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Unread 07-30-2008, 09:38 PM   #1
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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Talking thirdeye's Grilled Rouladen

Far from the traditional pan-fried and braised rouladen, I made these for dinner tonight. I used seasoned pork cutlets, a layer of Dijon mustard, a slice of Black Forest ham and my own pickled asparagus in two, and dill pickles in the other two. They were grilled to 145 internal. I thought the flavor of the pickled asparagus mingled well with the ham and Dijon, and the presentation with the potato salad was elegant. Mrs ~t~ said it reminded her of a cheeseburger.

But very close to traditional, I served them with an Austrian Potato salad.


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