• 7/20 Cheesecake Day - 2

    From Dave Drum@1:3634/12 to All on Thursday, July 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

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