Rabbit Strudel Food

RABBIT STRUDEL

Steps:

• To roast the rabbit: Place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
• Bake at 375F until tender (about 30 minutes).
• Let cool; pick the meat off the bones and chop.
• To make the optional stock: Place bones and any scraps from the rabbit into a small pot, cover with water and boil to reduce by half.
• Strain and set to the side.
• To make the filling: Blanch the spinach in boiling water and cover for about three minutes.
• Let cool; drain and squeeze allthe moisture out of the spinach.
• Chop and set to the side.
• Saute the garlic and shallots until tender; add thyme, spinach and cheese.
• Add seasoning.
• Place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
• Repeat to make 3 to 5 layers.
• Cut into 3 lengthwise strips.
• Place the filling in a line down the center of each strip.
• Place the chopped meat down the center of the filling.
• Fold the sides over, then roll up jelly-roll fashion.
• Cover and chill 30 minutes.
• While the pastries are chilling, preheat oven to 375°F.
• Bake until golden brown, about 15 minutes.
• To make the sauce: Heat oil in a large skillet; sweat the vegetables until tender.
• Add wine and cook until reduced by half, about ten minutes.
• Add stock or broth, hers and lemon juice.
• Simmer until almost completely reduced; add red pepper puree and adjust seasonings.
• To serve: Pool a little sauce on each plate.
• Cut each strudel diagonally into four slices and serve two slices to a plate.

CRAWFISH SPRING ROLLS WITH THREE - CHILI DIPPING SAUCE

Steps:

• To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
• Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
• Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
• Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
• Fold in sides and complete rolling.
• Repeat until all the filling is used.
• To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
• Add next three ingredients and mix well; set aside.
• To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
• Drop the spring rolls into hot oil and fry until golden.
• Remove to absorbent paper to drain well.
• Cut each roll into 3 pieces.
• To serve: Divide the sauce into individual bowls.
• Place spring rolls on sauce and garnish with carrot strips.