You act like you never seen a TD 7 time champ lol
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food-bev BEGIN! Old Salty's Chopped Throwdown
- Thread starter The Hot Pepper
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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
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
Oh fuct yes!
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-
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-
Attachments
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.
The Hot Pepper said:
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.
You have not been chopped!
Like the eggrolls in particular.SmokenFire said: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.
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.frydad4 said:
Okay now I read SNF's wow yeah morw pica pleeeeze.
Yes, more pictures is better.SmokenFire said: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.
Well done this was fun few hours left who is out there?
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?
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?
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.
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.
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