So, my tummy got all grumby when I saw the picture of Candy's maque-choux. In her post she mentioned how she made sure to throw in some Tasso... Hmmm... Tasso...
Actually I've never had Tasso... I had heard about it and understood it was a type of smoked ham... I read a couple of recipes and saw it being used kinda like sausage or bacon... two of my most favorite things, so today I picked up almost 2lbs of Tasso goodness.
As always, I do have some questions...
What can I expect when I cook with this meat? Does a little go a long way? Is it greasy? Will I need to drain? Watch for over cooking?
I do plan to make some maque-choux, but I doubt that will require the whole 2lbs... So if anytone else has some great recipes or ideas on how to use the rest of it, I'd love to hear it!
Thanks so much again!!!