Twist on Chicken in Polano Cream....Pork Loin Medallions in Poblano Cream

G

Glennis

Well-known member
With 10# of boneless pork loin in the house, I found myself wondering how this immensely flavorful sauce would work with "the other white meat."

Taking into consideration that most boneless chicken breasts are injected with a "solution" - unless you cut them yourself - I cut 3/4-inch boneless chops off the loin, salted and peppered each side, and attacked the chops with a tenderizer. The idea was to break down some of the connective tissue and to pierce the meat to permit the flavor of the sauce to get in there quickly.

The rest of the recipe was followed to a T. We're calling this a keeper as well. The pork, which tends to be on the dry side, was moist and full of the flavor of the sauce. Is there anything you can't do with this sauce??

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=16&msgid=76

 
with a straw?? hehe, sorry, feel that way about several yummy sauces, love this one

 
The Mexican version of creme fraiche. I normally just make it with whipping cream and

sour cream or buttermilk. About 1 c. Whip cream to 2 T. sour cream....as not all stores carry it.

 
Haven't tried it yet but thinking about trying to make a dip/lasagna/enchildas.....

sort of like a spinach artichoke dip or something. Thinking about shredding some chicken in it. Not sure but think it would be delish.

Or as a sauce for enchiladas

Or to make a Mexican lasagna

 
OMG...shrimp. Heavenly!

I sauteed the shrimp with olive oil, butter, and finished them with a quick flambe with brandy. I removed them from the pan, added the poblano cream and stirred the shrimp back into the sauce until both were fully hot again (I made 2 skillets of shrimp). I served the shrimp over Mexican rice in an enchilada dish, topped with jack cheese and minced cilantro. Thought I'd died and gone to heaven. I think I'm going to make up a few batches to freeze and have on hand. This is wonderful!! Great find Melissa!

 
details?

When you say over Mexican rice (is this something special), I get the image of a pile of rice with the shrimp over it (which is enough to get my mouth watering), but in an enchilada dish...? Are you rolling up shrimp and rice in tortillas? Layering them? Which kind of tortillas? Can you tell you've fired my imagination?

 
This is our dinner tonight. I was able to get the poblanos today. The shrimp sounds heavenly.

 
More like a casserole dish...single serving size...

Mexican rice...basic white rice toasted in hot oil (lard is super) and cooked in broth with safflower threads (not saffron). I put the rice in the bottom of the dish and piled the shrimp on top, then drizzled the sauce over all. There were a few bites left...but they kept disappearing until they were all gone!

 
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