You are welcome, Ms. Tiao. Here is the recipe for Herb and Beer Braised Rabbit
INGREDIENTS
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
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.
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.
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.
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.
« Tiao 張貼於 Tuesday, Oct 28 at 08:30 AM »
"hotpot of beer stewed rabbit meat. Germans love it. They call it Hasenfeffer."
« all knowing duc 張貼於 Monday, Oct 27 at 12:20 PM »
Follow your dream...
« 梦 張貼於 Monday, Oct 27 at 11:34 AM »
...我昨晚发了一个梦, 我梦见10 年前的情人. 她离婚了.我们再相爱了.
这仅是一个梦,我知道.
但是, 这个梦我进入灵魂的搜索.
或许,我太需要新的感情；或许,我在为一段失去的感情而忏悔?
« crazy bunny 張貼於 Monday, Oct 27 at 04:33 AM »
Duck Head, Prophet Duck, and Bully duck:
Quanjude is not so ducky any more. The Qingdao branch of Quanjude serves not only duck but also shark fin, abalone, and it's proud hotpot of beer stewed rabbit meat. Germans love it. They call it Hasenfeffer. Even Frankenstein ate rabbit too (at least in the movie).
« playboy 張貼於 Sunday, Oct 26 at 09:01 PM »
好糖: 我幫妳推銷. 妳賣多少錢一鎊?
« Chow Ran Fat 張貼於 Sunday, Oct 26 at 08:45 PM »
I never like duck meat wrapped in pan cake like Quanjude did. I like it in Cantonese style. Here is the recipe.
Ingredients:
1 duck, approx 4 lbs.
2 tablespoons wine
1 tablespoon salt
1 green onion, pat flat
2 slices ginger root, pat flat
1/4 teaspoon five-spice powder or pepper
4 toothpicks
4 tablespoons honey
Directions:
Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes. Spread onions, ginger root and five-spice powder in cavity of duck and seal opening with toothpicks.
Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.
Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350 F - 400 F for 1 hour or until cooked and golden, turn over during roasting. Cut roasted duck in pieces; serve with dipping sauce (plum sauce is good).
« McDonald 張貼於 Sunday, Oct 26 at 08:24 PM »
It's not Bugs that I want. Besides, he doesn't look so tender. Send over that white rabbit, I'll BBQ him....
Never give out Chinese made candies in the Holloween evening.
« Cantonese 張貼於 Sunday, Oct 26 at 09:36 AM »
I eat anything that swims, crawls, walks, or flies.
« finger licking good 張貼於 Sunday, Oct 26 at 07:57 AM »
Old McDonald has a farm. He makes great rabbit stew. Here is his recipe.
Ingredients:
1 rabbit, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water
Preparation:
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.
« diabetic 張貼於 Sunday, Oct 26 at 07:48 AM »
Life goes on without candy....
« Playboy Bunny 張貼於 Saturday, Oct 25 at 09:49 PM »
怎堪雨再破
天色困人
尋影未果
獨自扶頭
斷鴻已去暮天闊
遺恨與誰說
故夢欷蔌
猶顫斜柳
欲離還休
(註) 扶頭,酒名。
INGREDIENTS
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
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.
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.
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.
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.
在德國旅行時,胃被虐待得很慘,只學會"不要香腸"一句徳語.謝謝你,教我這句hasenfeffer,希望下回去,徳人已會烹調.
"蕩哥!"=thank you in German.
这仅是一个梦,我知道.
但是, 这个梦我进入灵魂的搜索.
或许,我太需要新的感情；或许,我在为一段失去的感情而忏悔?
Quanjude is not so ducky any more. The Qingdao branch of Quanjude serves not only duck but also shark fin, abalone, and it's proud hotpot of beer stewed rabbit meat. Germans love it. They call it Hasenfeffer. Even Frankenstein ate rabbit too (at least in the movie).
Ingredients:
1 duck, approx 4 lbs.
2 tablespoons wine
1 tablespoon salt
1 green onion, pat flat
2 slices ginger root, pat flat
1/4 teaspoon five-spice powder or pepper
4 toothpicks
4 tablespoons honey
Directions:
Rub the seasoning in cavity and on skin of duck; marinate at least 30 minutes. Spread onions, ginger root and five-spice powder in cavity of duck and seal opening with toothpicks.
Use ample hot water to rinse and soak duck about 5 minutes; wipe dry. Rub honey over skin of duck then hang in a ventilated place to dry for 3 to 6 hours. Crispiness and color is determined by dryness. The drier the skin, the crispier and better color it will be after baking.
Put duck on rack, back side up, then place on middle shelf of oven. Roast at 350 F - 400 F for 1 hour or until cooked and golden, turn over during roasting. Cut roasted duck in pieces; serve with dipping sauce (plum sauce is good).
合作了也有段日子了....所有醫不好的兔子都是送到你那兒處理的...最近想不開，沒藥救的神經兔數量較多些...你的傳統燉煮方式可能太慢了...叫你那個老廣伙計，別只顧著吃....動動腦，看有沒啥新吃法...
你怎麼可以如此詆毀抹黑所有的中國糖？神經病！
Ingredients:
1 rabbit, about 3 pounds, cut up
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water
Preparation:
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.
You are my only...
My heart and soul, babe...