Tag: eggs
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.
Oyakodon
Oyakodon
Oyakodon is a popular lunchtime dish that you won’t really find outside of Japan. Oyako means parents and children, don meaning rice. Chicken thigh and onions are simmered in a dashi stock with soy sauce, mirin, sake, and sugar. Once the chicken is cooked through, a beaten egg is poured over the dish and cooked for a minute. All of that is placed on top of a bowl of steamed rice. While the upperclass look at this as a peasant dish, oyakodon is nothing short of flavor and tastiness.
Servings: 1
Ingredients
- 1/4 cup dashi stock
- 1 tbsp soy sauce
- 1/2 tbsp sake
- 1/2 tbsp mirin
- 1/2 tbsp sugar
- 1/4 small onion thinly sliced
- 1 large boneless skinless chicken thigh thinly sliced
- 1 large egg beaten
- 1 green onion chopped
- steamed rice for serving
Instructions
- Bring the dashi, soy sauce, mirin, sake, and sugar to a simmer in a small sauté pan over medium heat.
- Add in the onion. Simmer for a minute.
- Add in the chicken. Simmer for 8 minutes until the chicken is completely cooked through.
- Pour in the egg.
- Place a cover on the pan. Cook for 1 minute.
Lu Rou Fan (Braised Pork Belly and Rice)
Lu Rou Fan (Braised Pork Belly and Rice)
Lu Rou Fan is Taiwanese style pork belly with shiitake mushrooms, crispy fried shallots, and hard boiled eggs in a soy sauce based braising liquid; served with a blanched green veggie, pickled shallots or mustard greens, and steamed rice. This is a heavy dish, so the pickled shallots help cut through the richness. If pork belly is too fatty for your taste, you can substitute pork shoulder and still receive great results.
Servings: 4
Ingredients
Meat and Marinade
- 1 lb pork belly sliced into small pieces
- 1 tbsp shaoxing cooking wine
- 1/2 tbsp mushroom dark soy sauce
Crispy Shallots
- 1/2 cup vegetable oil
- 2 cups shallots thinly sliced
- 4 garlic cloves thinly sliced
Braising Liquid
- 2 tbsp shaoxing cooking wine
- 2 tbsp light soy sauce
- 1 tbsp mushroom dark soy sauce
- 1 tbsp rock sugar
- 2 star anise
- 1 cinnamon stick
Other Ingredients and Toppings
- 8 dried shiitake mushrooms
- 4 hard boiled eggs
- your favorite green vegetable blanched
- pickled shallots or pickled mustard greens
- steamed rice for serving
Instructions
- Marinate the pork belly with the shaoxing cooking wine and mushroom dark soy sauce gor 30 minutes. Set aside.
- Rehydrate the dried mushrooms with 2 cups of boiling water for 20 minutes. Thinly slice the mushrooms. Save the liquid.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the shallots for 8 minutes until they start to slightly change color.
- Add in the garlic and cook for 3-4 more minutes until crispy. Drain grease on paper towel and set aside.
- In the same pan, sauté the pork belly until browned for 5-6 minutes.
- Pour in the shaoxing cooking wine and scrape up any brown bits on the bottom of the pan. Then add in the soy sauces, star anise, cinnamon stick, rock sugar, and crispy fried shallots. Cook for a minute.
- Pour in the saved mushroom liquid. Bring to a boil. Cover. Reduce the heat to medium low and simmer for an hour.
- Add in the hard boiled eggs. Place the cover back on and continue to braise for 30 more minutes.
Pickled Shallots
Pickled shallots are the candy of pickling. They add a sweet and sourness to whatever they accompany. They are great to serve with rich pork dishes such as lu rou fan; on top of banh mi sandwiches and gua bao, and many more Asian dishes. The pickled shallots will keep in the refrigerator for up to 2 weeks.
Ingredients
- 1/2 cup shallots thinly sliced
- 1/4 tsp Sichuan peppercorns
- 3 tbsp rice vinegar
- 2 tbsp water
- 1 tbsp sugar
- 1/2 tsp salt
Instructions
- Add the Sichuan peppercorns to a cold small pot. Turn the heat to medium and dry toast for 1 minute.
- Pour in the rice vinegar, water, sugar, and salt. Once it starts to boil, take the pot off the heat.
- Placd the shallots in a small jar and pour the hot brine over them. Let cool at room temp, then place in the refrigerator to cool completely. They will then be ready to serve.
