contest BEGIN! Old Salty's Chopped Throwdown

[The Hot Pepper]

That's a real Chopped entry there, didn't get it all on the plate

 
Papa Rellena
 
Rub for pork belly and shrimp
 

• 1 Tbspn garlic powder
• 1 Tbspn

 

 

[hogleg]

Some ballers in this TD, its shaping up to be a good one. Can someone go check on Keykid I'm a lil worried?

 

[The Hot Pepper]

Don't you mean oldsalty?

 

[tctenten]

 
That's a real Chopped entry there, didn't get it all on the plate

 

 
 
All done editing….I think.

 

[salsalady]

Dessert PoL-

 
And as i went back to the Dessert Post to check on the PoL amount....I see it's chocolate BAR!!!!!
 
 
GRRRrrrrrr-
off to the store-----again-----

 

[hogleg]

I love you SL
 
And yea, where the frick is Salty?? Seriously I hope he is ok 

 

[SmokenFire]

For roasting
 

 
For pan frying (and some more for the smoker tomorrow)
 

 

[salsalady]

I had to run down to the store for chocolate BARS, so I turned the pan of pork belly that was rendering out so nicely OFF (or so I thought).....
 
Was only gone 10 minutes or so, but came home to THIS...in the house....

 
Apparently, the knob slipped past OFF to HIGH....just a few more minutes it probably would of been up in flames, it's definitely up in smoke-

 
 
Before- happy happy hog

 
 
After----       

 
 
 
 
Dessert PoL sans bacon---

 

 

[hogleg]

  uh, REWINE please

 

[frydad4]

well the good news about that pork belly is...
 
is...
 
is...(I got nothin)
 
damn, SL, that sux.  
It was going to be good, too. 

 

[JoynersHotPeppers]

Best blackened pork belly ever!

 

[The Hot Pepper]

Ohhh noes I hope the Finex is okay.

 

[salsalady]

thanks for the commiseration, guys,
 
hogleg, I hadn't even got to the wine part yet to be able to re-wine!
 
Fiddy- yea...kinda dropped the wind outa the sails...
 
JHP- definitely puts a whole new twist on Blackened....
 
Boss- I thinks so, the Finex pan looks OK, just don't know yet if everything will taste burnt for the next 6 months....
 
 
I do have a smaller piece, the other half of what was cooked yesterday.  Time to break out the other CI and start over....

 

[hogleg]

I have an old family recipe. You take a chef and add wine, serve.

 

[hot stuff]

Papa Rellena with Slaw and Crema
 
Rub for pork belly and shrimp
 

• 1 Tbspn garlic powder
• 1 Tbspn cumin
• 1 Tbspn paprika
• 1 Tbspn brown sugar
• pepper powder to taste

 
Slash fat cap on the pork belly and rub with oil, then add your dry rub.  Toss shrimp in dry rub set aside
 
 

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Tater-tots
 

• 3 cups thawed tater tots
• 1 egg
• 2 Tbspn flour

Squeeze remaining water out of the thawed tater tots, then combine with egg and flour and set aside.
 
 

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Slaw
 

• small head of red cabbage sliced thin
• 2 pickles sliced thin
• 1 carrot shredded
• 3 fresno peppers finely chopped
• 1/4 cup apple cider vinegar
• 1 Tbspn salt
• dash or oregano

Combine all ingredients and refrigerate over night.
 
 
Crema
 

• 1 avocado
• 1/4 cup greek yogurt
• 1/4 cup mint leaves
• juice from 1 lime
• 1/4 tspn moruga puree
• 1 pickle 
• 1/2 tspn salt

Put everything into a food processor and give it a whirl.  
 
 
Cheese Crackers Powder
 

• 2 cups cheese crackers

Put cheese crackers in a food processor and turn into powder.  Then add your favorite hot pepper powder.
 
 

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Pork belly gets cooked fat side up in a 500f degree oven for about 10 minutes(until fat starts to brown and bubble).  The heat is then reduced to 325f for 90 minutes more.  After the 90 minutes add a bottle of beer to the drippings and cook for another hour.  Let cool and then chop.  Shrimp gets cooked in a frying pan for 5 minutes on each side and then chopped.  Combine the pork and shrimp and toss with hot sauce of your choice.  Put some of the potato mixture in your hand, then add a spoonful of the pork and shrimp mixture.  Add more potato and form into a ball.  Roll ball in the cheese cracker powder.  Heat vegetable oil to 350f and then fry the balls for 2-3 minutes each side.  
 
 
Pork and shrimp getting happy.
 

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Looks great, but the cabbage really isn't part of the dish is it? It's like a side item or did I miss it?

 

[JoynersHotPeppers]

He made slaw with it but he would have scored major points from some of the critical folks if he had plated the fried heaven on the slaw.  

 

[tctenten]

He made slaw with it but he would have scored major points from some of the critical folks if he had plated the fried heaven on the slaw.

I considered stacking it. Crema, slaw and then the rellena. Obviously I didn't do it.

Looks great, but the cabbage really isn't part of the dish is it? It's like a side item or did I miss it?

The cabbage is only in the slaw.

 

[JayT]

There's still time, edit in a plated pic with the slaw tctenten!
 
SL, I just have one question, can you clarify if you "blackened" that with oil or butter?

 

[The Hot Pepper]

There's still time, edit in a plated pic with the slaw tctenten!

 
The slaw is there
 

 

SL, I just have one question, can you clarify if you "blackened" that with oil or butter?

 

with FAT! lol

 

[salsalady]

There's still time, edit in a plated pic with the slaw tctenten!
 
SL, I just have one question, can you clarify if you "blackened" that with oil or butter?

Pork Fat....is that Oil, Butter, lard, or just grease?