This Little Piggie Cried Wee Wee Wee All The Way To Rosie's Table.

I know the question everyone is asking: Whatever happened to Celine? Well, Imonna tell ya.

I did videos of every step and I'm quite proud of the way this turned out. In fact, if I can get a pig head next Labor Day picnic, I will make this again.

First, the Sauce Gribiche: Olive oil Grey Poupon Dijon Sherry Shallots Cornichons Parsley Chives Tarragon Hard boiled egg I didn't have any cornichons in my pantry, so I called a market that was on Mr. Hawthorne's way home. Yes, they had one jar left. I asked them to hold it for Mr. Hawthorne in case there was a run on cornichons, and the gentleman asked for Mr. Hawthorne's name. I told him he would be the man asking for the jar of Cornish hens. Mince ingredients.

And mix all together.

Just watch and enjoy the videos.

This pig head was exquisite. I love it when I work on something a little outside, well, a lot outside, of my comfort zone and it turns out to be worth every bit of the effort and then some. The different textures and flavors all wrapped up in a beautiful package, tied with a lovely ribbon of Sauce Gribiche, were exceptional. And the sauce is another one I'll keep in my repertoire. I love it when I can make something like this that I'd never be able to get anywhere else except here, in my own kitchen. I felt a real sense of gratification and accomplishment after attempting this small feat.

I enjoyed this pig head so much I ended up driving 300 miles to Maxine's

just to share with her. (OK. I had other reasons for going to Danville.) Here's last night's dinner.

The sliced medallions, Dijon mustard, and panko breadcrumbs.

Just look at this medallion. You can see all the different textures and meats.

Slather with mustard.

Cover with panko.

Lightly saute in oil and butter.

Maxine made the flavorful rice in broth, with lime zest.

Maxine really liked this, but she kept telling me to not tell her what she was eating.

Bon appetit, Maxine!