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Stuffing & Dressing
Turkey
Whole Turkeys
Whole Turkey Breasts
Stuffing & Dressing
James's Wild Rice Pecan Cajun Dressing
Wild Pecan Rice, Bacon and Tasso Dressing:
1/2 pound bacon, chopped
1 cup chopped tasso, or smoked ham (See Below)
1/4 cup chopped yellow onions
1/4 cup chopped celery
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped pecans
1 (7-ounce) package Wild Pecan Rice
1 Granny Smith apple, unpeeled, cored, and chopped (about 1 cup)
1/2 cup chopped green onions (green and white parts)
2 tablespoons minced fresh flat-leaf parsley
In a large skillet or saute pan, fry the bacon over
medium-high heat, stirring occasionally, until just crisp, about 5 minutes. Add
the tasso and cook for 2 minutes. Using a slotted spoon, transfer to paper
towels to drain. Drain off all but 1 tablespoon of fat from the pan. Add the
onions and celery and cook, stirring, over medium-high heat until soft, 4
minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds.
Add the pecans and cook, stirring, until lightly toasted, about 3 minutes. Add
the rice and apples and cook, stirring until the rice is coated and opaque,
about 1 minute. Add 2 cups water and bring to a boil. Reduce the heat to
medium-low, cover, and simmer until the water has been absorbed and the rice is
fluffy, about 20 minutes. Remove from the heat and let stand, covered, for 10
minutes. Fluff with a fork and stir in the the reserved bacon and tasso, green
onions, and parsley. Serve immediately.
Tasso Ham
Tasso, a highly
seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety
of dishes, from soups to jambalaya to pastas and seafood dishes.
·
8-10 pounds
boneless pork butt
5 tablespoons salt
5 tablespoons cayenne pepper
3 tablespoons freshly ground black pepper
3 tablespoons white pepper
2 tablespoons paprika
2 tablespoons cinnamon
2 tablespoons garlic powder or granulated garlic
Trim the pork of all
excess fat and cut it into strips about 1 inch thick and at least 4 inches
long. Mix together the seasonings and place in a shallow pan. Roll each strip
of pork in the seasoning mixture and place on a tray. Cover with plastic wrap
and refrigerate at least overnight (preferable a couple of days).
Prepare your smoker.
Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don't
let the smoker get too hot. Remove the meat and let it cool completely, then
wrap well in plastic and foil. The tasso will keep well in the refrigerator
for up to 10 days, and it also freezes very well.
No man is clever enough to know all the evil he does.
- La Rouchefoucauld