Pork Belly
Moderator
Three days ago I smocked three spatchcocked Chickens in my #3, results were amazing. I noticed the rich color or the drippings in the pan during clean up and gave it a taste. It was great, full of flavor and not overly salty, so I saved it not knowing for what. Yesterday I noticed the container in the fridge had only a thin layer of fat and the rest was a tasty that had set very firm.
Then it occurred to me GRILLED VEGE' TUREEN! I fire roasted a red pepper, then let it steam in a paper bag. I sliced yellow and zucchini squash length wise on a mandolin. I used tender thin stalks of Michigan Asparagus. The squash and asparagus were grilled with olive oil salt and pepper. I lined a tureen mold with wax paper for easy removal then layered the vegetables. I used an oversize bamboo skewer to poke holes through the layers to allow the now melted gelatin to seep through everything and bind it. I scrapped the char off the peppers removed the seeds and stems so they would lay flat. Their rich color was used in two layers. I am posting the assembly pictures now I will modify later and add the after pics. To avoid it melting I will serve it on a chilled side plate as a type of cold salad.
Then it occurred to me GRILLED VEGE' TUREEN! I fire roasted a red pepper, then let it steam in a paper bag. I sliced yellow and zucchini squash length wise on a mandolin. I used tender thin stalks of Michigan Asparagus. The squash and asparagus were grilled with olive oil salt and pepper. I lined a tureen mold with wax paper for easy removal then layered the vegetables. I used an oversize bamboo skewer to poke holes through the layers to allow the now melted gelatin to seep through everything and bind it. I scrapped the char off the peppers removed the seeds and stems so they would lay flat. Their rich color was used in two layers. I am posting the assembly pictures now I will modify later and add the after pics. To avoid it melting I will serve it on a chilled side plate as a type of cold salad.