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Started By
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SUBMISSION Thread for Tubers Challenge
Posted on 12/20/22 at 8:10 am
Posted on 12/20/22 at 8:10 am
This is the thread for submitting your tuber (potato, sweet potato, Jerusalem artichoke, etc.) creations.
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to create!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Good luck!
Submissions will be accepted until at least 9:00 am tomorrow (Wednesday) morning. There is still time to create!
Your submission must include AT LEAST one picture and a description of the entry. You can submit a detailed recipe, but that is not a requirement. The picture must be of your creation, not a pic you stole from the interwebs. If you post multiple pictures, make sure the pic you want used in the voting thread is posted last, because I post only one pic per entry in the voting thread.
Good luck!
9
Posted on 12/20/22 at 9:16 am to Darla Hood
SPICY SZECHUAN PORK STUFFED POTATO ROLLS
Let's begin with the Spicy Szechuan Pork. I found a pack of pork loin country style ribs, which was just boneless pork and was perfect for this recipe.
Made a marinade with the ingredients here.
Took the pork pieces and sliced them in half, then I used a mallet to flatten them out with the tenderizing side. Then I mixed in the marinade and massaged the pork until the marinade was absorbed and gave it some time to marinate.
The next step was to pan fry the pork and then once done, chop into small pieces.
Time to make the dough for the potato rolls.
The first step was to make mashed potatoes for the rolls.
Peel and dice a potato, then boil, then mash with butter and milk.
Mix the ingredients, roll into a ball, coat with oil, and let sit for 1 hour. After it rose, the dough was deflated, rolled out, and then divided.
Fill the dough with the pork and close the dough around the pork and shape into a ball.
I made a few stuffed rolls and kept a few rolls unstuffed so I would have plain potato rolls to enjoy at home as well.
Let the rolls sit for 1 hour to rise, then brushed with honey butter (butter and honey mixed) and baked.
Once baked, they got a second coat of honey butter and topped with a sprinkle of Kosher salt.
Let's begin with the Spicy Szechuan Pork. I found a pack of pork loin country style ribs, which was just boneless pork and was perfect for this recipe.
Made a marinade with the ingredients here.
Took the pork pieces and sliced them in half, then I used a mallet to flatten them out with the tenderizing side. Then I mixed in the marinade and massaged the pork until the marinade was absorbed and gave it some time to marinate.
The next step was to pan fry the pork and then once done, chop into small pieces.
Time to make the dough for the potato rolls.
The first step was to make mashed potatoes for the rolls.
Peel and dice a potato, then boil, then mash with butter and milk.
Mix the ingredients, roll into a ball, coat with oil, and let sit for 1 hour. After it rose, the dough was deflated, rolled out, and then divided.
Fill the dough with the pork and close the dough around the pork and shape into a ball.
I made a few stuffed rolls and kept a few rolls unstuffed so I would have plain potato rolls to enjoy at home as well.
Let the rolls sit for 1 hour to rise, then brushed with honey butter (butter and honey mixed) and baked.
Once baked, they got a second coat of honey butter and topped with a sprinkle of Kosher salt.
Posted on 12/20/22 at 12:52 pm to Darla Hood
If I have a chance to make my intended dish later, I will put it in this spot.
(ETA: Didn’t end up making the Bourbon Sweet Potato Pecan Pie, so this entry stands, basic though it may be.)
Meanwhile, my son called at about 10 am to tell me he could swing by at lunchtime to get Plex working on my TV, and wondered if I had anything cooking. I didn’t, but figured I could do something basic like sausage and potatoes to warm him up on this dreary day.
I boiled the potatoes until they were almost done, then let them finish in the skillet with the sausage, veggies, and stock that had been simmering. Simmered and stirred and made sure there were plenty of browned bits.
(ETA: Didn’t end up making the Bourbon Sweet Potato Pecan Pie, so this entry stands, basic though it may be.)
Meanwhile, my son called at about 10 am to tell me he could swing by at lunchtime to get Plex working on my TV, and wondered if I had anything cooking. I didn’t, but figured I could do something basic like sausage and potatoes to warm him up on this dreary day.
I boiled the potatoes until they were almost done, then let them finish in the skillet with the sausage, veggies, and stock that had been simmering. Simmered and stirred and made sure there were plenty of browned bits.
This post was edited on 12/21/22 at 9:24 am
Posted on 12/20/22 at 12:55 pm to Darla Hood
Sausage and potatoes is underrated.
Posted on 12/20/22 at 12:56 pm to SixthAndBarone
That looks great, Sixth! I didn’t want your entry to look lonely. 
Posted on 12/20/22 at 1:16 pm to Darla Hood
T00f excited about this challenge. He’s waiting for a good Tube Steak.
Posted on 12/20/22 at 1:32 pm to BigPerm30
go grow some hair and maybe I will bang you with my tube steak.
Posted on 12/20/22 at 1:49 pm to SixthAndBarone
Bravo. Those look awesome.
Posted on 12/20/22 at 1:49 pm to t00f
quote:
o grow some hair and maybe I will bang you with my tube steak.
Merry Christmas to you, baw!
Posted on 12/20/22 at 1:57 pm to BigPerm30
you and yours as well.
Posted on 12/20/22 at 6:05 pm to t00f
No more potato entries??? Come on, someone can whip something up tonight.
I ended up enjoying this one as I’ve never made rolls or potato rolls from scratch. Never knew exactly how potato rolls were made before this. Learned something new and got to try a new cook.
I ended up enjoying this one as I’ve never made rolls or potato rolls from scratch. Never knew exactly how potato rolls were made before this. Learned something new and got to try a new cook.
Posted on 12/20/22 at 6:06 pm to SixthAndBarone
I’m on it as we speak. Nothing crazy just tasty. Stay tuned…
Posted on 12/20/22 at 6:16 pm to SixthAndBarone
My plan was a bourbon sweet potato pecan pie. Someone else take that idea, please!
The potato rolls really look good. Not sure I’ve had a potato roll before.
ETA: And yay that lambda is going to enter!
The potato rolls really look good. Not sure I’ve had a potato roll before.
ETA: And yay that lambda is going to enter!
This post was edited on 12/20/22 at 6:17 pm
Posted on 12/20/22 at 6:34 pm to Darla Hood
I had purple potatoes in mind but couldn’t get them soon enough. Maybe I’ll use them for the next challenge 
Posted on 12/20/22 at 7:00 pm to Darla Hood
Okay since the entries are limited, this could be my chance!
Fried Egg and Fries Supreme
Deep fry French Fries according to package instructions. DO NOT SKIP THIS STEP!!!
Fry an egg and carefully lay on a bed of fries.
Enjoy!
Fried Egg and Fries Supreme
Deep fry French Fries according to package instructions. DO NOT SKIP THIS STEP!!!
Fry an egg and carefully lay on a bed of fries.
Enjoy!
This post was edited on 12/20/22 at 7:04 pm
Posted on 12/20/22 at 7:11 pm to Darla Hood
My mother in law makes a similar dish Darla and I crave it sometimes. Classic comfort food imo.
Posted on 12/20/22 at 7:19 pm to Darla Hood
So bummed I'm seeing this. I just made some good bravas the other day and made a spanish tortilla for breakfast Sunday and didn't get a picture of either.
Posted on 12/20/22 at 7:34 pm to Darla Hood
I tried my hand at Fondant Potatoes, or French Melting Potatoes. Potatoes cooked as if they were meat.
First take yukon gold potatoes, peel, and cut off the ends. Then cut in half about an inch thick.
Get your bacon going because we are going to cook these in bacon grease. Commonly done with duck fat as well. Any animal fat works.
Since I didn't have a rich gelatinous homemade beef stock, went chicken with a packet of unflavored gelatin added in. Just sprinkle on top of the measuring cup.
Dried off, seasoned, and ready to cook
Let them cook on med-high for at least 5 minutes, until they are very deeply browned. Not burned, but not far away from it.
Give them a flip.
Butter, rosemary, smashed garlic
Pour in your chicken stock gelatin mixture almost to the tops of the potatoes and place the entire thing into the oven to roast for 30 minutes
I completely forgot to get a photo when I took them out and it was beautiful, but oh well.
Remove fondant potatoes from the pan and arrange on a platter. Remove the garlic and rosemary and add a splash or two of stock to what has mostly reduced to nothing in the oven. Bring to a simmer and add pats of butter one at a time until the last has melted.. continue to do this until you have a nicely emulsified sauce.
The potatoes should be rich and super sticky on the bottom side, while super crispy and browned on the top.
Top with the pan sauce.
Topped with flaky Maldon sea salt.
Looks like meat, kinda tastes like a nicely seared steak.. rich, buttery, soft on the inside, crispy on the outside.
Photos don't do justice to how delicious these were.
First take yukon gold potatoes, peel, and cut off the ends. Then cut in half about an inch thick.
Get your bacon going because we are going to cook these in bacon grease. Commonly done with duck fat as well. Any animal fat works.
Since I didn't have a rich gelatinous homemade beef stock, went chicken with a packet of unflavored gelatin added in. Just sprinkle on top of the measuring cup.
Dried off, seasoned, and ready to cook
Let them cook on med-high for at least 5 minutes, until they are very deeply browned. Not burned, but not far away from it.
Give them a flip.
Butter, rosemary, smashed garlic
Pour in your chicken stock gelatin mixture almost to the tops of the potatoes and place the entire thing into the oven to roast for 30 minutes
I completely forgot to get a photo when I took them out and it was beautiful, but oh well.
Remove fondant potatoes from the pan and arrange on a platter. Remove the garlic and rosemary and add a splash or two of stock to what has mostly reduced to nothing in the oven. Bring to a simmer and add pats of butter one at a time until the last has melted.. continue to do this until you have a nicely emulsified sauce.
The potatoes should be rich and super sticky on the bottom side, while super crispy and browned on the top.
Top with the pan sauce.
Topped with flaky Maldon sea salt.
Looks like meat, kinda tastes like a nicely seared steak.. rich, buttery, soft on the inside, crispy on the outside.
Photos don't do justice to how delicious these were.
Posted on 12/20/22 at 7:43 pm to LouisianaLady
WOW. Those look scrumptious!
Posted on 12/20/22 at 7:55 pm to Professor Dawghair
quote:Agree on the comfort food! My son had seconds, so I know it was good.
My mother in law makes a similar dish Darla and I crave it sometimes. Classic comfort food imo.
He’s not shy about telling me when I’ve swung and missed. 
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