How To make Hog Head Cheese (Festival)
10 c Water
2 1/2 lb Pork meat
1 Pig's foot
2 t Salt, divided
3/4 lb Onions, chopped
1 T Parsley flakes
1 T Celery flakes
1 c Green onion, chopped
1 t Black pepper
3/4 t Red pepper
Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. Makes 60 servings of 2 Tablespoons each.
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1970s Louisiana, Family Eating Dinner, Creole Food
1970s Louisiana, Family Eating Dinner, Creole Food from the Kinolibrary Archive Film Collections. Clip ref AB17. For commercial projects only. To order the clip clean and high res, or to find out more, visit Available in SD.
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Man cutting snout of pig's head. INT woman explains how she's cooking pig's head, hog. Little boy helps woman mince pig's head. Woman cutting herbs, cooking, creole food, mince, herbs and spices.
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Roasted pig is the featured delicacy when Chef Folse journeys to the Cochon de Lait in Mansura. John also cooks a white bean and tasso soup. Hearthmaster and food historian Paul Kiene joins him to prepare hog's head cheese without the head.
In this episode from the “Fairs & Festivals of Louisiana” series of “A Taste of Louisiana” from December 7, 1996, Chef John Folse visits the Cochon de Lait Festival in Mansura. He prepares a Fire-Roasted Pig in the outdoor kitchen at White Oak Plantation. In the indoor kitchen, he cooks White Bean & Tasso Soup. He also prepares Hog’s Head Cheese and talks about open-hearth cooking and antique kitchen appliances with Paul Kiene, a food historian and “hearth master” from Orange Grove Plantation.
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