Text 4130, 97 rader
Skriven 2010-11-24 23:14:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Bag Ladies
==================
-=> Quoting Dave Drum to Ruth Haffly <=-

 DD> A few days ago I saw two scruffy individuals... the local
 DD> scrap yard where I suppose they would score enough for their
 load to eat that day. Surely they wouldn't have bought cheap
 wine with the money, would they?

The guy who shovels our office sidewalks is upfront about his three
daily priorities: first $12 for cheap wine, then $3 for a candle to
heat his tent hidden in the bush behind a ballpark, then food. Last
Christmas I gave him a $30 tip on a $20 job so he could have good
whisky for once; he was extremely grateful.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saddle of Rabbit with Leeks and Rosemary
 Categories: American, Rabbit, Game, Marinades, Onion
      Yield: 2 Servings
 
           MARINADE, RABBIT, AND SAUCE:
      3 lb Rabbit, saddle section
      1 sm Carrot
    1/2 md Onion
      1    Celery, stalk
      1    Garlic, clove, crushed
      2    Rosemary, fresh, sprigs
      1 tb Oil, olive
      2 tb Butter
  1 1/3 c  Wine, white
      1 c  Stock, rabbit OR
      1 c  Bouillon, chicken
      1 md Tomato, sliced
           Salt and Pepper
           LEEKS:
      2 md Leeks
      1 tb Butter
           Salt
 
  The "saddle of a rabbit" is the rabbit's back from the first rib
  to the beginning of the legs.
  
  Marinade: Put the saddle of the rabbit in a small bowl with 1 cup
  of white wine and 1 sprig of rosemary.  Chop the carrot, onion,
  celery, and garlic add them to the marinade.  Cover the bowl with
  plastic wrap and store in the refrigerator for 24 - 48 hours. (The
  longer the better for the flavor of the rabbit meat.)
  
  Rabbit: Preheat your oven to 450 F. Remove the rabbit from the
  marinade and dry with a cloth.  Salt and pepper the rabbit. In a
  medium roasting pan, add 1 tablespoon of butter and 1 tablespoon
  of olive oil.  Heat the mixture until the butter sizzles. Place
  the rabbit in the pan, skin side up, and brown.  Turn, wrapping
  flaps around the filet to protect it, and cook until light brown.
  Place the pan in the 450 F oven and cook for 10 minutes, until
  medium rare. Baste often.
  
  Add the vegetables from the marinade to the pan with the rabbit
  and cook for another 5 minutes, basting and turning occasionally.
  Remove the rabbit from the pan and place it aside in a warm
  location. Trim the saddle flaps from the rabbit and chop the flaps
  coarsely.
  
  Sauce: Return the chopped flaps to the pan with the vegetables. On
  the stove top, saute briefly and skim the fat. Deglaze the pan
  with 1/2 cup of wine, add the rabbit stock and reduce by one-half.
  Add the tomato and saute while stirring.  Strain the hot mixture
  through a sieve, reserving the liquid (for sauce) and discarding
  the vegetables. Add the butter to the liquid and whisk until
  smooth.
  
  Leeks: Julienne the leeks.  Rinse in cold water and drain well. In
  a medium saute pan, add 1 tablespoon butter and leeks.  Cook
  slowly for 2 - 5 minutes.  Leeks should remain crisp.  Adjust the
  seasonings and set the leeks aside in a warm place.
  
  Assembly: Remove the filet of rabbit from the saddle.  Cut the
  saddle bone crosswise and place one section on each of two plates.
  Surround the saddle bones with leeks. Cut the filet of rabbit into
  very thin slices lengthwise.  Fan slices on top of the leeks.
  Cover with sauce, garnish with sprigs of rosemary.  Serve
  immediately.
  
  Source:  Great Chefs of San Francisco
  Chef: Max Schacher, Le Coquelicot, Ross, Marin County
 
MMMMM

Cheers

YK Jim


... The opera is to music as a bawdy house is to a cathedral

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