TASSO CREAM SAUCE RECIPE - (3.9/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- Add the butter and Tasso to a small saucepan. Saute until lightly browned, incorporate the flour, stirring constantly for 2 minutes. Add the cold half & half, bring to a boil, then reduce the heat to a simmer, cook for 5 minutes. Season with the salt and add the lemon juice and the sauces. Just before serving whisk in the crema and warm through. Serve with shrimp stuffed crepes.
TASSO HAM
I used to make this in a restaurant where I worked. I have modified it for the home cook. I make this about twice a summer. It's the hit of any BBQ!!
Provided by DJFoodie
Categories Main Dish Recipes Pork Ham Whole
Time P7DT12h30m
Yield 30
Number Of Ingredients 14
Steps:
- To Make the Brine: In a medium bowl, combine curing mixture, sugar, pepper, 2 tablespoons onion powder, 2 tablespoons garlic powder and water. Mix until the salt and sugar are dissolved in the water.
- Pour brine over pork. Allow pork to soak in brine for one week in the refrigerator.
- Remove pork from brine, then discard brine. Rinse and pat dry the pork.
- Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C).
- To Make the Rub: In a medium bowl, mix together the mace, 2 tablespoons garlic powder, 2 tablespoons onion powder, paprika, sage, thyme and honey.
- Evenly coat the pork with the rub and work it in with your fingers. Place a roasting rack in a drip pan and lay the meat on the rack.
- Smoke at 200 to 225 degrees F (95 to 110 degrees C) for 12 hours.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 13.3 g, Cholesterol 56.2 mg, Fat 9.7 g, Fiber 0.5 g, Protein 16.4 g, SaturatedFat 3.5 g, Sodium 6665.2 mg, Sugar 11.7 g
SHRIMP AND GRITS LOUISIANA STYLE
Probably the best shrimp and grits recipe I have made! Easy and low ingredient count!
Provided by Amber Taylor Futch
Categories Side Dish Grain Side Dish Recipes Grits
Time 40m
Yield 2
Number Of Ingredients 12
Steps:
- Bring water and 1 pinch of salt to a boil in a saucepan and slowly mix in the grits, stirring constantly. Reduce heat to low and simmer grits until tender and smooth, about 20 minutes; stir often. Set aside and keep warm.
- Heat olive oil in a large skillet over medium-high heat; cook and stir tasso ham until crisp. Stir in onion and green bell pepper and cook until onion is translucent, about 4 minutes. Lightly stir the shrimp with the vegetables and olive oil just until pink, 30 to 45 seconds; remove shrimp from pan and set aside.
- Pour white wine into the skillet and stir, dissolving any browned bits of food in the bottom of the skillet; slowly add the cream, reduce heat to low, and simmer until thickened, about 10 minutes. Season with salt and black pepper.
- Divide the grits onto 2 serving plates and line the edge of each plate with 10 shrimp. Pour cream sauce over grits and sprinkle each serving with chopped green onion tops.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 9.5 g, Cholesterol 271.9 mg, Fat 60.1 g, Fiber 0.5 g, Protein 20.6 g, SaturatedFat 30.1 g, Sodium 751.2 mg, Sugar 1.1 g
COPELAND'S OF NEW ORLEANS' CHICKEN AND TASSO PASTA RECIPE - (4.1/5)
Provided by á-174942
Number Of Ingredients 8
Steps:
- Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.
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4.8/5 (4)Total Time 10 minsCategory Main CourseCalories 1610 per serving
- In a cold skillet over medium heat oil and tasso and cook until it begins to brown about 3-5 minutes, add onions, cook for 2 minutes. With tongs remove pasta and add to skillet. Take ¼ cup of pasta water and add to skillet, keep stirring. Remove from heat and cool for 1 minute.
- In a bowl beat eggs, egg yolk, ¼ cup pecorino and Savory NOLA seasoning. Stir into pasta and coat evenly. Divide between two plates, garnish with more pecorino and black pepper.
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