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Started By
Message
Tasso
Posted on 10/23/22 at 1:50 pm
Posted on 10/23/22 at 1:50 pm
My local market has some Tasso. What do you put it in?
8
Posted on 10/23/22 at 1:52 pm to KyrieElaison
I love it in a good, gooey, Mac and cheese.
All white cheeses, like fontina, etc
All white cheeses, like fontina, etc
Posted on 10/23/22 at 1:57 pm to KyrieElaison
White beans is probably my main thing.
Also nice to dice small and use in some kind of creamy pasta sauce. Gives the sauce a nice color and flavor.
Or just slice and eat on a saltine with some good cheese.
Also nice to dice small and use in some kind of creamy pasta sauce. Gives the sauce a nice color and flavor.
Or just slice and eat on a saltine with some good cheese.
This post was edited on 10/23/22 at 1:58 pm
Posted on 10/23/22 at 2:10 pm to KyrieElaison
1. Throw it in a roast to change the gravy for the better.
2. I don’t make gumbo without simmering Tasso in it.
3. If it isn’t too dry, you can dice it small and brown it in a touch of oil. Toss in a handful of trinity. When that is sweated down a little, kill the heat and add a generous amount of butter (enough to make a gravy type consistency). Serve that over cheese grits.
4. One of my favorite things to do with good Tasso is to smother trinity in butter, then add chicken broth to make a soup. Toss the Tasso in it and let it simmer for a few minutes and then throw in a handful of rice to cook. It makes a very flavorful thin soup.
2. I don’t make gumbo without simmering Tasso in it.
3. If it isn’t too dry, you can dice it small and brown it in a touch of oil. Toss in a handful of trinity. When that is sweated down a little, kill the heat and add a generous amount of butter (enough to make a gravy type consistency). Serve that over cheese grits.
4. One of my favorite things to do with good Tasso is to smother trinity in butter, then add chicken broth to make a soup. Toss the Tasso in it and let it simmer for a few minutes and then throw in a handful of rice to cook. It makes a very flavorful thin soup.
Posted on 10/23/22 at 2:14 pm to Jibbajabba
I’m liking the sound of #3
Posted on 10/23/22 at 2:55 pm to KyrieElaison
Jambalaya
Posted on 10/23/22 at 3:31 pm to KyrieElaison
Jambalaya
Gumbo
Red beans
White beans
Rice and gravy
Shrimp and grits
Scrambled eggs
Soups
Gumbo
Red beans
White beans
Rice and gravy
Shrimp and grits
Scrambled eggs
Soups
Posted on 10/23/22 at 3:40 pm to Jerrysworld
Smothered corn
potato soup
gumbo
rice and gravy
grits
shrimp cream sauce over pasta
Janices is Opelousas has great tasso.
I also make my own.
potato soup
gumbo
rice and gravy
grits
shrimp cream sauce over pasta
Janices is Opelousas has great tasso.
I also make my own.
Posted on 10/23/22 at 4:04 pm to KyrieElaison
This recipe is awesome.
Shrimp and Tasso with Five-Pepper Jelly
Back to New Orleans for another iconic dish from the Big Easy. This recipe is from Jamie Shannon of Commander’s Palace. Commander’s Palace in and of itself is very iconic of the city and especially of Haute Creole cuisine. Hey, Emeril Lagasse got his start there. Commander’s is necessary stop on anyone’s itinerary to New Orleans.
This is simply one of those dishes where you remember everything about the day you first tasted it. Kind of a super wow moment. The components, deconstructed, do not necessarily sound particularly pleasing together but you quickly realize that this is something like you have never had before after the bite.
If you are astute, you probably noticed in the picture above that, the Tasso is missing and that there is some sausage mixed in. That is andouille sausage. Living in Florida, Tasso (spicy cured pork) is hard to come by. Also, there aren’t any pickled okra slices in the picture. I realized I didn’t have any just as I began plating. Oh well it was still very delicious. So suspend disbelief with the picture for a moment and follow the recipe below. It covers the right way to make these tasty shrimp appetizers.
For the shrimp
36 Jumbo shrimp, shelled and deveined
1/2 lb spicy Tasso, julienned into 1 inch strips (shoestrings)
36 pickled okra, sliced lengthwise
1 cup all purpose flour, seasoned with salt and pepper
vegetable oil
For the five-pepper jelly
1 each red, yellow and green bell peppers, diced
1 jalapeno, diced
1/4 tsp red pepper flakes
6 oz honey
6 oz white vinegar
salt
fresh ground black pepper
For the Crystal hot sauce buerre blanc
5 oz Crystal® hot sauce
1/2 tsp minced garlic
1/2 tsp minced shallot
2 oz heavy cream
1 1/2 lb (6 sticks) butter, softened
For the five-pepper jelly
Add the honey and the vinegar to a medium sized pot and reduce over medium heat until sticky, about 5 minutes. Add the remaining ingredients and cook until the peppers are soft. Salt and pepper to taste.
For the Crystal buerre blanc
Sauté the garlic and shallots in a pan with a little bit of the butter. Add the Crystal hot sauce and reduce by 2/3. Next, add the cream and reduce again by 1/2. Slowly whip in the softened butter a little at a time.
For the shrimp
Now to bring it all together, make a 1/4 inch incision down the back of each shrimp and place one strip of the Tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with the seasoned flour and fry in about 2 inches of vegetable oil until golden brown, turning only once. Placed cooked shrimp in a bowl with the Crystal buerre blanc and toss until well coated. You can do this in batches of 4 or 5 shrimp or so. Spread the five-pepper jelly on the bottom of a small dish and arrange shrimp on the plate with the pickled okra. Fancy.
Serves 8 – 10 as appetizers or 4 – 6 as main dish
Source: Commander’s Palace
Shrimp and Tasso with Five-Pepper Jelly
Back to New Orleans for another iconic dish from the Big Easy. This recipe is from Jamie Shannon of Commander’s Palace. Commander’s Palace in and of itself is very iconic of the city and especially of Haute Creole cuisine. Hey, Emeril Lagasse got his start there. Commander’s is necessary stop on anyone’s itinerary to New Orleans.
This is simply one of those dishes where you remember everything about the day you first tasted it. Kind of a super wow moment. The components, deconstructed, do not necessarily sound particularly pleasing together but you quickly realize that this is something like you have never had before after the bite.
If you are astute, you probably noticed in the picture above that, the Tasso is missing and that there is some sausage mixed in. That is andouille sausage. Living in Florida, Tasso (spicy cured pork) is hard to come by. Also, there aren’t any pickled okra slices in the picture. I realized I didn’t have any just as I began plating. Oh well it was still very delicious. So suspend disbelief with the picture for a moment and follow the recipe below. It covers the right way to make these tasty shrimp appetizers.
For the shrimp
36 Jumbo shrimp, shelled and deveined
1/2 lb spicy Tasso, julienned into 1 inch strips (shoestrings)
36 pickled okra, sliced lengthwise
1 cup all purpose flour, seasoned with salt and pepper
vegetable oil
For the five-pepper jelly
1 each red, yellow and green bell peppers, diced
1 jalapeno, diced
1/4 tsp red pepper flakes
6 oz honey
6 oz white vinegar
salt
fresh ground black pepper
For the Crystal hot sauce buerre blanc
5 oz Crystal® hot sauce
1/2 tsp minced garlic
1/2 tsp minced shallot
2 oz heavy cream
1 1/2 lb (6 sticks) butter, softened
For the five-pepper jelly
Add the honey and the vinegar to a medium sized pot and reduce over medium heat until sticky, about 5 minutes. Add the remaining ingredients and cook until the peppers are soft. Salt and pepper to taste.
For the Crystal buerre blanc
Sauté the garlic and shallots in a pan with a little bit of the butter. Add the Crystal hot sauce and reduce by 2/3. Next, add the cream and reduce again by 1/2. Slowly whip in the softened butter a little at a time.
For the shrimp
Now to bring it all together, make a 1/4 inch incision down the back of each shrimp and place one strip of the Tasso in each incision. Secure with a toothpick. Lightly dust each shrimp with the seasoned flour and fry in about 2 inches of vegetable oil until golden brown, turning only once. Placed cooked shrimp in a bowl with the Crystal buerre blanc and toss until well coated. You can do this in batches of 4 or 5 shrimp or so. Spread the five-pepper jelly on the bottom of a small dish and arrange shrimp on the plate with the pickled okra. Fancy.
Serves 8 – 10 as appetizers or 4 – 6 as main dish
Source: Commander’s Palace
Posted on 10/23/22 at 4:17 pm to KyrieElaison
Posted on 10/23/22 at 4:20 pm to iAmBatman
IamBatman being an a-hole to posters again???
Posted on 10/23/22 at 4:30 pm to Jerrysworld
quote:Tasso ftw.
Red beans
Posted on 10/23/22 at 6:35 pm to Professor Dawghair
quote:
I’m liking the sound of #3
That is actually the “gravy” of my shrimp and grits. I make grits with chicken broth and w sauce instead of water, and then when it is cooked, I add grated parmesan and a bunch of pepper Jack cheese. I know it sounds sketch with no heavy cream but when you top it with that “butter gravy”, it is as creamy as you want.
I season and sear my shrimp separately and serve them cocktail shrimp style with the grits.
It is my signature dish and everyone gets seconds.
This post was edited on 10/23/22 at 6:37 pm
Posted on 10/23/22 at 6:58 pm to SixthAndBarone
quote:
IamBatman being an a-hole to posters again???
Bro, you follow me around more than my dog.
If you keep it up, I’m gonna make you hold onto my pocket and call me daddy.
Posted on 10/24/22 at 7:49 am to Jibbajabba
quote:
is my signature dish and everyone gets seconds.
Lord have mercy. Yes, please.
Posted on 10/24/22 at 1:09 pm to Jibbajabba
Jibbajabba,
Please post your process for this in standard recipe form and I'll put it in the recipe collection.
Posted on 10/24/22 at 1:29 pm to Stadium Rat
Cajun Style Shrimp And Grits
INGREDIENTS
• 1 quart Chicken Broth
• 1 cup Quick grits
• 1 cup Sharp Cheddar Cheese, grated
• 3 Tbsp Shredded Parmesan, not the cheap kraft kind
• 1 tsp Worcestershire Sauce
• 1/2 Tbsp Garlic Powder
• 1/2 lb Sausage or Tasso, sliced and chopped small
• 1 lb Large Peeled Deveined Shrimp
• 6 Tbsp Butter, salted
• 1 cup Purple onion, chopped (1/2 large onion = 1 cup)
• 1/2 cup Chicken Broth
• 1 Tbsp Olive Oil
• 1/2 cup Green Onions, (for garnish)
• Cajun Seasoning, for shrimp, and to taste for completed dish
PREPARATION STEPS
1. Chop Sausage into small bite size pieces. Chop onions to preferred size and chop green onions for garnish. Also, have shrimp set aside on a paper towel to remove excess moisture. Season the shrimp with Cajun seasoning to taste and set aside.
2. In a sauté pan, heat oil up on medium high heat. When hot, add Sausage/Tasso and sauté until golden brown, around 4-5 minutes.
3. Add onions and sauté with Sausage/Tasso for approx 5 minutes. Just long enough to soften them up and release their aromas.
4. Add chicken broth until their is little “gravy”. About half a cup of broth. Then, kill the heat and add 6 Tbsp of butter and stir and allow to melt. Remove from heat and set aside until ready for playing.
5. In a boiler, bring chicken broth to boil. Add Worcheshire sauce and garlic powder.
6. When broth is at rolling boil, add grits. Stir until thick, about 7 minutes.
7. Add all cheese to grits. Stir to melt and then serve.
8. Be bringing a sauté pan up to high temp. Just prior to service, add a touch of oil to the pan and sear shrimp for 1 minute on each side. Remove, and serve.
INGREDIENTS
• 1 quart Chicken Broth
• 1 cup Quick grits
• 1 cup Sharp Cheddar Cheese, grated
• 3 Tbsp Shredded Parmesan, not the cheap kraft kind
• 1 tsp Worcestershire Sauce
• 1/2 Tbsp Garlic Powder
• 1/2 lb Sausage or Tasso, sliced and chopped small
• 1 lb Large Peeled Deveined Shrimp
• 6 Tbsp Butter, salted
• 1 cup Purple onion, chopped (1/2 large onion = 1 cup)
• 1/2 cup Chicken Broth
• 1 Tbsp Olive Oil
• 1/2 cup Green Onions, (for garnish)
• Cajun Seasoning, for shrimp, and to taste for completed dish
PREPARATION STEPS
1. Chop Sausage into small bite size pieces. Chop onions to preferred size and chop green onions for garnish. Also, have shrimp set aside on a paper towel to remove excess moisture. Season the shrimp with Cajun seasoning to taste and set aside.
2. In a sauté pan, heat oil up on medium high heat. When hot, add Sausage/Tasso and sauté until golden brown, around 4-5 minutes.
3. Add onions and sauté with Sausage/Tasso for approx 5 minutes. Just long enough to soften them up and release their aromas.
4. Add chicken broth until their is little “gravy”. About half a cup of broth. Then, kill the heat and add 6 Tbsp of butter and stir and allow to melt. Remove from heat and set aside until ready for playing.
5. In a boiler, bring chicken broth to boil. Add Worcheshire sauce and garlic powder.
6. When broth is at rolling boil, add grits. Stir until thick, about 7 minutes.
7. Add all cheese to grits. Stir to melt and then serve.
8. Be bringing a sauté pan up to high temp. Just prior to service, add a touch of oil to the pan and sear shrimp for 1 minute on each side. Remove, and serve.
Posted on 10/24/22 at 4:04 pm to KyrieElaison
Anything that works well with bacon. So pretty much everything :D
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