Fricassee Of Brussels Sprouts And Pearl Onions In Pesto Sauce Recipes

RABBIT FRICASSEE WITH BACON, PEARL ONIONS AND MUSHROOMS RECIPE

Steps:

• Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away from the peel.
• Trim 1/8 inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.
• Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.
• Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.
• While the rabbit parts are browning, cut the bacon slices crosswise into 1/4-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.
• Tie the parsley, thyme and bay leaf together in a piece of cheesecloth.
• Pour the wine and chicken broth over the rabbit parts, and deglaze the skillet with a wooden spoon. Add the wrapped herbs, pearl onions, and mushrooms, and move them around a bit, so they're evenly arranged between the rabbit.
• If you're using 2 skillets, use half the liquids, onions and mushrooms in each one and nestle half of the wrapped herbs (meaning, you'll need to wrap up 2 parcels in cheesecloth).
• Bring the fricassee to a simmer over high heat, then turn the heat down to low to maintain a very gentle simmer. Simmer covered for about 15 minutes, until the rabbit feels firm to the touch.
• Transfer the rabbit, onions, and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a slightly syrupy consistency.
• Portion out the rabbit parts onto plates, spoon each portion with sauce, mushrooms and pearl onions. Sprinkle parsley over each portion and serve at once. (Adapted from "Glorious French Food" by James Peterson, © 2002 James Peterson, John Wiley & Son Publisher.)

SQUIRREL FRICASSEE

Steps:

• Wash squirrel thoroughly inside and out in warm water.
• Drain well and cut into serving pieces.
• Never wash after cutting up.
• Combine salt, pepper, and flour.
• Dredge meat in mixture and coat well.
• Heat shortening in a heavy skillet.
• Brown meat slowly on all sides to a rich brown, about 15 minutes.
• Add 1/4 cup of water, cover tightly.
• Reduce heat and simmer gently until tender, approx about 30 minutes.
• Add remaining water as needed.
• Squirrel should be very tender when done.
• Remove squirrel to a hot platter, cover and keep warm.
• Blend leftover seasoned flour into the fat remaining in skillet.
• Add milk gradually and cook until gravy boils and thickens, stirring constantly.
• Serve at once with squirrel.
• Add the minced onion for additional flavor, if desired.

BRUSSELS SPROUTS WITH ONION

Steps:

• Pull off any tough outer leaves of the sprouts. Using a paring knife, make a couple of crossed gashes in the base of each sprout.
• Put the sprouts in a saucepan and add water to cover and salt. Bring to a boil and cook 10 to 12 minutes, or until tender. Drain well.
• Heat the butter in a saucepan and add the onion, cumin, salt and pepper. Cook, stirring, until onion is wilted. Add the sprouts and stir until the sprouts are coated with butter and are hot. Serve.

BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
• Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
• Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.

ROASTED BRUSSELS SPROUTS WITH PEARS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a baking pan.
• Combine Brussels sprouts and pears in a bowl with 2 tablespoons olive oil, diced onion, garlic powder, and salt. Spread into the prepared pan.
• Bake in the preheated oven until browned and tender, 25 to 30 minutes, tossing after 15 minutes to brown evenly.
• While baking, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain bacon grease form the skillet and discard; add remaining olive oil and balsamic vinegar to the skillet. Cook over low heat, stirring constantly, until mixture reduces slightly, 3 to 4 minutes. Pour over roasted mixture and serve.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS

Steps:

• Preheat oven to 400°F.
• Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
• While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
• Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
• Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS

Steps:

• In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
• To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
• Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.