0.0 – 0 reviews • Shallot Recipes
| Level: |
Intermediate |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
4 to 6 servings |
| Level: |
Intermediate |
| Total: |
1 hr |
| Prep: |
30 min |
| Cook: |
30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 rabbit, de-boned and cut into 1-inch cubes (about 2 1/2 pounds)
- 6 slices bacon, diced into 1-inch pieces
- 1/2 cup pecan pieces, roughly chopped
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley leaves
- 1 tablespoon Creole seasoning, recipe follows
- 2 tablespoons olive oil
- 1 small garlic clove, thinly sliced
- 1/4 cup chopped shallots
- 2 cups cooked cannellini beans
- Salt
- Freshly ground black pepper
- 1 cup chiffonade fresh spinach
- 1 cup chicken broth
- 1 cup beef broth
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
- Parsley, for garnish
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- For the sausage:
- Mix all the ingredients in a large bowl. Grind the mixture in a meat grinder fitted with a 1/4-inch die or coarsely grind in a food processor fitted with a metal blade. Form a teaspoon of the mixture into a small ball and pan-fry for a minute on each side to test the seasoning. Form the mixture into 6 (3-inch) patties, 1/4-inch thick. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the patties for 5 to 6 minutes on each side. Alternatively, cook sausage patties on a greased grill and cook over medium-high heat for 6 to 8 minutes on each side.
- For the Beans:
- Heat the oil in a saute pan, over medium heat. Fry the garlic slices until golden, about 1 minute, stirring constantly. Remove and drain on paper towels. Add the shallots and beans to the pan. Season with salt and pepper. Saute for 2 to 3 minutes. Add the spinach. Season with salt and pepper. Saute for 1 minute. Add the broth. Cook for 2 minutes. Stir in the thyme and continue to simmer for 1 minute. Remove from the heat and stir in the butter. To serve, spoon the bean mixture in the center of each plate. Lay 2 patties against each other over the beans. Garnish with parsley.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.