Ingredients

• 2 tbl olive oil
• 2 1/2 - 3 lb rabbit, cut in small serving pieces
• 1/4 c vinegar
• 1 med onion, finely chopped
• salt and pepper
• 1 bay leaf
• 1/2 head garlic, separated but unpeeled
• arugula
• 3 tbsp olive oil
• 1 1/2 tsp lemon juice

Preparation

Heat the oil in a deep casserole, preferably earthenware, and brown the rabbit on all sides. Add the vinegar, onion, salt, pepper, bay leaf, and garlic. Cover tightly and cook in the oven at 300-325 F for 2 h, uncover for the last 15 min. Most of the liquid should be evaporated. If it evaporates too quickly, add a little water.

Dress the arugula with 3 tsp olive oil, lemon juice, and salt and pepper to taste.

Serve the rabbit over the arugula.

Ingredients

• 12 whole graham crackers
• 1 c butter
• 1 c brown sugar
• 1 c nuts

Preparation

Arrange the graham crackers on an ungreased cookie sheet. Combine the butter and sugar in a sauce pan; heat to boiling point, stirring constantly. Boil 3 min. Stir in nuts and pour over crackers. Bake at 350 for 10 min. While they are warm, cut the crackers in half.

Ingredients

• 1 doz. (approx.) green chiles
• 8 oz. grated cheese
• 1 egg
• 1 c. milk
• 1/4 c. flour
• 1/2 tsp. salt

Preparation

Line the bottom of a 13x9 greased pan with green chiles. Top with cheese. Combine egg, milk, flour, and salt. Pour over chiles. Bake at 350 for 45 minutes.

Ingredients

• 3 tablespoons canola or corn oil
• 4 pounds boneless pork shoulder, cut into 4 equal pieces
• 1 yellow onion, finely chopped
• 1 cup cider vinegar
• 3/4 cup ketchup
• 1/2 cup dark molasses
• 1/3 cup firmly packed brown sugar
• 2 teaspoons red pepper flakes
• 1 tablespoon Worcestershire sauce
• 1 teaspoon each: dry mustard, salt, freshly ground pepper
• 1/2 teaspoon paprika
• 12 soft sandwich rolls, toasted

Preparation

Heat the oil in large skillet over medium-high heat; brown the pork on all sides, about 12 minutes. Transfer pork to a slow cooker.

Pour off all but 1 tablespoon of the fat from skillet. Add the onion; cook over medium-high heat until golden, about 5 minutes. Add vinegar; cook, stirring to scrape up browned bits, 2 minutes. Stir in ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, mustard, salt, pepper and paprika. Cook stirring occasionally, until mixture begins to bubble, 1 minute. Pour over pork.

Cover slow cooker; cook on high until pork is very tender, 4-5 hours. (The pork can be cooked on low 8-10 hours).

Transfer pork to cutting board; shred, discarding fat. Skim excess fat from sauce; return pork to sauce. Stir to combine. Serve on buns with vinegar coleslaw.

Ingredients

• 2 15- to 16-ounce cans garbanzo beans (chickpeas)
• 2 tablespoons olive oil
• 1 pound Italian hot sausages, casings removed
• 4 teaspoons chopped fresh rosemary
• 2 large garlic cloves, chopped
• 1/4 teaspoon dried crushed red pepper
• 1/4 cup tomato paste
• 5 cups canned low-salt chicken broth
• 8 ounces (about 2 1/3 cups) orecchiette (little ear-shaped pasta) or other small pasta
• 1 1/2 cups grated Romano cheese

Preparation

Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

Bon Appetit, February 2001

Ingredients

• 3/4 c mirin
• 3/4 c tangerine or orange juice
• 2/3 c lower-sodium soy sauce
• 3 tbl sugar
• 1 tbl dark sesame oil
• 1 tbl grated tangerine or orange peel
• 1 3 in piece of fresh ginger, peeled and sliced 1/8 in thick
• 1/4 to 1/2 tsp chipolte chili powder
• 1 tbl cornstarch
• 1 1/2 lb shelled, deveined uncooked med shrimp
• 1/3 c sliced green onions
• 3 tbl toasted sesame seeds

Preparation

Simmer mirin, tangerine juice, soy sauce, sugar, sesame oil, tangerine peel, ginger and chili powder in large skillet over medium-high heat for 3 min.

Combine 3 tbl water and cornstarch, stir into sauce. Simmer 1 to 2 min until thick and glossy. Add shrimp, cook 3 to 5 min or until shrimp turn pink. Sprinkle with green onions and sesame seeds.

Ingredients

• 8 c water
• 3/4 lb ground lamb or left-over leg of lamb cut into 3/4 in pieces
• 2 onions, finely chopped
• 1/2 c yellow split peas
• 1/2 lb spinach, chopped
• 10 scallions, chopped
• 1 tsp salt freshly ground black pepper
• 1 c raw rice
• 2 c yogurt
• 1 tbl olive oil
• 2 tbl fresh chopped mint or 2 tsp dried mint

Preparation

Place the water, lamb, onions, split peas, spinach, scallions, salt and pepper in a saucepan. Bring to a boil, cover and simmer 40 min. Stir in the rice and cook over moderate heat for about 25 min, stirring occasionally. Add the yogurt. Stir 1 minute without boiling and remove from heat. Heat the oil in a frying pan, add the mint and stir for 1 min. Add to the soup and serve.

Ingredients

• butter
• 1 medium onion
• an equivalent amount of mushrooms (around 1 box, or 2 small cartons pre-cut mushrooms)
• salt and pepper to taste
• 1 lb, thin-cut round steak
• 2 c. container sour cream
• 3 tbsp. flour
• white wine (around ½c)
• 1 box noodles

Preparation

1. Cook a box of noodles according to package directions, stir a little butter through to keep them from sticking, and set aside.

2. Sautee mushrooms and onions in a few tablespoons of butter. Set aside.

3. Cut the steak into strips, and brown it in a few tablespoons of butter.

4. Return the mushroom and onion to the pan, and add the wine. Bring back to a boil, and simmer for a few minutes to cook down the sauce.

5. Add a few spoonfuls of sour cream from the container to the pan, stirring to combine with the beef juices.

6. Take a few tablespoons of flour (around three), and mix them into the rest of the container of the sour cream. Stir completely to prevent lumps.

7. Stir the container of sour cream (with flour) into the pan.

8. Bring the sauce back to a simmer to allow the flour to thicken the sauce, and serve it on the noodles.

Ingredients

• 3 tbsp. olive oil
• 2lb. cubed lamb
• 1 chopped onion
• 1 tsp. ground coriander
• 1 tsp. red pepper flakes
• 1 tsp. ground cumin
• 1/4 tsp. saffron
• 2 tsp. salt
• 2 quarts chicken broth
• 1/2 c. onion, chopped
• 1/2 c. turnip, chopped
• 1/2 c. zucchini, chopped
• 1/2 c. eggplant, chopped
• 1/2 c. leeks, chopped
• 1/2 c. bell pepper, chopped
• 1/2 c. celery, chopped
• 1/2 c. raisins
• 1/2 c. chick peas

Preparation

Sauté the lamb, onion, coriander, red pepper, cumin, saffron, and salt in the olive oil. Add the chicken broth, cover, and simmer for about an hour, or until the meat is nearly tender. Add all the vegetables, the raisins, and the chick peas, and simmer for 30 minutes.

Serve over couscous, and top with harissa.

Harissa

Put 1/2 cup chili powder (preferably New Mexico) in sauce pan. Gradually add broth from couscous and a little salt and cook to thicken.

Ingredients

• 2 chicken breasts or 2 domestic duck breasts or 4 wild duck breasts
• 1 slice fresh (uncooked) ham, cubed or 1 pkg. andouille sausage
• 1 bunch celery, chopped (including leaves and stalks)
• 1 tbsp Worcestershire sauce
• 1 tsp Tabasco sauce
• 2 cloves garlic, chopped
• 1 bay leaf
• 1 lg. onion, chopped
• 1 28oz. can tomatoes
• 1 to 2 doz. whole okra
• ½ lb. uncooked shrimp, shelled
• ½ lb. lump crab meat (optional)
• ½ lb. fillet of white fish (any variety)
• ½ lb. fresh, shucked oysters (approx. 6-12, depending on size)
• 5/8 oz. file
• White rice, for serving
• Salt and pepper, to taste

Preparation

1. Boil two whole chicken breasts and ham (if desired) until the chicken is cooked through. Remove chicken breasts, bone, skin, and cube, and return chicken and skin to the pot. If using andouille instead of ham, slice and sautee, and add to the pot now.
2. Add celery, Worcestershire sauce, Tabasco sauce, garlic, bay leaf, onion, and pepper. Cook for around one hour on low.
3. Add tomatoes, okra, and shrimp, and cook for around 15 minutes.
4. Add crab, fish, and oysters. Cook just long enough for the fish to flake.
5. Turn off and let sit for a while.
6. Warm again and add file. Check for taste, and also for proper thickening. Add salt if necessary.
7. Serve over white rice.