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  #1  
Old 02-24-2009, 07:10 AM
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Smile Garden District Eggs

Garden District Eggs





Ingredients
  • 1 cup melted butter
  • 1 medium onion, finely chopped
  • 1 medium-size green bell pepper, finely chopped
  • 1 medium-size red bell pepper, finely chopped
  • 7 garlic cloves, minced
  • 1/2 pound wild mushrooms, sliced
  • 1 pound fresh mushrooms, sliced
  • 1 (16-ounce) French bread loaf, cut into 1-inch cubes
  • 4 large eggs, lightly beaten
  • 1 cup fine dry breadcrumbs
  • 1 (32-ounce) container chicken broth
  • 1/3 cup each of chopped fresh basil, thyme, and oregano
  • 2 bunches green onions, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable cooking spray
  • 2 (6-ounce) packages fresh spinach
  • 1 tablespoon water
  • 16 poached eggs
  • Tasso Hollandaise
  • Steamed asparagus (optional)
  • Garnishes: finely chopped red bell pepper, chopped fresh parsley
Preparation

Melt butter in a Dutch oven over medium heat; add onion, peppers, and garlic; sauté 10 minutes or until tender.
Add mushrooms, and cook 30 minutes or until liquid evaporates. Stir in bread cubes, lightly beaten eggs, and breadcrumbs. Gradually stir in chicken broth until the mixture resembles stuffing. Stir in herbs, green onions, salt, and pepper. Cover and chill 8 hours.
Shape mixture into 16 patties, using about 3/4 cup mixture for each patty. Cook, in batches, on a nonstick griddle or a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until golden. Place cakes on a wire rack in a jellyroll pan, and keep warm in a 200° oven.
Cook spinach and 1 tablespoon water in a large nonstick skillet over medium heat 5 minutes or until wilted, stirring once; drain well. Place 1/4 cup spinach on each of 8 serving plates; top with two mushroom cakes. Top with 2 poached eggs and Tasso Hollandaise. Serve with asparagus, if desired. Garnish, if desired.
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  #2  
Old 02-24-2009, 11:38 AM
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Tasso ham may be difficult to find if you live outside Louisiana. You may be able to order it on line.


In short, Wikipedia notes that:

Tasso is a specialty smoked pork item of Cajun cuisine made from the shoulder butt. It isn't really a "ham" is a misnomer, since tasso is not made from the leg of a pig and is typically fatty. The butt is sliced across the grain into pieces, then dredged in a salt cure and left to cure only three or four hours, then rinsed, rubbed with a spice mix containing Cayenne pepper and garlic, and hot-smoked until cooked through.


The recipe sounds tasty, tho.
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Last edited by MagiePerdu : 02-24-2009 at 01:28 PM.
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Old 02-24-2009, 12:00 PM
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sub for tasso...

Tasso is pretty spicy, so if you have to substitute chorizo that shouldn't be a problem. Just be sure you get the kind that is already cured and cooked, not the fresh variety.

or usually you can find anything online

www.CajunGrocer.com

COMEAUX'S Smoked Pork Tasso


16 oz (1 lbs.)
Details $5.95
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  #4  
Old 02-25-2009, 11:05 PM
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A good smoked ham or firm smoked sausage would work as well. Add a little cajun seasoning will add more flavor. Most Tasso we get is not super spicy (hot), but instead has layers of flavor - garlic, onion, pepper, etc. The most important thing about cajun and/or creole cooking is that it is not heat, but flavor that is the goal. If something is too hot, chances are the person doesn't really know how to cook, so they crank the heat, or the bar your in wants you to buy more beer or the cook is male and is trying to show how much testosterone he has! Really! our food is spicy, but Tabasco is used in moderation, and then usually added by the individual at the table.
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