Pig Tails With Blue Cheese Dipping Sauce And Crispy Brussels Spr 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.

PIG TAILS WITH BLUE CHEESE DIPPING SAUCE AND CRISPY BRUSSELS SPR

Steps:

• Special equipment: smoker.
• Preheat a smoker to 250 degrees F.
• For the chili rub and pig tails:.
• Combine the paprika, mustard powder, sugar, cayenne, salt and pepper in a bowl. Add the pig tails and toss to coat. Smoke the pig tails for 3 hours 30 minutes.
• For the sweet chili glaze:.
• Combine the onion powder, garlic powder, arbol chiles, dried Thai chiles, 1 cup of the vinegar and 1 cup water in a blender. Blend until smooth, and then strain.
• Combine the honey, garlic, roasted chiles, salt, remaining 1/4 cup vinegar and 1/2 cup water in a saucepan. Simmer over medium-high heat until reduced to a syrup consistency. Mix in the strained onion-garlic mixture to combine, and then stir in the butter. Bring the sauce to a boil, and then remove from the heat.
• For the dipping sauce:.
• Beat the Cambozola in an electric mixer until smooth. Add the creme fraiche and mix until incorporated. Mix in the mint, parsley and Worcestershire.
• For the Brussel's sprouts:.
• Heat the oil in a saute pan over medium heat. Add the Brussels sprouts and cook 3 minutes. Turn, add the butter and pistachios and continue to cook until the Brussels sprouts and butter are golden brown, 5 minutes more. Add the lemon juice and salt and toss to coat. Garnish with the Parmesan.
• Heat a grill pan or grill over high heat. Grill the pig tails to heat through, then toss with the chili glaze. Serve the pig tails with the blue cheese dipping sauce and crispy Brussels sprouts.

MENNONITE ROASTED PIG TAILS AND RIBS

Steps:

• Place pig tails, fat side up, on a rack in an open roasting pan.
• Bake 2 hours at 300 degrees F.
• Drain off the fat.
• Meanwhile cut the ribs into individual portions of 3 to 4 ribs.
• Cover and bake 45 minutes at 300 F.
• Drain off the fat.
• Combine the ingredients for the sauce.
• Simmer 10 minutes.
• Lay the tails and ribs in the bottom of an open roasting pan.
• Spoon the sauce over.
• Return to the oven and continue cooking for another hour.
• Spoon on more sauce periodically so that they are well coated.
• To barbecue the meat outside, pre-roast in the oven as directed.
• Then lay pieces on the outside grill, paint with the sauce, and grill till succulently brown and crisp, turning and brushing on more sauce periodically.
• Classic Canadian Cooking.

PIG TAILS

Steps:

• In a large saucepan, add the first 4 ingredients, COVER THE TAILS WITH WATER and boil for 1/2 an hour. Drain, cool and remove excess fat.
• Meanwhile, mix the tomato sauce, garlic, teriyaki sauce, and soya sauce and in a large roasting pan and then add tails.
• Bake at 350F for several hours until meat falls off the bone.
• Serve with fresh bread rolls as you'll want to get every last bite of the sauce.
• (Don't forget a bone bowl when setting the table - also, low lighting sets the scene for serious messy eating with fingers!).