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

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