Best Braised Rice With Lamb Chops Sausages And Veal Strips Topped With Mushrooms And A Basil Tomato Sauce Recipes

GRANNY'S RABBIT IN LIVER SAUCE

Steps:

• Cook the rabbit on the grill until cooked through.
• Cook the garlic and onion in the olive oil in a large saucepan, stirring occasionally, until golden. Add the chicken stock, tomato sauce, almonds, hazelnuts, herbes de Provence, paprika, rabbit livers, tomatoes, bay leaf, bread, salt and pepper. Let simmer for 15 minutes. Blend it all together and serve with the rabbit.

BREADED AND BUTTERFLIED VEAL CHOP OVER A MUSHROOM POLENTA WITH BROCCOLI RABE

Steps:

• Preheat oven to 350 degrees F.
• Combine heavy cream, eggs, and cheese, and whisk until well blended. Place veal chop in mixture and let stand for 30 minutes. In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop. In a non-stick pan, add olive oil and heat on medium. When the oil is hot, place the veal chop in the pan and brown on both sides. Place browned veal chop in the oven for 15 minutes for medium doneness.
• To Plate:
• Place soft polenta on center of plate, then Broccoli Rabe off center and then veal chop -- drizzle with some extra virgin olive oil.
• Blanch the broccoli in boiling water for 1 minute, then place in a cool water bath. In a hot saute pan add extra virgin olive oil, crushed red pepper, and garlic. Saute until garlic is golden brown, about 1 minute. Then add blanched broccoli rabe, salt, and pepper and cook until the broccoli is tender, but still crunchy.
• Combine the chicken broth and cream in a heavy saucepan and bring to simmer. Add salt and pepper. Whisk in the polenta very slowly over low heat for about 10 minutes. Whisk in cheese, then fold in mushrooms -- if not serving immediately, reheat by adding water and bringing back to a simmer.

ROASTED RACK OF LAMB BASTED WITH BERMUDA HONEY SUN-DRIED TOMATO BRIOCHE CRUST

Steps:

• Preheat oven to 375 degrees F.
• Season the lamb rack with salt and pepper. Sear in olive oil on all sides in a hot pan. Brush and baste the lamb with the honey. In a small bowl, combine the brioche crumbs and the sun-dried tomatoes. Gently press the brioche crumb mixture on the lamb, to coat.
• Roast the lamb rack for approximately 10 minutes, or until medium rare. Remove from the oven and let rest for 5 minutes before slicing.
• Deglaze the pan with red wine and reduce until almost dry. Add the lamb or beef stock and reduce by 25 percent. Season, to taste, and strain to finish the lamb jus. For the Hoppin John: Have the stock lightly simmering on the stove. Saute the onion in butter in a deep heavy pot over medium high heat. Saute until the onion is translucent. Add the chourico and continue to saute.
• Add the rice all at once and stir well to coat it thoroughly with the onion and butter mixture. Add the tomato juice and stirring all the while let it evaporate. Begin adding the stock, a ladle at a time, stirring gently all along. Add additional stock when the previous ladle has been absorbed. Keep adding stock until all the rice is cooked but still al dente, approximately 16 minutes. Season with salt and pepper. Remove pot from the heat, add more butter and the Parmesan stirring well until both are absorbed.