Okay I'll be the first Iron Chef! This stuff, scrapple was pretty good! I was surprised, its the first time I had it. The crab was damn good too, but when isn't it!
I thought I'd do the whole thing as a big breakfast, so I invited over our best friends to share and get critique. Plus he still has some of our soon to be famous bloody mary mix left, he brought over 2 jugs!!!

To the food; Scrapple with crab hash, poached eggs with some hollandaise sauce and bacon, Mmmmm!

I didn't find out till just downloading the pics that my camera went kerplooey between last nite and today, I don't know whats wrong with it but my today pics are crappy. I guess after 6 years its time for a new one.

So you know, all plates were cleaned up - nothing but raves! I give myself 5 stars!
1 lb pork shoulder cut into chunks
1/4 lb ham cut into 1/4" slices
1/2 tsp white pepper
1/2 tsp cayene pepper
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 tsp sage
dash of allspice
3.5 cups water, or enuf to cover pork
1 cup polenta ( the recipe called for corn meal but I like polenta so I used that)

Put pork chunks in a pot, add water to cover. add al the spices and bring to a boil and then turn down to a simmer. Cover and simmer for about 2 hours. Take pork out, it should be fork tender. Skim any fat off liquid and bring back to a boil and add polenta stir for a few minutes and then turn down to a simmer for 1/2 hour. It should be thick.
Off heat add the forked apart pork and the ham and mix well. Transfer to a plastic wrap lined bread pan. cover and chill over nite.
In the morning cut into 1/4" slices and fry them up in a little oil till browned, Yummo!

Poached eggs;
Crack eggs in individual cups
put about 3" of water in a sauce pan to a boil, add 1 Tbsp white vinegar and lower to simmer.
Tip the cup with the egg into the water so some water goes into the cut and then let the egg slide out.
Repeat with the rest of the eggs. After a minute nudge them to make sure they don't stick, cook for about 4 minutes total. Take out with slotted spoon and lay on a towel to let ant water dry off. Put in plate and drizzle some hollandaise sauce and eat.

Crab hash;
1/4 cup Canola oil
1 large Vidalia onion, finely diced
1 Red pepper, finely diced
3 Idaho potatoes, peeled and finely diced
1 Jalepeno diced fine
1/8 tsp Cayenne
1/8 tsp Cumin, ground
1/2 lb Jumbo lump crabmeat, picked over for shells
black pepper, freshly ground

Heat oil in large skillet set over medium-high heat; add onion, pepper, potatoes, cayenne, jalapeno and cumin; cook until tender; remove from heat; add crabmeat; season; mix well; reserve.

I didn't use the corn meal, I used polenta. But this is all it takes to make scrapple!

Get it in the pot with the spices

Mix the meat with the cooked thick polenta

Sorry camera is crapping out, but after refriging overnite cut into slices