YumSugar

Would You Eat This Rabbit Sausage?

YumSugar — Tue, 23 Dec 2008 05:30:20 -0800

According to New York blog Gothamist, Williamsburg newcomer and butcher shop Marlow and Daughters is testing out this rabbit sausage just in time for the holidays. "It's an interesting thing and I'm kind of proud of it, especially because it was a big pain in the ass," said butcher Tom Mylan. "Deboning rabbits is very tedious. It's like deboning kittens."

To make the sausage, Mylan uses the belly, shoulder, and loin of the rabbits, which come from Quebec. He grinds them with cured pork belly, and whips in aromatics and cream-soaked bread. What do you think? Are you interested in trying this special sausage?

Source

Come Party With Me: Impromptu Concert - Menu

partysugar — Wed, 12 Sep 2007 10:03:13 -0700

Last week, while in Spain, I helped my buddies plan a concert and after party. The main event was the concert, but after the show we chowed down on a delicious cheesy stuffed pork appetizer and a hearty rabbit arroz - a dish that is similar to a paella. I spoke with Javi, the sous chef who created the pork rolls, and he gave me both of the recipes! These dishes would work wonderfully at a Spanish themed dinner. To see how they are made, read more

Red Pepper Stuffed Pork Rolls
From Javier Navarro Rivas

4 boneless pork loin fillets
3 tablespoons extra virgin olive oil
1/2 cup chopped Piquanté Peppers (jarred sweet pickled peppers) or chopped jarred piquillo peppers
4 sweet dill pickles, chopped
1/2 cup chopped Spanish onion
1 tablespoon chopped garlic
6-8 slices Spanish goat's milk cheese
1 tablespoon chopped parsley
salt, pepper

Heat the oil in a large saute pan over medium high heat. When hot add the peppers, pickles, onion, and garlic. Cook, stirring occasionally until the vegetables are soft 10 minutes.
Meanwhile, pound the pork fillets flat between two pieces of saran wrap.
Remove the vegetables from the pan and add the pork fillets, seasoning with salt and pepper. Sear quickly on both sides cooking through but not completely.
Once the pork has cooled enough to handle, spoon 2 tablespoons of the vegetable mixture on top of the fillet.
Roll and secure with toothpicks. Repeat with remaining pieces of pork and the rest of the vegetable mixture.
Preheat the oven to 350°F.
Place the pork rolls, seam side down in a small glass roasting dish. Cover with the cheese slices.
Bake in the oven until pork is cooked through and the cheese is bubbly and crispy, about 15-20 minutes.
Remove garnish with leftover sliced red pepper, chopped parsley, and fresh black pepper.

Serves 4.

Print recipe with images | without images

Rabbit Paella
Modified from Ayesta
Image Source

One 2-1/2-pound rabbit, small chicken or chicken thighs, skin and fat removed
2 tablespoons slivered blanched almonds
1 1/4 cups canned asparagus (drained and rinsed), reserve the liquid
About 5 to 5 1/2 cups chicken broth, canned or homemade
4 cloves garlic, minced
2 tablespoons minced parsley
1/2 teaspoon smoked Spanish paprika (pimenton)
1/4 teaspoon crumbled thread saffron
1/8 teaspoon yellow curry
Kosher or sea salt
4 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, diced
2 portabello mushrooms, thinly sliced
2 medium tomatoes, finely chopped
2 1/2 cups imported Spanish rice (bomba preferred) or Arborio short-grain rice

Cut the rabbit or chicken with kitchen shears into pieces about 2 inches in size. If using thighs, leave whole. (Discard the bony tips of the rabbit legs.) Sprinkle all over with salt.
Toast the almonds on a cookie sheet in a 350-degree oven until lightly brown, about 4 minutes.
Combine the liquid from the asparagus with the broth to make 5 1/2 cups.
In a mortar or mini-processor, mash to a paste the garlic, parsley, pimento, saffron, curry, almonds and 1/4 teaspoon salt. Mash in 1 tablespoon of the broth. Set aside.
Preheat the oven to 400 degrees. Place oven rack in the lowest position. Keep the broth hot over the lowest heat.
Do this next part of the preparation in a large skillet. Heat the oil and saute the rabbit or chicken pieces over high heat about 5 minutes (do not fully cook). Remove to a warm platter.
Add the onion, mushrooms, and pepper to the skillet and cook slowly until the vegetables are slightly softened. Add the tomatoes, turn up the heat and saute 2 minutes more.
Scrape the vegetables and oil into a 16-inch paella pan. Stir in the rice and coat well with the vegetable mixture. Add the reserved mortar mixture and stir. Then add asparagus and rabbit or chicken. Pour in 5 cups of broth, bring to a boil then simmer without stirring for 10 minutes. Taste for salt and correct seasoning.
Transfer the paella to the oven and cook an additional 10 to 12 minutes, or until the rice is almost al dente.
Remove to a warm spot, cover with a tea towel and let the dish rest for 5 to 10 minutes until the rice is fully cooked.

Serves 6.

Print recipe with images | without images

Amy Sedaris's Rabbit Rescue

YumSugar — Wed, 20 Feb 2008 06:13:31 -0800

A friend of mine sent me this video of Amy Sedaris and her rabbits at their cupcake shop. And to be totally honest, it's one of the best things I've seen in a long time. The video is actually a commercial for the latest version of Microsoft Office, but the whole first half features them behind the scenes at their cupcake shop. Little fluffy bunnies making cupcakes on conveyer belt-like devices? Does it get any better than that? I don't know about you, but my dream cupcake shop would definitely be powered by an army of rabbits.

To check out the adorably kitschy cupcake shop video, read more.

Adorable Personalized Dinnerware From Rabbit Toes

YumSugar — Thu, 07 Jun 2007 04:38:19 -0700

I'm not a real sentimental kind of gal, but every now and again something comes along that just melts me. This time it's the personalized dinnerware from designer Jessica Rust. Her rabbit toes wedding & anniversary ware is absolutely adorable. They are adorned with birch and bird motifs (which are very cute and very "in" at the moment), but the best part is that they're all personalized. For example in the birch mugs, you can actually have two sets of initials put into the heart, as if they were being carved into the tree! And on the family tree plates and platter, you can actually have the names of the parents and children put on to it. Oh man, they're too cute. They'd make a great anniversary, wedding or Valentine's gift. The prices vary depending on the set, but range from $45-$110.

Source: HostessBlog

Yummy Links: From Club Sandwiches to Street Food

partysugar — Tue, 29 Sep 2009 07:50:00 -0700

There's nothing quite as delicious as the classic club sandwich.- Serious Eats
Stressed? Here are 10 nutrients that can help relieve the tension. - Chow
Paula Deen's beauty advice is featured in next month's Allure. - Eat Me Daily
What you need to remember when dining outdoors with your pet. - OpenTable
Learn how Corton's chef Paul Liebrandt makes rabbit and scallop duo. - The Feedbag
If you love street food, be sure to check out this extensive guide to the nation's best. - Gourmet

Source: Flickr User Geoff604

Checking In With San Francisco's Mission Beach Cafe

partysugar — Fri, 24 Apr 2009 08:00:36 -0700

The last time I went to Mission Beach Cafe, Ryan Scott of Top Chef season 4, taught me how to make his amazing croutons. Since then, Scott has moved on (to work as a private chef) leaving the cafe in the capable hands of chef Thomas Martinez. At 22, Martinez is quite possibly San Francisco's youngest head chef. His food, however, tastes like something only a seasoned professional could make. While his dishes are classic, they're not without surprising flavors or interesting ingredients.

A mixed green salad expertly combines creamy avocado, sweet mango, and tangy feta cheese - components that I would never think to put together in the same dish. Instead of chicken, Martinez elevates his pot pie to the next level with rabbit. The oozing rich sauce is entirely encased in a flaky melt in your mouth pastry that's so flavorful I'm still dreaming about it. A burger is beyond gourmet with aged gouda and truffle dusted, thick-cut fries. With its laid back elegance, relaxed atmosphere, and intensely divine food, the cafe has quickly become one of my favorite spots in the city. Has anyone else dined there? What's your favorite cafe like?

To take a closer look at Martinez's food, click on one of the images below.

View 14 Photos ›

Rick Camargo Photography

Emeril to Judge Top Chef Finale in New Orleans

partysugar — Wed, 21 Jan 2009 09:00:15 -0800

Listen up Top Chef fans: yesterday Bravo released highly anticipated news about the fifth and current season of Top Chef. On Feb. 18, the four remaining cheftestants will head to New Orleans for the final two shows of the season. Expect the episodes to be "supersized" with "a shocking twist that changes the face of game."

Celebrity chef Emeril Lagasse is the guest judge. Although the finale does not air until Feb. 25, it was already filmed. Of the experience, Emeril said:

In Louisiana, we have an amazing selection of local ingredients: andouille sausage, frog legs, turtle, catfish, and rabbit. I was interested in seeing if the chefs would venture out and really try to explore our local flavors and culture.

The challenge for some was finding a balance between the bold spices we love and their own personal style. All I can say is that you'll definitely want to go back for seconds for some of their final dishes!

There are still eight cheftestants remaining, but things are sure to heat up on tonight's restaurant wars episode, and definitely when they head to Louisiana. Are you excited to watch the NOLA finale? What do you think about Lagasse's participation on the show?

Source

Off to Market Recap: Wine Opener

partysugar — Fri, 29 Aug 2008 02:58:22 -0700

Last week when I was opening a bottle of wine, my corkscrew broke! It was a cheap wine opener, but nonetheless, I was disappointed. Before I can enjoy another bottle of wine, I'll need a way to pop the cork. So I asked you to help me find a new wine opener.

You looked for any type - simple, complex, or gadget-like - of corkscrew. You bookmarked your discoveries in the Yum Market on TeamSugar with the keyword tag, wine opener.

I've heard good things about the Rabbit Wine Opener ($50) bookmarked by Jspeed, and the price isn't bad for something so lovely. Check out the rest of the selections below.

Interested in bookmarking? Read GeekSugar's explanation of this feature to learn how to participate.

Exercise in Excess: The French Laundry Part 2

YumSugar — Thu, 21 Jun 2007 08:01:18 -0700

Yesterday I walked you through the first part of my extravagant time at the French Laundry, and while everything I posted was definitely tasty, you guys haven't even seen the meat of the story (bad pun intended). Today I'll take you from fish course to beef and all the lovely bits in-between.

After the foie gras, the next course was either Filet of American Red Snapper with Summer Squash, San Marzano Tomato "Fondue," Cuttlefish and Arugula-Castelvetrano Olive Pudding (shown right) or Spanish Mackerel "En Escabeche" with Hawaiian Hearts of Peach Palm, English Cucumbers, Cilantro Shoots, Haas Avocado "Coulis" and Rangpur Lime "Gastrique" (shown above). I ordered the snapper, while Jimmy ordered the mackerel. When our dishes arrived I was envious of his dish - the presentation was so gorgeous - however after tasting both of them, his fell a little flat and I was certain I picked the winning dish.

To see what's up next (and believe me, the best parts are next),read more

Once the fish was devoured, they presented us with a selection of fresh baked breads. There were some delicious choices, but my favorite was definitely the pretzel bread. [Note to self: get recipe for pretzel bread.]

With the bread out of the way, we moved on to the lobster course, or as the menu said: Lobster Tail "Pochée Au Beurre Doux" with Caramelized Cipollini Onions, Oregon Hazelnuts, Sunchoke Purée and Valrhona Chocolate-Coffee Emulsion. I believe this was my favorite part of the meal, as it was perfectly cooked and paired well with the sauce. Also, whenever anyone asks how my experience was, I immediately tell them about the lobster, so this must've been my favorite part.

After the lobster it was time for either All-Day Braised Kurobuta Pork Belly with Brentwood Corn, Applewood Smoked Bacon, Piquillo Peppers, Fava Beans and "Pimenton Jus" (shown right) or Devil's Gulch Ranch Rabbit Shoulder "Farci Au Ris De Veau" with Jacobsen's Farm La Ratte Potatoes, Lovage, Celery Branch and Apricot Mustard (aka fancy pants rabbit lollipop that my fellow diners wished they ordered instead).

Finally, rounding out the main course, and pushing out my waistline, was the "Chateaubriand" of Nature-Fed Veal with Morel Mushrooms, Green Asparagus, Veal Cheek "Pierogi" and Madeira Sauce. This might actually have been the highlight of the feast. However, at this point I had way too many glasses of wine and far too much brioche to fully enjoy it. In fact, I'm ashamed to say, I actually had to GIVE 1/3 of it to my fellow diners. I also couldn't down all the pierogi, which was a crying shame because they were delicious.

Now wipe up your drool, because after a little breather (seriously, I had to get up for a minute and catch my breath and appetite), we'll hit the cheese & dessert courses tomorrow - so be sure to come back!

A Whole Latte Beautiful Art

YumSugar — Tue, 15 Jan 2008 12:01:18 -0800

This past weekend, my friends and I found ourselves waiting in line for some tasty coffee. When our orders came up, we each had some cutesy latte art - hearts, leaves, etc. - and it got me wondering about latte art in general. Some baristas really take pride in it and there are many clever designs out there. I recently came across this video that walks you through several different designs, including rabbits and stars. The unknown barista is very inspirational; after watching it, I wanted to give it a try myself!

To check out the video and get inspired, read more.