Head Cheese is our favorite thing to make when we get the chance.
We brine the head w/ aromatics for 4 days
Until it's all tender & delicious
After cooling we pick the meat from the bones
After cooling we pick the meat from the bones
The poaching liquids are reduced and strained.
The picked meat and poaching liquid are chilled together in terrine molds.
Once chilled, sliced & served w/ hericot vert & fresh horseradish
3 comments:
Very Nice! I so happy to see your blog...thinking of moving up your way from Brooklyn, I'm relieved you are there--H.Tomato
I love your restaurant...but this is totally going to give me nightmares. Yes, I'm a weenie.
You are the second restaurant I've come across recently that has put this on their menu. The other was at the Mandarin Oriental hotel in Washington, DC as part of the chef's tasting menu. I hope I can make it up your way to try out the restaurant some day.
Post a Comment