Lupinus

Thanks for posting this. Far to many people are put off or remove themselves as far from where their meat comes from as possible. For most, it might as well be a vegetable. For those that like the idea rabbit is very economical to raise and takes very little space. I plan on doing it when I have a house where I can. And few things taste better then fresh rabbit simply prepared IMO.

Picture came out bad, really need a new camera. But pan roasted chicken breast and then a pan sauce made from the drippings, onion, garlic, mushrooms, red wine, balsamic, and rosemary. Simple but tasty. Sliced the chicken and fanned out over a bed of roasted garlic and rosemary mashed potatoes.

How dry is dry? Are we talking just to dry to be good served as or sawdust dry? Shred it fry it up with some potatoes for hash. Hard to beat a good hash.

Gah I don't get fine living. I just noticed they run a few of my favorites (like Molto)

I think Emeril get's a bit harsh reviews. Watch some of older Emeril and he is much more palatable. He's by no means my favorite T.V. chef but I think he just gets a bit more then is coming his way. I often wonder when I do sit through one of his shows how much of the annoyance is encouraged by food network for the ratings.

No, not possible. It be like saying their steak is part sirloin and part fillet.

Breading is a very simple procedure that follows a basic guideline of dry wet dry rest. For a basic breading you will typically do flour, egg wash, crumb of some sort. Flour is used first because it is the base you will build on and because it is very fine and has a lot of starch binds well with the moisture of the meat or veg you are coating. Next is the egg wash. We do this next because while there is moisture on the food there just isn't enough to hold the crumb, and the proteins in the egg really help hold everything together. Why the flour first? Again, it is your base and glue that helps hold everything to the actual item being fried. Egg will stick to the meat, but does so much better with the flour. Next is your crumb this can be anything from fresh to toasted, pre made, or crushed cereals. Basically some form of cooked starch that will get nice and crunchy. Personally all of my seasoning goes into the egg mixture. The flour I don't season as a personal preference I think the egg holds it better. I never season my crumbs because the seasoning then can burn much easier. Then just let rest for a few minute to bind everything together and set. Some variations are- Mix the flour and bread crumbs (works well with bread crumbs of most sorts, not so much with crushed cereals). This saves a dish and gives you a thicker breading. Just dip in flour/crumb mixture, egg, flour/crumb mixture again. We always did it this way growing up and it worked just fine. You can also replace the flour with pancake mix, gives very nice flavor just get one that doesn't produce something to terribly sweet (one more reason to make your own pre-measured mix). Great for shrimp and works surprisingly well with veal cutlets. Also creates a bit different texture then flour due to the sugars and leavenings. If you want a really light, relatively thin, crispy coating use egg whites only and no crumb. Just do flour, egg white, flour. Really nice light and crispy, great on mushrooms or chicken fingers. Do a chicken breast this way and top with cheese, sauteed mushrooms, and more cheese, makes a great meal.

Sounds good. Would sound even better with a little bit of a good ham (Serrano, Prosciutto, or even a good American Country ham to keep with the Georgia theme). The saltyness from the raw ham would balance nicely with the sweet fruit and vinaigrette methinks.

I've been on a bit of an Asian kick this weekend. I get these occasionally and start throwing things together into probably less then authentic but hopefully tasty stir fries. Tonight was stir fried chicken breast, veggies (broccoli, peppers, mushrooms, bamboo shoots, bean sprouts, baby corn, and bok choy). For sauce I used 6 parts soy sauce, and one part each oyster sauce and a black bean and garlic paste, a few drop of chili infused sesame oil for flavor and a bit of warmth rounded off the sauce. Served it with rice noodles that had been cooked and then tossed with a little sesame oil. Authentic? Dunno. Tasty? Very.

Simple is best with these, and unless you live in Alaska or certain parts of Canada you are only heating as they will have been fully cooked before being frozen. The best way I have found is to take the thawed legs and wrap them in a moistened towel (paper towels for me) with a few whole sprigs of herbs thrown in. A few stems of thyme and tarragon work nicely. Then microwave just long enough to heat to your desired temperature, unwrap, and crack. Serve simply with some melted butter. If you are anti-nuke machine you can also steam them. Again thaw the legs first, and bring some water with white wine to a hard boil to get as much steam as possible. Throw the same herbs as before onto the bottom of your steamer and in go the legs, again just long enough to heat to your desired temperature. Cooking frozen is a no-no. It can make for uneven cooking, "wet" meat, and can lead to over cooking. Boiling is also a no-no. Boiling whole crab is fine, leg clusters and boiling make for bad ju-ju. Claw or leg meat? Leg meat is softer and sweater, while claw meat is more substantial with a less sweet flavor, it also tends to be a bit tougher.