Wolfgang Puck BPCR0010 specs

Stuffed Flank Steak

Apple-Sage Cornbread

Stuffed Pork Chops

6 Servings

INGREDIENTS

1 (2 -3 pound) flank steak 1/2 teaspoon salt

1/2 teaspoon fresh ground pepper 4 strips lean bacon

4 slices ham

4 slices provolone cheese

4 large hard-cooked eggs, cut in half

10 jumbo stuffed green olives

1 lg red bell pepper, julienned

2 Tbs fresh parsley, chopped

3 cups beef broth

1 cup water

1 large onion, quartered

1 whole bay leaf butcher's twine

4 Servings

INGREDIENTS

4 pork loin chops (1 1/2 - 2" thick), butterflied horizontally

1 tablespoon olive oil 1/4 cup onion, chopped

1/4 cup cornbread stuffing mix

1 whole apple, cored and diced 1/8 teaspoon celery seed

1/8 teaspoon dry sage

1 Tbs fresh parsley (or 1 tsp dried)

2 cups chicken broth, divided

1 cup water

4 large potatoes

4 cups green beans, rinsed, stems removed

METHOD

1 On cutting board, use a sharp knife to butterfly the flank steak

1/8 teaspoon garlic salt

2 Tbs butter, room temperature

2 Tbs flour

right through the center. Be careful to keep both thin slices attached.

Season steak with salt and pepper and cover with plastic wrap.

Tenderize the meat by hitting it evenly with a tenderizing mallet

or heavy fry pan.

2Remove plastic wrap and begin to assemble the roll. First lay all four strips of bacon on flank lengthwise. Top with ham slices and then cheese slices. Place eggs flat side down on top of the cheese. (Form a single row.) Lay the olives in a row next to eggs. Lay the pepper slices in a row lengthwise next to olives. Sprinkle with parsley. Roll the flank steak up lengthwise. Secure roll with butchers twine. Tuck ends of roll into center before continuing to tie. Tie a knot every 2-3 inches, then one long tie lengthwise.

3Preheat pressure cooker to 400°. Add beef broth, water, onion and bay leaf.

4Place entire rolled flank into pot and secure pressure cooker lid.

5When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 45 minutes.

6When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove lid.

7Remove roast and refrigerate. Reserve liquid for serving.

PRESENTATION

Allow the flank roll to chill completely; this makes the roll set up and cut beautifully. Cut into 1 1/2-inch slices. Each slice will look like a work of art. Serve cold on beautiful lettuce leaves with mustard on the side. Or, after slicing, you may reheat and serve with heated reserved juices. Either way, your guests will be very pleased.

Recipe courtesy of Iside Tortosa

METHOD

1Season pork chops with salt and pepper.

2Preheat uncovered pressure cooker to 400°. Add one tablespoon of olive oil to the pot. Seer the pork loin chops in the hot oil until brown on both sides. Remove from pot.

3Add chopped onion to pot. Season with salt and pepper and cook until tender.

4Place cooked onion into large mixing bowl. Add stuffing mix, diced apple, celery seed, garlic salt, sage, fresh parsley and 2 tablespoons chicken broth and water. Mix together well and stuff into butterflied chops (about 2 tablespoons per chop). Add remaining chicken broth to pressure cooker. Place stuffed pork chops in pressure cooker. Add potatoes and secure lid.

5Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 15 minutes.

6When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.

7Remove potatoes and pork chops from pressure cooker. Place green beans in pot. Close lid and set timer for 2 minutes. After 2 minutes, remove from pot.

8Mix butter and flour well so that it forms a paste.

9Set uncoverd pressure cooker to 400°. As the remaining stock in pot starts to boil, slowly add butter and flour paste (1/8 teaspoon at a time to avoid lumps). Serve gravy on side.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host