Rabbit Legs Sous-Vide with Fresh Fig Sauce

A few weeks ago I was envious of the fresh figs Richard McGary used for his wonderful Chicken Quarters with Fig Chutney, as good quality fresh figs are very hard to get in this country. I remember eating fresh figs in southern Italy and being impressed how great they were compared to the watery imported stuff I’m used to. But lo and behold, quite soon afterwards I picked up some very decent fresh figs from the market and they were even a bargain. As I picked up a rabbit from the same market, I pretty soon came up with the idea to prepare the rabbit with a fresh fig sauce. Continue reading “Rabbit Legs Sous-Vide with Fresh Fig Sauce”

Eggplant Caprese Pasta Salad

Pasta salads are great summer food and perfect as a side for a cook out. I like to prepare pasta salads with lots of vegetables, as a cook out or BBQ as we call it here usually involves a lot of meat. For some variation from a Greek style pasta salad, I prepared this pasta salad with eggplant, mozzarella, tomatoes, basil, and balsamic vinegar. These flavors go together very well, also without pasta. Continue reading “Eggplant Caprese Pasta Salad”

BBQ’ed Lamb skewers with Balsamic (served on a Pink Piano)

I like to BBQ under two conditions: (1) using charcoal instead of gas and (2) marinating the meat yourself (or by a reputable butcher). Using charcoal makes for a much hotter grill that enables you to cook food with a crispy outside and a juicy inside and a real smoky BBQ flavor. Pre-marinated meat is usually low-quality meat with a marinade that overpowers the taste of the meat. Pre-cooking the meat sous-vide is not a requirement but certainly a good idea, as it makes for more tender meat, easier BBQ’ing (it is always cooked perfectly as soon as the outside … Continue reading BBQ’ed Lamb skewers with Balsamic (served on a Pink Piano)