Carni-sweetpertader pa

Atlanta was great, saw some good friends, met some friends I’d never seen, & over all had a great time. I was fortunate enough to get to spend some time with Todd, covered the usual important subjects, life, kids, & sauce; whilst picking up a stash of my single favorite sauce on the planet (Robust), he was kind enough to give me a bottle of the Carnivore Sweet, & as usual, it went on the next thing I made, so here it is, cousin of the carniswine pie, the carni-sweetpertader pa:

No sweet potatoes used, the sweet is the sauce:



Sliced red potatoes:



Fried in CI:



Baking potatoes, post bake, scooped out:



Rolled flat:



Oil the cast iron pan then season the pan with rub, it’ll form a crust on the exterior of the potatoes:



Potato skins formed into the pan, carniswine pie style, as a crust:



chopped ham:



first layer of fried red potatoes:



caramelized onions with sage:



blue cheese:



walnuts:



more fried potatoes:



sauce:





topped with remaining blue cheese & onto the egg:



After some time spent at 450 indirect:



All done:







The sauce is fantastic, a very nice balance with the saltiness of the ham & blue cheese, crunchiness of the nuts, & deep fried-ness of the potatoes; next time however, I won’t use the baked potatoes as a crust, I’ll just use more fried ones, they taste better :laugh: :laugh: :laugh: