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Hoppin' Huang
As seen on TV
Which Show?
Who made this dish?
Laurence: "I really want to stay true to the Hoppin' John flavors: andouille sausage, some bacon. But also put my own spin on it. I got these shiitake mushrooms from the farm. I'm gonna char them and marinate them." Laurence: "This is the first time harvesting a mushroom off a tree. Seeing all these fresh vegetables being grown, it reminds me where my family came from. This region of China, like a village region called Toisan. And so the clay pot originated from this region. I want to make a clay pot rice Hoppin' John." Laurence: "Mine is called Hoppin' Huang, a play on Chinese clay pot. Marinated charred shiitake mushrooms on top, and then the crust on the bottom." Laurence (technique): "I took ring molds and then scooped under it and filled in the top. And so everyone gets that kind of clay pot experience."
Top three. {Tristan}: "Chef Laurence's hits for me on all levels. The yolk was actually still a yolk. It's fatty, it's salty. It's delicious to me." {Tom}: "Everything is beautifully cooked. Getting crispy rice tells me that he had to carefully shape it because the crunch is on the bottom where it should be, not on the top." {Sabrina}: "The crunch sold me, that and the mushrooms." {Judge}: "That egg yolk was just really rich." {Judge}: "There was real char there that I think played off the shiitake and that savory egg." {Tom}: "I thought it ate like a great rice entree because the flavor was so intense." {Tom}: "Absolutely delicious."
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