contest BEGIN! Old Salty's Chopped Throwdown

[The Hot Pepper]

You act like you never seen a TD 7 time champ lol

 

[SmokenFire]

Pork Belly Palooza
 

 
This was a great throwdown!!  Pictured above we have slow roasted pork belly on a bed of smashed tots, white wine & garlic shrimp scampi, pork belly & shrimp Thai Khao Tom Goong soup with goldfish cracker dumplings, egg rolls made with cabbage, shrimp, pork belly and goldfish crackers and some pickle spears breaded with goldfish cracker dough.    
 

 
Season the pork belly with a bit of pepper powder, sugar and salt.
 

 
Chopped belly for rendering.
 

 
Rendered.
 

 
For the soup add 4oz rendered pork belly with 3 tbsp onion & carrot & pickles, 1 tbsp garlic in 1 tbsp olive oil.
 

 
add 2 cups chicken stock, 2 cups cabbage and 1 dried pepper of your choice.
 

 
meanwhile mix 4oz goldfish crackers with 1 egg and 1 tbsp milk.
 

 
once mixed spoon into dumplings and reserve remainder.
 

 
eggrolls are 4oz pork belly/shrimp, with one cup cabbage and a couple tbsp of onion and pickle.
 

 
all mixed up
 
 

 
and rolled
 

 
fried sample.
 
 

 
pickle dough
 

 
 
 

 
money shots
 

 
 
 

 
 
 
 

 
 

 

[grantmichaels]

Oh fuct yes!

 

[salsalady]

Blue-Belly Baskets 
 

 

 
 
Prepared Pork Belly-
Season, roast, slice into matchsticks, render down until crispy bits
 
Crescent Roll dough-
trim triangles and arrange in muffin tins, bake
 
Chocolate Bar- I used dark chocolate with coconut
melt in double boiler over hot water, add crushed pretzels, crispy pork bits, chile powder (I used Aji Pepper Blend from Volcanic Peppers), sprinkle out on wax paper or parchement paper, refrigerate for just a bit until set.
 
Filling of your choice-I used blueberry pie filling
 
Whip Cream or Dream Whip topping
 
 
Arrange crescent shells on a plate, add filling, a dollop of whip topping and chocolate/pork/pretzel/pepper.
 
Enjoy Immediately!
 
Cheers!
 
 
Pork Belly Prep-
Seasoned with salt, pepper, smoked paprika, garlic
Roast on High 475F for about 20 minutes, then lower heat to 325F for 1.5 hours. Refrigerate overnight.  Cross cut, then matchstick cut the chilled pork belly, render on low until crispy. 

 
 
Ingredients And Assembly for Dessert-

 
 

 
 

 

[frydad4]

goldfish breaded fried pickles!!!!

goldfish breaded fried pickles!!!!

 

[The Hot Pepper]

SmokenFire is that one pic as an entry? Can everyone read how to post this one especially deconstructed ingreds, and presentation first, thanks! PS sorry if that's a WIP.

 

[SmokenFire]

PS sorry if that's a WIP.

 
All good boss.  I'll edit in the stuff as I get time the rest of tonight.  Wanted to get a good start before TWD.

 

[The Hot Pepper]

You have not been chopped!

 

[D3monic]

Money shot
 

 

[hot stuff]

Pork Belly Palooza
 

 
This was a great throwdown!!  Pictured above we have slow roasted pork belly on a bed of smashed tots, white wine & garlic shrimp scampi, pork belly & shrimp Thai Khao Tom Goong soup with goldfish cracker dumplings, egg rolls made with cabbage, shrimp, pork belly and goldfish crackers and some pickle spears breaded with goldfish cracker dough.    

Like the eggrolls in particular.

this is crazy! 
Who knows how anything tastes, it all just looks like a lot of hard work!! 
 
Nice job!

That's what my wife always says, "If they could just taste it, you'd win most of the time." So you all just run down to the Lake of the Ozarks for some crazy Cajun/Creole fusion food.

 

[The Hot Pepper]

Okay now I read SNF's wow yeah morw pica pleeeeze.

 

[D3monic]

smokens egg rolls and that pile of pork belly look killer. 

 

[hot stuff]

Pork Belly Palooza
 

 
This was a great throwdown!!  Pictured above we have slow roasted pork belly on a bed of smashed tots, white wine & garlic shrimp scampi, pork belly & shrimp Thai Khao Tom Goong soup with goldfish cracker dumplings, egg rolls made with cabbage, shrimp, pork belly and goldfish crackers and some pickle spears breaded with goldfish cracker dough.    
 
 

 
 
 

 
 
 

 
 
 
 
 

 
 

 
 

 
 
 
 

 
 
 

 
 
 

 
 
 
 

 
 
 

 
 
 
 

Yes, more pictures is better.

 

[The Hot Pepper]

Well done this was fun few hours left who is out there?

 

[geeme]

Oh, I'm out here. Far out here. Like way out in left field. Maybe not even in the stadium! You know, sometimes experiments turn out well, and sometimes they turn out less-well. Let's just say I'm scratching my head on this one a tad. The idea is good, the execution is somewhat less than spectacular. Ok, a LOT less than spectacular!
 
Still, I'll post what I can shortly, even if it's just for laughs!

And besides O.S., where is wheebz on this one? Mr. Tater Tot hisself is Marcie-ing, too?

 

[geeme]

Stuffed Shrimp Buns (Mantou)

Filling:

Sweet potato tater tots - thawed and mashed roughly
Sriracha pickle - chopped
Bok choy - roughly chopped, salted, let sit to extract liquid, then squeeze out
Jalapeno - chopped
Shrimp - chopped
Pork Belly - chopped and fried
Cheese crackers - crushed
Soy sauce
Ginger - chopped

Mantou:

3 cups flour
1/2 tsp. yeast
1-1/3 cups very warm milk

Combine milk and yeast then stir in flour. Knead until thoroughly combined, adding more flour as needed to prevent sticking. Cover and let rest 40 minutes. Knead again, then roll into log. Slice log in half then roll each half into smaller logs. Cut each half into roughly 7 pieces. Shape into flattened balls, then roll into rough circles. (Amoeba buns, anyone?) Place a portion of filling in each pancake of dough, then pinch the edges together to close.

To cook the filled mantou, if you have a steamer, place each on a square of steaming paper or parchment paper. Place into steamer, bring water to boil and steam for 15 minutes. Turn heat off and let rest 5 minutes before removing from steamer. If you don’t have a steamer (and have a ghetto kitchen, like I do), place the buns into a greased 13x9 pan. Heat the oven to 350F and place another pan with boiling water into the lower rack. Place the pan with mantou into the top rack and bake until done. How long until "done"? Well, I cooked them for 20 minutes, checked, then decided to leave them in longer. Didn't set the timer, so your guess is as good as mine!

Teriyaki sauce:

1/2 cup soy sauce
1/4 cup water
1 tablespoon plus 2 teaspoons brown sugar
1/4 cup sugar
1-1/2 tsp. minced ginger
1/2 tablespoon corn starch
1 tablespoon cold water

Combine cold water and cornstarch and set aside. in a saucepan on medium heat combine remaining ingredients until the sugar is dissolved. Heat on medium high and add cornstarch mixture. Simmer until thickened.

To serve, drizzle teriyaki sauce over mantou.
 
 

 
Filling combined:

 
Hey, if JayT can make amoeba pizza, I can make amoeba mantou!

 
Before cooking:

 
Teriyaki sauce:

 
Actually, the flavor of these was spot-on, just the texture was lacking. Plus these came out way smaller than they should have been. Amongst other things I think it's time to toss my jar of yeast and get a new one. They were a little crusty on top, a little doughey on bottom, and not at all bread-like. These are supposed to be bread, not like potstickers. Next time I'll go with my original idea on cooking method, and not let the impatience of my helper influence me. But, admittedly, I was getting a bit impatient, too.

 

[D3monic]

Look good though, i'd like to see a better profile shot of one cut in half, see that filling in the finished product. 

 

[Rymerpt]

You folks really pulled off a great TD

 

[D3monic]

no one made pork belly or shrimp ice cream.. it's not a episode of chopped unless someone makes ice cream out of a weird ass ingredient!

 

[The Hot Pepper]

VOTE!