Lapin A La Dijonnaise Recipes

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LAPIN A LA DIJONNAISE



Lapin a La Dijonnaise image

I saw this recipe tonight on Emeril (who I really don't like), but Daniel Boulud was featured (who I do like) and this looks like a great recipe to save! It is a rabbit recipe, though I am planning on using chicken thighs--they are much easier to find! Also, times are approximate.

Provided by Dwynnie

Categories     Chicken Thigh & Leg

Time 2h

Yield 4 serving(s)

Number Of Ingredients 16

8 rabbit joints, legs or 8 chicken thighs
4 cups unsalted chicken stock or 4 cups water
2 cups dry white wine, Chardonnay or 2 cups white burgundy
6 tablespoons vegetable oil
2 tablespoons unsalted butter
salt & freshly ground black pepper
2 tablespoons all-purpose flour
2 dozen small white pearl onions, peeled
1/2 lb button mushroom
1 tablespoon mustard seeds
2 sprigs fresh tarragon, leaves only, whole
2 sprigs fresh tarragon, leaves only, finely chopped
4 tablespoons Dijon mustard
1 tablespoon mustard powder
1/2 cup crouton
1 ounce chives, finely chopped

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.

Nutrition Facts : Calories 1911.7, Fat 85, SaturatedFat 23.4, Cholesterol 573.7, Sodium 612.1, Carbohydrate 46.8, Fiber 7.6, Sugar 17.3, Protein 210.8

LA REINA SANDWICH



La Reina Sandwich image

Provided by Food Network

Time 12h

Yield 6 sandwiches

Number Of Ingredients 17

One 3- to 4-pound pork collar
1/2 to 1 cup dry rub, plus additional for sprinkling
4 cups Honey BBQ Glaze, recipe follows
4 to 5 large tomatoes, sliced 1/4-inch thick
1/2 cup olive oil
8 cups finely diced yellow onions
3 bolillo buns (large sandwich rolls)
4 tablespoons butter
3 1/2 cups ketchup
3 cups distilled white vinegar
1/4 cup mustard
1/4 cup sliced onion
1/4 cup Worcestershire sauce
2 tablespoons ground black pepper
1 tablespoon dry rub
1/4 tablespoon granulated garlic
1 1/2 cups honey

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).

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