one are the salads fresh and light! The first frosts of us want good tasty dishes ready to warm us. We’ll start slowly with this recipe of rabbit meat and lean digestible and so tasty when you take good care not to dry. This dish is Southern in good company with a red wine from the Languedoc Roussillon rich Cabernet Sauvignon (see our suggestions below).
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Archive for the ‘Chef Joseph Gustafson recipes’ Category
Recipe: Casserole of Rabbit with Garlic
Thursday, October 7th, 2010Roasted Pork Poblano
Monday, May 31st, 2010
- 2 pork tenderloins, 6 oz. each, cleaned and trimmed
- 2 fresh Poblano peppers
- 1 cup demiglaze (any store bought beef gravy mix will work)
- 1 tbsp. Cilantro, washed and chopped
- 2 egg whites, beaten lightly
- 4 oz. all-purpose flour
- 6 oz. white corn tortilla chips
- Salt & pepper to taste
- Fresh corn kernels, red peppers, and green onions for garnish
Chicken with Artichokes
Monday, May 31st, 2010
- 4 oz. Oil (Canola preferred)
- 6 oz. Chicken breast pieces or strips
- 4 Mushrooms, white- Whole or sliced
- 1 tsp. Garlic minced
- 6 pieces Artichoke hearts, quartered
- 6 pieces Roasted red peppers, sliced into strips
- 1/4 cup Cosentino The Sem
- 6 oz. Chicken broth
- pinch Parsley, chopped
- to taste Salt & pepper
Grilled Duck Breast
Sunday, May 30th, 2010
- 2 Whole duck breasts, halved and trimmed of excess
- 3 Tbsp. Duck base
- 4 Tbsp. Honey
- 2 Tbsp. Green Peppercorns
- 1 cup Water
- 1 oz. Extra virgin olive oil
- 3 oz. Mixed greens
- Salt & pepper
Grilled Sea Scallops with Roasted Peppers
Sunday, May 30th, 2010
- 12 pc. Sea Scallops, 10-20 count
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Green Bell Pepper
- 3 Lemons
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup Parsley, finely chopped
- 2 Lemons, sliced for twists as garnish
- 12 Chives, fresh – 3 tied together at bottom