A roulade is rolled meat with vegetables or cheese or whatever you want inside it. We had some pork tenderloins in the freezer, so that is what we used, but chicken breasts or flank steaks also work well.
Basically, you take the meat and slice it length-wise, but not all the way through, and open it up (butterfly it). Pound the meat to thin it out (we cover the meat in plastic wrap and whack it with a heavy pan...but be careful not to tear the meat). Treating the meat like a pizza, add your "toppings" or stuffing. 
We sprinkled the meat with pepper, and smoky paprika, sun-dried tomatoes (the oil packed ones in the jar), artichoke hearts, feta cheese, and a dusting of cayenne pepper on top.
Next, roll the whole thing up and tie it with kitchen string. This keeps the stuffing intact through the cooking process. 
Brown the roll on all sidesin a hot pan on the stove. Once browned, put the pan in a 400degree oven for about 15 minutes, or until the internal temperature reaches 155 degrees (so most of you probably don't cook to internal tempratures, but that is how they do it in professional kitchens). *Note: pork is safe to eat at 155 degrees and chicken at 165 degrees.
Remove the meat from the oven and let rest under a foil tent for a few minutes (this prevents the juices from spilling out when you slice it).
Slice the roll, and serve! Viola! Not so hard for an impressive dish. We served it with an herb risotto and an olive/lemon butter sauce. 
A note on serving sizes: we used 1/2 pork tenderloin for the 2 of use, so a whole tenderloin would serve 4-5 people. A large chicken breast would serve 2 people.
Some other roulade ideas
-chicken with basil, mozzerella, and tomato
-pork with spinach, goat cheese, and olives
-chicken marinated in teriyaki or soy sauce with julienned carrots, green onions, bell pepers, and ginger.
-flank steak with roasted bell peppers, grilled onions, and gruyere cheese
Now that you know the process the possibilities are endless! Have fun =)
7 comments:
this looks so yummy! i am continually impressed by your chefista skills
Holly- your skills are enviable! I can only imagine what Scott can do while on the job in a professional kitchen...
Have you selected your dress yet? I wanted to send this along as I figured it possible for you to drive up if it's worth it: http://www.alexandrasalon.com/events.html
do you stick a thermometer in it for internal temp measurement?
wow. looks yummers.
yes, I actually stick a thermometer in it. That way I don't worry about overcooking (too dry) or undercooking (unsafe). We have a really nifty one that sticks on the fridge, and the probe is attached by a long wire thing and the probe can sit in the meat in the oven and you can set a temp. you want and it beeps when its done. Its kind of like no brainer cooking. Scott even uses it sometimes, although he can usually tell doneness by touch.
What's the name of Scott's restaurant?
Kimera
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