Frijole Rabbit Mexican Rarebit Recipes

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RABBIT FRICASSEE: FRICASE DE CONEJO



Rabbit Fricassee: Fricase de Conejo image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 16

1/4 cup olive oil
8 rabbit legs
1 Spanish onion, small dice
1 green pepper, small dice
2 cloves garlic, chopped
1 tablespoon hot paprika
2 bay leaves
1 tablespoon chopped fresh oregano
1 cup canned whole tomatoes, drained and chopped
1 cup dry sherry
1 cup chicken stock
2 baking potatoes, like russets, cut into large dice
1/4 cup capers
1/2 cup dried cherries
1/4 cup frozen sweet peas
1/4 bunch parsley, chopped

Steps:

  • In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

GUAJILLO CHILE-BRAISED RABBIT TOSTADA



Guajillo Chile-Braised Rabbit Tostada image

Provided by Food Network

Time 4h27m

Yield 6 servings

Number Of Ingredients 51

Guajillo Chile and Rabbit Braise, recipe follows
Vegetable oil or peanut oil
6 corn tortillas
2 cups Vegetarian Black Beans, recipe follows, or regular black beans, heated
6 radishes, sliced into thin circles
1 cup finely shredded green cabbage
Leaves from 1/2 bunch cilantro
Cumin-Lime Vinaigrette, recipe follows
Rustic Tomatillo and Avocado Salsa, recipe follows
3/4 cup crumbled feta
2 tablespoons toasted, salted pepitas (pumpkin seeds)
4 dried guajillo chiles
1 tablespoon fresh oregano leaves
1 large clove garlic
1 1/2 teaspoons ground cumin
1/2 teaspoon salt, plus 1/2 teaspoon salt
1/4 teaspoon freshly ground pepper, plus 1/4 teaspoon freshly ground pepper
2 tablespoons olive oil
2 rabbits, quartered
1/4 cup chopped celery
1/4 cup chopped carrot
1 cup chopped onion
2 to 3 cups chicken stock
1 pound black beans, soaked in cold water overnight and drained
1 small red onion, diced
1 stick celery, diced
1 bay leaf
3 tablespoons olive oil
1 red bell pepper, diced
1 tablespoon minced garlic
1 bunch green onions, chopped
8 to 10 fresh basil leaves
1/3 bunch cilantro, chopped
1 teaspoon soy sauce
2 teaspoons lemon juice
1 tablespoon ground cumin
1/2 teaspoon ground cardamom
Salt and freshly ground black pepper
1/4 cup champagne or red wine vinegar
1 tablespoon fresh lime juice
1/4 to 1/2 teaspoon ground cumin
Salt and pepper
1/3 cup good olive oil
1 1/2 pounds tomatillos, peeled and finely diced
3 green onions, minced
1 red chile pepper, such as jalapeno or serrano, seeded and minced
1/4 bunch cilantro, minced
2 tablepoons rice wine vinegar
4 to 6 tablespoons extra-virgin olive oil
1 1/2 avocados, peeled and chopped finely
Salt and freshly ground pepper

Steps:

  • Up to 1 day ahead, prepare rabbit as directed.
  • To serve tostadas, heat 2 inches of oil in a frying pan to 360 degrees F. Fry tortillas, 1 at a time, until crispy, about 2 minutes (do not fold tortilla). Drain on paper towels and set aside.
  • In a saucepan, heat the rabbit in the reserved braising juices. Put a fried tortilla on each plate and top with a ladleful of black beans. Place the rabbit on top of the beans. In a bowl, lightly dress radishes, cabbage, and cilantro leaves with vinaigrette. Place a small mound of slaw on each tostada; top with salsa. Sprinkle with feta and pumpkinseeds and serve.
  • Preheat the oven to 425 degrees F.
  • Pull stems off of the chiles, leaving seeds inside. Place chiles in pie plate in a hot oven for 1 to 2 minutes until they smell fragrant to bring out flavor. Place in a bowl and add just enough hot water to cover. Soak for 1 hour. In a blender, puree chiles, oregano, garlic, cumin, and remaining salt and pepper. Strain through a fine sieve into a bowl and set aside.
  • In a wide frying pan, heat oil over medium-high heat. Season rabbit pieces with salt and pepper and saute until golden brown on each side, about 7 minutes. Remove and reserve rabbit. Add celery, carrot, and onion to pan and saute until just browned. Add the chile puree and cook, stirring, for 1 to 2 minutes to bring out the flavor. Add rabbit pieces to the pan and add just enough stock to cover. Bring to the boil. Reduce heat, cover and simmer until the meat is very tender. Let cool, then strain and reserve both sauce and meat. Pull meat from the bones being very careful not to miss any; discard skin and bones. Chill meat and sauce separately.
  • In a large pot, bring black beans to boil in water to cover by 2 inches. Add half the onion, the celery and the bay leaf. Reduce heat and simmer until beans are tender, 1 1/2 to 2 hours. Strain and reserve liquid.
  • In same pot, heat olive oil and add bell pepper, remaining onion, garlic, green onions, basil, cilantro, soy sauce, lemon juice, cumin, cardamom, salt, and pepper. When vegetables are tender, add the beans and the reserved cooking liquid and simmer until reduced by half. Beans can be prepared up to 2 days ahead and refrigerated. To use, ladle out amount desired and heat until warmed through.
  • Combine vinegar, lime juice, cumin, salt and pepper in a bowl and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
  • Combine all ingredients and mix well, but gently. Do not mash avocados. Use immediately.

FRIJOLE RABBIT (MEXICAN RAREBIT)



Frijole Rabbit (Mexican Rarebit) image

Make and share this Frijole Rabbit (Mexican Rarebit) recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 tablespoons butter
1 1/2 tablespoons onions, chopped
2 tablespoons bell peppers (green or red)
1 1/2 teaspoons chili powder
1 (10 ounce) can kidney beans, drained
1 1/2 tablespoons catsup
1/2 teaspoon Worcestershire sauce
2 cups cheddar cheese, grated
1 cup monterey jack pepper cheese, grated

Steps:

  • Cook onion and pepper lightly in butter with chili powder.
  • Add kidney beans and seasonings and stir in the cheese until melted.
  • Serve this beany Bunny peppery hot on tortillas, tortilla chips or crackers.

Nutrition Facts : Calories 294.8, Fat 21.5, SaturatedFat 13.4, Cholesterol 63.9, Sodium 557.8, Carbohydrate 9.2, Fiber 2.9, Sugar 2.3, Protein 16.7

SOFT TACOS WITH CHIPOTLE-BRAISED RABBIT, BLACK BEANS, AND PICKLED CABBAGE



Soft Tacos with Chipotle-Braised Rabbit, Black Beans, and Pickled Cabbage image

On the first morning of the Workshop, participants rise early to pick grapes before the temperature soars. These chefs may labor in hot kitchens every day, but on grape-harvest day, they learn what real work is like. By midday, they are famished. We keep lunch casual, knowing that a big dinner will follow. Typically, we serve Mexican food, like these soft tacos, with from-scratch tortillas prepared outdoors on a comal (Mexican griddle) by winery staffers Brenda Godinez and Virginia Barrera. Rubaiyat, a blend of red varieties, is perfect for the occasion. Note that the beans need to soak overnight.

Yield serves 8

Number Of Ingredients 21

1/2 pound dried black beans
Kosher salt
4-pound fresh rabbit or chicken, cut into 8 pieces
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 yellow onion, minced
2 cloves garlic, minced
1 1/2 cups peeled, seeded, and diced tomatoes (fresh or canned)
1/2 cup Cakebread Cellars Sauvignon Blanc
2 canned chipotle chiles in adobo, seeded and minced
2 bay leaves
1/4 head cabbage, cored and sliced very thinly
1 large carrot, coarsely grated
1/2 cup minced red onion
1 teaspoon sugar
2 tablespoons cider vinegar
3 tablespoons vegetable oil
1 serrano chile, halved lengthwise
16 corn tortillas, warmed
1/4 cup chopped cilantro
Lime wedges for serving

Steps:

  • In a large pot, soak the black beans overnight in water to cover by 2 inches. The next day, add more water as needed to cover the beans by 2 inches. Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer and cook until the beans are tender, about 1 hour. Add 2 teaspoons salt and let cool in the liquid.
  • Preheat the oven to 350°F. Season the rabbit all over with salt and pepper. Heat a wide, deep ovenproof pot over high heat. Add the olive oil and sear the meat on all sides until lightly browned, about 5 minutes. Transfer the meat to a platter and set aside. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté briefly to release its fragrance.
  • Add the tomatoes, wine, chipotle chiles, and bay leaves. Bring to a simmer and return the meat to the pot. Cover tightly and place in the middle of the oven. Cook until the rabbit is fork-tender, about 1 1/2 hours, turning the pieces over halfway through. Remove the pot from the oven and let the meat cool to room temperature. Pull the meat from the bones and shred by hand. Return the meat to the pot and toss with the sauce. Taste for seasoning.
  • For the pickled cabbage: Toss the cabbage, carrot, and red onion with 1 teaspoon salt in a colander; let drain for about 20 minutes to wilt slightly. Squeeze the vegetables to remove excess moisture, then transfer to a bowl and toss with the sugar and vinegar.
  • Drain the beans, reserving the liquid. Heat the vegetable oil in a medium saucepan over medium heat. Add the serrano chile and sauté for about 1 minute to release its flavor. Set the chile aside if you prefer the beans relatively mild; leave it in if you prefer them spicy. Add the beans and 1 cup of the reserved cooking liquid. Bring to a simmer while mashing with a potato masher until the beans are nearly smooth. Simmer for about 5 minutes to blend the flavors, thinning with reserved bean liquid if needed and stirring to prevent scorching. If the beans are too thin, simmer until they are as thick as you like. Taste for salt and keep warm.
  • To serve, reheat the rabbit if necessary. Spread a large tablespoon of the refried beans on each tortilla. Top with a generous spoonful of the braised rabbit, some pickled cabbage, and chopped cilantro. Arrange the tacos on a platter or individual plates and accompany with lime wedges.
  • Enjoy with Cakebread Cellars Rubaiyat or another young and fruity red wine.

FRIJOLES DE LA OLLA



Frijoles de la Olla image

There is nothing that feels more like comfort food than a fresh batch of brothy, tender pinto beans topped with cilantro, jalapeños and avocado, and served with warm tortillas. It's so simple, yet so filling and delicious. Frijoles de la olla are beans cooked in a pot, and here, that pot is an electric pressure cooker, which makes preparation quicker and even more hands-off. Seasonings like dried chiles, garlic and dried mushrooms take the broth's flavor to another level. For a spicier version, toss in some chiles de árbol, too. You can swap in dried black or flor de junio beans for an equally delicious and rich broth. Any leftovers would be great in enfrijoladas or chili.

Provided by Jocelyn Ramirez

Categories     dinner, beans, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 12

2 cups dried pinto beans (12 ounces)
1 large dried ancho chile or 3 dried pasilla chiles, stemmed, seeded and rinsed
2 large dried guajillo chiles, stemmed, seeded and rinsed
1 dried avocado leaf
2 dried bay leaves
2 large black garlic or regular garlic cloves, peeled
1/4 cup mixed dried mushrooms (1/4 ounce), coarsely crumbled if large
1 tablespoon kosher salt (Diamond Crystal), plus more to taste
2 jalapeños, halved lengthwise
8 corn tortillas, for serving
1/4 cup tightly packed cilantro leaves
2 ripe Hass avocados, pitted, peeled and sliced

Steps:

  • Add the beans, chiles, avocado leaf, bay leaves, garlic, dried mushrooms, salt and 8 cups water to an electric pressure cooker (such as an Instant Pot), and set to cook for 40 minutes at high pressure.
  • During the last few minutes of cooking, lightly char the jalapeños over the open high flame of a gas burner, or sear them on a comal or in a dry, heavy skillet over medium-high heat until blackened and beginning to soften, 3 to 5 minutes over a flame or about 10 minutes in a skillet. Use heatproof tongs to turn occasionally. Once cooked, set aside.
  • Once the pressure cooker has completed cooking, carefully release the pressure to open the lid. Taste test at least 5 beans to make sure they are all tender and fully cooked. If any are not, set the machine to its "sauté" function and bring the liquid to a boil. Simmer until the beans are smooth and soft.
  • Discard the avocado and bay leaves. If you'd like a more full-bodied broth, transfer the chiles, garlic and 1 1/2 cups cooking liquid to a blender or food processor, blend until completely smooth, and return to the pot of beans. Taste for salt and adjust as needed.
  • Warm the tortillas over the open flame of a gas burner or on a comal or in a dry, heavy skillet over medium-high heat until soft. Divide the beans and rehydrated mushrooms among bowls, then top with cilantro, avocado and charred jalapeños. Sprinkle a pinch of salt on the avocado slices and serve with the warmed tortillas.

MEXICAN " RABBIT" RAREBIT



Mexican

Even Rednecks can appreciate other cultures. This recipe came from my Gourmet Foods class at good ole Western KY U. One of the other "country folk" in the class said (and I quote),"I'd rather have my rabbit fried with gravy and biscuit." The teacher never heard him. I still haven't figured out if he was trying to be funny or he was being serious. Anyway, this could be served with chips if the bread has turned into a penicillin lab. And the best part is, everything you need is probably in your pantry or fridge. All times are estimates, as I never watch the clock.

Provided by Redneck Epicurean

Categories     Sauces

Time 30m

Yield 1 batch

Number Of Ingredients 8

1/2 tablespoon butter
2 cups shredded cheddar cheese
1 egg
1 1/2 cups mexicorn
1/2 teaspoon salt
1/2 cup rotel tomatoes with jalapeno peppers (see note below)
1/2 cup breadcrumbs
6 slices buttered toast (or bag of chips)

Steps:

  • NOTE: If you really can't handle the heat of Rotel, just use plain ole tomatoes. You might also toss in a bit of onion or substitute mild salsa for the tomatoes. It's all up to you depending on your heat tolerance. Also, if you're serving this at a party, keep it hot in a fondue pot!
  • Melt the butter in the top of a double boiler over direct heat (if you are using raw onion) and sauté until transparent. If not, skip this step.
  • Place the double boiler over hot water; melt the butter and add the cheese; stir constantly until cheese is melted.
  • Mix beaten egg, salt, and corn and stir into the cheese. Add the tomatoes and crumbs.
  • Allow the mixture to heat through and serve with toast or chips.

Nutrition Facts : Calories 2221.2, Fat 105.1, SaturatedFat 57.4, Cholesterol 588.4, Sodium 5935.9, Carbohydrate 225.2, Fiber 8, Sugar 9.2, Protein 101.9

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