Tag: main course
Tchiou Yap (Senegalese Goat Stew)
Tchiou Yap (Senegalese Goat Stew)
Tchiou yap is a popular stew in Senegal. It is usually made with goat meat, but beef, lamb, meatballs, and fish balls can used as the protein. The goat meat is marinated in dijon mustard and vinegar; hence the French influence in Senegalese cuisine. The goat is then sautéed with onions, bell pepper, and garlic. The goat is then simmered with sweet potatoes and carrots for a couple hours until the meat is tender. The stew is then served with a side of steamed rice.
Servings: 4
Equipment
- Dutch oven
Ingredients
- 2 1/2 lbs bone in goat meat cubed
- 1 tbsp dijon mustard
- 1 tbsp vinegar
- 2 tsp salt
- 1 tsp black pepper
- 4 tbsp vegetable oil
- 1 medium onion finely diced
- 1 medium red bell pepper finely diced
- 5 garlic cloves minced
- 1 tbsp beef bouillon
- 1/4 cup tomato paste
- 1 tbsp sugar
- 2 large carrots peeled; cut into large pieces
- 2 sweet potatoes peeled; cut into large pieces
- water enough to cover the goat
- 3 bay leaves
- 1 habanero or other hot pepper
- 1/4 cup parsley chopped
Instructions
- Marinate the goat with the dijon mustard, vinegar, salt and pepper for 1 hour.
- Heat up the cooking oil in a dutch oven over medium high heat. Sauté the goat for 8 minutes until browned on all sides.
- Add in the onions, red pepper, and beef bouillon. Stir. Cook with a cover on for 5 minutes.
- Stir in the tomato paste, garlic, and sugar. Cook for 1 minute.
- Add in the sweet potatoes and carrots. Fill with enough water to cover the goat. Add in the bay leaves and habanero. Bring to a boil. Cover. Reduce the heat to medium low. Simmer for 2 1/2 hours.
- Turn off the heat. Stir in the parsley.
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.
Salt and Pepper Pork Chop
Salt and Pepper Pork Chop
This might not be what you think of when you hear the work pork chops. Instead of cooking a pork chop whole, pieces are cut from a boneless loin, marinated, then tossed in cornstarch, and lightly fried. The pork pieces are tossed with fried garlic, jalapeños, and seasoned with white pepper and salt. So simple yet beyond flavorful. I like to serve the salt and pepper pork chops with Chinese coleslaw to help create balance with fried food.
Ingredients
- 1 lb boneless pork chops cut into irregular pieces
- 2 tbsp vegetable oil plus more for frying
- 1 tbsp shaoxing cooking wine
- 1/4 cup cornstarch plus 1 tbsp
- 1/2 tsp salt
- 1 jalapeños thinly sliced
- 3 garlic cloves sliced
Pepper Salt
- 1/2 tsp white pepper
- 1/4 tsp salt
Instructions
- Marinate the pork with 2 tbsp of vegetable oil, 1 tbsp of cornstarch, cooking wine, and salt for 15 minutes.
- Add 2 tbsp of the cooking oil into a sauté pan over medium high heat. Sauté the jalapeños and garlic. Fry for 2 minutes. Remove with a slotted spoon.
- Toss the marinated pork with 1/4 cup of cornstarch.
- Add a 1/4” of cooking oil to the sauté pan. Add half of the pork to the pan, making sure to not overcrowd the pan.
- Fry for 3-4 minutes a side until crispy.
- Drain the grease from the pork on paper towels.
- Mix together the salt and white pepper.
- Toss the pork with the garlic, jalapeños, and pepper salt.
