Head cheese

This recipe is based on a terrine created by Brisbane chef Philip Johnson.

Easy Hock Terrine

Pig feet and pig ears, minced garlic, red pepper flakes, thyme, adobo seasoning, bay leaves, poultry seasoning, sage, salt and apple cider vinegar. -~-~~-~~~...

This used to be made with the pigs head when I was a young child and lived on a farm. I remember all the neighboring farm wives would get together and bring their pig’s head and make this. I think back and wonder what today’s kids would think if they saw those heads all lined up on the table waiting to be boiled, lol. I now make it with pork hocks as I now live in the city and pigs’ heads are not readily available. To have a round loaf, press mixture into an empty can and allow it to cool…

This used to be made with the pigs head when I was a young child and lived on a farm. I remember all the neighboring farm wives would get together and bring their pig’s head and make this. I think back and wonder what today’s kids would think if they saw those heads all lined up on the table waiting to be boiled, lol. I now make it with pork hocks as I now live in the city and pigs’ heads are not readily available. To have a round loaf, press mixture into an empty can and allow it to cool…

This used to be made with the pigs head when I was a young child and lived on a farm. I remember all the neighboring farm wives would get together and bring their pig’s head and make this. I think back and wonder what today’s kids would think if they saw those heads all lined up on the table waiting to be boiled, lol. I now make it with pork hocks as I now live in the city and pigs’ heads are not readily available. To have a round loaf, press mixture into an empty can and allow it to cool…

How to Make Brawn - Head Cheese - Fromage de Tête - Meat Series 03 - YouTube

Charcuterie platter About two months ago, I was at Épicerie Boulud for tea and pastries. Earlier the past week I wanted to try Gilles Vérot‘s famous charcuterie. Vérot is an internationally acclaimed master charcutier, based in Paris, France. Boulud and Verot have been working together since Bar Boulud in 2008. At the bar: Having a few glasses of wine: Michel Guignier Beaujolais, Pierre Paillard “Cuvee” Daniel Champagne, and a glass of Petit Chapeau Bordeaux To start off my charcuterie…

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Aspic is a French dish where a type of meat is first boiled down to release its gelatinous collagen content in stock or water and that stock is then molded together with the meat and other ingredients to make a jelly like dish which is served cold. In the Chinese restaurants, this dish is served as part of a large appetizer platter which can contain more than 5 dishes. Gelatine is added to coagulate but not so much as to produce a firm encasse to the filling but rather a soft support that…

Smokehowze's Cajun "Hog Head" Cheese - Pork Recipes - Kamado Guru

Smokehowze's Cajun "Hog Head" Cheese - Pork Recipes - Kamado Guru

Serve this Ham Hock Terrine by Recipes Made Easy, as a starter, for a light lunch or as part of a picnic or buffet spread.

SMOKEHOWZE’S CAJUN “HOG HEAD” CHEESE Background For anyone growing up in south Louisiana a real treat was a good Cajun “hog head cheese” eaten on saltine crackers with an original Barq’s root beer or one of the Barq’s crème sodas or better yet a real beer. Over the years I believe the quality of ...