Lapin A La Dijonnaise Recipes

LAPIN A LA DIJONNAISE

Steps:

• Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
• If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit.
• Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer.
• Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat.
• Season the rabbit with salt and pepper and dust with the flour.
• Add the rabbit and sear until golden brown on all sides, about 10 minutes.
• Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes.
• Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes.
• Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes.
• Remove and discard the parchment paper and bake 10 minutes more.
• Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves.
• Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender.
• Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over.
• Serve.

COD DIJONNAISE

Steps:

• Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm.
• Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed.
• Preheat the broiler.
• Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown.
• Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley.

VEAL A LA MIKE

Steps:

• Preheat oven to 350 degrees F.
• In a food processor lightly process olives, pepperoncini, garlic and cheese until it resembles paste. Set aside. Clean food processor and puree sun-dried tomatoes. Add butter and pulse until smooth. Set aside.
• Lay veal medallions flat. Divide and spread olive paste over each medallion. Layer provolone, prosciutto and roasted red pepper on top of veal. Fold veal in 1/2, place in freezer for 30 minutes to firm up. Beat egg. Dredge veal in flour, place in egg wash, and roll in bread crumbs. Saute in olive oil until golden brown. Finish in oven for 20 minutes.
• Serve with tomato butter over top.