In the culinary world, few dishes are as descriptive in their name as Head Cheese. It isn't cheese at all, but does utilize the entire head of a hog. Typically, head cheese is a terrine or meat jelly made with flesh from the head of a calf or pig, or less commonly a sheep or cow, and often set in an aspic. The parts of the head used vary, but the brain, eyes, and ears are usually removed. The tongue, and sometimes the feet and heart, may be included.Steve's head cheese is fantastic and more approachable as trotter is introduced, making the final product less of a jelly and producing a texture more like that of a rillette.
The head cheese is presented on a board with a caraway mustard, salad, and baguette. The salad is composed of frisee, chives, and pickled pearl onions tossed in a garden herb vinaigrette.
Allergies: Onion, Garlic, Gluten
Details:
Headcheese - Head and trotter poached in pork stock, picked and mixed with garlic, onions, rosemary, thyme and verjus
Caraway mustard - yellow/brown mustard seed, apple cider vinegar, caraway, garlic, paprika, lonestar beer
Frisee, chive salad - vinaigrette - rice vinegar, canola, evoo, thyme, dill, marjoram, shallot, dijon and orange zest
Pickled red pearl onions - pickled with garlic, juniper, star anise, coriander and black pepper
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