Showing posts from November, 2012

Asian Lamb with Hot & Sour Shredded Salad

LAMB: 2 onions
1 (2-inch) piece fresh gingerroot
4 garlic cloves
2 teaspoons ground coriander
3 T vegetable oil
1 cup Chinese cooking wine, or dry sherry
1/4 cup soy sauce
1/4 cup packed, dark brown sugar
2 quart beef broth
2 T oyster sauce
1/4 cup rice wine vinegar
2 cinnamon sticks
2 star anise
2# lamb, cut into cubes
3 carrots
4 scallions
1 long red chile
1 long green chile
Small bunch cilantro
Juice of 1 lime
1/4 cup Thai fish sauce
1 teaspoon superfine sugar

For thelamb: Preheat the oven to 300 degrees F.
Quarter and peel the onions, and peel and roughly slice the ginger and put into the processor with the peeled garlic cloves and coriander. Blitz until finely chopped, then heat the oil in a large Dutch oven and fry this mixture gently, until soft and beginning to catch in the pan; this should take about 10 minutes, over medium heat and with regular stirring.
Pour in the Chinese wine (or sherry) and let it bubble up. Add the soy sauce, brown sugar, b…

New Stuff


Gourmet Rabbit Pizza

1# rabbit cooked rabbit pieces 1 (10 ounce)  refrigerated pizza crust
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and rabbit on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.

Happy Thanksgiving!


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Lamb chops with red wine sauce

6-8 lamb chops Salt and freshly ground black pepper
3 T extra-virgin olive oil, plus extra for garnish
6 T cold unsalted butter
1 med onion, thinly sliced
1 T minced garlic
1 tsp dried oregano
1/4 c tomato paste
2 1/2 c dry red wine

Prepare the grill or barbecue (medium-high heat). Sprinkle the chop with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the chops to a cutting board. Tent with foil and let stand 10 minutes.
Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into…

Italian Style Rabbit Casserole

1 cup pastina pasta (or any small pasta)
2 T olive oil
1/2 cup rabbit meat cut into cubes
1/2 cup diced onion
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 T butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the rabbit and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the rabbit is cooked through, about 5 minutes more. Put the rabbit mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, …

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