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Rotkohl (Red Cabbage)
Tuesday, October 27th, 2009Rotkohl (Red Cabbage) Gunter Preuss The Versailles (later, Broussard’s) New Orleans LA Gunter Preuss makes his German version of red cabbage for the holidays. The quartered cabbage marinates with vinegar, cinnamon, cloves, nutmeg, and bay leaves; it cooks with apple slices, bacon fat, and red wine. The cabbage marinates overnight; start a day ahead. Serves [...]
Cream of Black Widow’s Web
Tuesday, October 13th, 2009Cream of Black Widow’s Web Daniel Bonnot Consultant/Instructor New Orleans LA; Nyons, France Hearty black bean soup is traced with a spider’s web of sour cream for a wonderful first course. This soup could also be made in larger quantity and served as the main course. Serves 4 1 pound black beans 4 cups water [...]
Roasted Baby Bat (Stuffed Quail on Dusky Rice)
Saturday, October 10th, 2009Roasted Baby Bat (Stuffed Quail on Dusky Rice) Daniel Bonnot New Orleans LA Stuffed quail is wrapped in “bat wings” (cabbage leaves) and served on a bed of wild and brown rice. Slices of andouille sausage — a smoked sausage — are used to create “ears” on the “baby bats.” Delicious, and fun. The stuffing [...]
Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits
Saturday, June 20th, 2009Grilled and Braised Rabbit with Molasses, Bourbon, Slab Bacon, and Stone-ground Grits Frank Stitt Highlands Bar & Grill Birmingham, Alabama Serves 4 The chef tells us that ‚“fresh rabbit is a wonderful change from chicken, but free-range chicken could be prepared in a similar fashion. [At Highland´s] we bone the rabbit so that we have [...]
Braised Squab in a Mold of Vegetables
Tuesday, June 9th, 2009Braised Squab in a Mold of Vegetables Jacky Robert Ernie´s San Francisco CA These elegant molds arrive at the table like bright gems. Bright green broccoli studs the top of each white-and-orange mold. Inside are slices of rare squab meat. The rich sauce is made with squab trimmings, pan juices, and veal stock. Serves 4 [...]
