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OTIS2
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Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread





Turned out pretty much exactly as I wished. Both texture and taste. Not what my grandmother made, but what I wanted to make.
This post was edited on 4/14 at 11:05 am


hungryone
LSU Fan
river parishes
Member since Sep 2010
8479 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Looks good.
Make some buttery grits this morning and top with a slice of your HC.


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GEAUXT
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
So good it defies gravity


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EveryoneGetsATrophy
LSU Fan
Member since Nov 2017
460 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Now that's the way its supposed to look. I miss Treitlers. I picked up some hogshead and turkey cheese from Bourgeois and think it sucks. I like chunks of meat.


Martini
North Carolina Fan
Near Athens
Member since Mar 2005
43551 posts
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Looks good Otis. Did you use gelatin or just the broth? I think with the broth it seems to melt in your mouth a little better.

Sleeve of saltines and I’d be good.


OTIS2
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Member since Jul 2008
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Just broth . Used some split feet in the cook down stage to add some natural gelatin.


LSUlefty
LSU Fan
Youngsville, LA
Member since Dec 2007
19703 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Recipe ?


Martini
North Carolina Fan
Near Athens
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
I’d eat that like I was going to the electric chair.


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OTIS2
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Member since Jul 2008
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
quote:

Recipe ?


I’ll type up a method this afternoon. I have a “recipe “ in the recipe book above, but I’ve tweaked my method some since then. And, what I type up will be a “method”, not an exact recipe...I didn’t measure much yesterday.


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AU1960
Auburn Fan
ALABAMA
Member since Oct 2008
2962 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
I'd motor boat that shit!!!!


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Big James
LSU Fan
Louisiana
Member since Jun 2018
76 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Looks good...I like the chunky meat...I also like it when finely chopped green onion and a couple of toes of pressed fresh garlic are added to the mix. I could eat this everyday. Thanks for the pictures.


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51
4LSU2
LSU Fan
Madisonville
Member since Dec 2009
32767 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread


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Caplewood
Penn Fan
Atlanta
Member since Jun 2010
32191 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Looks great


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t00f
New Orleans Saints Fan
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Member since Jul 2016
27309 posts
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
IWTIU

Just need some saltines and a drop of yellow mustard.



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43
CHEDBALLZ
New Orleans Saints Fan
South Central LA
Member since Dec 2009
16433 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Looks great OP!


quote:

I picked up some hogshead and turkey cheese from Bourgeois and think it sucks.
you not the only one, Try Darceys in Houma, his has chunks.


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OTIS2
LSU Fan
NoLA
Member since Jul 2008
41240 posts
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re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Method-Recipe

First Cook

@ 6 pounds of pork, chops and loin with most fat removed
3 pig feet, split
2 bay leaves
8 cloves of garlic
2 onions

Cover with water. Bring to a boil, then reduce to a good simmer. Lid off. I removed 20% of the meat after an hour and a half to cool and slice for texture.


Second Cook Phase


I removed all meat after two and a half hours. Then I strained the liquid to remove any small bones.The strained broth went back on a medium heat to reduce.

To the reducing liquid, I added:

1/2 cup parsley, 2 green onions, 2 large jalapeños and 2 Serranos...all minced in a FP
1/2 T each Trappey’s and Tabasco
1/2 t Worcestershire powder
1/4 cup lemon juice
1/2 cup chopped olives
1/2 T black and red pepper
Tony’s to taste,for salt
3 cups fine diced onion

I picked through the cooled meat. Added it back (but not the sliced pieces)

When the mixture reduced very well, I added chopped pimento, a 1/4 cup, and 1/2 cup chopped celery leaves. Cut the fire and seasoned to taste.


In a mold, I placed some of the sliced meat, and then poured in 1/3 of the mixture. Repeated this twice. Cooled overnight and then turned it out for slicing.

Total cook time was @ 4 hours.
This post was edited on 4/14 at 11:33 am


puse01
LSU Fan
Baton Rouge
Member since Sep 2011
2171 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread


Stadium Rat
LSU Fan
Metairie
Member since Jul 2004
7622 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
Looks great Otis!


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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
13269 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread
That looks amazing.


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RockyMtnTigerWDE
Auburn Fan
Co-Captain PosiBarners
Member since Oct 2010
75310 posts

re: Made Some “Head Cheese” Last Night (pics) EDIT: Recipe/Method Added In The Thread


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