for 1 minute to sear. Turn the steak and smear the cut side all over with the roasted garlic and Dijon mustard. Layer the Fontina, tomatoes, olives, artichoke bottoms, 1 cup Romano cheese, the red bell pepper, 1/2 teaspoon crushed red pepper flakes, and the basil over the steak. Continue to cook until the cheese is melted, 7 to 8 minutes more.
. Remove the steak to a cutting board, let sit for 3 minutes, then cut it into 4 pieces. Garnish with additional fresh basil and Romano cheese and serve.
Grilled Smoked Gouda Pork Poppers
Grilled Smoked Gouda Pork Poppers
from Judy Armstrong, Louisiana
1 (2 pound) pork loin, cut into 32 thin slices
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne
1 teaspoon garlic powder
32 jalapeno peppers
1 pound smoked Gouda cut into 32 rectangular cubes approximately ¼ inch by 2 inches
32 slices bacon
2 cups hickory smoked BBQ sauce, plus extra for dipping
Directions:
Slice the pork loin into 32 thin slices. Season both sides of slices with salt, pepper, cayenne, and garlic powder. Place the pork slices between two sheets of wax paper and pound to 1/8 inch thick.
Slice down one side of each jalapeno pepper; remove the stem and seeds. Insert the cheese cubes in each pepper.
Wrap the thin pork loin cutlets around the cheese stuffed pepper and surround the wrapped poppers with bacon. Secure in place with a toothpick.
Place the Pork Poppers in a food safe plastic bag and add the 2 cups BBQ sauce. Close the bag; refrigerate until ready to grill.
Remove the pork poppers from the refrigerator and prepare a charcoal BBQ grill to medium heat. Place the Grilled Pork Poppers over the heat and grill until the bacon begins to crisp and the pork is cooked through, approximately 2-3 minutes per side, about 8 – 10 minutes total.
Transfer the Grilled Pork Poppers to a serving dish, remove the toothpicks, and serve with additional BBQ sauce.
Makes 32 popper
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