I was watching an old Emeril Live today and he had a recipe that included Tasso ham. I've seen other recipes before, but never saw Tasso in the store. Found what looks like a pretty simple recipe to make Tasso at home, from pork butt. Anyone ever try that?
There's a spice rub and pink curing salt, which I have a ton of left over from when I made pastrami. And then smoking. So I'll probably give it a shot.
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Ruhlman’s book “Charcuterie “ has a decent recipe. Basically make a spicy cure and let it hang out with some strips from a butt or whatever for a few days iirc
There's a spice rub and pink curing salt, which I have a ton of left over from when I made pastrami. And then smoking. So I'll probably give it a shot.
I’m trying to remember…I think it made it twice but only smoked it once. Either way, it ended up good. The spice /heat is what makes it.
Now all I see is him on some infomercials promoting the kitchen gizmo de jour. Odd how he pretty much disappeared.
Now all I see is him on some infomercials promoting the kitchen gizmo de jour. Odd how he pretty much disappeared.
As far as I can tell, he started in '94 with Essence of Emeril and continued thru 2017 with Emeril's Florida. 23 years is a pretty good run for any celebrity chef on TV.
Let’s go thru tomorrow as i am heading to sleep.
Good night...
Let’s go thru tomorrow as i am heading to sleep.
Good night...
So, Jimmy, where the F are you?
If you cannot find, substitutes would include spicy chorizo, smoked ham, or even andouille sausage.
Here is a recipe for Tasso Gravy that we follow. It makes a about a quart....
Ingredients:
1 stick unsalted butter, or 1/2 cup
1/2 cup tasso, diced small, about 1/8″
1/2 cup flour
1/2 cup yellow onion, finely diced
1/4 cup celery, finely diced
1/4 cup green bell pepper, finely diced
1/2 cup finely chopped shiitake mushrooms
4 cloves garlic, smashed and minced
3 cups good strong chicken stock
1 teaspoon thyme leaves
1 teaspoon fresh ground black pepper
1 bay leaf
2 teaspoons salt, or more to taste
2 Tablespoons Worcestershire sauce
Cooking Instructions:
Melt the butter over medium low heat and add the diced tasso. Fry the tasso in the butter over medium heat until lightly browned and aromatic, about 4-6 minutes. Remove the tasso with a slotted spoon and set aside. Add the flour and cook, whisking constantly, until the flour is lightly browned and relaxed. Being careful of splatter, add the onion, celery, bell pepper, and garlic to the roux and cook, stirring with a wooden spoon, for several minutes until the vegetables are well sweated and the roux is once again relaxed. Add the mushrooms and saute to sweat. Stirring constantly, add the chicken stock a little at a time and gradually increase heat to high. Bring to a boil while stirring regularly. Add the tasso back in, plus the remaining ingredients. Reduce to a simmer. Correct seasoning.
A good easy meal to make with this is Shrimp and Grits. You can just poach the shrimp in the already made gravy and then make your grits and combine.
A great meal with Tasso gravy is with blackened fish. One of my all-time favorite local restaurants makes a dish with blackened mahi mahi, creamy stone ground grits and collards. The tasso gravy is then poured over half the fish and half the grits. Insanely good!
Here is a picture. They must have diced up some tomatoes on top which actually looks like a nice addition...
Now all I see is him on some infomercials promoting the kitchen gizmo de jour. Odd how he pretty much disappeared.
Emeril sold all of his company, with the exception of his restaurants to Martha Stewart for about 50 million dollars. I'm not exactly sure, but I think she owns all the rights to his books (pre buy out) tv shows, and all the kitchen equipment that has his name on it. I read where he wanted to just focus on his restaurants.
Tasso Ham - ( New Window )
Link - ( New Window )
Do they have a storefront? It’s a far drive for me but I have often wondered whether it might be a fun place to browse
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... Link - ( New Window )
Do they have a storefront? It’s a far drive for me but I have often wondered whether it might be a fun place to browse
NVM I think I was thinking about Hudson Valley Duck Farm and confused the two.
tasso gravy recipe
Thanks, Jimmy. I pasted it in my tablet. Will definitely try it ASAP
Thanks for the link, Drew. I've got some butt defrosting. Will make it tomorrow. I'll be using the smoker anyway to finish some brisket burnt ends.
Thanks, Gidie. I know the place. I'm gonna try making my own, first.
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tasso gravy recipe
Thanks, Jimmy. I pasted it in my tablet. Will definitely try it ASAP
You bet. Like mentioned, it goes so well with blackened fish which I know you like with your cast iron pan so give that gravy a try-out.
My son just got back from a week of cross country camp and said he was dying for a good steak so we are grilling tonight.
NY Strip steaks. I made a garlic herb compound butter to melt on when they are resting. Roasted red potatoes and brussel sprouts and a mixed green salad with a blue cheese vinigrette.
Getting on the treadmill now to make some room...
haha