Stumble It!
Since I can't post everything and keep thinking I will have time to catch up, I figured a little is better than nothing so here is what I have been up to:
Made my own Pork Tasso as seen on Triple D, was so excited to cook it I forgot to take a picture :( But here is the recipe:2 1/2 cup salt
1 cup sugar
1 pork loin
Slice the fatty side of the pork loin length wise so you have approx 1 inch of pork ans the rest fat. Save the pork loin for a latter date. Mix salt & sugar together to create the brine. Take the fatty slice (I cut it into 2 pieces)and coat the entire thing in the brine and place in a ziploc bag. Place the ziploc bags in your fridge for 2 days, draining any liquid each day and massaging the meat after you drain it.
Day 2: Remove the meat from your ziploc bags, rinse the bags out and save, rinse the meat off really good and then pat dry. Coat the meat with your favorite rub or this one I used:
Tasso Rub
1/2 c sugar
1 T smoked paprika
1 t cayenne
2 T granulated garlic
1 T Onion Powder
1 t allspice
Once coated place back in your fridge for 3 days, drain any liquid and massage the meat. On day 3, remove meat from ziploc bag, slice and fry as you would bacon. Be prepared to have the BEST EVER BLT with your Tasso or use in Jambalaya.
So here is what I did with mine ... I made a deconstructed BLT:
- sliced baguette, rub with garlic and olive oil, toasted (Baguette from The Bread Farm)
- top with semi soft goat cheese that I bought at the local Anacortes Farmer's Market
- add chopped tasso
- shredded farmer's market butter lettuce
- top with my oven roasted balsamic garlic heirloom cherry tomatoes I also got at the Anacortes Farmer's Market
These were SO GOOD!!! Something I will make again but not when I have to share it :)
Husband retired from the Navy after 30 years!Of course there were cupcakes
and daughter started 6th grade - YIKES!!!!!!!!!!!! Please make it stop, I can't handle a teen!!!!! I want my sweet little 7yo back ... do they ever return??