Tournament of Champions ™
Baker:
Season:
Week:
Challenge Type:
Sloppy Joe 2.0
In this challenge, the randomizer selected the following conditions that had to be met by each chef:
Protein: Double-Cut Pork Chops
Product: Hatch Peppers
Equipment: French Fry Press
Style: Comfort Classic
Wildcard Ingredient: Ketchup
Kenny reimagined the American sloppy joe using the double-cut pork chop across two preparations. The chop was frenched and the trim was ground to make a sloppy joe filling cooked with ketchup, hatch chili solids (blended with water), Cajun seasoning, chicken seasoning, fried shallots, and fried garlic. The bone-in chop was battered in an egg and Cajun-spiced mix with hatch chilies, then fried until golden. The fried chop was placed on a bun spread with hatch chili mayo and crowned with the sloppy joe filling. Idaho russet potato fries were pressed through the french fry press and fried. A ketchup remoulade sat at the center of the plate. Hatch peppers appeared throughout: in the sloppy joe filling, the mayo, and as a puree.
Susan Feninger connected personally, citing her Midwest upbringing with sloppy joes, praised the moist pork chop, and noted the hatch chili aioli had a really nice spice. She loved having the bone in for presentation.
Maneet Chauhan called the layers of flavors incredible and named the sloppy joe element the piece de resistance, praising the ketchup integration. She suggested a touch of cornstarch might have made the fries crispier.
Hubert Keller said the chef had his finger right on the pulse of the challenge and succeeded in using all the elements fully, calling the pork chop perfectly cooked. Kenny scored 91.
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