Welcome to the second Creative Cooking Crew challenge. The theme of our first round was vegan, so when it was announced that this monthās theme was meat and potatoesā¦I thought that was a bit of a sarcastic choice. Opposites attract right? Well I have to say it left me really uninspired at first. I spent a lot of time trying to come up with a concept.
Nothing was appealing until I came across this clever way of serving potatoes. Originally it was going to be a bigger serving with the potatoes serving as a crust for an exotic pizza-like dish. But an energy took over me: an artsy-farsty, 1960s style on a plate. The result looks both cool and silly to me but I decided to just go with the flow. After the photo shoot I could not help myself from laughing at how certain pictures looks like objects or animals. I had a little fun with those pics and photoshop, you will see below. I had fun like a child with crayons and paper, the time in my life I associate the most with meat and potatoes.
Is it a bird?
Is it a candle?
Is it a fish?
No itās Cured Pork with Caramelized Apples on a bead of Potato Paillasson of course!
Paillasson is a French word that means straw mat, just like a Welcome mat that you place at your front door. The grated potatoes imitates the straw.Ā The recipes for the potato and apple below will make one portion in total. If you want to make more just multiply. You may remember this cured pork recipe which was seasoned with Parmesan, Garlic and Basil. This is a new version with a change and flavor.
Ī Pommes paillasson Ī
1 yellow gold potato
2 tbs unsalted butter
salt
freshly ground black pepper
Peel, wash and dry the potato, then grate coarsely using a mandoline or a grater. Gather grated potato in a clean kitchen towel and wring out as much liquid as possible.
In a large skillet, melt the butter over a moderately high heat and then reduce to moderate. Add the grated potatoes in a pile about 3/4 inch thick, salt and pepper. Cook until bottom of cake is golden brown and crisp, pressing down with a spatula once in a while, about 10 minutes. Flip the cake back into the skillet, adding a little bit more butter in the skillet if necessary. Cook until bottom is golden brown and crisp, about 10 minutes more.
Ī Caramelized Apples Ī
1/2 apple, cored and sliced thin
1 tablespoon Butter
1/2 tablespoon Sugar
In a large skillet over medium-high heat melt the butter and reduce to moderate. Sprinkle the sugar over the melted butter. Cook the butter and sugar for 1 minute or so.
Add the sliced apples to the skillet. Cook until they are golden and tender but not soft, 3 to 5 minutes.
Ī Cured Pork Tenderloin with Garlic, Black Pepper and Oregano Ī
1 small slim pork tenderloin
4 tbsp salt
1 tsp garlic powder
1 tsp ground black pepper
1 tbsp dried oregano
Prepare the pork by removing any fat or membrane. In a flat dish mix salt, garlic powder, pepper and oregano. Roll the pork tenderloin in the mixture, pressing hard and ensuring the the meat is well encrusted. Lay out a thick cotton cloth (or other natural material), spread any mixture left on the cloth and wrap the meat carefully and fairly tight half way, fold in the ends and continue wrapping , secure both ends with a rubber band. Put the wrapped tenderloin in the fridge and leave it for at least 5 days (maybe a little more if the tenderloin is thick). Slice thinly and serve chilled.
Pork and apples are such a combination, that looks delicious
i thought lobster š this sounds absolutely wonderful, and i love how you played with teh presentation!
Sounds lovely and the cured pork looks great!
such a fun and creative post!! i bet it has an incredible taste!
P.S. Glad to know the French name for the latkes! Merci!
LL
When I first saw your photo I thought it looked like a spiny lobster! Such a cool image!
Terrific contribution to the challenge. We both made straw mat potatoes too!
LL
The flavor in this looks incredible! And beautifully presented!
This is truly lovelyā¦I love that all these different textures/flavors come together for one phenomenal bite!
I thought it was a lobster, at first glanceā¦ But it looks like you had a lot of fun, and as usual, put a very creative twist on a challenge.
And thanks for reminding me I really need to try curing my own meat!
And I thought that top photo looked like a lobster š Your potatoes sound amazingā¦and I donāt think Iāve ever eaten pork cured like that, but I bet itās delish!
That photo of your cat is priceless! I donāt eat much pork, but wow, that last photo is making my mouth water.
LOL!! I love your creativity and I thought it looks like fish or rocket (my sonās influenceā¦). I love cured pork. This sounds so delicious especially with caramelized applesā¦ YUM!!!
What an awesome entry! I love your plating and the fun you had with this. Very whimsical, my dear : )
Evelyn, the grated potatoes (doormat) look delicious with that cured pork. I have never had cured pork and learned a few new things with your creative entry.
I love how potatoes are grated like this and the raw porkās curing is certainly a challenge!
Hehe I love your sense of humour! And this is a really creative and interesting dish too! š P.S. I thought it looked like a lobster tail š
What a creative dish, Evelyne! That looks so beautifulā¦A plate of ART!
Definitely fun plating! Looks delicious too! Very nice dish.
You are incredible, Ev. I absolutely LOVE this and I donāt even eat pork! In that first picture I thought you had shaped the dish to look like a whole lobster, lolā¦I love that you had so much fun with it. And I think I may need to cure some meat!!!
Ah thank you Faith for the great compliment. And again you saw the lobster like others hi hi. Its a fluke and was not planned. Yes got cure meet, you will love it.
ā¦and thatās what itās all about! Get creative and have fun! And you did both! Bravo!
Thanks Joan, it was fun once I got over the inspiration hump.
I have to admit, I thought it was lobster after a quick glance at the photo, very original presentation!
Thank you Gourmantine, you are not the first to guess lobster lol
I love it! You make it look like a lot of fun. How does it taste?
I too was āchallengedā this month. And just finished my M & P recipe. Off to post!
Maureen, looking forward to seeing what you will make. It tasted really good. The apples work great with pork and it was perfect on the yummy golden panned potatoes
Love what you did with photoshopā¦ looked like a fantasy lobster tail. Wonderful dish with those great potatoes and I love the pork done that way, never seen it before!
Thank you Deana, I had fun especially with the shot of my cat lol. A lot of people saw a lobster. Try curing meat, you will love it.
Sounds interesting. The cured pork is not cooked? So its sort of like ham but with quicker curing?
Yes the pork is not cooked, well it is unconventionallyā¦.the salt cooks it. Yes like ham or many sausages
The cured pork tenderloin slices look amazing!
Fun plating!
Thanks Angie an dyes coming up witht he plating was fun and inspring š