#gofibepo

@criticalbakes​ Week 8-Grog Strongjaw

I couldn’t resist making Grog’s signature dish this week, well with a few modifications. Grog’s dish is traditionally a mix of salt cured goat meat, smoked fish guts, minced steak, and salt cured pork belly. While this sounds... interesting... I went with something that may be a little more appetizing for those of us who are not pure carnivores. The fresh cheese crisps in the shape of flowers are a reference to the best flower-girl in d&d history. 

To that end, I used pancetta (cured pork belly), beef salami (instead of steak), goat cheese crisps (instead of goat meat), and turkey sausage (instead of fish guts). All of these elements are tossed into a pasta salad with onions, tomatoes, peppers and olives to help balance out the meat extravaganza. The dressing is rice vinegar, za’atar seasoning blend, paprika, and olive oil. 

GoFiBePo: A sedimentary rock-styled bowl of meat. Two-week salted goat meat beneath hickory-kept long angled smoked fish guts, mixed with a wondrous mix of minced steaks, with a sprinkling of pork belly on top that’s been ground up well and salt cured over 2 months. 

Given the extravagant combination of Whitestone's soon-to-be-official dish, we decided to bring it upon ourselves to calculate the nutrition facts that absolutely no one asked for. We decided that for a big guy like Grog, two pounds of meat seemed like a reasonable serving. This resulted in:

8 oz of goat meat

8 oz of smoked fish

8 oz of corned beef

8 oz of cured pork

2 teaspoons of salt that we feel the above links didn’t account for

We were a little aghast by the end result.