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Oven-roasted Pork and Rabbit
Monday, July 6th, 2009Oven-roasted Pork and Rabbit Arista e Coniglio Arrosto al Forno Francesco Ricchi Etrusco Washington D.C. Pork and rabbit are an excellent combination when infused with garlic and rosemary. However, this dish could also be made with pork alone. Serves 8 2-1/2 pounds boneless pork loin Leaves from 4 fresh rosemary sprigs 4 garlic cloves, thinly [...]
Pressed Duck
Wednesday, June 10th, 2009Pressed Duck Jamie Shannon Commander´s Palace New Orleans, Louisiana Serves 4 Duck legs and breasts are cooked using different methods, the legs braising for about two hours in wine, and the breasts quickly sauteed in butter. Blood pressed from the carcasses enriches the braising liquid, turning it into a sauce for the breasts. The legs [...]
