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Tasso (meat Product)
Tasso ham is a smoked, spiced, and cured meat, a specialty of south Louisiana cuisine. In this case "ham" is a misnomer since tasso is not made from the hind leg of a hog, but rather the hog's shoulder. This cut is typically fatty, and because the muscle is constantly used by the animal, has a great deal of flavor. The shoulder (also called the butt), which will weigh 7 to 8 pounds, is sliced across the grain into pieces about 3 in (7.5 cm) thick. These are dredged in a salt cure, which usually includes sodium nitrite and sugar. The meat is left to cure briefly, only three or four hours, then rinsed, rubbed with a spice mixture containing cayenne pepper and garlic, and hot-smoked until cooked through. Though tasso may be eaten on its own, it is more often used as part of a flavor base for stews or braised vegetables. It is used in dishes ranging from pasta to crab cakes to soup and gravy. Appropriate to its roots, tasso is most often found in recipes of Creole or Cajun ori ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Eggs With Tasso Ham, Griddled Tomato & Cajun Hollandaise
Poaching is illegal hunting or fishing. Poaching or poach may also refer to: Food * Poaching (cooking) People * Amanda Poach (born 1987), American soccer player * Andreas Poach (1515–1585), German theologian Sport * Poach (pickleball), a type of shot in the sport of pickleball * Poaching (snowboarding), snowboarding at a resort where snowboards are explicitly prohibited. * Poaching (tennis), when a doubles player aggressively moves across the court to volley a ball intended for their partner. Other uses * Mate poaching in animals, seduction of an animal who has already established a bond with another creature ** Human mate poaching, in human infidelity * Employee poaching, the recruitment of employees directly from a business competitor ** Antipoaching Antipoaching (or no-poach agreement) is an anti-competitive conduct where companies conspire not to hire each other's employees. Antipoaching agreements, or no-poach agreements, are related to non-compete clauses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Cuisine
Louisiana Creole cuisine (, , ) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States. Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. History The ''Picayune Creole Cook Book'' has been described as "an authentic and com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boston Butt
A Boston butt is the slightly wedge-shaped portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the tenderloin. Generally the pork shoulder is considered a primal cut with the picnic and butt sections being sub-primal cuts; however, some sources do refer to the butt as a primary cut. The tenderloin is closer to the rear of the hog. The shoulder is at the front. Etymology and origins of the cut In Colonial and Revolutionary New England, butchers would use specialty barrels called ''butts'' to store a particular cut of pork. The butchering technique for this cut of pork also seems to have originated in New England and Boston, giving the cut the name "Boston butt". A 1912 issue of the ''Agricultural Experiment Station of the University of Illinois'' bulletin states that the barrels were still in use for exports to Germany, Denmark and other ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Nitrite
Sodium nitrite is an inorganic compound with the chemical formula . It is a white to slightly yellowish crystalline powder that is very soluble in water and is hygroscopic. From an industrial perspective, it is the most important nitrite salt. It is a precursor to a variety of organic compounds, such as pharmaceuticals, dyes, and pesticides, but it is probably best known as a food additive used in processed meats and (in some countries) in fish products. Uses Industrial chemistry The main use of sodium nitrite is for the industrial production of organonitrogen compounds. It is a reagent for conversion of amines into diazo compounds, which are key precursors to many dyes, such as diazo dyes. Nitroso compounds are produced from nitrites. These are used in the rubber industry. It is used in a variety of metallurgical applications, for phosphatizing and detinning. Sodium nitrite is an effective corrosion inhibitor and is used as an additive in industrial greases, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cayenne Pepper
The cayenne pepper is a type of ''Capsicum annuum''. It is usually a hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with a curved tip and somewhat rippled skin, which hang from the bush as opposed to growing upright. Most varieties are generally rated at 30,000 to 50,000 Scoville units. The fruits are generally dried and ground to make the powdered spice of the same name. However, cayenne powder may be a blend of different types of peppers, quite often not containing cayenne peppers, and may or may not contain the seeds. Cayenne is used in cooking spicy dishes either as a powder or in its whole form. It is also used as an herbal supplement. Etymology The word ''cayenne'' is thought to be a corruption of the word ''kyynha'', meaning "capsicum" in the Old Tupi language once spoken in Brazil. The town Cayenne in French Guiana is related to the name, and may have be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (food)
Smoking is the process of seasoning, flavoring, browning (partial cooking), browning, cooking, or food preservation, preserving food, particularly meat, fish and tea, by exposing it to smoke from burning or smoldering material, most often wood. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native Leptospermum scoparium, manuka (tea tree) is commonly used for hot-Sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Cake
A crab cake is a variety of fishcake popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (condiment), mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. It is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the Chesapeake Bay, in the state of Maryland. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication ''New York World's Fair Cook Book'' in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book ''Cookery with a Chafing Dish'' published in 1891. Crab cakes are particularly popular along the coast of the Mid-Atlantic States, Mid-Atlantic where the crabbing industry thrives. They can also be commonly found in New England, the South Atlantic states, the Gulf Coast of the United States, Gulf Coast ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creole Cuisine
Creole cuisine (; ; ) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian traditions. ''Creole'' is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). According to Norwegian anthropologist Thomas Hylland Eriksen, "a Creole society (...) is based wholly or partly on the mass displacement of people who were, often involuntarily, uprooted from their original home, shedding the main features of their social and political organisations on the way, brought into sustained contact with people from other linguistic and cultural areas and obliged to develop, in creative and improvisational ways, new social and cultural forms in the new land, drawing simultaneously on traditions from their respective places of origin and on impulses resulting from the encounter."Eriksen, T.H. (2020). ''Creolisation as a Recipe for Conviviality''. In: Hemer, O., Povrzanović Frykman, M., Rist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine ( , ) is a subset of Louisiana Creole cuisine, Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Indigenous cuisine of the Americas, Native American, West African, French cuisine, French, and Spanish cuisine, Spanish cuisine. Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on local food, locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. Crayfish as food, Crawfish, Shrimp and prawn as food, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called "Holy trinity (cuisine), the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the ''Mirepoix (cuisine), mirepoix'' in traditional French cuisine which blends roughly diced carrot, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jambalaya
Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The French introduced tomato to West Africans and they incorporated the crop into their one-pot rice dishes that created jambalaya and enhanced jollof rice. Spanish people made paella which is also a one-pot rice dish cooked with meats and vegetables. These styles of cuisines blended in Louisiana and resulted in cultural and regional variations of the dish. Etymology The ''Oxford English Dictionary'' indicates that comes from the Provençal word , meaning a mish mash, or mixup, and also meaning a pilaf (pilau) of rice. This is supported by the fact that the first printed appearance of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Smoked Foods
This is a list of smoked foods. Smoking (cooking), Smoking is the process of seasoning, flavoring, cooking, or food preservation, preserving food by exposing it to smoke from burning or smoldering material, most often wood. Foods have been smoked by humans throughout history. Meats and Fish (food), fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and ''lapsang souchong'' tea are also smoked. Smoked beverages are also included in this list. Smoked foods Beverages * Lapsang souchong – a kind of tea. * Mattha – an Indian buttermilk or yogurt drink that is sometimes smoked. * Smoked beer – beer with a distinctive smoke flavor imparted by using malted barley dried over an open flame''Beer'', by Michael Jackson, published 1998, pp.150-151 ** Grätzer. * Suanmeitang – a Chinese smoked plum drink. * Scotch Whisky – some scotch is made from grains that have been smoked over a peat fire. Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
