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Eh, what up doc?

22 Sep

I know, can you believe it–I nerf #3 is still alive, and still cooking and eating! Firstly, Big Ups to nerf #2 Allison for providing everyone with some fantastic information and posts for some tasty eats!

Restaurant Week is coming up soon here in San Diego, so during a mind-numbingly boring employment session I decided to look at the menus being offered by participating restaurants. All of the menus that I looked at seemed uninspired, except for two menus that were serving…rabbit. I thought this was awesome and my fantastic Pablano took it one step further; we would cook a rabbit dish at home. So on Monday night, after flipping through the bible (Jacques Pepin’s Complete Techniques) we decided to cook a rabbit stew. This was my first time eating and cooking rabbit and I had so much fun learning how to butcher a whole rabbit and finally eating the end product!

The interesting thing about rabbit is that it is quite healthy. It has 10.2% fat and is 792 calories per pound, which is less than chicken and also has the highest percentage of protein than most other meats consumed.

Pepin used white wine but since we had quite a few bottles of reds we found a red wine recipe. Also, we decided to serve the stew over couscous; we wanted a different starch from the usual rice.

Aren't those kidneys the cutest things you've ever seen?

Ingredients used:

1 3lb rabbit to be quartered

3-4 slices of bacon

1.5 cups of sliced onions

3 garlic cloves, peeled and crushed

3 Tbs of flour

1 14.5 oz. can of beef broth

0.25 cup of red wine (we chose to use a Cabernet Sauvignon)

1 tsp dried thyme

2 tsp dried parsley

2 bay leaves

salt and pepper to taste

1. Quarter the rabbit; I used my boning knife which worked fine but you can definitely use a chef’s knife for a couple of the bones.

Who needs culinary school when there's YouTube?

2. Using a Dutch or French oven, cook the slices of bacon on medium high heat until cooked. Remove bacon strips leaving the bacon grease in the oven.

3. Add the onions and garlic to the hot bacon grease and cook for 5 minutes or until translucent.

4. Place the rabbit pieces into the oven and saute until golden brown.

5. Sprinkle the rabbit pieces with the flour and stir well; cook for about 2-3 minutes.

6. Pour the beef broth and the red wine in with the rabbit and add the dried spices.

7. Cover the oven and simmer on low heat for about an hour.

8. At the end of the hour add salt and pepper to taste; stir.

9. Serve stew over a starch; we used couscous but I’m sure mashed potatoes would be great (if you’re into that sort of thing).

10. Enjoy!


Everything But the Kitchen Sink Chili: Low in Fat not in Flavor

6 Sep

A low fat and low carb chili for everyone enjoy even if you are on a restricted diet. This is great just on its own, or topped on a potato, slathered all over some french fries, or over some corn chips. Most chili recipes call for some type of ground meat, beans, and tomato as the base ingredients. Here I have cut out most of the meat, leaving only a quarter pound of lean ground chicken. If you are a vegetarian, the meat can be completely omitted. The out come was a thick hearty chili that is spoon after spoon of comfort. I was good eating this in the 90+ degree LA weather, I just can’t wait to make this in the winter again.

I like mine topped with a bit of greek yogurt and scallions

I called this Everything But the Kitchen Sink because of the many different types of ingredient that go into making this. Here is the list Continue reading

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