Lapin A La Dijonnaise Recipes

LAPIN A LA DIJONNAISE

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
• Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
• Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
• Season the rabbit with salt and pepper and dust with the flour.
• Add the rabbit and sear until golden brown on all sides, about 10 minutes.
• Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
• Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
• Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
• Remove and discard the parchment paper and bake 10 minutes more.
• Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
• Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
• Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
• Serve.

LA REINA SANDWICH

Steps:

• Preheat an offset smoker for cooking at 250 degrees F.
• Rub pork collar generously with dry rub. Place pork in smoker and cook, brushing with Honey BBQ Glaze every hour, until internal temperature reaches 150 degrees F, about 5 hours.
• Let rest for 15 to 20 minutes, then slice into 1/4-inch slices.
• Meanwhile, put tomatoes in a pan, drizzle with 4 to 6 tablespoons olive oil, and sprinkle each side with dry rub. Cover with foil and smoke in smoker for 1 hour.
• Meanwhile, place onions in a medium saute pan with 2 tablespoons olive oil. Cook over low heat until onions are caramelized, soft and golden brown, 1 to 2 hours. Mash onions into a chunky paste.
• Slice open bolillo bread. Melt butter in a large saute pan or comal over medium-high heat. Place bolillo bread pieces in the pan cut-side down and cook until golden and toasted. Drizzle 2 tablespoons olive oil into the same pan. Place sliced pork collar into pan. Drizzle each side with Honey BBQ Glaze. Sear each side of pork for 2 to 3 minutes. (You may also use this same pan to warm up cooled smoked tomatoes, if needed.) Build 6 open-faced sandwiches, spreading a generous layer of caramelized onion paste on each piece of bread, layering the pork on top, layering on smoked tomatoes and drizzling with Honey BBQ Glaze.
• For the BBQ sauce: Preheat an offset smoker for cooking at 225 degrees F.
• Whisk together the ketchup, vinegar, mustard, onion, Worcestershire, pepper, dry rub and granulated garlic in a stainless steel or cast-iron pot until smooth. Place in smoker to cook until darkened, medium-thick and the onions have softened, 4 to 6 hours. (Alternately, cook BBQ sauce in a pan on the stovetop over low heat, covered, 4 to 6 hours.)
• For the glaze: Whisk together honey with 2 1/2 cups BBQ sauce until smooth and creamy (save the remaining BBQ sauce for another use).