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Poker night fatty ingredients

post #1 of 19
Thread Starter 
Sorry about not being able to post progress pics. My internet is down and I had to go to a cafe to post this. It is so disappointing not being able to check in with all the fattys as they are being posted.

Sausage is a mixture of my homemade elk/pork sausage and sweet italian sausage. Here are the card suits (purple potatoes for spades and clubs, carrots for hearts and diamonds). The white is shreadded cauliflower, raw egg, ricotta, parmesean, cooked and chopped bacon, garlic and white pepper:



Center is a spiral of roasted red peppers and a spinach mixture with mushrooms, parmesean, onion, garlic and pepper plus a little raw egg to help it set once cooked. Rolled up and wrapped in proscuitto.



Another closeup of the finished slice:



Good luck to you all!
post #2 of 19
Very Cool dude.
post #3 of 19
really cool idea!
post #4 of 19
Looks real good manPDT_Armataz_01_37.gif
post #5 of 19
Nice job, did the egg in the center with the spinach get cooked?
post #6 of 19
Extremely original idea on the fatty. Love the pics. Points to you, my friend!
post #7 of 19
Tell ya what.... if you're as crafty with cards as you are with creating that fattie, you need to get on the WPT my friend. Definitely out the box with creativity with that one. I love it!
PDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gifPDT_Armataz_01_37.gif4 of a kind!PDT_Armataz_01_28.gif
post #8 of 19
That is really cool....PDT_Armataz_01_37.gif
post #9 of 19
Thread Starter 
thanks all for the votes and inspiration to do this fatty. And also a big thanks to my mom who helped me make it (she was in town and is a great cook and great assistant.)

Can't wait to watch the next round of fatties that people post.
post #10 of 19
Now how in tarnation did you carve the vegetables like that?
Maybe I missed it in another thread.

Pretty styling.
post #11 of 19
Thread Starter 
I found some little cookie cutters with various shapes. It was quite a pain but my Mom sacrificed her nails pushing them through potatoes. I steamed the potatoes a little before putting them in the fatty but I think I could have kept more of the purple color by putting them in raw.
post #12 of 19
That was a great job, very creative and time consuming.PDT_Armataz_01_37.gif

Points thrown your way if I didn't already.
Oops, I already did.
post #13 of 19

awesome

Looks like the first fatty turducken has been invented. PDT_Armataz_01_37.gif

Lord knows where it'll go from here.
post #14 of 19

Too cool!  You are so money and don't even know it! ;)

post #15 of 19

That would go over big here. 

post #16 of 19

That's freekin awesome. drool.gif

post #17 of 19

Very creative & it looks delicious!

post #18 of 19

Nice job! Ricotta is my fav part!

post #19 of 19

Purple Potatoes . . . my brother serves a Hawaiian purple mashed potato and the trick to keeping them purple is to BAKE them.  If you steam/boil them they lose their color.

 

I was wondering how the texture of the eggs turned out and how they went with the rest of the fatty.  I like the idea of and I have been considering it for a breakfast fatty, but I was concerned that the texture would end up like eggs that scramble in a custard.

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