Tag: American
Pineapple Coleslaw
Pineapple Coleslaw
While adding pineapple to your coleslaw might sound weird, it makes so much sense once you try it. The pineapple adds the right amount of sweetness to the coleslaw, making it a necessary ingredient from now on, in my eyes.
Ingredients
- 5 cups red cabbage shredded
- 1 large carrot peeled and julienned
- 3 green onions chopped
- 1 cup mayonnaise
- 2 tbsp vinegar
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup fresh pineapple diced into small cubes
Instructions
- Mix together the mayonnaise, vinegar, sugar, and salt.
- Mix together the cabbage, carrots, green onions, and pineapple.
- Mix in the dressing to the cabbage. Refrigerate for an hour before serving.
New Orleans Carbonara
New Orleans Carbonara
Here’s a great way to use tasso ham; especially if you happened to have made too much of it. We’re going to bring some Louisiana flavor into the carbonara world. Italian carbonara is just sautéed pancetta tossed with pasta, eggs, and parmesan. For this recipe, I replaced pancetta with tasso ham. You can also add chicken, shrimp, or crawfish to the pasta to have another protein. As far as pasta, you can use really any shape that you want. I had a box of penne regatta in the cupboard, so that’s what I used. The best part of this dish is that once you’ve boiled your pasta al dente, the carbonara is ready in 10 minutes.
Ingredients
- 2 tbsp olive oil
- 1 lb tasso ham diced
- 1 small onion chopped
- 6 garlic cloves sliced
- 1 lb pasta cooked according to package directions
- 1/2 cup pasta water
- 3 large eggs beaten
- 1/2 cup parmesan cheese grated
- salt to taste
Garnish
- parsley chopped
Instructions
- Heat up olive oil in a large sauté pan over medium high heat. Sauté the tasso ham for 5 minutes to tender out the fat.
- Add in the onions and garlic. Sauté for 3 minutes.
- Stir in the pasta with the tasso ham. Pour in a 1/2 cup of pasta water. Sauté for 1 minute.
- Turn off the heat. Stir in the eggs and parmesan cheese, making sure that the pasta is evenly coated. Season with salt to taste. Garnish with parsley.
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.
Smoked Pork Chili Cheese Tater Tots
Smoked Pork Chili Cheese Tater Tots
My high ass has been making chili cheese tater tots for over 20 years. It all started with being a stoned teenager with a passion to eat. I used to bake tater tots then top them with my ma’s homemade chili. I choose to use tater tots instead of fries because they are able to hold more chili. As I grew older and perfected my own chili, I always made this with the leftovers. And now as I slowly approach middle age, I felt like it was a good time to bestow this recipe upon the world.
Ingredients
- smoked pork chili
- tater tots
- cheddar cheese shredded
- sour cream
- green onions chopped
Instructions
- Preheat your oven and bake according to the tater tot directions.
- Heat up some leftover smoked pork chili.
Assembly
- Make a small mountain of tater tots in the center of your plate.
- Ladle over a couple scoops of hot chili.
- Top with shredded cheese, sour cream, and chopped green onions.
