Spicy Rat Meat With Chili Paste (with Rat Heart and Liver Topping)
ingredients:
1/4 cup fish oil
1/4 cup vegetable oil
1-1/2 cups of dried red chili peppers
4 long green peppers
8 large bay leaves
1/2 cup holy basil leaf
1 tablespoon salt
4 chopped garlic cloves
4 rats
initial preparation:
With a mortar and pestle place the 1-1/2 cups of dried red chili peppers, and begin to mash until a red paste is achieved. Add a tablespoon of water to make moist. Chop garlic cloves. Place bay leaves in a small bowl of water. Roll two bay leaves at a time and then thinly shred and place in dry dish. Do for all 8 leaves – two at a time. Place holy basil leaves in a small bowl of water. Dice long green peppers. Do small cross sections so look like wheels and place in dry dish. Skin 4 rats. Clean and place heart and liver in separate bowl.
cooking preparations:
Place oil in a wok over an open flame and heat. Place rats in a grate, and lightly cook over an open flame on both sides until medium cooked. Do not cook well done. Mix red chili paste with hot oil and stir well. Finely chop rats on a wood chopping block over and over until makes a smooth ground meat texture. Be sure to chop all the bones well. Add chopped rat meat to the red chili paste and oil and stir well. Add diced green peppers and stir well. Let cook for 5 minutes. Add 1/2 tablespoon of salt. Add whole liver and heart and sir in. Add holy basil leaves to mixture and stir in well and let cook for another 5 minutes. Be sure not to burn the chili paste – add a little water if necessary to keep moist but not runny. Add chopped garlic cloves. Add shredded bay leaves and stir in and cover and let simmer for 5 minutes or more to let all the flavors mix well. Serve with cold beer.
OR…

Flaming Pigeons with Pineapple
ingredients:
1/2 ripe pineapple
4 pigeons
1/4 cup butter
1/4 cup pate
4 tablespoons brandy or rum if preferred
course sea salt
fresh ground pepper
1/2 cup pineapple juice

directions:
Peel, slice and dice pineapple. Wash and dry pigeons. Into each body cavity put 1 tablespoon pate and a piece of pineapple. Close cavity and rub pigeons with salt and pepper. Melt 1/2 of the butter in a heavy casserole and brown the pigeons. Do not prick the skins. Flame with 1 tablespoon brandy or rum (heat, ignite and pour over pigeons). Serve with white wine.

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