Hogs Head Cheese
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jfolse.com.
Cooking tools:
- Food processor
- Stockpot
- Baking pan
- Ladle
- Tray
- Plastic wrap
- Refrigerator
- Stove
Ingredients
- 1 hog head, split and cleaned
- 4 pig feet, scraped and cleaned
- 4 pounds pork butt
- 3 cups onions, finely diced
- 3 cups celery, finely diced
- 2 cups bell pepper, finely diced
- 1/2 cup garlic, finely diced
- 2 whole bay leaves
- 1 tsp dry thyme
- 1/4 cup peppercorns, whole
- 1/2 cup green onions, finely sliced
- 1/2 cup parsley, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup carrots, finely diced
- salt
- cracked black pepper
- 3 envelopes unflavored gelatin, dissolved
