Hogs Head Cheese

Place hog's head and shanks in a very large stock pot with vegetables, water, and vinegar. Cook over medium-high heat until meat falls from bone, about 3 hours. Cool to room temperature.

Remove solids from pot; retaining stock. Set aside.

Remove meat from bones; discard skin, bones, and vegetable scraps. Finely chop meat. Set aside in a very large bowl.

Reduce stock by half. Blend 3 quarts stock with meat; add parsley and sliced green onions, and season with Creole seasoning to taste. Blend thoroughly. Scrape Hog's Head Cheese into a rectangular mold lined with plastic wrap. Chill overnight.

To serve: slice hogs head cheese into 1/2-inch thick slices. Set on top of hot grits, top with poached egg

Roasted Corn Grits

Heat cream, water, paprika, and salt in a large Dutch oven set over high heat. When liquid comes to a simmer, add the grits, whisking constantly to avoid sticking. Reduce heat to medium-low. Cook until grits have softened (bloomed) but some liquid remains, about 20 minutes. Add onion and corn. Cook until all liquid has been absorbed and grits have a creamy consistency. Makes 6 cups.

Poached Eggs

Bring water to a boil over high heat and reduce to a simmer. Add vinegar. Gently crack eggs into water. Simmer until poached, about 2 minutes for soft-set yolks. Remove eggs from water. Serves 6.

NOTE: To keep the poached eggs in a “tight pocket” gently swirl the poaching water with a spoon, creating a whirlpool before adding the eggs. The energy of the water will keep eggs compact.