ham

Course: 
  • 2 lbs dried butter beans, soaked overnight in water twice the depth of beans
  • 2 cups onion, chopped
  • 2 teaspoons celery leaves, minced
  • 2 tablespoons parsley, minced
  • 1 tablespoon garlic, minced
  • 1 lb slab bacon, cut into 3/4 inch cubes
  • 1 lb ham cut into 1 inch cubes
  • 5  teaspoons salt
  • 1 teaspoon black pepper, fresh ground always best
  • 1/8 teaspoon cayenne
  • 3 whole bay leaves, broken into  3 pieces each
  • 3/4 teaspoon dried thyme
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon mace
  • boiled rice

Butter Beans and Rice with Bacon

Click image to enlarge 

Course: 
  • 2 eggs
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 4 U.S. Farm-Raised Catfish fillets
  • Vegetable oil for deep frying
  • 3 tablespoons butter, melted
  • 12 shrimp, shelled and deveined
  • 1/2 teaspoon chopped garlic
  • 12 3 x 1/4 inch strips of ham
  • 1 tablespoon dry vermouth
  • 1/2 cup heavy cream
  • 1 tablespoon chopped green onions
  • 1 teaspoon lemon juice
  • salt (to taste)
  • dash of cayenne pepper
  • parsley sprigs and lemon wedges

Catfish and Shrimp La Fitte

Catfish and Shrimp La Fitte

Click image to enlarge

Course: 
  • 6 tablespoons butter
  • ½ cup chopped yellow onion
  • ½ cup chopped celery
  • 1 large bell pepper, cut into strips
  • 1 teaspoon minced garlic
  • ½ pound medium-size shrimp, peeled and deveined
  • ½ pound boiled ham, coarsely chopped
  • ½ pound smoked sausage, sliced
  • 1 (1 lb.) can whole tomatoes, mashed with their liquid
  • 2 bay leaves
  • 1 cup chicken broth
  • 1 cup Mahatma or WaterMaid rice
  • Salt and cayenne pepper to taste
  • ¼ cup chopped green onion (green part only)

Traditional "Mahatma Rice" Jambalaya

Traditional

Click image to enlarge

Course: 
  • 4 slices bacon, cut into 1/2" pieces
  • 1 cup yellow onions, diced small
  • 1/2 cup celery, diced small
  • 1/2 cup green pepper, diced small
  • 1 tablespoon garlic, minced
  • 1/2 pound ham, cut into 1/2-inch pieces
  • 1/2 pound smoked sausage, cut crosswise into 1/4-inch slices
  • 2 cans white beans, drained, liquid reserved
  • 1 can black beans, drained, liquid reserved
  • 6 cups low sodium chicken broth
  • 1 can Rotel tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon black pepper
  • cayenne pepper to taste
  • salt to taste
  • hot sauce to pass at the table

Hearty White Bean Soup With Ham and Tasso

 Hearty White Bean Soup With Ham and Tasso

Click image to enlarge

Course: 
  • 2 tablespoons unsalted butterChef John Folse
  • 3/4 pound diced mushrooms
  • 1/4 cup minced shallots
  • 1/2 pound crawfish tails
  • salt and cracked black pepper, to taste
  • 2 tablespoons sour cream
  • 1 tablespoon minced tarragon
  • 12 slices sugar-cured ham
  • 12 eggs

Chef comments:

“The unique rich taste of Louisiana crawfish imparts unique flavor to Louisiana dishes that simply cannot be duplicated with other seafood,” says John. “Additionally, the varieties of dishes that come about at the hand of the chef using crawfish are as numerous as the cooks creating these dishes. Once crawfish season arrives, there comes a natural desire to incorporate crawfish in our recipes. Their versatility guarantees creativity at the hands of the cook. This wonderful regional shellfish can make any recipe better. The dish below includes all the ingredients necessary to create a complete meal. These baked eggs are simple to prepare and are a perfect breakfast-in-bed dish. ”

Course: 
  • 2 tablespoons olive oil mixed with 2 tablespoons melted butter
  • 1/2 stick (4 tablespoons) butter plus 12 thin pats butter
  • 4 slices country ham, soaked overnight, coarsely chopped
  • 2 onions, finely chopped
  • 2 cloves garlic, sliced
  • 2 bunches mustard greens, cut in a fine julienne
  • salt and freshly ground black pepper to taste
  • 2 cups cornbread crumbs
  • 12 Gulf oysters, shucked, on the half shell

Baked Gulf  Oysters with Country Ham, Braised Greens and Cornbread Crumbs

RECIPE NAME 

Click for Video of Cooking Demonstration

 

Pages

Subscribe to RSS - ham