Hello hello!
I have a special post for you today--as you can see, there's an awesome blog cafe event going on, and I have included some very cool prizes. A necklace featuring the cover of Euphoria/Dysphoria and three ebooks, including Euphoria/Dysphoria, After the Garden, and The Underlighters, are all up for grabs. You can participate in that below!
But that's not all. Since our feature is the romance in Euphoria/Dysphoria, Nicolas Wilson and I have a very...special...recipe for you this week. Let's just say that in a dystopia, sometimes you have to get a little creative with your meat sources. This one is abundant, local, and tastes great with garlic.
That's right! Tonight, we're cookin' with rat. Of course, you might want to substitute chicken, but that's up to you.
Roasted rat with garlic sauce (from The Food Network)
Ingredients
1 (5 to 6-pound) roasting rat
Salt
2 heads garlic, cut in 1/2 crosswise
3 stalks lemongrass
3 stalks rosemary
(optional: oregano, basil)
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large gold potatoes, cut into 6 pieces
4 tablespoons butter or lard, melted
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large gold potatoes, cut into 6 pieces
4 tablespoons butter or lard, melted
Optional:
rice
vodka
2 cups water
Salt rat inside and out and leave in ice box for two days. Preheat fire to medium heat (if you have an oven, 425 degree F will do nicely). Salt the rat again and stuff with rosemary and lemongrass, or similar herbs if you can't get those two.
Tie the legs together with kitchen string and tuck the arms together, underneath. Place rat and chopped vegetables in a roasting pan. Scatter onions, carrots, and potatoes around rat. Brush the outside of the rat with lard or butter (if you can get butter).
Roast the rat for 1.5 hours, or until the juices run clear when you cut between the thigh and leg. Remove the rat to a platter, cover with foil, and continue cooking veggies for 15 minutes. When the veggies are cooked, carve the rat and place slices on a platter, surrounded by the veggies. Drizzle some pan juices over the meat and veggies.
This makes a very good leftover stew, if your rat is large enough to last for more than one meal, and can be stretched by serving the whole thing with cassava or cornmeal. It can also be made into a soup to stretch for more meals. If vodka is available, you can also deglaze the roasting pan and make a sauce for further meals when food is scarce. Store the soup or sauce in a clean, airtight container, in a cold place if possible.
Instructions:
Salt rat inside and out and leave in ice box for two days. Preheat fire to medium heat (if you have an oven, 425 degree F will do nicely). Salt the rat again and stuff with rosemary and lemongrass, or similar herbs if you can't get those two.
Tie the legs together with kitchen string and tuck the arms together, underneath. Place rat and chopped vegetables in a roasting pan. Scatter onions, carrots, and potatoes around rat. Brush the outside of the rat with lard or butter (if you can get butter).
Roast the rat for 1.5 hours, or until the juices run clear when you cut between the thigh and leg. Remove the rat to a platter, cover with foil, and continue cooking veggies for 15 minutes. When the veggies are cooked, carve the rat and place slices on a platter, surrounded by the veggies. Drizzle some pan juices over the meat and veggies.
This makes a very good leftover stew, if your rat is large enough to last for more than one meal, and can be stretched by serving the whole thing with cassava or cornmeal. It can also be made into a soup to stretch for more meals. If vodka is available, you can also deglaze the roasting pan and make a sauce for further meals when food is scarce. Store the soup or sauce in a clean, airtight container, in a cold place if possible.
That's all for today! Enjoy your roasted rat, and whether you're on an Engineer or Poca floor, or down below in the lower levels...try not to starve to death.
***
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