Butterflying Shrimp, Pork Chop & Beef

BUTTERFLYING SHRIMP, PORK CHOP & BEEF


Shopping for groceries has been a challenge for me. Things are so expensive during this trying time. So, I as Chef Woo Can wants to share with you some techniques I learned to extend the foods I purchase. Meats and seafood are so expensive. When I cook for my daughter I want to prepare a meal that shows I'm getting my monies worth. 
You may have heard about a simple technique call "Butterflying" To me this technique extends a small piece into a much larger piece. If you haven't checked lately, shrimp is very expensive these days.  Today, there are all sorts of frozen shrimp. Keep this in mind when choosing shrimp size. Follow the number shown on the bag. That number will tell you how many shrimp will make up 1 pound. The higher the number, the smaller the shrimo and the lower the number, the bigger the shrimp. I like to choose shrimp with shell on and not butterfly, its cheaper! The more work of cleaning the shrimp deveining and butterflying will add additional cost. The "Butterflying" process may include deveining and butterflying. Deshell the shrimp, cut the hump of the shrimp about 1/4 into the hump, devein the shrimp and your shrimp is butterfly. It will make the shrimp larger than if it wasn't butterfly. The flesh will fan out and curl slightly.
For Pork Chops, butterfly them to get more yield. These days pork chop portions are pretty thick. Here are 2 ways you can benefit by butterflying pork chops . Depending on pork chop with bone, cut in the middle horizontally to form a pocket so you can add stuffing. Dip in egg and breadcrumbs and pan fry to get a light brown color, then place in a toaster oven and bake until tender. The second way with a no bone pork chop. Cut the porkchop horizontally in the middle of the thickness and slowly cut as you pull back the pork and tenderize for a flat slab of delicious pork. You'll have the choice of cutting that pork in half, breading it or making a huge thin breaded porkchop.
For Beef,  buy a cheap grade of top round, cut a 1/2 slice and butteefly that into a nice thin beef slice. Tenderize with the pointed end of the tenderizer. It's important that it tenderized (breaking up the muscle) and slice into 4 inch pieces for folding. Add seasoned bread crumbs, raisins, pine nuts, fresh crushed garlic, chopped parsley and roll it up and tie the roll and brown in a non stick pan and then place in a pot of marinara sauce. You just made Italian Bracciole!

By Chef Woo Can at www.chefwoocan.com
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