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Poor Man Terrine W/Qview

post #1 of 18
Thread Starter 
This is an old Romanian poor man dish the I adjusted to our times and for smoking,
It is a simple dish but it takes time to do . it can be done with beef ,pork, or chicken .
If it is beef or pork you must us the feet .
Ok here it go’s
Smoked a chicken with no skin
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Pulled the meat of and put aside
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Put the bones in a big pot with water, salt, pepper , cumin and cook it till reduced by ¾
I strain it through a filter or kitchen paper ,till clear .

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Hard-Boil 2 eggs
Organize all in a dish and pour the stock over it let it cool ,cover it and then move it to fridge
Over night .

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Cut a piece add mustard

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Bon appétit
post #2 of 18

That looks like a very hearty and satisfying dish Ahron. Nice tutorial too

post #3 of 18

Nice!!

 

  Thanks!!

 

  Craig

post #4 of 18

Use finely chopped pork butt and snout, add a good deal of seasonings including green onion and we call it Hogshead cheese.  If you are uncomfortable that the stock will not set properly  toss in a bit of unflavored gelatin.

 

Thanks for the tutorial,  I haven't done this in a while and with football season in full swing and the holidays coming up it's a favorite when sliced very fine and served with crackers and mustard.

 

post #5 of 18

My Dad lived on Hoghead cheese...dont ever warm it up in the microwave...th_crybaby2.gif

post #6 of 18

Looks great!

 

Good luck and good smoking.

post #7 of 18

I haven't had head cheese in forever! my grandfather used to love it!

 

I loved it too, thinly sliced with vinegar.

post #8 of 18

Just like the terrine if you put it in the Micro you get a delicious thick soup!

 

I guess another version is called Sousse?  Basically the same thing but not as spicey if I understand.

post #9 of 18

Thank you.Ahron, sounds like a good recipe,I've got it and will try soondrool.gif. Got to be better tham the Clown's Burgersicon_eek.gifLOL

post #10 of 18
Thread Starter 



 

Quote:
Originally Posted by Scarbelly View Post

That looks like a very hearty and satisfying dish Ahron. Nice tutorial too



Thanks ,yes it is a good combo of flavors.

 



Quote:
Originally Posted by fpnmf View Post

Nice!!

 

  Thanks!!

 

  Craig



Thanks

 



Quote:
Originally Posted by alblancher View Post

Use finely chopped pork butt and snout, add a good deal of seasonings including green onion and we call it Hogshead cheese.  If you are uncomfortable that the stock will not set properly  toss in a bit of unflavored gelatin.

 

Thanks for the tutorial,  I haven't done this in a while and with football season in full swing and the holidays coming up it's a favorite when sliced very fine and served with crackers and mustard.

 



 Thanks .the Romanian call it jelly foot .now i know the name in English

 



Quote:
Originally Posted by Roller View Post

My Dad lived on Hoghead cheese...dont ever warm it up in the microwave...th_crybaby2.gif



  Thanks. i love it cold from the fridge

 

post #11 of 18
Thread Starter 



 

Quote:
Originally Posted by Venture View Post

Looks great!

 

Good luck and good smoking.


 Thanks
 

 



Quote:
Originally Posted by CoSmoker View Post

I haven't had head cheese in forever! my grandfather used to love it!

 

I loved it too, thinly sliced with vinegar.



I add sometime crash garlic in the mix

 



Quote:
Originally Posted by alblancher View Post

Just like the terrine if you put it in the Micro you get a delicious thick soup!

 

I guess another version is called Sousse?  Basically the same thing but not as spicey if I understand.



yes

 



Quote:
Originally Posted by oldschoolbbq View Post

Thank you.Ahron, sounds like a good recipe,I've got it and will try soondrool.gif. Got to be better tham the Clown's Burgersicon_eek.gifLOL



Thanks this way you have a meal and soup and you don't throw anything away

 

post #12 of 18

Thanks for the tutorial Ahron, I plan on getting into terrines this winter and never thought about smoking the meat first. It's on my to do list now.

Dan

post #13 of 18

Yet another great recipe Ahron!

 

Thank you for sharing it with us!

post #14 of 18

Very Cool !!!!!

 

Aaron = Never boring !!!!

 

 

Thanks,

Bear

post #15 of 18

Ahron, mornin'...... Just saw this... Is that gelatin from the bones there ??? Wow... The flavor profile must be incredible... I gotta try that, I did not realize you could make the gelatin from yard bird, I thought only beef, pork etc were the main ingredients... Stupid me.. Magnum Jewish penicillin in a slice... great idea... Dave

post #16 of 18

Nice job thanks for sharing

post #17 of 18

I never had one with Smoked Chicken...A couple generations of family made them with Pigs Feet and Cheffie daughter Casey did one with Rabbit that was good.

 

If I may make a suggestion...A rough cut Onion, Celery and Carrot will add a lot of Depth to your Broth, and Thyme and Bayleaf is great too...Classic French preparation.

 

For others making this Terrine, remember... Flavors are Muted when served Cold. If you think it is perfect when you taste it Hot it will be Flat when cold, so just before assembly, adjust the Seasoning, Salt, Pepper, Etc. so it seem just alittle too much...Then the Flavor will be Perfect when Served Cold...JJ

post #18 of 18

JimmyJ

We called it "sjimnah noygee" but that's phoenitic. A "High-Class" Polish friend said it was, "sjimnah na na nogoo".

 

So; how is it written?

 

It needs vinegar spritz on top. 

 

My father was into pigs feet but my mother was for turkey neck.

 

Me? No thanxs!  Can't abide gelatin.

 

Rich 

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