NFT: Tasso Ham

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

In comment 15311881 Bill L said:

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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.

In comment 15311901 Bill in UT said:

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In comment 15311881 Bill L said: Quote: 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.

I spent a few years on the treadmill watching him and “Doc Gibbs and the Emeril Live Band”. Went to Nola in New Orleans, his seafood joint in Vegas. He was a culinary rockstar,

Now all I see is him on some infomercials promoting the kitchen gizmo de jour. Odd how he pretty much disappeared.

In comment 15311989 CRinCA said:

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I spent a few years on the treadmill watching him and “Doc Gibbs and the Emeril Live Band”. Went to Nola in New Orleans, his seafood joint in Vegas. He was a culinary rockstar, 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.

It’s insanely good with fish, grits and collards. One of my all time favorite dishes actually.

Let’s go thru tomorrow as i am heading to sleep.

Good night...

In comment 15312029 Jimmy Googs said:

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It’s insanely good with fish, grits and collards. One of my all time favorite dishes actually. Let’s go thru tomorrow as i am heading to sleep. Good night...

So, Jimmy, where the F are you?

First of all, I don't think it is easy to find (here in the south it is though) but is well worth it if you can find Tasso Ham. It lends such a nice cajun-type flavor to meals as a hearty gravy that it has become a personal favorite of mine with blackened fish or shrimp. I think it is usually added to dishes versus stand on its own. And that is how I have had it in restaurants and such.

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...

In comment 15311989 CRinCA said:

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I spent a few years on the treadmill watching him and “Doc Gibbs and the Emeril Live Band”. Went to Nola in New Orleans, his seafood joint in Vegas. He was a culinary rockstar, 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.

It's about 8-9 bucks a pound around here, but you can get great pork butt for 2-3 dollars. It used to take me 10 days to make a batch, until I saw this method linked below. I use a different seasoning mix, but I do this method now always. BTW the other videos on this channel are really good as well.
Tasso Ham - ( New Window )

...
Link - ( New Window )

In comment 15312732 gidiefor said:

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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

In comment 15312738 Bill L said:

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In comment 15312732 gidiefor said: Quote: ... 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.

In comment 15312443 Jimmy Googs said:

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tasso gravy recipe

Thanks, Jimmy. I pasted it in my tablet. Will definitely try it ASAP

In comment 15312518 smshmth8690 said:

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It's about 8-9 bucks a pound around here, but you can get great pork butt for 2-3 dollars. It used to take me 10 days to make a batch, until I saw this method linked below. I use a different seasoning mix, but I do this method now always. BTW the other videos on this channel are really good as well. Tasso Ham - ( New Window )

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.

In comment 15312732 gidiefor said:

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... Link - ( New Window )

Thanks, Gidie. I know the place. I'm gonna try making my own, first.

I could order whatever I wanted. One of the most memorable meals was blackened tournedos of beef with tasso ham and a port wine and lingonberry sauce. Great combination.

In comment 15312791 Bill in UT said:

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In comment 15312443 Jimmy Googs said: Quote: 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...

In comment 15312518 smshmth8690 said:

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It's about 8-9 bucks a pound around here, but you can get great pork butt for 2-3 dollars. It used to take me 10 days to make a batch, until I saw this method linked below. I use a different seasoning mix, but I do this method now always. BTW the other videos on this channel are really good as well. Tasso Ham - ( New Window )

Can you cure it longer than 6 hours? Like could you cure it overnight for 8 hours and then smoke it?

I thought this was likely about a Finnish NHL draft prospect...

In comment 15313031 GmanND said:

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I thought this was likely about a Finnish NHL draft prospect...

haha

And a lot of Cajun dishes just aren't quite right without it, but I've never tried making my own. It was easy to fine when I lived on the Gulf Coast, but not anymore.

I'll have to give it a taste tomorrow

The ham is delicious. I used about 25% of the suggested cayenne and it was still hot enough for me. Good luck to anyone using a full dose. You're more man than me :) 2-3 hours at 225 on the smoker- they didn't all finish at the same time. Took them to 150 internal, or just over.