The word roulade originates from the French word "rouler" meaning "to roll". Typically, a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. --Wikipedia I've wanted to try a roulade on the grill for some time. This past weekend I finally got around to giving it a go. I wasn't sure how difficult the process was going to be but I figured there wasn't really a way for me to screw it up so bad it wasn't going to be edible. The tying looked a little challenging, but ultimately it was a lot simpler than I thought. I only had to re-stuff and re-roll the roulade twice before getting to look like it should. I also had the opportunity to try two new products I recently received samples for. I got a box of samples from Chef Salt recently. Chef Salt is a small batch, artisan salt company that makes handcrafted seasoning blends using only the best hand harvested sea salt or volcanic salts along with top quality herbs and spices. Recently I read Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman and was inspired to learn more about the use of salts in cooking. When I read on the Chef Salt website they were also fans of Mark's work on salt I knew I wanted to try their products. As I usually do when new products appear on my front porch I started checking out the aromas of the different blends. I was struck by the powerful aroma of the Tuscan Herb blend. It made a fantastic seasoning for the outside of the rouladr. I'm not going to try and pretend I know much about salts at this point, but I do know the Sel Dolce de Cervia salt combined with a mixture of herbs was awesome.
I knew the inside of the roulade needed to pack a punch of flavor if it was going to stand up to the flavor of the outside of the roulade. The BBQ Grail recently formed a partnership with Sizzlin’ Sauces. I’ll be developing recipes and writing about their award-winning line of mustards, relishes and hot sauces. I decided to add some of Chef Bud’s Razin’ Cane Garlic Relish to the stuffing because I felt it would give me that flavor punch I wanted. Two tablespoons added to the shaved Brussel’s Sprouts not only added a tremendous garlic flavor to the stuffing but because the garlic relish also has a hint of Habanero I got the little bit of heat the dish needed. I can’t wait to try the relish on a few other dishes. It will be fantastic on sausages.
The roasted pine nuts added just the right amount crunchy texture to the stuffing. If you don’t like or want to spend the money for pine nuts give chopped pecans or walnuts a try.
Don’t be intimidated by the fancy tying of a roulade. Here’s the great video I watched to learn how.
How to Tie Beef Flank Steak — powered by ehow
I served the roulade with a sweet potato puree. This was not your ordinary sweet potato puree. I recently spent date night with Mrs. Grail at The Eatery in West Sacramento. I ate a fantastic rib eye served with smoked potato puree. The sweet potatoes were a taste treat.
When I contacted Chef Milbourn, about how they made them, he gave all the credit to his Sous Chef Brooks Buchanan. After cooking the sweet potatoes they are cold smoked in a hotel pan on the stove using wood chips. Instead of using a stove stop smoker I used my cold smoker to give the cooked sweet potatoes just a little hint of smoke flavor. I really appreciate Chef Milbourn sharing this technique with me. Now if I can just get him to share the whole recipe on how to make the puree so creamy and flavorful I’ll have a sure-fire winner.
- 2½ lb Flank Steak
- 2 cups shaved Brussels Sprouts (About 12 large sprouts)
- 1 shallot, thinly sliced
- 2 tablespoons olive oil
- ½ cup toasted pine nuts
- 2 tablespoons Sizzlin’ Sauces Razin’ Cane Garlic Relish
- Salt and Pepper to taste
- Pre-heat oven to 350 degrees.
- Bring water to a boil in a 2 quart sauce pan
- Place some ice and water in a bowl and set aside.
- Spread pine nuts on cookie sheet and toasted in the oven until they are golden brown. About 6 to 10 minutes.
- Set aside pine nuts to cool
- Add some salt to the boiling water and par-boil the shaved brussels sprouts for 4 minutes.
- Using a skimmer transfer the shaved brussels sprouts to the ice water bath.
- Drain the cooled brussels sprouts.
- Heat olive oil in a skillet, over medium heat.
- Pat the brussels sprouts with a paper towel and carefully transfer to the heated olive oil.
- Add the shallots and cook brussels sprouts until the shallots are translucent. Remove from heat and let cool.
- Place pine nuts in a food processor and pulse three times.
- Add pine nuts, cooled brussels sprouts, salt, pepper and Garlic Relish to a bowl and stir to combine.
- Lay flank steak out flat on a cutting board and cover with brussels sprout mixture.
- Roll the flank steak and tie.
- See video on how to tie a roulade.
- Grill roulade over medium heat on all sides until it reaches desired internal temperature.
- Remove from grill and rest for at least 15 minutes.
- Slice and serve.