I’ve actually made this: Bacon Pig.
1 lb. linguiça, wrapped in…
1 lb. ground sausage, wrapped in…
½ lb. ham, wrapped in…
2 lb. ground pork (seasoned as you like), shaped like a pig, with a body and a head, wrapped in…
As much bacon as it takes to wrap it.
Elephant garlic for ears, red peppers for eyes, and whole, small, red pepper with a stem for the tail. Piggy feet made of ground pork. Cook it 'til it’s done.
For a medieval cooking contest - barnacle gosling. There was a medieval legend that barnacle geese started as barnacles. The barnacles then climbed out and attached themselves to the underside of tree branches. The geese would grow there, hanging down, and break off and fly away when ripe.
For the recipe, I claimed that the bones of the geese grew in late in their ripening and that if you picked them before they were ripe, most of the bones weren’t there yet. It was basically a Cornish game hen, boned and stuffed with salmon mousse and a few oysters. Because if barnacle geese weren’t fish, you couldn’t eat them during lent.
Was it canned salmon mousse?
Something I did when I was first learning to cook, when I was about 11:
Don’t thicken spaghetti sauce with a flour slurry. I’m just sayin’.
Oooh. Speaking of things done when young: my daughter once insisted that she was going to make something like chocolate milk, but not chocolate milk (d’uh mom!) by mixing soy sauce and milk. We vigorously suggested that this would not taste, well, good. She insisted. We let her. It looked like chocolate milk, as predicted. It tasted foul, also as predicted. We still mention it occasionally. Got to keep’em humble. 
A couple years ago, my friend’s teenage daughter found out the hard way that hot chocolate mix and cocoa are not the same thing. :o