CCC: Cured Pork with Caramelized Apples on a bead of Potato Paillasson

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Welcome to the second Creative Cooking Crew challenge. The theme of our first round was vegan, so when it was announced that this month’s theme was meat and potatoes…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.

meat and potatoes 007

Is it a bird?
meat and potatoes 001
Is it a candle?
meat and potatoes 002
Is it a fish?
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No it’s 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.  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.

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Ξ Pommes paillasson Ξ

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.

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Check out the Creative Cooking Crew Pinterest board to see the other participant’s creations on the Meat and Potatoes theme.

Ξ Caramelized Apples Ξ

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.

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Ξ Cured Pork Tenderloin with Garlic, Black Pepper and Oregano Ξ

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.

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Guest
2 years 5 months ago

Pork and apples are such a combination, that looks delicious

Guest

[…] you guess what this picture is? I had so much fun playing around with Photoshop in my last post, I went all artsy again. This was made from the first picture on top. Cool right? Wanna know how I […]

Guest
2 years 6 months ago

i thought lobster 😉 this sounds absolutely wonderful, and i love how you played with teh presentation!

Guest
2 years 6 months ago

Sounds lovely and the cured pork looks great!

Guest
2 years 6 months ago

such a fun and creative post!! i bet it has an incredible taste!

Guest
2 years 6 months ago

P.S. Glad to know the French name for the latkes! Merci!
LL

Guest
2 years 6 months ago

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

Guest
2 years 6 months ago

The flavor in this looks incredible! And beautifully presented!

Guest
The Squishy Monster
2 years 6 months ago

This is truly lovely…I love that all these different textures/flavors come together for one phenomenal bite!

Guest
2 years 6 months ago

I thought it was a lobster, at first glance… 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!

Guest
2 years 6 months ago

And I thought that top photo looked like a lobster :) Your potatoes sound amazing…and I don’t think I’ve ever eaten pork cured like that, but I bet it’s delish!

Guest
2 years 6 months ago

That photo of your cat is priceless! I don’t eat much pork, but wow, that last photo is making my mouth water.

Guest
2 years 6 months ago

LOL!! I love your creativity and I thought it looks like fish or rocket (my son’s influence…). I love cured pork. This sounds so delicious especially with caramelized apples… YUM!!!

Guest
2 years 6 months ago

What an awesome entry! I love your plating and the fun you had with this. Very whimsical, my dear : )

Guest
2 years 6 months ago

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.

Guest
2 years 6 months ago

I love how potatoes are grated like this and the raw pork’s curing is certainly a challenge!

Guest
2 years 6 months ago

Hehe I love your sense of humour! And this is a really creative and interesting dish too! 😀 P.S. I thought it looked like a lobster tail 😛

Guest
2 years 6 months ago

What a creative dish, Evelyne! That looks so beautiful…A plate of ART!

Guest
Victoria
2 years 6 months ago

Definitely fun plating! Looks delicious too! Very nice dish.

Guest
2 years 6 months ago

You are incredible, Ev. I absolutely LOVE this and I don’t even eat pork! In that first picture I thought you had shaped the dish to look like a whole lobster, lol…I love that you had so much fun with it. And I think I may need to cure some meat!!!

Guest
Joan Nova
2 years 6 months ago

…and that’s what it’s all about! Get creative and have fun! And you did both! Bravo!

Guest
2 years 6 months ago

I have to admit, I thought it was lobster after a quick glance at the photo, very original presentation!

Guest
2 years 6 months ago

I love it! You make it look like a lot of fun. How does it taste?

I too was “challenged” this month. And just finished my M & P recipe. Off to post!

Guest
2 years 6 months ago

Love what you did with photoshop… looked like a fantasy lobster tail. Wonderful dish with those great potatoes and I love the pork done that way, never seen it before!

Guest
2 years 6 months ago

Sounds interesting. The cured pork is not cooked? So its sort of like ham but with quicker curing?

Guest
2 years 6 months ago

The cured pork tenderloin slices look amazing!
Fun plating!