re: FDB Chopped Challenge #1: Dish Presentation Thread

Damn Ro I'm surprised yours came out so good. That polenta was a great idea and looks awesome. Too bad about the temp of the pork, but it looks great none the less. Yes you could use some other veggies in that plate to add color.

I like all of them. Will be hard to choose a winner.

this:

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Potato and pumpkin Latkes

Peel and coarsely grate one large Russet potato. Add 3 tablespoons of pureed pumpkin, 1/2 tsp sriracha, 2 eggs and 2 Tablespoons minced onion. Mix well and fry in peanut oil until golden brown.

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sounds awesome .. and looks fantastic here:

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Damn Ro I'm surprised yours came out so good. That polenta was a great idea and looks awesome. Too bad about the temp of the pork, but it looks great none the less. Yes you could use some other veggies in that plate to add color.

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Thanks brotha. As always, there's things I would do differently. But overall I was digging the flavors. But seriously, was dying for some sauteed spinach with bacon and vinegar to complement everything else. Next time.

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I actually did get a good bit of pumpkin flavor out of it. I ended up cubing the rest of the pumpkin and throwing it in the freezer to do again. I really liked it, more than I thought I would. It needs to be cubed larger than I have shown in that pic. It loses a lot of water.

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Yeah they shrunk by at least half looks like. I like the idea. Think that would make a good breakfast item to go along with some leftover turkey.

Some great creativity here, I'd be happy to eat any of the entries thus far...

meh

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Ingredients: Pork Tenderloin, Pumpkin, Orange Marmalade, Sriracha

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First. This was fun. I had several ideas, but I chose this one to be different.

Second. I suck at the presentation part. The witness protection program forbids me to take revealing photos of my surroundings.

Third. Let's do this. My theme was a Fall fair.

I present the Coq Cajun Pork (on a stick)





I cut the tenderloin into strips, seasoned with some SYM, floured, then fried them on a skewer at 325F. Mixed a 1/2 cup unsalted butter with 1/2 cup of Sriracha then ladled it over the pork. Very good eats.

Keeping the Fall fair theme, I made some funnel cakes.



I combined about 1/4 cup marmalade with a couple tablespoons of Grand Marnier liqueur to make a glaze. I painted this on a warm funnel cake, then dusted with confectioner's sugar.

Last night, I made the final dish using the recipe from this site. With an entire can of pumpkin puree, it is almost like a frozen pie. The taste is very close. I let it set overnight, then scooped it for this photo.



If I win, I would like to thank all of the "little people," you know who you are.

I want that dessert right now.

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Btrtigerfan

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Interesting Dessert.

I have always been a sucker for a funnel cake too.

I actually considered doing a meat on a stick pork item. I think mine would have been more corneydog and I didn't think I could pull it off without looking like a guy commenting on LSU lifestyles