Quoting Nancy Backus to Michael Loo <=-

I've been buying a pork souse lately... makes a good
snack/meal-ish / Camellia (I think it is) makes a mild and a
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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Quoting Jim Weller to Nancy Backus on 11-12-18 20:53 <=-
Quoting Nancy Backus to Michael Loo <=-

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

Tete pressee, perhaps, in this case.... slices of chunks of meat with
only the barest minimum of gelatin holding them together... doesn't look
much at all like what I'm familiar with as head cheese (which I also
like)...

I haven't encountered hot head cheese but I guess it's a thing.

The wrapper reads Camellia brand Sliced Souse Hot, made in Buffalo [NY]
since 1935. Ingredients: pork snouts, pork tongues, water, vinegar,
pork skins, red peppers, pickles (fructose, vinegar, water, salt,
mustard seed, red peppers, celery seed, natural flavors, xanthan gum,
calcium chloride, polysorbate 80, sodium benzoate, turmeric), gelatin,
spices, salt, dextrose, extractives of paprika, sugar, sodium nitrate, flavorings, sodium ascorbate.

The mild is the same list of ingredients, IIRC, but there obviously is a
little less of the hot red pepper in it... maybe reduced spices as well.

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 ...
Title: Hot Hogshead Cheese
Categories: Offal, Spice, Pork, Chilies, Cajun

I guess I'd not consider that head cheese precisely, either... but it
does look like it might be tasty in its own right.... :)

ttyl neb

... I'm sure everything I can't find is in a safe place somewhere.

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