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Boudin stuffed grape leaves?
Posted on 8/12/21 at 1:14 pm
Posted on 8/12/21 at 1:14 pm
I love grape leaves and last weekend I had the idea of boudin stuffed grape leaves. Did a search on the google machine and of course someone had already thought of it. Recipe from Rouse's looks good. You actually make your own boudin for stuffing which is perfect for me living in Ga. Anyone ever try this?
Boudin Dolmas
Boudin Dolmas
4
Posted on 8/12/21 at 1:37 pm to mouton
Have not, but that is an interesting idea. My one concern is that we make meat-stuffed grape leaves with raw ground beef, so a long simmer time will both cook the beef and tenderize the leaves. If you start with a cooked filling like boudin, by the time to the leaves are tender the flavor of the filling may be washed out. But maybe not, so worth a shot.
Last weekend, we made a double batch of meat-stuffed grape leaves and froze most. I wish I had seen this before then. I would have made a separate small batch with boudin to test it.
Last weekend, we made a double batch of meat-stuffed grape leaves and froze most. I wish I had seen this before then. I would have made a separate small batch with boudin to test it.
Posted on 8/12/21 at 2:53 pm to Twenty 49
quote:
My one concern is that we make meat-stuffed grape leaves with raw ground beef, so a long simmer time will both cook the beef and tenderize the leaves. If you start with a cooked filling like boudin, by the time to the leaves are tender the flavor of the filling may be washed out. But maybe not, so worth a shot.
I believe this recipe calls for grape leaves that are already tender and ready to roll. So you just make your boudin filling, and instead of casing it, you just roll it in the grape leaves.
Interesting idea, for sure. Can't believe I haven't thought of it.
Posted on 8/12/21 at 5:55 pm to Twenty 49
Not grape leaves, but as to flavor washiut of filling, we’ve been stuffing bell peppers with boudin my whole life (50 years or so). I can’t detect enough loss of flavor to matter. I bet this would be good. Look forward to results!
Posted on 8/12/21 at 6:15 pm to Twenty 49
quote:
Have not, but that is an interesting idea. My one concern is that we make meat-stuffed grape leaves with raw ground beef, so a long simmer time will both cook the beef and tenderize the leaves. If you start with a cooked filling like boudin, by the time to the leaves are tender the flavor of the filling may be washed out. But maybe not, so worth a shot.
Hmm. You could do the long cook in the sauce to tenderize the leaves, then roll and return to the sauce briefly to heat through, couldn't you?
Interesting idea, though. I love boudin and I love stuffed grape leaves.
Posted on 8/12/21 at 6:44 pm to mouton
I'm fricking in on this. Meat stuffed grape leaves is one of my favorite dishes.
Posted on 8/12/21 at 10:35 pm to TigerstuckinMS
quote:
Hmm. You could do the long cook in the sauce to tenderize the leaves, then roll and return to the sauce briefly to heat through, couldn't you?
That was my wife’s suggestion too. Should work.
You can eat the jarred grape leaves as is, but I like to cook them long enough to be able to bite through them easily.
Posted on 8/13/21 at 11:17 am to Twenty 49
I have not made grape leaves in a long time but if I remember right I cooked my ground beef first.
Posted on 8/15/21 at 8:59 am to mouton
Bumping this hoping someone will try making these.. I think I may give it a shot next weekend.
Posted on 8/16/21 at 6:31 am to mouton
As someone who grows wine grapes, this sounds like something I should have know about before now. I should have plenty of grape leaves in a couple of months.
Posted on 10/24/21 at 9:05 am to Twenty 49
By chance where are you getting your fresh picked Grape Leafs? Looking for a source for future rolls!
This post was edited on 10/24/21 at 12:05 pm
Posted on 10/24/21 at 2:59 pm to 84outlaw
quote:
where are you getting your fresh picked Grape Leafs?
Using jarred. A friend has vines of the wild grapes like our old folks used, and he is supposed to bring me some rooted ones. So maybe someday I’ll have a supply of fresh.
Posted on 10/24/21 at 4:15 pm to mouton
Not a terrible idea. But I’m thinking… spare the grape leaves and just enjoy the boudin.
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