contest BEGIN! Old Salty's Chopped Throwdown
- Thread starter The Hot Pepper
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Rocoto Relleno, Braised Cabbage With Pork Belly, Pastel de Tater Tots, and Ceviche With a Lemon Drop Relish.
Braised Cabbage
-One head of Cabbage
-One onion
-1/2 cup of home made pinot noir
-1/4 cup of apple cider vinegar
-One mango
-3/4 lb of pork belly
-1 tablespoon of butter
Cube up the pork belly, and start it simmering in it's own fat until browned on all sides. Slice up the cabbage into strips, dice up the onion, and cut the mango into small cubes. Begin cooking the onions and the butter in a dutch oven. Once the onions are transparent add the cabbage. Toss the cabbage in the onion butter mix for a couple of minutes, then add the mango cubes, browned cubed pork belly, the wine, and the vinegar. Cover the dutch oven, and simmer for 40 minutes, opening the lid and stirring the cabbage to braise with liquid every 10 minutes.
Stuffed Rocoto
-5 rocoto
-1 lbs of pork belly
-1/2 lb of shrimp
-Peanuts
-Shredded quesillo
Cut open the tops of your rocoto, and de-seed, and de-veign them. Cube up your pork belly into small cubes, and begin cooking them until almost completely browned. Rough chop the shrimp, then add them to the pan to cook with the pork belly. 3 minutes later, remove from the pan, and place on paper towels to absorb the residual fat. Stuff your rocoto with this pork belly and shrimp mixture, then add crushed peanuts on top. Add your shredded cheese, then place the rocoto in a lightly oiled casserole dish.
Pastel de Tater Tots
-One bag of tater tots
-Quesillo Cheese
-6 eggs
-2 cups of milk
Place tater tots on a pan, and cook for 15 minutes at 350 degrees. This isn't to cook them completely, but to defrost them, and begin slightly crisping them. In the oiled casserole dish with the rocoto add one layer of tater tots. Cover this layer with the shredded cheese, then make another layer of tater tots. Cover that layer with the shredded cheese. Whisk up the eggs and milk, then pour over the tater tots, and the rocoto until everything is completely covered in the liquid. Put the tops on the rocoto, then put the casserole dish in the oven at 350 for 20-25 minutes, or until the cheese is nicely browned and bubbly.
Ceviche
-Shrimp
-2 aji limo
-culantro
Roughly chop the shrimp, and add to a bowl. Dice up 2 aji limo, and some fresh culantro, then add this to the bowl with the fish. Add the juice of 4 limes to the bowl, stir well, coating the shrimp in the citrus, and let marinate for 5 minutes. I did not use salt in this ceviche, because the saltiness will come from the relish.
Lemon Drop Relish
-Pickles
-3 aji Lemon Drop
-Brine from the pickles
-2 Tbsp of yellow mustard
-1 Tsp coriander seeds
-1 Tbsp celery salt
-Fresh culantro
Dice up the pickles finely, then add to a jar. Dice up the Lemon Drops, and add them into the jar with the pickles. Crush the coriander seeds, then add them to the jar, along with the celery salt. Dice up the culantro, add to the jar, then add just enough pickle brine, so that all of the relish becomes covered. Mix well in the jar, and let it stand for at least 10 minutes before serving.
I plated the ceviche onto the crackers, then added the relish on top. This worked well for nice bite sized ceviches, with the added texture of the crackers. Since the rocoto are very spicy, and the ceviche is relatively spicy, the braised cabbage, and pastel de tater tots work well to alleviate the burn in between bites of the spicy dishes. I am posting this from my cell phone, so I do apologize if the pictures aren't completely chronological.
Braised Cabbage
-One head of Cabbage
-One onion
-1/2 cup of home made pinot noir
-1/4 cup of apple cider vinegar
-One mango
-3/4 lb of pork belly
-1 tablespoon of butter
Cube up the pork belly, and start it simmering in it's own fat until browned on all sides. Slice up the cabbage into strips, dice up the onion, and cut the mango into small cubes. Begin cooking the onions and the butter in a dutch oven. Once the onions are transparent add the cabbage. Toss the cabbage in the onion butter mix for a couple of minutes, then add the mango cubes, browned cubed pork belly, the wine, and the vinegar. Cover the dutch oven, and simmer for 40 minutes, opening the lid and stirring the cabbage to braise with liquid every 10 minutes.
Stuffed Rocoto
-5 rocoto
-1 lbs of pork belly
-1/2 lb of shrimp
-Peanuts
-Shredded quesillo
Cut open the tops of your rocoto, and de-seed, and de-veign them. Cube up your pork belly into small cubes, and begin cooking them until almost completely browned. Rough chop the shrimp, then add them to the pan to cook with the pork belly. 3 minutes later, remove from the pan, and place on paper towels to absorb the residual fat. Stuff your rocoto with this pork belly and shrimp mixture, then add crushed peanuts on top. Add your shredded cheese, then place the rocoto in a lightly oiled casserole dish.
Pastel de Tater Tots
-One bag of tater tots
-Quesillo Cheese
-6 eggs
-2 cups of milk
Place tater tots on a pan, and cook for 15 minutes at 350 degrees. This isn't to cook them completely, but to defrost them, and begin slightly crisping them. In the oiled casserole dish with the rocoto add one layer of tater tots. Cover this layer with the shredded cheese, then make another layer of tater tots. Cover that layer with the shredded cheese. Whisk up the eggs and milk, then pour over the tater tots, and the rocoto until everything is completely covered in the liquid. Put the tops on the rocoto, then put the casserole dish in the oven at 350 for 20-25 minutes, or until the cheese is nicely browned and bubbly.
Ceviche
-Shrimp
-2 aji limo
-culantro
Roughly chop the shrimp, and add to a bowl. Dice up 2 aji limo, and some fresh culantro, then add this to the bowl with the fish. Add the juice of 4 limes to the bowl, stir well, coating the shrimp in the citrus, and let marinate for 5 minutes. I did not use salt in this ceviche, because the saltiness will come from the relish.
Lemon Drop Relish
-Pickles
-3 aji Lemon Drop
-Brine from the pickles
-2 Tbsp of yellow mustard
-1 Tsp coriander seeds
-1 Tbsp celery salt
-Fresh culantro
Dice up the pickles finely, then add to a jar. Dice up the Lemon Drops, and add them into the jar with the pickles. Crush the coriander seeds, then add them to the jar, along with the celery salt. Dice up the culantro, add to the jar, then add just enough pickle brine, so that all of the relish becomes covered. Mix well in the jar, and let it stand for at least 10 minutes before serving.
I plated the ceviche onto the crackers, then added the relish on top. This worked well for nice bite sized ceviches, with the added texture of the crackers. Since the rocoto are very spicy, and the ceviche is relatively spicy, the braised cabbage, and pastel de tater tots work well to alleviate the burn in between bites of the spicy dishes. I am posting this from my cell phone, so I do apologize if the pictures aren't completely chronological.
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Wow!
Double Delightful Delicious Dumplings
1 large apple, peeled and cored
1 can crescent roll dough
1/2 cup butter
3/4 cup sugar
1 tsp ground cinnamon*
1/2 tsp cayenne powder*
6 oz gingerale
crushed pretzels
chopped dark chocolate
chopped, fried pork belly
Preheat oven to 350F. Grease a 9”x9” baking dish.
Melt butter and stir in cinnamon, hot pepper powder, and sugar.
Cut apple into 8 equal wedges. Starting with small end, roll each wedge into a crescent roll triangle. Pinch to seal and place in the baking dish. Pour the butter/sugar mix over the dumplings. Spoon mixture over any parts of dumplings that were missed. Pour the gingerale over the dumplings.
Bake 20 minutes then sprinkle pork belly on top. Bake 10 minutes more, then sprinkle chopped pretzels and chocolate on top. Bake 5 to 10 minutes more, or until the chocolate is melted and the dumplings are golden brown.
* To taste. I started with the amounts above then added more.
Ready for the oven:
Pork belly on top:
Pretzels and chocolate on top:
Fresh from the oven:
1 large apple, peeled and cored
1 can crescent roll dough
1/2 cup butter
3/4 cup sugar
1 tsp ground cinnamon*
1/2 tsp cayenne powder*
6 oz gingerale
crushed pretzels
chopped dark chocolate
chopped, fried pork belly
Preheat oven to 350F. Grease a 9”x9” baking dish.
Melt butter and stir in cinnamon, hot pepper powder, and sugar.
Cut apple into 8 equal wedges. Starting with small end, roll each wedge into a crescent roll triangle. Pinch to seal and place in the baking dish. Pour the butter/sugar mix over the dumplings. Spoon mixture over any parts of dumplings that were missed. Pour the gingerale over the dumplings.
Bake 20 minutes then sprinkle pork belly on top. Bake 10 minutes more, then sprinkle chopped pretzels and chocolate on top. Bake 5 to 10 minutes more, or until the chocolate is melted and the dumplings are golden brown.
* To taste. I started with the amounts above then added more.
Ready for the oven:
Pork belly on top:
Pretzels and chocolate on top:
Fresh from the oven:
Thai 5 Spice Pork Belly with Tater Tot Noodles and Cheese Cracker Sauce
5 Spice
1 tb. Fennel seeds
2 tb. Szechuan pepper corns
1 stick cinnamon
1 tb. Cloves
Blend till fine
4 lbs Pork belly, chopped, add 1 cup brown sugar to 5 spice and 2 tb. Salt and let marinate overnight.
Noodles
1 lb Tater Tots
1 egg
2 cups flour
Puree Tots, add egg and then mix with flour till it no longer sticks. Let sit for 30 minutes then make noodles.
Boil in salted water for 5 minutes
Cheese Cracker Sauce
1 box Cheese Crackers
3 tb. Mayonnaise
1 can of coconut milk
2 Indian RC-1 chilies
chop crackers till pulverized, add mayo, milk and chilies
Thai 5 spice pork belly
2.5 pounds of the marinated pork belly
1 head of garlic
1 cucumber pickle and 1 yellow squash pickle
4 pieces of bok choy
seseme oil
dark soy sauce
fish sauce
4 kaffir lime leaves
½ bunch cilantro
Pre-mince 1 head of garlic, 1 cucumber pickle and 1 yellow squash pickle.
In wok add 2 tb of seseme oil and saute' garlic and pickles until garlic is golden and then remove
Chop up 4 pieces of bok choy and lay aside.
Add 1 tbl. Of dark soy and 2 tbl. Of fish sauce
Add the pork belly until the fat begins to render and some bark starts to appear.
Add the garlic pickle mixture.
Add half a bunch of cilantro minced
Add the bok choy and sliced kaffir lime leaves
When the bok choy starts to get tender, put in 8 oz of shrimp and cook till they turn pink.
Put noodles in boil, then add the pork belly mixture, add a tbl. Of the cheese sauce to the side to mix with as desired and add some fresh cilantro.
5 Spice
1 tb. Fennel seeds
2 tb. Szechuan pepper corns
1 stick cinnamon
1 tb. Cloves
Blend till fine
4 lbs Pork belly, chopped, add 1 cup brown sugar to 5 spice and 2 tb. Salt and let marinate overnight.
Noodles
1 lb Tater Tots
1 egg
2 cups flour
Puree Tots, add egg and then mix with flour till it no longer sticks. Let sit for 30 minutes then make noodles.
Boil in salted water for 5 minutes
Cheese Cracker Sauce
1 box Cheese Crackers
3 tb. Mayonnaise
1 can of coconut milk
2 Indian RC-1 chilies
chop crackers till pulverized, add mayo, milk and chilies
Thai 5 spice pork belly
2.5 pounds of the marinated pork belly
1 head of garlic
1 cucumber pickle and 1 yellow squash pickle
4 pieces of bok choy
seseme oil
dark soy sauce
fish sauce
4 kaffir lime leaves
½ bunch cilantro
Pre-mince 1 head of garlic, 1 cucumber pickle and 1 yellow squash pickle.
In wok add 2 tb of seseme oil and saute' garlic and pickles until garlic is golden and then remove
Chop up 4 pieces of bok choy and lay aside.
Add 1 tbl. Of dark soy and 2 tbl. Of fish sauce
Add the pork belly until the fat begins to render and some bark starts to appear.
Add the garlic pickle mixture.
Add half a bunch of cilantro minced
Add the bok choy and sliced kaffir lime leaves
When the bok choy starts to get tender, put in 8 oz of shrimp and cook till they turn pink.
Put noodles in boil, then add the pork belly mixture, add a tbl. Of the cheese sauce to the side to mix with as desired and add some fresh cilantro.
Wow dude just wow!
I'm big into the transformation of ingredients and wow, that has blown my mind.
I'm big into the transformation of ingredients and wow, that has blown my mind.
hot stuff said:Thai 5 Spice Pork Belly with Tater Tot Noodles and Cheese Cracker Sauce
5 Spice
1 tb. Fennel seeds
2 tb. Szechuan pepper corns
1 stick cinnamon
1 tb. Cloves
Blend till fine
4 lbs Pork belly, chopped, add 1 cup brown sugar to 5 spice and 2 tb. Salt and let marinate overnight.
Noodles
1 lb Tater Tots
1 egg
2 cups flour
Puree Tots, add egg and then mix with flour till it no longer sticks. Let sit for 30 minutes then make noodles.
Boil in salted water for 5 minutes
Cheese Cracker Sauce
1 box Cheese Crackers
3 tb. Mayonnaise
1 can of coconut milk
2 Indian RC-1 chilies
chop crackers till pulverized, add mayo, milk and chilies
Thai 5 spice pork belly
2.5 pounds of the marinated pork belly
1 head of garlic
1 cucumber pickle and 1 yellow squash pickle
4 pieces of bok choy
seseme oil
dark soy sauce
fish sauce
4 kaffir lime leaves
½ bunch cilantro
Pre-mince 1 head of garlic, 1 cucumber pickle and 1 yellow squash pickle.
In wok add 2 tb of seseme oil and saute' garlic and pickles until garlic is golden and then remove
Chop up 4 pieces of bok choy and lay aside.
Add 1 tbl. Of dark soy and 2 tbl. Of fish sauce
Add the pork belly until the fat begins to render and some bark starts to appear.
Add the garlic pickle mixture.
Add half a bunch of cilantro minced
Add the bok choy and sliced kaffir lime leaves
When the bok choy starts to get tender, put in 8 oz of shrimp and cook till they turn pink.
Put noodles in boil, then add the pork belly mixture, add a tbl. Of the cheese sauce to the side to mix with as desired and add some fresh cilantro.
Wow. Someone found the crop button ...
Food looks banging, but especially the $ shot ...
Very nice.
oldsalty where are you?! It was just an April Fools joke, you weren't really Chopped! 
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