ROASTED YOUNG RABBIT WITH GNOCCHI AND FRICASSE OF SPRING VEGETABLES, SPINACH PUREE, AND MOREL FOAM
Steps:
- Salt and pepper the rabbit loin. In a large saute pan, heat oil and butter over high heat. Sear the loin on all sides and then cook to medium doneness for about 2 more minutes. Set aside and keep warm.
- Over medium heat using a large saute pan, add olive oil and butter. Caramelize the gnocchi on both sides for about 1 minute. Add sauteed morel mushrooms, onions, fava beans,
- fresh peas, fiddlehead ferns, and wild leeks. Add garlic and shallots and continue to cook for another minute. Add chicken stock a little at a time and reduce 1 more minute. Add parsley, heavy cream, Parmesan, truffle oil and salt and pepper, to taste. Heat up the Morel Foam and Spinach Puree.
- Over medium heat in a medium saucepan saute garlic, shallots, morels, leeks and onions in butter until very soft about 3 minutes. Add chicken stock. Bring to a boil under high heat. When it comes to a boil add heavy cream. Remove from heat and puree in a blender. Salt and pepper, to taste. Keep warm.
- Over medium heat in a medium saucepan add butter and saute onions and leeks for about 2 minutes. Add chicken stock, bring to a boil and then place into a blender with spinach. Puree until smooth and transfer to a bowl. Season with salt, pepper and cayenne. Place the bowl on an ice bath to stop cooking process. This keeps the color bright green. Keep in the refrigerator until needed.
RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS
There's nothing fancy about this rabbit with mushrooms and peas, but it is surprisingly hearty and straightforward.
Provided by William Grimes
Categories for two, main course
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine flour with salt and pepper to taste. Dredge rabbit pieces in flour, and set aside.
- Place a large skillet over medium-high heat, and add oil. When oil is hot, add rabbit pieces, taking care not to crowd pan. Sauté until rabbit is well browned and meat is opaque, transferring pieces to a platter as they are cooked. Set aside, and keep warm.
- Return pan to medium-high heat, and add onions and turnips. Sauté until lightly browned, 4 to 5 minutes. Add carrots and morels, and sauté until vegetables are just tender. Add peas, and cook until tender. Transfer to rabbit platter, and keep warm.
- Place a saucepan over high heat, add milk, and bring to a simmer. Add grits, reduce heat to medium. Stir every 5 minutes until grits are creamy but slightly stiff, holding their shape when spooned, 25 to 30 minutes. Add milk if they become too stiff. Stir in mascarpone, and season with salt and pepper to taste.
- To serve, place equal portions of rabbit and vegetables on each of two large plates. Add a portion of grits to each plate, and garnish with chopped sage.
WORLD COCKTAIL
Provided by William Grimes
Categories project
Time 5m
Yield 1 drink with extra
Number Of Ingredients 9
Steps:
- Pour vodka in a shallow bowl. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink). Float the pieces on the vodka.
- Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker. Shake vigorously and pour into a trumpet flute, filling 3/4 of the way. Top with Champagne.
- Pour in the vodka, letting the gold slide onto the surface.
KALBI-CHIM
This Korean-style dish is the perfect dinner-party centerpiece. The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms. Serve it with rice and homemade kimchi for a filling meal.
Provided by William Grimes
Categories dinner, project, main course
Time 5h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Score ribs diagonally, and place in a large bowl. Add sugar, and rub into the meat. Rub sesame oil into the meat, and let rest for 15 minutes. Add garlic, scallions, ginger, sherry, tamari and mirin. Rub into meat, and marinate, refrigerated, 2 to 3 hours.
- Preheat oven to 350 degrees. In a Dutch oven or other covered pan large enough to hold ribs in one layer, heat 1 tablespoon peanut oil over medium heat; add chopped onion and minced carrot. Saute until vegetables are tender, 5 minutes. Place ribs on vegetables, meat side down. Add marinade, broth and wine. Bring to a boil on top of stove; cover and place in oven for 1 hour.
- While meat is in oven, reconstitute mushrooms by adding boiling water to cover and soaking until tender, about 20 minutes. Drain, pat dry with paper towels and slice thinly. In a small skillet over medium-low heat, heat remaining tablespoon peanut oil, and add mushrooms slices. Saute until lightly browned, about 3 minutes. Set aside.
- Remove pan from oven, skim fat, and turn ribs meat side up. Add mushrooms, carrot chunks, chestnuts and chopped pear or apple. Cover, and return to oven 1 1/2 to 2 hours, until liquid is almost evaporated.
- Before serving, skim fat from liquid in pan. Accompany with rice, kimchi and other Korean condiments and side dishes. Kalbi-chim improves with rest, and may be made the day before, refrigerated and reheated for about 10 minutes in a 350-degree oven.
ROYAL HAWAIIAN
Steps:
- Pour ingredients into an ice-filled shaker, shake, then strain into a cocktail glass.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 20 grams
BRAISED RABBIT WITH POLENTA
Provided by William Grimes
Categories dinner, weekday, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In large casserole over medium-high heat, heat olive oil and add onion, bacon, bay leaves, sage, rosemary and cloves. Saute, stirring constantly, until onion is wilted, about 4 minutes.
- Season rabbit pieces with salt and pepper to taste. Add rabbit to casserole, and saute until lightly browned, about 3 minutes a side. Add tomato paste and wine. Stir, scraping bottom of pan. Add stock. Simmer partly covered until rabbit is cooked, about 40 minutes.
- Remove rabbit pieces to a platter, and keep them warm. Strain sauce, and return it to a clean pan. Bring it to a boil, and reduce for 5 minutes. Adjust seasonings. Pour sauce over rabbit, and serve with polenta.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 18 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 1 gram, Protein 60 grams, SaturatedFat 7 grams, Sodium 1035 milligrams, Sugar 3 grams, TransFat 0 grams
More about "rabbit with morels spring peas and sage grits recipes"
RECIPE: RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS
From nytimes.com
Estimated Reading Time 1 min
MORELS WITH MINT, PEAS, AND SHALLOT | SAVEUR
From saveur.com
BRAISED RABBIT WITH SAGE AND PEAS - THE SYDNEY MORNING HERALD
From smh.com.au
RABBIT WITH MORELS RECIPE - RABBIT WITH GNOCCHI | HANK …
From honest-food.net
MASCARPONE RECIPES - NYT COOKING
From cooking.nytimes.com
OVEN BRAISED RABBIT RECIPE WITH MUSHROOMS, PANCETTA, AND PEAS
From youtube.com
RABBIT WITH MORELS, SPRING PEAS AND SAGE GRITS RECIPE
From cooking.stg.nytimes.com
GRITS RECIPES - NYT COOKING
From cooking.nytimes.com
SPRING PASTA WITH MORELS, RAMPS AND PEAS | MIDWEST …
From midwestliving.com
MORELS | CHEF FORUM
From cheftalk.com
RABBIT RECIPES - NYT COOKING
From cooking.nytimes.com
SPRING PEAS RECIPES - NYT COOKING
From cooking.nytimes.com
RABBIT WITH MORELS SPRING PEAS AND SAGE GRITS RECIPES RECIPE
From recipert.com
MORELS RECIPES - NYT COOKING
From cooking.nytimes.com
CHEESY GRITS WITH SPRING VEGETABLES RECIPE - SERIOUS EATS
From seriouseats.com
PAN-ROASTED HALIBUT WITH GRITS, MORELS AND SPRING ONIONS
From latimes.com
RABBIT WITH MORELS SPRING PEAS AND SAGE GRITS RECIPES RECIPE
From food-recipe.info
You'll also love