Rat Tails Recipes

SOUTHERN STYLE PIG TAILS

Steps:

• Place the pig tails in a large stock pot, and fill with enough water to cover. Cover the pot, and bring to a boil. Boil for 10 to 15 minutes. Drain, and clean the pot of any debris, then return the tails to the pot and cover with cold water. Bring to a boil again, and season with onion, red pepper flakes and salt. Boil for about 2 hours, or until the tails are almost falling apart.
• Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
• Drain the pig tails, and place them on the roasting pan. The stock from the tails may be used to cook turnip greens, cabbage or black-eye peas.
• Roast the tails for 30 to 40 minutes, until the tails pop and sizzle and the skin browns. Take care when opening the oven door. Allow the tails to cool, and serve with your favorite side dishes.

RAT TAILS

Steps:

• Heat 3 tablespoons of the butter in a skillet over high heat for 1 to 2 minutes, until it melts, foams up, and subsides. Brown the pork and then add the brandy or applejack, heat for one minute, then blaze with a match. When the flames die transfer the mixture to a bowl and sprinkle with 1/2 teaspoon of the salt and pepper and set aside. Keep the skillet handy.
• In a small saucepan, melt 2 tablespoons of the remaining butter over medium heat. Blend in the flour to make a smooth paste. Add the broth and remaining 1/2 teaspoon salt; cook for 3 to 5 minutes, stirring constantly, until thickened and smooth. Remove from heat and reserve.
• Add the final 3 tablespoons butter to the skillet and melt over medium heat. Add the onion and saute till limp and golden. Add the mushrooms, reduce heat to low, and saute for 5 minutes, stirring often until the mushroom juice evaporates. Add the white and red wines, raise the heat to medium high, and boil uncovered for 3 to 4 minutes, until the skillet liquid reduces by two-thirds. Add the tomatoes, olives, and pimentos and bring to a simmer over medium heat. Mix in the reserved sauce, mustard, Worchestershire, hot sauce, port, and cream. Adjust the heat so the mixture simmers gently, uncovered, for 25 to 30 minutes, stirring often, until the skillet liquid is reduced by half and is like a gravy. Mix in the corn, reserved pork, and all of the pork liquid and simmer, uncovered, for 3 to 5 minutes, just until it hot enough to serve. Ladle over fluffy rice and serve.

CHOCOLATE MICE

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
• Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
• Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
• Refrigerate for at least two hours, until firm.