Our New Orleans Style 4th. of July Foods (Tasso Seasons)

 

 

 

 

 

UNDER CONSTRUCTION

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Our 4th. Menu

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Tasso Gumbo

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Julie’s Red, White, and Blue Breads

Cherry……(Red)

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Lychee and Palm Seed………….(White)

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And Blueberry……….(Blue)

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Tasso Gumbo

 

Sweet Boy Monkee  🙂

Tasso Seasonings

 

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Tasso Pulled Pork

 

Seasonings:

3 Tbsp Kosher Salt

2 Tbsp Cayenne Pepper

1 Tbsp Creole Seasoning

2 Tbsp Black Pepper

1 Tbsp Cinnamon

1 Tbsp White Pepper

¾ Cup Splenda Brown Sugar (or any brand you prefer)

5 Tbsp Paprika

1 Tbsp Garlic Powder

1 ½ Tbsp Onion Powder

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Ingredients:

1 Pork Butt

1 Medium Onion – Chopped

4 Tbsp Garlic – Minced

4 Tbsp Olive Oil

Vegetable Stock

Slice your Pork Butt into chunk sized pieces as shown

You can slice off some of the fat if you like and be sure to leave in the bone as is gives extra flavor to the dish.

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Chop your onion and garlic into small pieces.  The thinner you make your initial slices, the thinner your end product will be.  You want them somewhat small as you want them to disappear into the meat.

 

Chopping the Garlic

Chopping the Onion

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In a small bowl mix all your seasonings together.

When done, taste them to ensure they are to your liking.

 

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In a large stewing pot, add your olive oil and turn the heat onto medium.

When the pot is up to temperature, add your onions.

Stir the onions periodically for even cooking.  After they have become translucent in about 7 min. time add your garlic and stir.

Adding the Vegetable Stock

Now, add your ½ of your seasonings to the garlic and onions and stir to combine.  After just about 1 Min. add just enough stock to the pot to make a light soup.

 

Then it is time to add your meat and more stock if needed so that the meat is just about floating.

 

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Place your covered stew pot onto a cookie sheet just in case it boils over and bake it at 400’F for about 1 1/2 hrs.

After the time is up, check to see if the pot needs any liquid and see how the meat is coming along.

Adjust as needed and place back in the oven for about another hour or so, or until the meat reaches a temperature of 155’F

Remove the pot again from the oven, check the temperature and basically check to see if the bone falls away from the meat.  This is a great indication that the cooking process is complete.

Using a colander, remove the meat from the pot using tongs.

 

Once the meat has been removed, place the pot on the stovetop and begin to slowly reduce the liquid to a sauce consistency.

While this is happening, in another large bowl begin to remove the fat from the meat placing the good meat into the bowl.   This is also a good time to shred the meat as shown.

When your meat is completely shredded, add the rest of your seasonings to the meat and mix well. Taste the meat to see if it needs any other seasonings. You may also want to add more brown sugar or other seasonings as needed as I did.

A little stock may also be needed to keep the meat moist and to also help distribute the seasonings.

Grab some nice buns and load them up!  Enjoy!

 

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Pickling Red Onion

Pickled Onions

Pickled Onions are a great accoutrement to the Tasso Pulled Pork.

They are easy to make and last a long time in the refrig just like pickles.

Here I am using Red Onions, but any type will due.

Peel and slice your onion thinly into rounds.

Place them into a Tupperware bowl that has a lid

Next, use enough vinegar to just cover the onions.  Here, I am using a rice wine and Red Wine vinegar, but any vinegar will due.

Add about 2 Tbsps of sugar to the mixture and stir well.

Seal the lid on the pickled onions and place them into the refrigerator to let the pickling process begin.  After at least 4 hours, your onions will be pickled.  The thinner you slice your onions, the faster they will pickle.

 

 

 

 

 

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Pressure Cooker Green Beans

 

 

 

 

 

 

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Julie’s Red, White, and Blue Breads

Cherry……(Red)

 

 

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Lychee and Palm Seed………….(White)

 

 

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And Blueberry……….(Blue)