Thursday, January 26, 2006


Rabbit With Peanut Sauce

1 (2 1/2 to 3) pound rabbit, cut into 4; pieces
1 tablespoon emeril's original essence, recipe follows
1/4 cup vegetable oil
1 cup chopped yellow onions
3/4 cup chopped red bell peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon minced garlic
1 cup sunflower seeds, pureed to a paste; in a food processor
2 cups chicken stock, or canned low-sodium; chicken broth
1 tablespoon apple cider vinegar
3 tablespoons whole sunflower seeds
1/4 cup chopped parsley
1 recipe Charleston style grits, recipe foll; ows
Emeril's Creole Seasoning (essence)
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 leaf oregano
1 tablespoon dried thyme
Charleston Style Grits:
6 cups water
salt, to taste
11/2 cups quick cooking or old-fashioned grit; s (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
freshly ground black pepper, to tas

Cook Time: 2 hours
Season the rabbit with the Essence.
Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.Add the onions, peppers, chili powder, cumin and salt, and cook, stirring,until the vegetables are soft, about 3 minutes. Add the garlic, and cook,stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.
Remove the rabbit from pan and garnish with whole sunflower seeds and
parsley and serve over Charleston style grits, with the sauce spooned over
the top. Combine all ingredients thoroughly and store in an airtight jar or container.
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. Native American influence.
In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.
Contributor: Emeril Lagasse, 2001
Yield: 2 to 4 servings
Preparation Time: 30 mi

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