Guajillo Chile Braised Rabbit Tostada Recipes

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RABBIT AGUADITO

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 25



Rabbit Aguadito image

Steps:

  • To make the stock: In a very large stock pot, combine the chicken stock and water with the onions, carrot, celery, leek, ginger, garlic, tarragon, parsley, jalapenos, annatto seeds, juniper berries, peppercorns, and sea salt. If the rabbit kidneys and heart are available, add the heart to the stock and reserve the kidney for later. Bring to a boil over high heat, then reduce the heat so that the stock is simmering and skim any foam from the top. Simmer for 15 minutes, partially covered, then add the rabbit. Simmer for 45 minutes to 1 hour, or until the meat is tender. Don't allow the stock to come to a rolling boil, otherwise the rabbit will be tough. The different cuts of meat will take different times to cook, so test for doneness and when each joint is tender, remove it to a plate with tongs. When cool enough to handle, remove the meat from the bones and cut it into large chunks. Discard the bones and set the rabbit meat aside on a plate.
  • Strain the stock through a colander, pressing down on the all the vegetables to extract as much flavor as possible. Wash the pan and strain the stock back into it, this time through a strainer
  • lined with a double thickness of slightly dampened cheesecloth. If necessary, add water to make the level of stock up to 8 cups.
  • In a large heavy casserole, heat the lard over high heat. Add the orzo and cook, stirring constantly, until the pasta is golden, about 4 minutes. Add the paprika and the achiote paste mixture, mashing it well to break it up, and cook for 1 minute more. Reduce the heat to medium low, add the onion and cook for 4 to 5 minutes, or until softened. Add the garlic and salt and cook for 1 minute more, until the aroma of the garlic is released. If using the kidneys, coarsely chop and add them to the pan, then add the stock and bring to a simmer. Simmer for 15 minutes, uncovered, stirring occasionally all the way down to the corners of the pan to keep the orzo from sticking. Add the rabbit with all its accumulated juices, and the peas and cook for 5 minutes more. Taste for seasoning and serve, scattered with chopped parsley.

4 cups chicken stock, preferably homemade
4 cups water
1 pound unpeeled onions, coarsely sliced
1 medium carrot, washed and coarsely sliced
4 ribs celery, with their tops, washed and coarsely sliced
1 leek, white part only, halved lengthwise and rinsed
1 1/2inch piece unpeeled fresh ginger, coarsely sliced
2 whole unpeeled heads garlic, halved lengthwise
6 sprigs fresh tarragon
1/2 small bunch flat leaf parsley
2 whole jalapeno peppers
1 tablespoon annatto seeds
18 juniper berries
20 black peppercorns
2 teaspoons coarse sea salt
1 rabbit (about 3 1/2 pounds), rinsed, dried, and cut into serving pieces
1/4 cup lard or olive oil
1 3/4 cups orzo pasta
1 tablespoon paprika
1 tablespoon Achiote paste (see Note), stirred together with 2 tablespoons water
1 medium onion, minced
3 large cloves garlic, minced
Salt
2 cups fresh or thawed frozen peas
1/2 bunch flat leaf parsley, leaves only, coarsely chopped

CHUNKY GUACAMOLE: GUACAMOLE PICADO

Provided by Food Network

Categories     appetizer

Time 40m

Yield about 3 cups, serving 6 as an

Number Of Ingredients 9



Chunky Guacamole: Guacamole Picado image

Steps:

  • In a medium-size bowl, mix the finely chopped onion and chiles with the optional tomato, garlic, and cilantro.
  • Close to the time you are going to serve, halve the avocados lengthwise by cutting from the stem to flower ends, around the pits. Twist the avocado halves in opposite directions to loosen the meat from pits, then scoop out the pits, and reserve. Scrape the avocado pulp from the skins and add it to the bowl.
  • Using your hand or a spoon, roughly mash the avocado while mixing in the other ingredients, making a course, thick mass. Flavor with salt, then enough lime juice to add a little zing, if you wish. Return the pits to the guacamole and cover with a sheet of plastic wrap pressed directly onto the surface of the mixture. Set aside for a few minutes to let the flavors blend.
  • The guacamole is very attractive in a pottery bowl or Mexican mortar, sprinkle with chopped onion, cilantro, radish slices and/or queso fresco (cheese); radish roses really dress it up.

1/2 small onion, very finely chopped
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and very finely chopped
1 ripe, medium-large tomato, cored and very finely chopped, optional
1 clove garlic, peeled and very finely chopped, optional
10 sprigs fresh cilantro, chopped, optional
3 ripe, medium-size avocados
Salt, about 1/2 teaspoon
1/2 lime, juiced, optional
Additional chopped onion, fresh cilantro, radish slices or roses, and/or a little crumbled Mexican queso fresco or other fresh cheese like feta or farmer's cheese, for garnish

BRAISED RABBIT WITH CARAMELIZED RADICCHIO AND SALSA VERDE

This recipe can be substituted with chicken, if preferred.

Provided by Tyler Florence

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 21



Braised Rabbit with Caramelized Radicchio and Salsa Verde image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a shallow bowl, combine flour, thyme, oregano, salt and pepper. Dredge the rabbit in the seasoned flour and set aside.
  • In a large pot, fry the olive oil, garlic, rosemary and chilli to infuse the oil with their flavours. Remove the rosemary and chilli and set aside. Place the seasoned rabbit pieces in the pan and cook for 7 to 10 minutes, on both sides, until the meat is golden brown. Place the reserved rosemary, whole chillies and garlic back into the pan and add the olives, wine and chicken stock. Place in the oven and cook for 30 minutes.
  • When cooked, remove the rabbit from the pot with a slotted spoon and place on a platter. Reduce the remaining liquid on a high heat until it coats the back of the spoon and pour over the rabbit platter. Garnish with parsley. Serve with Caramelized Radicchio and Salsa Verde.
  • Slice the radicchio heads in half and saute in 2 tablespoons olive oil over low heat for 15 to 20 minutes, flipping periodically.
  • In the meantime blend together the parsley, capers, anchovies, lemon and 1 cup olive oil in a blender. Drizzle the salsa verde over the cooked radicchio and serve with the rabbit.

2 whole rabbits, cut into thigh sized pieces
4 cups flour
1 tablespoon minced thyme
1 tablespoon minced oregano
Salt
Pepper
4 generous tablespoons olive oil
4 cloves garlic
1 bunch fresh rosemary
2 whole red chiles
1 1/2 cups black olives
1 bottle white wine
4 cups chicken stock
Parsley, for garnish
Caramelized Radicchio with Salsa Verde, recipe follows
4 heads Traviso raddichio
2 tablespoons olive oil, plus 1 cup
3 cups flat leaf parsley
1/4 cup capers
3 anchovy fillets
1 lemon, juiced

BRAISED RABBIT WITH ROOT VEGETABLES

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10



Braised Rabbit with Root Vegetables image

Steps:

  • Preheat oven 350 degrees F.
  • In a deep baking dish, layer the tomatoes, carrots, celery and onion. Distribute the bunch of thyme throughout the vegetables.
  • Heat grapeseed oil in a 12-inch saute pan over medium heat. Season the raw rabbit with salt and pepper and then lightly dust with flour; sear on each side for 1 minute. Remove the rabbit from the heat and deglaze pan with the white wine.
  • Place the rabbit on top of the vegetables, and pour the deglazing liquid over the top. Place the baking dish in the oven for 1 hour.
  • Serve rabbit over the vegetables.

2 cups plum tomatoes, quartered
2 cups chopped carrots
2 cups chopped celery
2 cups chopped onions
1 small bunch fresh thyme
2 tablespoons grapeseed oil
4 rabbit legs
Salt and freshly ground black pepper
All-purpose flour, for dusting
2 cups dry white wine

TEQUILA SHRIMP WITH GARLIC AND GUAJILLO CHILE

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9



Tequila Shrimp with Garlic and Guajillo Chile image

Steps:

  • In a large skillet, heat the olive oil, add the garlic, and saute until golden brown. Add the sliced chile and continue mixing until the oil has taken on the color of the chile.
  • Add the shrimp to the hot pan and saute for 3 minutes. Add the lemon juice and the tomatoes. Add the tequila to the shrimp and carefully flambe. Cook until the alcohol burns out. On low heat, add the butter and swirl until the sauce slightly thickens.
  • To serve, plate the shrimp in the center of each plate and add the sauce in the center. Garnish each plate with chive sprigs.

1 1/2 ounces olive oil
2 cloves elephant garlic, sliced
2 ounces sliced guajillo chile
24 jumbo shrimp, peeled and deveined
1 lemon, juiced
2 tomatoes, diced
2 ounces tequila
4 ounces butter
Chive sprigs

BRAISED RABBIT WITH FRESH PAPPARDELLE

It's a lean protein that packs a lot of flavor. It's a little sweeter than chicken and completely delicious. Adapted from Slow Fires: Mastering New Ways to Braise, Roast, and Grill, by Justin Smillie and Kitty Greenwald. Copyright © 2015 by Justin Smillie. Photographs copyright © 2015 by Ed Anderson. Published by Clarkson Potter Publishers, a division of Penguin Random House LLC. All rights reserved.

Provided by Justin Smillie

Categories     main-dish

Time 2h5m

Yield 6 servings

Number Of Ingredients 17



Braised Rabbit with Fresh Pappardelle image

Steps:

  • Preheat oven to 325 F. Season rabbit with salt and pepper. In a large pot over medium heat, add oil followed by rabbit (everything but the wings) and sear until golden brown, 15 minutes. Delicately remove the rabbit when golden brown and set aside to rest.
  • To the pan, add onion, celery and carrots and cook 10 minutes. Add garlic, tomato paste, sage and rosemary and cook 5 minutes. Continue by adding tomatoes, vinegar, and verjus and cook 5 more minutes. Add rabbit wings and dashi and bring to a boil. Add remaining rabbit and season with salt. Cover with parchment paper (cartouche) and place in the oven for 1 hour and 10 minutes. Pull some rabbit meat off the bone along with braising liquid and place in a saucepan.
  • Add 1 cup cooked pasta and toss with rabbit, parsley, Parmesan and butter. Gently cook pasta until glazed with sauce and appears sheen. Serve with additional rabbit and Parmesan shavings.

2 rabbits, quartered
1 tbsp salt
3 tbsps olive oil
1 cup onions, chopped
1 cup carrots, chopped
4 Garlic cloves
1 tbsp tomato purée
1 tbsp sage, chopped
1 tbsp rosemary, chopped
1 cup tomatoes, chopped
1 tbsp Champagne vinegar
1 tbsp verjus
2 quarts dashi
1 pound pappardelle pasta, cooked
1 tbsp parsley, chopped
2 tbsps Parmesan cheese, grated, for serving
1 tbsp Butter, for serving

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  • Homemade Mexican Chorizo. Guajillos are medium heat peppers which give this chorizo recipe a nice gentle chile flavor.
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