ham

Course: 
  • 2½ lbs boneless pork (butt or spareribs) trimmed of excess fat and cut into 1” cubes
  • Cooking oil
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 teaspoon smoked paprika
  • 1 cup dark beer
  • 1 large yellow onion, cut in half and thinly sliced
  • 1 cup seasoning ham, diced into 1/4-inch pieces
  • 6-8 clove garlic, cleaned and coarsely chopped
  • 2 large poblano chiles or 4 Anaheim chiles, seeded and cut into thin strips
  • 1 (28-oz) or two 15-oz cans golden hominy, drained
  • 1 (15-oz )can diced tomatoes in juice
  • 2 teaspoons dried oregano
  • 1 cup chicken or beef broth
  • Salt and pepper, to taste

Suggested toppings: chopped fresh cilantro, diced fresh or pickled jalapeños, sliced radishes, sour cream, diced avocado, lime wedges, grated cheddar or jack cheese

Braised Pork and Hominy Stew

 Braised Pork and Hominy Stew

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Course: 
  • 3/4 Cup melted unsalted butter
  • 2 Pound cornbread
  • 5 Tablespoon unsalted butter
  • 2 Cup chopped onions
  • 1 1/2 Cup chopped celery
  • 2 Cloves garlic finely minced
  • 6 Ounce finely diced country ham, the saltier the better
  • 2 Tablespoon fresh sage
  • 2 Teaspoon fresh thyme
  • 1 1/2 Teaspoon sea salt
  • 1 Teaspoon black pepper
  • 1/2 Teaspoon nutmeg
  • About 18 - 20 fresh shucked oysters, rough chopped
  • Liquid from the oysters
  • 1 Cup chicken broth
  • 3/4 Cup milk
  • 3 Large eggs, lightly beaten
  • A few more teaspoons of butter
  • 15 roasted chestnuts, peeled and rough chopped

Cornbread Oyster Stuffing

Cornbread Oyster Stuffing

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Course: 
  • 11 tablespoon unsalted butter, melted
  • ​12 oz. pasta, such as rigatoni
  • ​2 slices crustless white bread
  • ​2  teaspoon minced fresh thyme
  • ​1 small onion, minced
  • ​1/2 cup flour
  • 3 cups milk
  • 2 cups heavy cream
  • 12 oz. grated sharp cheddar cheese
  • 8 oz. cooked ham (any variety will do) roughly chopped
  • 3 oz. blue cheese, crumbled
  • 1/2 cup minced flat-leaf parsley
  • ​1/4 teaspoon hot sauce
  • ​4 scallions, minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg 
  • 8 oz. cooked ham

Mac & Cheese with Ham

 

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Course: 
 
  • 2 pounds dried red  beans
  • 3 cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup sliced green onion
  • 1/3 cup minced parsley
  • 2 tablespoons minced garlic
  • 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille or smoked sausage, sliced
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 2 quarts cold water, or more as needed
  • Salt to taste
  • Steamed rice for serving
  • Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe.

Susan's Red Beans and Rice

 Red Beans and Rice

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Course: 
  • 1 pound Camillia red beans
  • 8 cups water
  • 1 large onion, chopped
  • 2 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 tablespoon chopped garlic, (about 3 toes)
  • 2 bay leaves
  • 1 pound ham or turkey tasso 
  • 4 smoked ham hocks
  • Tony Chachere's seasoning to taste
  • Tabasco to taste
  • Chopped green onions, for serving
  • hot cooked rice for serving
  • French bread for serving

Easiest Ever Red Beans

Easy Red Beans

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Course: 
  • 1 cup Parmesan cheese, shredded
  • 1 pound tri-colored fusilli, rotini or penne pasta, cooked al dente, drained, cooled
  • 1 16-ounce package ham, diced 
  • 1/2 pound salami, diced small
  • 1/2 pound provolone or mozzarella cheese, diced small
  • 1 32-ounce jar Italian olive salad, drained, oil reserved

If you're up for it, click here for a method for making your own olive salad.

Mardi Gras Muffuletta Pasta Salad

Mardi Gras Muffuletta Pasta Salad 

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Course: 
  • 1 tablespoon unsalted butter (2 if the pork and sausage are lean)
  • ​4 ounces andouille sausage*, sliced into 1/4 inch rounds
  • ​4 ounces pickled pork** or ham, cut into 1/4 inch cubes
  • ​1 medium yellow onion, chopped
  • 1 bunch green onions, chopped, white and green parts separated
  • 1 medium-size green sweet pepper, chopped
  • ​2 cans (10 ounces each) crushed plum tomatoes
  • ​1/2 cup canned tomato purée
  • ​2 cloves garlic, minced
  • 1 whole bay leaf
  • 1 teaspoon salt
  • ​1/2 teaspoon ground black pepper
  • ​1/4 teaspoon cayenne pepper
  • ​1/4 teaspoon dry thyme leaves
  • ​4 quart chicken stock
  • ​1 tablespoon Louisiana pepper sauce
  • ​2 cups long-grain white rice, uncooked
  • ​1 pound raw medium shrimp, peeled

*Smoked or Polish sausage (Kielbasa) may be substituted for andouille

**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.

Creole Seafood Jambalaya

seafood jambalaya 

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