Rattlesnake Ribs Recipes

RATTLESNAKE PASTA

Rattlesnake Pasta image

A rich creamy and lightly spicy pasta dish with fresh vegetables and rattlesnake meat or grilled chicken.

Provided by ZLATKO MUMINOVIC

Categories Main Dish Recipes Pasta

Time 45m

Yield 6

Number Of Ingredients 17

Ingredients

1 pound dry fettuccine pasta
2 tablespoons vegetable oil
¼ cup sliced onions
½ cup chopped yellow squash
½ cup zucchini, cut diagonally into 1/2 inch thick slices
¾ cup sliced mushrooms
1 ¼ cups heavy cream
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
½ cup grated Parmesan cheese
½ cup diced tomatoes
salt and pepper to taste
3 tablespoons vegetable oil
1 pound rattlesnake meat, cut into 1/2 inch pieces
flour for dredging

Steps:

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, heat 2 tablespoons of oil in a large skillet over medium-high heat, add the onions, squash, zucchini, and mushrooms; cook and stir for 5 minutes, until the vegetables are heated through but still firm. Pour in the cream and the cooked fettucine and simmer for 4 minutes. Mix in the jalapeno, garlic, mustard, and Cajun seasoning and cook for 1 minute. Stir in the Parmesan cheese and the tomatoes. Reduce the heat to low.
Preheat 3 tablespoons of oil in a large skillet over high heat. Dredge the rattlesnake meat in flour and pan fry for 5 minutes or until well done. Arrange the meat on top of the vegetables and pasta to serve.

Nutrition Facts : Calories 807.4 calories, Carbohydrate 69.1 g, Cholesterol 73.8 mg, Fat 36.8 g, Fiber 4.1 g, Protein 50.2 g, SaturatedFat 14.8 g, Sodium 605.1 mg, Sugar 4.1 g

RATTLESNAKE RIBS

Rattlesnake Ribs image

My brother turned me on to having the butcher cut the ribs for you in this fashion. Of course you don't have to do this, because the real secret's in the AWESOME mopping sauce!! Oh, it's really good!! Spicy.

Provided by crispychick

Categories Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 racks of baby-back pork ribs, cut in half or thirds lengthwise
12 ounces beer, any kind
salt and pepper, to taste
1 cup chili-garlic sauce (find it in the ethnic section of the grocery store- I like Sriracha brand with the rooster on it)
1/2 cup Dijon mustard
5 cloves garlic
1/2 cup soy sauce
1 lime

Steps:

Put the ribs, beer and salt and pepper in a pyrex dish and cover with foil.
Place in a 400 degree oven for about an hour.
In the meantime, make your sauce by placing the garlic cloves and the whole lime (cut in quarters) in the food processor.
Pulse until the mixture is pureed.
Add the chili garlic sauce, soy sauce and dijon mustard.
Pulse to combine.
Get your grill set on medium heat and grill the ribs indirectly for an additional hour.
Or less, depending on how tender the ribs are (you want them to be falling off the bone ultimately).
Mop with the beer that you tenderized them in every so often, so they don't become dry.
In the last 10-15 minutes of grilling, mop the ribs with the sauce.

JIMMY SCHMIDT'S RATTLESNAKE RIBS

JIMMY SCHMIDT'S RATTLESNAKE RIBS image

Categories Pork

Yield 4 servings

Number Of Ingredients 32

Ingredients

Braising liquid and ribs
4 quarts beef stock
3/4 C red wine vinegar
1 tablespoon paprika
1 tablespoon cayenne pepper
11/2 tablespoons ground cumin
3 tablespoons Tabasco
1 1/4 tablespoons garlic powder
1 tablespoon ground ginger
1 C tomato paste
1/4 C honey
1 tablespoon salt
4 slabs baby back ribs (I V4 pounds each)
Spice mixture
1/4 C garlic salt
1 tablespoon ground white pepper paprika
1/4 C dry mustard
1/4 C red wine vinegar
1/4 Worcestershire sauce
1/2 C beer
3 C barbecue sauce (recipe follows)
BBQ Sauce
1 C ketchup
C steak sauce
1 tablespoon Worcestershire sauce
1 tablespoon finely pressed garlic
2 tablespoons of horseradish
3 tablespoons dry mustard
1 tablespoon Tabasco sauce
1 tablespoon molasses
1 tablespoon very hot salsa
1 tablespoon red wine vinegar

Steps:

Combine all the braising liquid ingredients in a large pot. Stir well, and bring to a simmer over medium heat. Add the ribs and simmer until tender, but not so that they're falling apart, about an hour and 45 minutes. When done, carefully transfer the ribs to a baking sheet. Combine all the spice ingredients in a medium-size bowl, and stir to form a paste (add more beer if it's too dry). Rub the paste over all surfaces of the ribs. Wrap each slab in aluminum foil, dull side out, and refrigerate until ready to cook. Preheat the oven to 400°F, and prepare hot coals for grilling. Place the rack three to four inches from the heat. Cover a baking sheet with aluminum foil, and arrange the ribs on the foil. Coat the ribs with two cups of the barbecue sauce, and bake on the center rack of the oven for 10 minutes. Transfer the ribs to the grill, and cook long enough to char. Serve immediately, with the remaining one cup barbecue sauce on the side. Serves four. For BBQ Sauce: Combine all the ingredients in a medium-size bowl, and whisk until the sauce is well-blended. Adjust seasonings to taste. Makes three cups.

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