Beard House Recipe: Baked Texas Oysters with Tasso Ham

Photo by Ken Goodman

 

There are some universal objectives for winter comfort food: it should be rich, creamy, hearty, and warm—and we've got a recipe that hits all the right marks. Although Gilbert’s Underground Kitchen chef Kenny Gilbert calls Florida's sunny Fernandina Beach his home, the Southern native proved he has a knack for satisfying the chilled bones of New York City diners at his recent Beard House dinner. Gilbert’s baked Texas oysters fall somewhere between chicken pot pie and clam chowder, the briny oysters doused in an addictive combination of half-and-half and Boursin cheese, spiked with fatty tasso ham, and speckled with a dusting of homemade cornbread gratin.... Read more >

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Recipe: Crackling-Crusted Scallops with Tabasco Sauce and Tasso Ham Candy

Crackling-Crusted Diver Scallops with Tabasco Sauce and Tasso Ham Candy In this Cajun-style recipe from Louisianan chef Scott Varnedoe, scallops are hugged in a porky crust of powdered cracklings, then napped with a buttery Tabasco sauce. Varnedoe plays up the porcine factor by adding candied shards of smoky tasso ham, a regional specialty that's woefully hard to come by beyond Bayou Country, but thick-cut sliced bacon or pancetta work well in its place. Get the recipe here, and don't forget to serve some of

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