Rat Tails Food
RAT TAILS
There's a reason for the name. It comes from the Pied Piper's hometown of Hamelin. It is delicious served over boiled rice. The pork will be easier to cut if you partailly freeze it for about an hour. This recipe comes from the "New German Cookbook".
Provided by Tugar357
Categories European
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 451.4, Fat 34.9, SaturatedFat 18.4, Cholesterol 118.7, Sodium 727.5, Carbohydrate 12, Fiber 1.7, Sugar 4, Protein 17.6
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- Cut the pork into long thin strips (these will create the look to go with the name of the dish). Slice olives, mushrooms and baby corn. Peel and chop the tomatoes. Cut the red bell pepper into thin strips. Finely dice the onion.
- In another pan melt the remaining butter and sauté the onions until translucent. Add the white and red wine and simmer until it reduces down to 1/3. Add the olives, mushrooms, baby corn, tomatoes and bell pepper. Cover and let simmer.
- Gradually add the brown gravy, then season to taste with mustard, tomato paste, Worcester sauce, (Tabasco) salt and pepper. Add the cream and port and stir to combine. As a final step, transfer the pork strips to the sauce, stir and give flavors enough time to combine.
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