Crispy Cheese Head

On the stove

1. In a large pot, combine first eight ingredients and add water until just covered.
2. Bring to a boil, then reduce heat and simmer 4–6 hours.
3. Remove meat and let cool.
4. Strain cooking juices, then reduce by ⅞.
5. Remove bones, roughly chop meat and mix with garlic, parsley, green onion, bourbon and cooking juices.
6. Spread mixture on a baking sheet and cool completely.
7. Shape into 60-g (2-oz.) rolls and bread using the standard three-step breading procedure.
8. Fry just before serving.
9. Serve with homemade or store-bought Béarnaise sauce.