Looking for Halloween party ideas? When we hosted a Halloween dinner party for our friends, one of the things I served was this HEAD cheese. Seriously? you ask. Well, yes I did.
I found the mold at Michaels so it can’t be that bizarre can it? OK, maybe it is… and it was a little hard to make that first cut into it. No one wanted to do it so I had to take matters into my own hands and I chopped off a cheek.
I would have chopped off the nose but wait… there was no nose…
|resting in a bed of lettuce…|
|serious set of choppers going on here…|
RIP Mr. Head Cheese
- 2 tablespoons vegetable oil
- 3 pounds pork shoulder, trimmed and cubed
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 tablespoons minced garlic
- 2 tablespoons dried parsley
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Cajun seasoning
- 3 cups water
- 4-5 envelopes unflavored gelatin
- 1 cup boiling water
- Heat the oil in a 4 quart pot over medium-high heat. Add the cubed pork, and brown on all sides.
- Reduce heat to medium, and add the onion, bell pepper, celery, and garlic.
- Season with parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups water and bring to a boil. Cover, and simmer over medium heat for 2 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
- Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours. To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. If it doesn't seem to be setting - reheat and add more gelatin.
- Serve with your favourite crackers.