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  Butter; melted

MMMMM----------------HOG'S HEAD CHEESE CHEESECAKE---------------------
      1 lg Hog's head; cleaned
      4    Pig's feet
      6    Yellow onions; peeled,
           - quartered
    1/4    Celery stalk; in 1" pieces
      8 cl Garlic; peeled, chopped
           Salt & black pepper
           Cayenne pepper
      1 c  Green onion tops; finely sliced
      1 c  Parsley; minced

  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.

  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 to 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 a 1/4 oz envelope of Knox
  unflavored gelatin to the 3 cups reserved liquid prior to use. When
  ready, cut into individual slices and serve.

  Recipe by Lucius Fontenot, a great Cajun cook

  Recipe FROM: http://www.jfolse.com

  Uncle Dirty Dave's Archives

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