Tags » Scallion

How to Cut Spring Onions...Since It's Spring Now

I’m going camping this weekend. And I always surprise people when I say this but… I HATE camping.

We’re a really sporty family so it always shocks people when we tell them that none of us like camping. 440 more words


Breaded Pike Fillet on Spring Onion Cream

This is an easy and simple recipe I thought at the moment to prepare something different with some northern pike fillets I still had in my freezer :) I really like pike, but… 338 more words

Olive Oil

Creole Rabbit

This is a great way to cook a whole rabbit.

Creole Rabbit

  • 2-3 lb fresh young rabbit cut into pieces
  • 1 onion diced fine
  • 2 ribs celery diced fine…
  • 203 more words

Mr. Militant Negro reblogged this on The Militant Negro™ and commented:

Creole Rabbit

Rabbit the better chicken

This is a great way to cook a whole rabbit. Creole Rabbit
  • 2-3 lb fresh young rabbit cut into pieces
  • 1 onion diced fine
  • 2 ribs celery diced fine
  • 2-3 carrots diced fine
  • 4 cloves garlic minced
  • 1/4 lb pork belly cut into small dice
  • 2 cups dry red wine
  • 2 cups chicken stock
  • 1 28 oz can tomatoes crushed
  • 2 bay leaves
  • 12-14 basil leaves chopped
  • 4 tbsp butter
Soak rabbit pieces in a bowl of 6 cups water yo 3/4 cup white vinegar for 30 minutes. Rinse off, pat dry and season with salt and pepper. Place pork belly in a large stock pot and saute over low heat until browned and fat is rendered. Remove pork belly to a paper towel lined plate to drain. Place rabbit in pot, turn heat to medium high and brown quickly on both sides. Remove meat and add butter to pot. Melt then saute onion, carrot and celery until soft. Add garlic, bay leaves and basil and continue to saute for 3 minutes. Return pork belly and rabbit to pan and coat. Add wine and bring to boil. Turn to simmer and reduce wine by half. Add stock and tomatoes bring to a simmer the cover and braise in an oven at 365 degrees for 1 hour. Remove from oven uncover lid half way and simmer until sauce thickens and meat begins to fall off bones. Serve over a bed of creamy grits.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.

Scallion oil noodles 

葱油拌面 Scallion oil noodles is my childhood favorite. The fragrant of freshly chopped scallions lightly fried in oil; the color of the scallions transformed from green to golden brown (back then this would be the edible gold foil); the process of mixing the oil with the noodles; and the smooth taste of noodles seasoned with soy sauce. 218 more words


Scallion Pancakes (olive oil version)

I probably mentioned in my previous posts that my mom came here for a visit last month. Since she only can stay with us for two months, I must make the most of it during her stay. 654 more words


Pear-Cheddar-Pecan Cheese Ball

Today for Cheese Ball Day I am sharing this recipe from Eating Well Magazine.  I love the pear in the cheese ball itself.  This recipe is great to make ahead if you are having company over and served with crackers, vegetables or fruit.   132 more words


kimchi udon

Dear Schumann,

I don’t know if you’d like this dish, but I suspect that you will because you hate mixing cold food with hot ones. And in this case, everything is the same temperature – hot kimchi and hot udon noodles. 501 more words