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April 22, 2011 in Alton Brown, BravoTV, Chefs, Cleveland, Jennifer Carroll, On our menu, Places, Restaurant, The Best Thing I Ever Ate, TV | Tags: Alton Brown, app, arugula, bones, bunny, cadbury, carcass, Easter, GBD, holiday, mirepoix, olive oil, orange, pork, rabbit, rice, rosemary, Ruhlman, salt, stock, tomato paste, truffle, wabbbit, whole grain mustard | 5 comments
Happy Easter everyone!
In honor of this joyous holiday and Chef Jennifer Carroll, we cooked him….yes we made your Easter Bunny.
You too can cook your Easter Bunny!
Half a pound of diced salted pork (Pro Tip: If you semi-freeze, it will make it easier to cut).
Make sure you get fresh wabbit (ours was from southern Ohio). I don’t advocate frozen wabbits.
Lay your wabbit out. Position it on your cutting board…make funny Cadburry bunny noises.
Chop the legs and “wings” from your rabbit. Separate the side from the bones. There isn’t alot of meat on wabbits, so be careful.
Keep the sides thinner to roll
With your leftover carcass, chop up into chunks and make some stock (Ruhlman should be so proud).
Before you throw in your water, don’t forget to brown the rabbit x3 minutes per side. More browning gives you more flavor.
BTW-If some bits fall off, place into the sides and use in your roll.
Sautee your salted pork.
Salt/pepper your rabbit.
After your salted pork gets slightly brown and releases some of its
oil goodness, add your rabbit in one layer.
Let sit for 2-3 minutes per side or till it gets slightly GBD. Slightly.
Remember to put fresh rosemary in your rolled pieces of rabbit. Embrace your inner herbies.
Once rabbit is browned remove rabbit and salted pork pieces. Let rabbit rest on covered plate.
Feed your salted pork chunks to your hungry patrons…tell them its French.
Into the pool goes your mirepoix (2 onions, 1 celery, 1 carrots).
Mixamixa 11 minutes on medium. Try to get some of the browned bits from the bottom.
Add a bunch of gaaaaarlick.
Mixamixa 1 minute.
Add 1 cup dry white wine and really scrap the bits from the bottom. Mixamixa 1 minute.
Take your wabbit stock.
Add 2 cups rabbit stock and really really scrap the bits from the bottom. Mixamixa 1 minute.
Add fresh rosemary, fresh thyme, one bay leaf to pan.
Lightly dust your rabbit with flour.
Rabbit pieces back into the pool. Cover and simmer x30 minutes. In the last 5 minutes, add 1 tsp of tomato paste and a generous dollop of whole grain mustard to the party. mixamixa.
For the plating:
Pan sauces on the bottom. Place rabbit pieces on top of sauce. Top rabbit with arugula tossed with olive oil, and thin navel orange slices. Light pinch of truffle salt on top to finish.
Of course we opted to serve with 2 scoops rice.
The sweet citrus and slightly bitter arugula is a great contrast to the savory/salty rabbit.
You can now order rabbit on our menu – you can eat the Easter Bunny too. Tell the kids.
From our staff to your families – Happy Easter everyone!
Reporting live from QuarryLaneFarms…
April 18, 2011 in BravoTV, Chefs, Cleveland, Jennifer Carroll, On our menu, Places, Restaurant, TV | Tags: 10 arts, 2011, bunny, Chef Carroll, Fufu, goals, Jennifer Carroll, line, rabbit, staff, The Sitch, The Situation, Top Chef, wabbit | 4 comments
Check off another goal from our 2011 line staff and goals (reference the 2011 list here)
dem apples…I mean…rabbit.
Almost as awesome as The Sitch and Top Chef 10 Arts’ Jennifer Carroll’s Rabbit Paillard here.
Have a great week everyone.
Reporting live from QuarryLaneFarms….