Sunday, January 27, 2013

The Oyster Pan Roast

.. only from the Grand Central Oyster Bar.

One of my favorite dishes in New York City.


Sunday, January 6, 2013

Swedish Pizza.

Friday, January 4, 2013

Another year, a New Year!!

Fresh rabbit from the farm next door, stewed in the German style, on a wood burning stove.
It's going to be a good one!!


1 Rabbit (2 1/2 to 3 lbs.)
2 cups Dry Red Wine
1 cup Red Wine Vinegar
2 cups Chicken Stock or Water
1/2 lb. Bacon (1 inch cut)
1 Onion, diced
2 cloves Garlic, chopped
2 cups Mushrooms (your choice)
1 Bay Leaf (fresh if possible)
1 tsp. Pickling Spices (tied in a sachet, optional)
Salt and Pepper to taste

Rabbit Dredge:
1/3 cup all purpose flour
1 tsp. salt
1/4 tsp. pepper

A dutch oven or cast iron pot works best.

- Clean and wash rabbit under cold water, cut into desired size.
  (Any size will work, you can quarter the rabbit or cut into small pieces).
- Begin by sauteeing bacon, once crisp remove bacon but leave fat.
- Dredge the rabbit in flour mixture, shaking off excessive flour, brown on all sides, then remove.
- Add onion, garlic and mushrooms, sautee a few minutes; add bacon and rabbit back to the pot.
- Pour in the wine and vinegar, let reduce by a little more than half.
- Add chicken stock, pickling spices, salt and pepper.
- Lower heat and simmer for 1 1/2 to 2 hours, once your rabbit is tender the stew is finished.

(You can add sour cream once finished if you'd like a creamy stew).

Enjoy the New Year!