Subj : 7/20 Cheesecake Day - 2
To   : All
From : Dave Drum
Date : Thu Jul 28 2022 09:46:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lucius Fontenot's Hog's Head Cheese Cheesecake
Categories: Pork, Vegetables, Chilies
     Yield: 9 servings

MMMMM---------------------------CRUST--------------------------------
 7 1/3 oz Box Lance Captain’s Wafers
     1 c  Melted butter

MMMMM----------------HOG'S HEAD CHEESE CHEESECAKE---------------------
     1 lg Hog's head; cleaned
     4    Pig’s feet
     6    Yellow onions; peeled,
          - quartered
   1/4    Stalk celery; in 1" pieces
     8 cl Garlic; peeled, chopped
          Salt & black pepper
          Cayenne pepper
     1 c  Fine sliced green onion
          - tops
     1 c  Minced parsley

 METHOD FOR CRUST: Set oven @ 300°F/150°C.

 Place crackers into a food processor and pulse until all
 crackers are coarsely chopped and broken into small
 pieces. Place crackers into a large bowl, blend in
 melted butter and when well mixed, press into the bottom
 and sides of a 9" springform pan. Bake 15 minutes.
 Remove and set aside to cool.

 METHOD FOR HOG'S HEAD CHEESE CHEESECAKE: Place a large
 crawfish boiling pot with basket insert over propane
 burner. Place hog's head, pig's feet, onions, celery and
 garlic into the pot. Add enough water to cover the hog’s
 head by 6". NOTE: Additional water may be needed to
 cover the ingredients during the boiling process.

 Bring mixture to a rolling boil, reduce to a rapid
 simmer and season generously with salt and peppers. Cook
 3-4 hours or until meat is easily pulling away from the
 bones and falling apart. Remove basket and set meat and
 bones aside to cool, discarding vegetables. Reserve 3
 cups cooking liquid and set aside. Once meat is cool,
 remove from bones and clean away any sinew and bone
 fragments.

 Using your home-style meat grinder, grind or finely chop
 the meat. Place prepared meat into a bowl then mix in
 green onions, parsley and enough reserved cooking liquid
 to create a slightly loose mixture similar to a raw meat
 loaf. Adjust seasons if necessary.

 Pour contains of bowl over prepared pie crust in
 springform pan and add additional liquid until it
 becomes just slightly visible through the meat. Cover
 with clear wrap and place in refrigerator overnight.

 As a precaution, you may wish to add one (0.25-ounce)
 envelope of Knox unflavored gelatin to the 3 cups
 reserved liquid prior to use. When ready, cut into
 individual slices and serve.

 by Lucius Fontenot, a great Cajun cook

 RECIPE FROM: http://www.jfolse.com

 Uncle Dirty Dave's Archives

MMMMM

... The real problem is not whether machines think but whether men do.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)