Tasso Cream Sauce Recipe 395

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TASSO



Tasso image

This recipe is posted in conjunction to a requested recipe. Original recipe belongs to Emeril Lagasse.

Provided by Diana Adcock

Categories     Pork

Time 5m

Yield 1 recipe

Number Of Ingredients 8

2 1/2 tablespoons paprika
1 tablespoon salt
2 1/4 teaspoons fresh ground black pepper
2 1/4 teaspoons onion powder
2 teaspoons cayenne
1 1/2 teaspoons garlic powder
1 1/2 teaspoons granulated onion powder
1 lb boneless lean pork butt, cut into four 1 inch thick slices

Steps:

  • Mix together well all the spices in a medium bowl.
  • Dredge each pork slice in the mixture, pressing it into the meat.
  • Wrap tightly in individual pieces of plastic wrap.
  • Refrigerate to cure for at least three days, and up to 1 week before using.

Nutrition Facts : Calories 3801.8, Fat 405.4, SaturatedFat 146.7, Cholesterol 258.6, Sodium 7041.3, Carbohydrate 25, Fiber 9.6, Sugar 6.4, Protein 18.4

TASSO CREAM SAUCE RECIPE - (3.9/5)



Tasso Cream Sauce Recipe - (3.9/5) image

Provided by JimMac

Number Of Ingredients 9

2 tablespoons usalted butter
1/2 cup tasso, finely diced
2 tablespoons all purpose flour
1 1/2 cups half and half
Kosher salt, to taste
2 teaspoons fresh lemon juice
2 dashes hot sauce (I use Crystal)
1 dash Worcestershire sauce
1/2 cup Mexican Crema agria, or creme fraiche

Steps:

  • Add the butter and Tasso to a small saucepan. Saute until lightly browned, incorporate the flour, stirring constantly for 2 minutes. Add the cold half & half, bring to a boil, then reduce the heat to a simmer, cook for 5 minutes. Season with the salt and add the lemon juice and the sauces. Just before serving whisk in the crema and warm through. Serve with shrimp stuffed crepes.

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