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Definition: Tasso

YumSugar — Wed, 10 Feb 2010 14:00:25 -0800

Tasso (pronounced "tah-so") is a spicy-hot Cajun cured pork. Although it's often referred to as "tasso ham," the use of the word "ham" is technically incorrect, since tasso is made from the shoulder of the pig, not the hind leg.

The pork is salt-cured, then seasoned with cayenne pepper, garlic, filé powder, and other herbs and spices, and hot-smoked for a couple of days. The meat is usually chopped and added to beans, eggs, pastas, collard greens, and Cajun or Creole specialties like jambalaya to add depth of flavor.

Have you tried this Louisiana specialty?

Source: Flickr User tomcensani

Ham and Cheese Sandwiches Are Simply Delicious

partysugar — Thu, 07 Jan 2010 09:00:38 -0800

Like peanut butter and jelly, the pairing of ham and cheese has been around forever. However, it just doesn't get old. When I'm in the mood for a comforting and quick meal, I make this ham and cheese panini. Served with mixed greens or a bowl of soup, it's the perfect dinner for one. Caramelized shallots and fresh thyme give it a touch of elegant sophistication, while grainy mustard ensures that the sandwich isn't too dry. It's nostalgic and homey, but gourmet enough to offer guests at a luncheon or impromptu weeknight dinner. Want the recipe? Read more.

Try Your Luck With Hoppin' John Soup

YumSugar — Tue, 29 Dec 2009 14:30:26 -0800

When the revelry of New Year's Eve has come and gone, it'll be time for me to draw up that list of New Year's resolutions. I don't know about you, but with the list of changes I'm vowing to make this year, I'm going to need any good fortune I can get. That's why I'm enlisting the help of hoppin' John. A New Year's fixture on every Southern table, this mélange of black-eyed peas, ham, onions, and rice is said to bring prosperity to anyone who eats it. Blackeyeds, as they're called in the South, are symbolic of coins and affluence; collard greens, with their leaves the color of currency, are another. Supposedly, more pork also means more luck - but that might just be an excuse to enjoy more of the pig.

When New Year's arrives this time around, consider passing the day with a comforting pot of hoppin' John soup. It makes a ton, which means, presumably, that you'll have plenty of luck to go around in the next dozen months. See the recipe when you read more.

Would You Drink This Ham Daiquiri?

YumSugar — Tue, 17 Nov 2009 04:00:02 -0800

Carnivores, if your stomach was turning over the idea of a vegan-friendly Tofurky & Gravy soda, perhaps you'd be more game to try a ham daiquiri. Georgia Hardstark and Alie Ward, the original creators of the famed McNuggetini, are back with a video demo of their newest blended concoction of pineapple, pineapple soda, honey, Myers's dark rum, liquid smoke, and - yes, that's right - honey ham. The final result? A beverage that Alie describes as "chewy . . . like someone came along and chewed your lunch for you."

Source

'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

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Fast & Easy Dinner: Singapore Noodles

partysugar — Wed, 19 Aug 2009 07:50:56 -0700

Brighten up the middle of your week with an exotic meal inspired by the cuisine of Singapore. This recipe combines everyday ingredients - shrimp, onions, peas, and ham - with Asian elements like rice noodles, fish sauce, and curry powder.

The resulting dish is complex, delicious, and wildly flavorful. Trust me, your family will be fully content while slurping on these noodles, so learn the method and read more.

Singapore Noodles
From The Nest

Ingredients

8 ounces dried rice vermicelli, soaked in water until pliable
24 small headless tiger shrimp, peeled and deveined
3 tablespoons vegetable oil
1 small onion, cut into thin wedges
1/2 cup fresh shelled green peas, or frozen peas, thawed
2 teaspoons Indian curry powder
6 ounces Cantonese roast pork or thick slice of ham, diced
1 1/2 tablespoons fish sauce
Kosher salt and freshly ground black pepper to taste
6 sprigs cilantro, trimmed

Directions

Bring a pot of water to a boil over high heat and cook the noodles until tender yet firm, about 10 seconds. Use a strainer and tongs to pick up the noodles and transfer them to a bowl.
In the same water cook the shrimp until opaque, about 1 minute, and drain.
Heat 1 tablespoon of the oil in a large skillet or wok over high heat. Stir-fry the onion until golden, 3 to 5 minutes.
Add the remaining 2 tablespoons of oil, the noodles, and peas, and sprinkle the curry powder over the top. Toss well, making sure all of the noodles become yellow.
Add the pork, shrimp, and fish sauce, and continue to stir-fry until the noodles are heated through, about 5 minutes. Adjust the seasoning with salt and pepper, if necessary, and serve garnished with cilantro.

Serves 6.

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'Wich of the Week: Honey Baked Ham and Cabbage Reuben

YumSugar — Wed, 22 Apr 2009 16:15:14 -0700

I love celebrating Easter, mainly because it means I get to make sandwiches with the leftover ham. This year, I decided to come up with a new sandwich that satisfies all year round.

I had way too much cabbage, but I didn't want to go to the trouble of cooking it, so I came up with the idea of pressing it raw into a panini. Low and behold, it worked. With Swiss cheese, the result was something like an earthier, crunchier Reuben with honey baked ham standing in for the usual salty-sweet combo of corned beef and Thousand Island dressing. To see how I made it and get the recipe, read more.

When assembling, be sure to put the ham down first, then the pickles; on the first try, I put the pickles directly on the bread, which caused tragic sogginess once it hit the panini maker. This sandwich would also probably work in the oven, but I recommend the panini press in order to thoroughly cook the cabbage.

Honey Baked Ham and Cabbage Reuben
Original recipe

Ingredients

1 cup raw cabbage, cut into strips
4 slices wheat bread
4 teaspoons spicy mustard
6 slices Honey Baked Ham or similar
12 sandwich-size bread and butter pickle slices
1 tablespoon salt
2 slices Swiss cheese

Directions

Prepare the cabbage: place in a colander and salt generously. Place the colander over a bowl and allow the cabbage to "sweat" for at least one hour or as long as overnight. Rinse and pat dry.
Heat a panini press to medium.
To make each sandwich, spread 1 teaspoon of the mustard on one slice of bread and cover with ham. Top with 6 pickle slices, followed by half the cabbage.
Spread mustard on the second slice of bread, lay swiss cheese over cabbage, and place second slice mustard-side down on cheese.
Heat in the panini maker until cabbage is just wilted and cheese is melted, about 5 minutes.
Cut in half and serve immediately.

Makes 2 sandwiches.

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Name That Dish!

YumSugar — Thu, 16 Apr 2009 16:15:07 -0700

If you've got leftover ham from Easter, you could use it to make a non-vegetarian version of the soup pictured below. Do you know what it is?

Monday's Leftovers: Fettuccine With Mint, Peas, & Ham

YumSugar — Mon, 13 Apr 2009 07:50:02 -0700

It's the week after a long weekend of Easter entertaining, and your refrigerator's jam-packed with everything from baked ham to frozen peas.

Put your springtime ingredients to good use with this fresh flavored combination of fettucine with mint, cream, peas, and ham that's as gratifying as it is effortless to make.

The best part about the dish? It won't take more than half an hour of your time. Get started on it when you read more.

Fettuccine with Mint, Peas, Ham, and Cream
From Martha Stewart Living

Ingredients

2 leeks, (about 4 ounces), white parts only, very thinly sliced
2 tablespoons olive oil
2 cloves garlic, minced
1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 cup heavy cream
3 ounces cooked ham, cut into 1/8-inch-thick matchsticks
1 cup frozen peas, defrosted
Salt and freshly ground black pepper
1 pound fresh or dried fettuccine
1 cup small mint leaves, or chopped large leaves

Directions

Place sliced leeks in a small bowl of cold water. Let stand for 5 minutes to rid them of dirt and sand. Lift sliced leeks out of water, leaving sand behind, and drain well. Bring a large pot of water to a boil over high heat.
Heat olive oil in large skillet over medium-low heat. Add leeks and garlic, and cook until softened, 2 to 3 minutes. Raise the heat to medium-high. Add chicken stock, cream, ham, and peas; season with salt and pepper. Let the sauce cook until it is reduced by half, stirring frequently until it has thickened, about 6 minutes.
Salt the boiling water, add pasta, and cook until al dente, about 4 minutes for fresh. Drain fettuccine, and return to pot. Add sauce to fettuccine, and toss to combine. Transfer to a serving dish, sprinkle with the mint, and serve.

Serves 4 to 6.

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Sunday Dinner: Asparagus-Ham Lasagna

YumSugar — Sun, 12 Apr 2009 06:00:35 -0700

If you don't have elaborate plans for tonight but are still looking to celebrate Easter in a special way, then this festive lasagna is calling your name. Not only is this contemporary twist on the traditional Italian staple a cinch to make, but it also couldn't be more seasonally appropriate with ham and our favorite Spring vegetable, asparagus. Ring in the holiday when you read more.

Asparagus-Ham Lasagna
From Every Day With Rachael Ray

Ingredients

1 pound asparagus, cut into 1-inch pieces
1 pound lasagna noodles
4 tablespoons butter
1 small onion, finely chopped
1/3 cup flour
4 1/2 cups milk
2 cups grated parmesan cheese
1 teaspoon grated nutmeg
Salt and pepper
1/2 pound deli-sliced baked ham, cut into 1/2-inch ribbons

Directions

Preheat the oven to 375°. In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to a strainer. Return the water to a boil, add the lasagna and cook until tender, about 8 minutes. Drain and transfer to a platter.
Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Slowly whisk in the milk and bring to a boil over medium-high heat. Lower the heat and simmer, whisking constantly, until thickened, 1 to 2 minutes. Remove from the heat and stir in half of the parmesan and half of the nutmeg; season with salt and pepper.
Spread about 1/3 cup of the cheese sauce in a 9-by-13-inch baking dish. Layer 4 noodles on the sauce and top with 3/4 cup cheese sauce. Sprinkle a quarter of the ham, a quarter of the asparagus, and 3 tablespoons of the remaining parmesan over the sauce. Repeat the layering process three more times. Top with the remaining noodles, cheese sauce, parmesan and nutmeg. Cover with foil and bake until heated through, about 30 minutes. Uncover and cook for 10 minutes more. Let stand for 15 minutes before serving.

Serves 6.

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