CORN STOCK and CORN BROTH

The second version is called “corn broth,” but one might dub it “corn cream” because it’s almost as rich and hearty as the dairy variety. 

Corn Stock

4 corn cobs, kernels removed
water to cover

Put cobs in a stock pot and just enough water to cover them by half an inch. Bring almost to a boil, then reduce heat and simmer slowly until the corn flavor is extracted into the broth, about an hour.

Corn Broth
2 tbsp. butter
2 cups fresh corn kernels
½ cup onions, chopped
2 cloves garlic, chopped
salt and pepper to taste
1 ½ cups corn stock

Melt butter in a saucepan over medium heat. Then add corn, onions, and garlic and season with salt and pepper. Cook, stirring frequently, until corn is tender. Remove from heat and pour mixture into a blender along with the cup corn stock. Blend until smooth. Then strain into a bowl or storage container. Use immediately or store in refrigerator up to three days.

TASSO and SEASONING BLEND

TASSO, SEASONING BLEND

3 cups seasoning blend, (recipe below), combined with:
½ cup brown sugar
½ cup granulated sugar
1 cup paprika

1 whole pork butt, cut into 1-inch strips

Cut the meat from the bone, slice into 1" thick pieces. Coat each piece with the spices. Refrigerate for two days to cure. Smoke at 200 degrees for 8 hours. Any very small pieces just pat out into a burger shape or put on skewers so they don’t get lost. Smoke at 200 degrees for 8 hours.

Seasoning Blend:

4 parts salt
3 parts cayenne
3 parts ground black pepper
3 parts granulated garlic
1 part ground cumin
1 part paprika

Mix together and store in an airtight container.