Thursday, April 7, 2011

Damn, Tasso Ham! Charcutepalooza April Part 1

A Recipe for Real Southern Cookin' aka 
Pork, Seafood, and Butter

This Month, the beauteaous month of April, is smoked pork shoulder month.

I made Tasso Ham for Charcutepalooza.

First, I made some Tasso Ham. Then, I turned it into shrimp and grits (with a side of fried green tomatoes). Then, I stuffed my face

a. Tasso Ham



b. Marinated Shrimp

C. That With Which My Face Was Stuffed


This was such good fun. The Tasso Ham was so simple to prepare, and the Shrimp and Grits really showcased the flavors of the Ham. I need some more fun recipes to use it in. I have TONS. I made like 4.5 lbs and used like .5 lbs. I froze the rest. I'm thinking jambalaya with fried okra this summer. 

I picked up a beautiful pork butt from my life saver and more, aka Mike the Butcher at My Butcher and More


I sliced the butt crosswise into thirds and dredged it in salt, pink salt, and sugar and refrigerated it for a few hours. I pulled it out, washed it off, er rather I had my dad take over, and then he took my spices, and rubbed that porky goodness down. 


Take marjoram, cayenne, pepper, and allspice and grind em up. A pig molcajete is just, well, appropriate. 

Dad smoked the meat at 180ºF for about 3 hours. Next time I would do a little less time. It came out nicely but a bit dry. The Pork fat however, is gold. I dont see how pork fat was never a currency. 

A few hours later, I came home and started on the shrimp and grits. 

I started off with the holy trinity + poblano peppers, cause why not?

Celery, Bell Peppers and Onion

I sauteed all that goodness with butter, and olive oil until it was nice and soft. 

I removed it from the pan, and replaced it with a link of chorizo from Mike, and the tasso ham. 

Meanwhile I marinated the shrimp. 

Shrimp:
More peppers, jalapeno this time, sliced. 
Salt and Pepper
Olive Oil
Hot Pepper Flakes
Old Bay 
Cayenne Pepper

Once the trinity softened, and the meat warmed I threw the grits in a pot of hot liquid (1:3 grits to liquid). I choose 1 part milk and 2 parts H20 for the liquid. I whisked with a pat of butter, two tbsp of clam juice and some salt and pepper and when it began to thicken I added some fromage. 


I removed my trinity/meat combo from its pan, cranked the heat, and cooked the shrimp. When they were nearly finished I threw in the trinity, stirred and removed it all from the heat, including the grits. 

Then I fried up some tomatoes in a cornmeal, polenta, salt and pepper blend for the dry, and a egg and seltzer blend to the wet, and fried em up. 


I plated everything up and ENJOYED the heck out of it. 

Really not too complicated. 

Oh so awesome. 

REMINDER: This is just part 1 of April's challenge. I will be posting part two of April closer to the 15th. Keep an eye out!





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1 comment:

MrsWheelbarrow said...

I love every single word and photo. Double yum. Great job.