Pig's Feet Souse
4 Servings
 
 
  Clean the feet, put on to boil, season with salt,
  boil until tender; remove all the bones and leave
  the meat in as large pieces as possible; place in
  a mold and pour the broth, which should be boiled
  down so that it just covers the meat; add good
  sour vinegar enough to give it a sour taste,
  season with black pepper and allspice; set away
  until perfectly cold.





Da Farmer's Pigtails and Cabbage


Ingredients: 

2 medium heads of cabbage 
2 large onions (chopped) 
1 large bell pepper (chopped) 
garlic powder 
red pepper/black pepper 
salt 
2 or 3 packages of pigs tails 

Instructions: 

Wash pigtails and place in a heavy pot filled with enough water to cover
them. 
Bring to a boil and cook until tender. 
When tender, drain some of the water and add
cabbage, and all other ingredients. 
When cabbage is tender to your desire, it's done. 

Comments: Serve with sweet cornbread, fried yams, ice tea. 



Collard Greens Soup (Verzada)
The Gasparilla Cookbook 

1/2 cup Northern beans 
2 quarts Water 
1 small Ham bone 
1 small Ham hock 
1/2 pound Beef short ribs 
1 Bay leaf 
1 teaspoon Salt 
2 Potatoes -- diced 
1 Bunch fresh collard greens -- chopped fine OR 2 packages
Frozen collard greens -- chopped fine 
1/2 Onion -- chopped 
1/2 Green pepper -- chopped 
1 Blood sausage (Morzilla) 
3 tablespoons Bacon drippings 
Soak beans overnight. In lg. pot, put
water, ham bone, ham hock, short ribs, bay leaf, and salt. Bring
to a boil, removing foam with a skimmer. Lower heat and simmer approx.
30 mins. Add beans and cook until tender. Add potatoes and collard greens.
Saute onion, green pepper, and sausage (cut in 3 pieces)
in the bacon drippings. When onion is soft, add to collard greens. Bring
to a boil and cook uncovered for 10 mins. (this eliminates bitterness from
greens). Cover the pot and simmer until potatoes and greens are done.






Headcheese
  
   
 
Ingredients
4 1/2 lb Fresh pigs feet
2 lb Fresh pigs heart
1 lb Fresh pigs tongue
4 qt Water
1/4 Cup + 2 ts. salt
1 Tsp Cider vinegar
1/4 Cup Strained fresh lemon juice
2 Tsp Butter
1 Cup Finely chopped onions
1 Med Bay leaf, finely crumbled
1 Tsp Ground sage
1/4 Tsp Ground mace
1/2 Tsp Cayenne
1 Tsp Freshly ground black pepper
1 Cup Finely chopped fresh parsley
1 Cup Finely chopped scallions,
Including 3" of green tops

 

Directions
Note: On the farms of South Louisianna, this savor jellied meat is made
from the head of a hog. The following recipe uses instead fresh pigs feet,
tongue and heart, because these ingredietns are more readily available
from most retail butchers.

Place the pigs feet, heart and tongue in an 8-10 qt. enameled or stainless
steel pot and add the water, 1/4 c. of the salt, the vinegar and 1 T.
of the lemon juice. Bring to a boil over high heat, meanwhile skimming off
the foam and scum as they rise to the surface. Then reduce the heat to
low, cover partially, and simmer for about 4 hours, or until all the meats
are tender and show no resistance when pierced deeply with the point
of a sharp knife.

With tongs, transfer the tongue, feet and heart to a cutting
board. Measure and reserve 3 1/2 c. of the cooking liquid. While it
is still warm, skin the tongue with a small sharp knife, cutting
away the fat, bones and bristle at its base. Cut or pull off the meat from
the pigs feet and discard the bones, skin, gristle and fat. Slice the pigs
heart lengthwise into quarters and cut away the arteries and veins and any
pieces of fat. Cut all the meats into small chunks and put
them through the coarsest bladeof a food grinder. There should
be about 5 1/2 c. of ground meat.

In a heavy 12" skillet, melt the butter over moderate heat. Add the onions
and, stirring frequently, cook for about 5 minutes, or until they are soft
and translucent but not brown.

Pour in 1/2 c. of the reserved cooking liquid and, stirring from time to
time, simmer over low heat for 15-20 minutes, until almost all of the
liquid has evaporated.

Stir in the ground meat, the remaining 3 c. of cooking liquid, 3 T.
of lemon juice and 2 ts. of salt. Add the bay leaf, sage, mace and red and
black pepper, and bring to a boil over medium heat. Reduce the heat to low
and simmer, partially covered, for 10 minutes longer.

Remove the skillet from the heat, stir in the parsley and scallions, and
taste for seasoning. With a rubber spatula, transfer the entire contents
of the skillet to a 9x9x2 baking dish and smooth the top with the spatula.
Cool to room temperature, then cover with foil or plastic wrap and
refrigerate for at least 4 hours, or until the headcheese is
thoroughly chilled and firm to the touch.

To unmold and serve the headcheese, run a thin-bladed knife
around the edges of the dish to loosen the sides and dip the
bottom briefly into hot water. Place an inverted platter on top of the
dish and, grasping the platter and dish together firmly, tun
them over. The headcheese should slide out of the dish easily.

Slice the headcheese thin and serve it with crackers or toast