Originally Posted By ArmaNotSoLite:
My wife doesn't like lamb, and the only way I can get rabbit around here is to steal one from my cousin.

Originally Posted By douglasmorris99:
one thing I did for years on Easter sunday brunch was to serve La Lappine...




1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 (3 pound) rabbit meat, cleaned and cut into pieces
3 tablespoons extra-virgin olive oil
2 cups thinly sliced onions
1 1/2 pounds mushrooms, thinly sliced
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh rosemary
2 bay leaves
2 cups amber beer
1 quart chicken stock
3 tablespoons all-purpose flour
2 tablespoons softened butter
1 tablespoon minced fresh parsley

Directions

1.Place 1/2 cup flour, salt, and pepper into a plastic bag; toss to mix. Add the rabbit pieces, toss to coat with the flour mixture, and shake off excess. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat until lightly smoking.

2.Sear the rabbit pieces on each side until golden brown, then set aside. Pour in the remaining tablespoon of olive oil and stir in the sliced onions. Cook until the onions have softened, about 2 minutes; then stir in the mushrooms and garlic, cook for an additional 2 minutes. Add the thyme, basil, rosemary, and bay leaves; season to taste with salt and pepper.

3.Place the browned rabbit pieces into the Dutch oven, and pour in the beer and chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the rabbit is very tender, 25 to 30 minutes.

4.Stir 3 tablespoons of flour into the softened butter until smooth. Remove the rabbit from the simmering broth and set aside. Skim any visible fat from the liquid, then whisk in the butter paste. Simmer for 3 or 4 minutes until thickened, then remove the bay leaves, season again with salt and pepper if needed, and stir in the parsley. Serve the thickened sauce with braised rabbit

Originally Posted By Cleatus:
Alfredo sauce--yes i looked at the "list" :)

how about a "healthy alfredo sauce...I try to make it using skim, but i think there is just too much water in that to properly melt/combine

any ideas on how to make it healthy(er), and not gritty?


2.  What is "pink salt" used for, and why---yes i can/will loook at teh interwebs, but i want to know if YOU use it and what for...seen it on lots of cooking shows...

Originally Posted By cutlass1972:
Thanks for this one chef. I just picked up a market rabbit the other day and was contemplating what to make of it.

Originally Posted By Razoreye:
Whose spices do you use?

Originally Posted By douglasmorris99:


I LOVED watching the smirks from Dads and sneers from Moms when they would walk to a chaffing dish marked La Lappine Vin Blanc during Easter Brunch...then having an assistant tell them it meant rabbit in white wine...
Chefs, we don't get out much...

Originally Posted By SuperMoose:


This sounds delicious. I had rabbit for the first time a few months ago. I have the hunger...Now to find where I can buy it...

Originally Posted By douglasmorris99:


lay some carrots in your back yard..suppressed .22, Free bunny stew!!

Originally Posted By SuperMoose:


Pretty sure my Condo Association wouldn't approve. Plus I don't know how to clean a rabbit. But I do have friends with a .22lr suppressor...

Originally Posted By SuperMoose:
I don't know how to clean a rabbit

Originally Posted By SuperMoose:
I don't know how to clean a rabbit

Originally Posted By cutlass1972:
Hello Chef, I have an interesting one for you. I just took up morel hunting and am currently sitting on 1.75lb (and growing, I am still hunting) of yellow morels. I had 1lb before that I made a Morel dashi udon noodle soup, and a little pot of cream of morel soup out of. Both turned out well.

I have a friend that hunts them that swears dredging them through buttermilk then cornmeal and frying in butter is the best favor you can do for a morel.

I would like to hear in your uber experienced opinion a preparation that will make the best use of such a rare ingredient.

For reference here are pics of my first 3 hauls.
http://i28.photobucket.com/albums/c208/cutlass1972/20130502_200735cropped_zps9c0ba347.jpg
http://i28.photobucket.com/albums/c208/cutlass1972/20130503_151447cropped_zpsca96a5e9.jpg
http://i28.photobucket.com/albums/c208/cutlass1972/20130503_184834cropped_zpsfcdc7772.jpg

Originally Posted By douglasmorris99:


beautiful Morels, been at a funshow..will get some serving suggestions this evening..
Chef

Originally Posted By douglasmorris99:
Before we begin cooking morel mushrooms they must first be cleaned.
If you picked them while mushroom hunting, they'll probably contain pieces of dirt, some bugs, or even a slug or two.
3 choices..

•Brush off any dirt or bugs with a damp or dry cloth. Don't wash them, the mushrooms to get too wet and soggy.
•Rinse them in water and pat dry.
•Leave in a bowl of salted water for 15 minutes or longer.

Use whatever technique you feel most comfortable with in terms of sanitation. The point is to remove all dirt and bugs without making them too wet. Soggy morels result mush.

I usually clean my wild mushrooms with a damp cloth, but morels are so pitted this usually does not remove all the dirt and grit.
SO, then use the second method, rinse them off and pat dry. Since uncooked morels have a rubbery texture, I find that a quick rinse doesn't make them too soggy.

For some this isn't enough, and they prefer to soak their morels in a bowl of salted water. If you do this, make sure you don't go overboard on the salt, as you don't want it to affect the taste of the mushrooms.

You can cook morels the same as you would any mushroom (fry, sauté, grill, etc). Just please do cook them. Our digestive systems aren't generally equipped to handle raw mushrooms so eating raw morels may make you sick, and they just don't taste as good.
Slice them the long way before cooking. This gives you an opportunity to remove any lingering dirt or slugs.  
Try to cook as soon as possible after picking when they are still fresh. If you must wait, store them in the fridge for a few days covered in damp paper. Never store morels in a plastic bag, as they will become mushy.
A simpler morel mushroom recipe is often better. You don't want their unique taste to be drowned out by too many spices or strong ingredients. Let the morel be the center of
the recipe.




Pan Fry with Flour and Butter

Ingredients:
•Morels
•3 tablespoons butter
•1/2 cup flour

•Heat up a frying pan or skillet and melt butter. Make sure the butter doesn't burn.
•Place the flour on a dish and roll the morel pieces in it until they are completely coated.
•Drop the flour-covered morels into the heated pan with butter. Flip them over with a wooden spoon until all sides are brown and crispy.
•Eat them slowly, savoring the taste and taking time to ruminate on how wonderful it is to be alive. Or just scarf them down and whip up another batch!

Sauté With Oil and Garlic

Ingredients:
•Morels
•2 tbsp olive oil (adjust depending on amount of mushrooms, you only want a very thin coating of oil)
•Minced garlic

Directions:
•Heat up a frying pan or skillet and add the olive oil.
•When the olive oil warms and runs easily across the surface of the pan, add the minced garlic. Let it cook 1-3 minutes, being careful to watch that the garlic doesn't burn.
•Add the morels. Sauté about 5-7 minutes or until slightly crispy, turning over as needed with a wooden spoon.


Versatile Morel Wine Sauce

I believe that morel recipes for sauces should be both simple and versatile. This one is easy to make and is enjoyable over chicken, beef, vegetables, rice, or pasta.

I used white wine here but you can substitute whatever you like.  sauce can be made with red wine, Madeira, and Marsala.    
•1 lb morels, sliced lengthwise
•3 tablespoons butter
•2 green onions, chopped
•1/2 cup white wine
•Salt to taste

Melt the butter in a skillet and add the morel mushrooms and green onions. Cook until the morels are slightly browned.

With a slotted spoon, remove the morels and as many onion pieces as you can easily get to a plate. Leave any remaining butter, and don't worry about getting every last onion piece.

Add the white wine and salt. Boil the liquid until is had evaporated to the consistency of syrup. Watch this carefully to get the right texture.

Add the morels and green onions back to the skillet and briefly mix everything together. Remove from the heat and serve over anything.



Salmon and Morels


Morels are excellent with fish. Their buttery flavor makes a delicious topping, and they're strong enough to not be overpowered by seafood.

works well with Halibut, cod, trout, or even shrimp and scallops.

a few tablespoons of cream or mayonnaise during the last minute to make a thicker sauce. I prefer them with just the white wine reduction. It's your call!
•3 cups morels, sliced lengthwise
•4 large salmon fillets (portion sized, 8 oz or so)
•3 tablespoons butter
•3 cloves garlic, minced
•1 cup white wine
•2 tablespoons lemon juice
•Salt and pepper to taste

Melt the butter in a large skillet over medium heat. Add the garlic and cook for one minute. Next add the morels and cook until they are just beginning to brown.

Pour in the wine and cook until it has almost evaporated, stirring frequently. Transfer the mushrooms to a bowl when finished.

We're going to broil the fish for quick and easy cooking. Arrange the fillets skin side down in a broiler pan and sprinkle them with the lemon juice. If you like, you can add a little butter on top of each one.

Broil, without turning, until cooked through. Check them after 6 minutes but you may need to go a little longer.

Once finished, remove the fish from the broiler and add any desired salt and pepper. Spoon the morels evenly over each fillet.
a few tablespoons of cream or mayonnaise during the last minute to make a thicker sauce works well also.  

Homemade Cream of Mushroom Soup


1lb fresh morels, chopped
•2 tablespoons butter
•1 cups stock (chicken, mushroom, beef, whatever)
•1 cup heavy cream
•1 cup white wine
•2 cups water
•1 leek, chopped and using only the white part
•3 potatoes
•Salt and pepper to taste

Add the water to a soup pot and bring to a low boil. Once boiling, toss in the potatoes and let them cook until quite soft. This usually takes around 20 to 30 minutes.

Melt the butter in a large skillet over medium heat. Add the morels and leeks and cook until the morels are just beginning to brown.

Pour in the wine and cook until it has almost entirely evaporated. Then add your stock, stirring frequently. Remove from heat if the potatoes aren't done yet.

When the potatoes are tender, allow the water to cool a little before putting the mixture into a blender. Blend until smooth and then return to the pot, water included.

Add the morel and leek mixture to the potatoes and bring to a simmer. Cook for a few minutes until it's heated through.

Add the cream, salt, and pepper and stir until the soup is warmed and thickened to your liking.

Morel Pasta

•1/2 lb of morels
•3 tablespoons butter
•3 cloves garlic, minced
•1 small onion, chopped (Vidalia is a great choice)
•1 cup shredded cheese (use your favorite, I like cheddar)
•8 oz egg noodles or pasta of choice

Boil water and cook pasta to your desired tenderness. I prefer mine al dente.

As the pasta is cooking, melt the butter in a skillet over medium heat. Add the garlic, onion, and morels. Cook until the mushrooms have given off most of their liquid and are slightly browned. The pan will be crowded so stir frequently. If the mushroom/onion mixture finishes before the pasta does, turn the heat down to low.

Don't forget to check on the pasta while the mushrooms are cooking! When finished, drain it and put it in the skillet with the other ingredients, mixing them all together.

Cover everything with the shredded cheese and cook until it has melted. Some think that covers the taste of the mushrooms in morel recipes. I think it's just fine here!

Chicken and Morels

•3 cups morels, sliced lengthwise
•4 boneless, skinless chicken breasts (pounded flat if you have the patience)
•4 tablespoons butter
•1/2 cup chicken stock
•1/2 cup heavy cream
•2 tablespoons lemon juice
•1/2 cup flour
•3 shallots, chopped
•3 cloves garlic, minced
•Salt and pepper to taste

Preheat your oven to 300 degrees.

Melt 2 tablespoons of butter in a large skillet over medium heat. As it's melting, flour the chicken breast. Don't worry about using all the flour; just make sure you have enough to dust every chicken piece.

Put the chicken in the skillet and cook, turning over, until lightly browned on both sides. This will probably take 8 to 10 minutes.

Remove the chicken from the skillet and place in a casserole pan. When the oven is ready, pop in the pan and bake until the chicken is heated through.

As the chicken is cooking, melt the other 2 tablespoons of butter in the skillet over medium heat. Add the morels, shallots, and garlic. Cook for 3 minutes, stirring frequently.

Pour in the chicken stock and cook until it reduces by half.

Add the cream, lemon juice, salt, and pepper. Cook until the liquids have reduced to a sauce of the desired consistency.

Keep checking on the chicken as the morels are cooking. When both are done, remove from heat and spoon the sauce over the chicken.


Crab Stuffed Morels

.

•12 medium to large morels, sliced in half lengthwise
•1 cup crabmeat
•2 tablespoons butter
•1 egg, beaten
•2 cloves garlic, minced
•2 tablespoons light mayonnaise ( you may want to add a bit more, up to you)
•2 tablespoons dry breadcrumbs
•Salt and pepper to taste

Preheat your oven to 375 degrees.

In a large bowl combine the crabmeat, mayonnaise, beaten egg, garlic, breadcrumbs, salt and pepper. Mix the ingredients well.

Spray the bottom of a baking dish with nonstick cooking spray. Melt the butter in a skillet and spread it on the bottom on the baking dish. Place the morels on the bottom of the dish with the hollow inside facing up.

Stuff each morel with the filling. Place in the oven and cook until the mushrooms are golden brown, around 8 to 15 minutes.

Serve immediately  

Scrambled Morel Eggs

•1/2 lb morels, sliced lengthwise
•1/4 cup milk
•3 tablespoons butter
•3 green onions, chopped
•1/2 dozen eggs, beaten

Melt the butter in a large skillet and add the morels and green onions. Cook until the morels have started to brown.

As the mushrooms are cooking, beat the eggs and the milk together in one bowl.

Pour the beaten egg mixture into the skillet with the mushrooms. Scramble until the eggs are cooked as desired.


Asparagus and Morels

•1/2 lb fresh morels, sliced lengthwise
•2 tablespoons butter
•2 bunches asparagus, cut into 1 inch pieces
•1 shallot, chopped
•2 cloves garlic, minced

Melt the butter in a skillet over medium heat. Add the shallot pieces, garlic, morels, and asparagus. Cook until the morels are browned and the asparagus is tender, usually 8 to 10 minutes.



Morels Stuffed with Cheese 'n Stuff

 whole medium to large morels, at least 12 to 16.  .
•1 tablespoon butter
•2 tablespoons olive oil
•1/2 lb spinach (8 oz), finely chopped as much as possible
•1 cup Ricotta cheese
•1 cup shredded Swiss cheese
•2 tablespoons pine nuts or walnuts, chopped
•4 green onions, finely chopped
•2 cloves garlic, minced
•1/2 teaspoon nutmeg
•Salt and pepper to taste

Preheat your oven to 375 degrees.

First we'll make the stuffing. Melt the butter over medium heat in a skillet. Fry the green onions and garlic for 5 minutes, then remove from the heat and let cool.

In a large bowl, combine all cheeses, spinach, nuts, salt, pepper, garlic, green onions, and nutmeg. Mix well.

Prepare your mushrooms by cutting off any protruding stalks, leaving an opening at the base. Save those stalks for other morel recipes.

Spray a baking pan with nonstick cooking spray. Carefully stuff each morel, brush them with a little olive oil, and put them in the pan. Cook until the mushrooms are golden brown, usually 10 to 20 minutes.

Serve immediately. They won't last long!


hope that gets your motor runnin

thank's we haven't discussed morels as yet IIRC

CHEF..
who'll discuss peyote mushroom madness later this evening

Originally Posted By UAV:
Chef,

Have you done Sous-Vide cooking ? Where can I get a water bath with recirculator for a decent price ? Had some beef and seafood cooked with this method and it was some of the most tender and consistent product.

Originally Posted By watercat:
Will 2 cakes cook correctly if I put them in the oven at the same time? Or should I just make the cakes separately and cook them alone?

Originally Posted By douglasmorris99:







as long as they fit on the rack, you're good..just be careful when you're turning them.

Originally Posted By watercat:


What is this turning you speak of? I don't think I've turned a cake while it was cooking. I thought you were not ever supposed to open the oven while baking stuff that's supposed to rise?
 

Originally Posted By douglasmorris99:







well, BIG ovens at times have "cold spots" and/or "Hot spots" and you have to turn things unless they're centered in the oven

It's expressly an issue with convection style ovens

watch your cakes,, if you have them in side by side etc..if they're rising more on one side than the other in the baking process..youre going to have to turn them

mid bake to get even browning/baking..I turn my bread in my oven at home or one side gets done more than the other.

Chef.

Originally Posted By billyhill:
It has been a hell of a year. Rebuild on my right shoulder right about this time last year, and then herniated and ruptured disk issues.  Rough getting olds, ain't it.

I was suspecting the home made chicken stock for the color issues, since it was very concentrated and rather brown, as the main culprit.

I used a bechamel to thicken it and added somewhere between 1/4 and 1/2 cup of additional heavy ceream. It was better than I thought it would be. Good thing too, since I failed to latch the gate onto the back deck and the dogs let themselves in to the two steaks waiting to go on the grill

Thanks for the help.

How you holding up?

Originally Posted By Andras:
Chef I was looking at a couple of your posts on Ham and Beans in the last thread and thought I'd post up what I did.

I had previously cooked 4 (dry) cups of beans and decided to only use half for refried beans for some buritos. So I had the rest of the beans and some ham in the freezer.

I used the rest of the beans,
leftover ham bones,
~2# of cubed ham,
2 potatoes cubed,
1 lg onion diced,
1# carrots chopped,
6cu of chicken broth
1cn diced tomatos (Hunts)
1cn tomato paste
1 half lemon squeezed for juice
2Tbl Worcester sauce
1Tbl Chili powder
1Tbl black pepper
1Tsp Red Pepper
1Tsp garlic powder

I brought everything to a boil and then simmered it until the potatoes and carrots are cooked.
the beans kind of disintegrated and made a thick 'sauce' for the carrots, potatoes and ham.
The carrots and potatoes made it more of a stew then 'ham and beans' but it turned out tasty

Originally Posted By cutlass1972:
Hey Chef, I mad the mistake oif asking this question on the GD. MAybe in your experience you will have a real answer.

I recently ran across some really nice looking large cherrystone clams at the local fish market. I was grilling some swordfish steaks anyway so I thought I would try grilling some clams. I placed the clams directly on the grill and closed the lid for a little while. They came out quite good with one problem. Any of the clams that happened to land with the "meat side" up, fell over and dumped all of the liquor into the charcoal. Is there a way to determine which side of the clam the beat is attached to so that you can place that side down on the grill?

Originally Posted By dcs12345:
Got a simple sauce that would be good on stir fried dishes?  Maybe shrimp?

Originally Posted By watercat:
I have about 1.5 cups of ricotta cheese. Do you have any suggestions that I could make with it, other than lasagna?

Originally Posted By douglasmorris99:

I have to ask, is your sense of smell and taste fully functional or do you just REALLLY LIKE HOT stuff?

Originally Posted By BennyFranklin:


I'm not one of those folks that's looking to melt my face off where there's no actual taste but searing pain if that's what you're wondering.  

The horseradish mustards have just spoken to me a little more, most likely due to having a limited set of choices.  The one guy's I mentioned, he lived in Brooklyn and probably went to a boutique deli place so I wouldn't be surprised if it was specialty.

What I'm trying to balance out is wanting to get a little heat, a little bit of that back of the nose hit that mustard and horseradish are capable of without having to pour half a cup onto a sandwich for.  

Originally Posted By douglasmorris99:

snip



My Father had his nose broken in a fight with some Nazi and had minimal sense of taste. Thought  TIGER Sauce was candy..enjoyed Cholula on crackers etc..



Also have you tried buying Fresh Horseradish and adding it yourself to a favored spicy mustard..