-=> Quoting Nancy Backus to Michael Loo <=-

 NB> I've been buying a pork souse lately... makes a good
 NB> snack/meal-ish / Camellia (I think it is) makes a mild and a
 NB> hot one

Delicious stuff and if people object to being served head cheese you
can always call it brawn, potted meat, tete pressee or pate de tete.

I haven't encountered hot head cheese but I guess it's a thing. I
also think of head cheese as being chunks of meat, and not ground
meat, set in gelatin. But then those crazy Cajuns like to mix things
up ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Hogshead Cheese
 Categories: Offal, Spice, Pork, Chilies, Cajun
      Yield: 1 large batch
 
      1    Hog's head, cut into pieces,
           -with eyes, ears and snout
           -removed
      4 lb Pork butt; cut into pieces
      6    to 8 Pig feet
      2 lg Onions; chopped
      1 lg Red bell pepper; chopped
      1    Habanero chile (or other
           Chile to taste) quartered
      3 tb Garlic; minced
    1/2 c  Parsley; chopped
    1/2 c  Green onion tops; chopped
           Salt, pepper, cayenne
 
  Place head, pork butt, feet, onions, bell pepper, and habanero in
  a large pot.  Cover with water and boil about 3 hours or until
  tender.
  
  Remove hog's head, pork butt, and feet.  Cool then remove skin,
  bones, and fat.  Grind meat in food processor or grinder.  To this
  meat, add enough broth to soften it up.
  
  Add parsley, onion tops, salt, black pepper, and cayenne pepper;
  pour into a large glass baking dish and refrigerate overnight to
  gel.
  
  To serve, unmold from baking dish and slice; serve with crackers
  or French bread.

  Adapted from Cajun Cuisine (Beau Bayou Publishing Company; 1985)
  
  Recipe by: Rael64 To: Chile-Heads-List
 
MMMMM


Cheers

Jim


... The object of golf is to play the least amount of golf.

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