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Time for a food thread: what are you gorging on in anticipation of doom?
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[quote:The Day After:MV83MzQ3MzhfMTEyNjgzMjRfOEVGOUY1MDE=] Braised rabbit: -3 tbsp olive oil -1 whole rabbit, 3 lbs cut into 7 pieces, reserve the liver, cut into -1/8 inch pieces -salt & pepper -1 medium onion, chopped medium -5 medium cloves of garlic, minced or pressed -1 tbsp tomato paste -1 tbsp all purpose flour -1 cup dry white wine -1 14.5 oz can of low sodium chicken broth -1 14.5 oz can of diced tomatoes, drained -pinch of hot red pepper flakes -3 bay leaves -1 sprig of fresh rosemary -1/4 cup black olives, kalamata, pitted and slivered lengthwise -1 tbsp minced fresh parsley leaves 1. heat 2 tbsp oil in saute pan, high heat, until just smoking, sprinkle pieces of rabbit liberally w/salt and pepper to taste, add 1/2 pieces to pan and reduce heat to med-high, cook, turning meat once, until nicely browned on both sides (4 mins). transfer and repeat with remaining pieces 2. return empty pan to medium heat, add 1 tbsp oil, add onion until soft and light brown, add garlic and tomato paste, cook for about 30 seconds until "aromatic" [gotta love the choice of words]. add flour and stir until incorporated, about 1 minute. raise heat to high add wine, broth, tomatoes, pepper flakes, bay leaves and rosemary. Stir. return four quarters, hind quarters and neck to the pan. leave loin pieces out for now, bring to a gentle simmer. reduce heat to low, cover and cook until meat is almost tender, 45 minutes. add loin pieces and cook until tender, 10 minutes. 3. remove lid and transfer rabbit pieces to plate, remove bay leaves and rosemary, bring sauce to a simmer over high heat, add liver and mash the liver into the sauce [LOL! work the sauce into the liver]. cook sauce until slightly thickened, 5 minutes. Stir in olives and parsley, season with salt and pepper. Return rabbit to the sauce, heat briefly and serve. [/quote]
Original Message
As one who LOVES to cook, I figured I better make all my really good recipes in case I can't get the ingredients.
Picked up a salmon fillet tonight. Making my famous whole garlic roasted chicken for the sweetie later this week. And an excellent Japanese beef stew. Got white chili in the freezer, finally perfected that.
So what are you eating now in anticipation of the beans and rice era? And feel free to post recipes.
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