Pond Boss Forums INTRO Questions & Observations Let's Cook !

Ken what is head cheese?

ummmm....I'm thinkin' grilled head cheese sandwich.
yeah, baby

Baked Fish
Use whole fillets of whatever fish you like (we like to de-bone the fish first). Marinate fish in lemon juice with salt and pepper (option).
Use a cookie sheet and put tinfoil on bottom and spray with pam (fish gets pretty gooey on tray and makes it hard to clean, pam so the fish don't stick to tinfoil)
Place fillets on cookie sheet. Spread Hellman's Mayonnaise (Should use Hellman's it works the best for this). Then sprinkle brown sugar on top of the mayo. We are really generous with the brown sugar. You can also add garlic or onions to the top too. Bake at 350C for 20 to 25 mins.
This is really awesome!!! Even better over a fire wrapped in just tinfoil!!!

Microwave Fish
May 8th of 2006 I was out 105 miles off the coast of Gulf Shores, Alabama with Captain Chris Garner of the High Cotton. We have been fishing with Chris every year since 1995. Anyway, after catching gobs of fish for about 8 hours, Chris goes down below the deck with some nice, fresh grouper fillets and comes back up 5 minutes later with some of the best fish I have ever eaten! All he did was put the fillets on a paper plate, smear them with mayonnaise, mustard, parmesan cheese, and some sort of local cajun seasoning and cook them in the microwave for about 4 minutes.

Now I was pretty hungry and just about anything even remotely resembling food would have tasted great at this point, but this was just amazing! Needless to say, I spent about 5 minutes out of every hour down by the microwave for the rest of the 36 hour trip!

I still cook fish for quick meals this way, a slice of cheese and a couple slices of bread make the quickest fish sandwich ever!

Nate, sounds good. I'll try that this weekend.

Nate, you fell for that one just like I did at Tahoe with the lake trout. " We will take your catch and cook it for you."

JK. Sometimes simple is better. Especially if you like the taste of fish.

Folks, please dont ask about head cheese. I'm wondering about a cheesehead in Minisota.

Does anyone still cook fish in the dishwasher?

Nope, wrapped in foil and placed on the exhaust manifold.

I have been known to,when camping out,catch a fish,gut it,ang cook it whole over an open fire.It usually quits wiggling by the time its cooked,and you talk about fresh fish.Mmmmmm

Now, this is a man who knows good eatn'!!!


Now, this a man who doesn't know good eatn'!!!

(Burger, I've always had dual citizenship. Growing up, the farm was in Wisconsin, but the next door neighbors were in Minnesota. My pondstead is in West Virginia, but when I look out the kitchen window at the horizon, I see Virginia.)


James -- to me, headcheese is a delicious luncheon meat. My brother irreverently calls it "pig Jello." We always had it around Thanksgiving and Christmas, because that is when we slaughtered the hogs. Nothing went to waste -- especially the tasty parts.

Although I seldom use a head anymore, I do always use the hog's feet. When boiled, they provide a great jell, which holds all ingredients together.

Like a snapping turtle, a pig's head has a number of different kinds of meats and textures, which leads to a great culinary delight.

When I do use a head, I shave it well, and I remove the eyes and brain. I usually quarter it, then put it in my large pressure cooker with the feet, and usually a good piece of meat, like a Boston butt (shoulder).

I fill the pressure cooker about 1/2 full of water after all the meat is in. Then I drop in a large sweet onion, a whole garlic bulb, a small handful of black pepper corns, some red pepper, a little salt, some vinegar, and a little sage. I cook it at 15 lbs. for about two hours. This is the first cooking.

After the first cooking, I separate the meat, the fat, the skin, and the bones. Only the meat is kept.

I strain the broth.

The broth and meat go back into the cooker to re-heat until boiling. It is cooled. Once cooled, the congealed fat is removed. This is the second cooking.

It is heated one more time. The meat is removed and put into a pan or into casings. Enough broth is added to eliminate all the air, and to fully cover the meat. It is cooled for at least 12 hours.

After letting it chill for at least a day, it is sliced thin, and served on hard tack or rye crackers.

Now, that is good eatn'






http://skyfullofbacon.com/blog/?p=91

Take 1 part of head cheese to 2 parts cooked rice. Heat head cheese in saucepan, mix the rice in, and you have quick rice dressing.

To me, there's nothing to compare with fried BG. I don't like fancy spices that overwhelm the delicate flavor. Simply salt, pepper, roll it in seasoned corn meal and fry in cotton seed oil.