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Crying Tiger Beef
Crying Tiger Beef
How did crying tiger beef gets it’s name? The legend says that the dish is so good that it could make a tiger cry. The slices of beef are supposed to represent the tears of the tiger. The steak itself is simply seasoned with salt and pepper, cooked medium rare. What stands out in this dish is the dipping sauce. It is harmoniously sweet, sour, bitter, and spicy. It also has a unique texture from the toasted rice powder. The dish is always served with sliced of cucumber and steamed rice.
Ingredients
- 1 lb strip steak, flank, or top sirloin
- salt and pepper
- 1 tbsp olive oil
- 1/2 cucumber thinly sliced
Dipping Sauce
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2 tbsp palm sugar
- 1 tbsp tamarind concentrate
- 2 tbsp cilantro chopped
- 2 tbsp shallots chopped
- 2 tbsp toasted rice powder
- 1 green onion chopped
- 1 tsp chili flakes
Instructions
- Mix together the dipping sauce ingredients. Set aside.
- Let your steak sit out at room temperature for an hour. Season both sides of the steak with salt and pepper.
- Heat up the cooking oil in a small sauté pan over high heat. Add your steak to the pan.
- Cook for 4 minutes a side for medium rare.
- Let the steak rest for 10 minutes before slicing.
Frozen Lemon Greek Yogurt
Frozen Lemon Greek Yogurt
Frozen yogurt is the slightly healthier alternative to ice cream. All you have to do is whisk the ingredients together and churn it in an ice cream machine. You can flavor the frozen yogurt with just about anything: fruit, chocolate, candy pieces, etc. I used lemon juice and a little vanilla, creating a tart and creamy frozen Greek yogurt.
Equipment
- ice cream maker
Ingredients
- 2 1/2 cups full fat Greek yogurt
- 1/2 cup heavy cream
- 3/4 cup sugar
- 1 lemon juiced
- 2 tsp vanilla
Instructions
- Whisk all of the ingredients together in a bowl.
- Pour the batter into an ice cream machine. Churn for 25 minutes.
- Scoop out the frozen yogurt into a container and freeze for 2 hours before serving.
Tasso Omelette
Tasso Omelette
Here’s another great use for tasso ham that I came up with on this Fat Tuesday, 2021. This omelette has the holy trinity of Cajun cuisine, onion, celery, and bell pepper, and some spicy homemade tasso ham as the base. Sauté them with green onions on a griddle, then pour in 3 beaten eggs. Let it set for a minute. Sprinkle cheese down the middle. Fold over the sides to the center and flip onto your plate. I also cooked up some sweet potato hash browns to accompany the omelette.
Servings: 1
Ingredients
- 2 tbsp vegetable oil
- 1/4 lb tasso ham finely diced
- 3 tbsp onion finely chopped
- 3 tbsp celery finely chopped
- 3 tbsp bell pepper finely chopped
- 2 green onions finely chopped
- 3 large eggs beaten
- 1/4 cup Monterey Jack cheese
Instructions
- Heat up cooking oil on a griddle over medium high heat. Sauté the tasso ham for 2-3 minutes until fat has rendered out.
- Add the onion, celery, bell pepper, and green onion to the griddle. Sauté for 2 minutes.
- Turn the heat to medium. Pour in the beaten eggs. Let set for a minute.
- Push the sides of the eggs to the center to form a circular shape. Put the cheese down the middle.
- Flip the right third of the omelette to the center, then the left third on top of that.
Tasso Ham
Tasso ham is a Louisiana specialty. Instead of using a pork leg, pork shoulder is cured, dry rubbed with what is pretty much andouille sausage seasoning, and smoked. The result is a spicy, fatty, ham shoulder that is used in numerous cajun recipes such as jambalaya, gumbo, etouffee, beans and rice, and many more.
Equipment
- Electric Smoker
Ingredients
- 5 lbs boneless pork shoulder cut into 1” thick steaks
- 8 oz sea salt
- 4 oz sugar
- 2 tbsp pink curing salt
- 1/4 cup white pepper
- 1/4 cup cayenne pepper
- 2 tbsp marjoram
- 2 tbsp allspice
- 2 tbsp garlic powder
- 2 tbsp thyme
Wood Chips
- hickory wood chips
Instructions
- Mix together the salt, sugar, and curing salt.
- Dredge each of the pork steaks in the curing mixture.
- Place the pork steaks on a baking pan. Wrap in foil and let cure in the refrigerator for 4 hours.
- After 4 hours, rinse off the cure on each of the pork steaks. Pat dry with paper towels.
- Mix together the white pepper, cayenne, thyme, garlic powder, allspice, and marjoram.
- Season both sides of the pork steaks.
- Preheat your smoker to 225 degrees. Place the pork steaks into the smoker. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the tasso cool completely before use.
