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Happy Easter everyone!

In honor of this joyous holiday and Chef Jennifer Carroll, we cooked him….yes we made your Easter Bunny.

You too can cook your Easter Bunny!

Half a pound of diced salted pork (Pro Tip: If you semi-freeze, it will make it easier to cut).

Salted pork = delicious fat/flavor

Make sure you get fresh wabbit (ours was from southern Ohio). I don’t advocate frozen wabbits.

Fresh not frozen

Lay your wabbit out. Position it on your cutting board…make funny Cadburry bunny noises.

Hippity hip hip hop…rabbit!

Chop the legs and “wings” from your rabbit. Separate the side from the bones. There isn’t alot of meat on wabbits, so be careful.

Get some rabbit meat

Keep the sides thinner to roll

Sides of rabbit

With your leftover carcass, chop up into chunks and make some stock (Ruhlman should be so proud).

Rabbit carcas

Before you throw in your water, don’t forget to brown the rabbit x3 minutes per side. More browning gives you more flavor.

Brown your carcass/bones

BTW-If some bits fall off, place into the sides and use in your roll.

Sautee your salted pork.

Salty pork

Salt/pepper your rabbit.

salt and pepper your rabbit

After your salted pork gets slightly brown and releases some of its oil goodness, add your rabbit in one layer.

Rabbit and pork

Let sit for 2-3 minutes per side or till it gets slightly GBD. Slightly.

Just slightly GBD

Remember to put fresh rosemary in your rolled pieces of rabbit. Embrace your inner herbies.

Fresh rosemary in the rolled pieces

Once rabbit is browned remove rabbit and salted pork pieces. Let rabbit rest on covered plate.

rabbit resting

Feed your salted pork chunks to your hungry patrons…tell them its French.

Now that's an app (kidding)

Into the pool goes your mirepoix (2 onions, 1 celery, 1 carrots).

MirePoix in the pool

Mixamixa 11 minutes on medium. Try to get some of the browned bits from the bottom.

Add a bunch of gaaaaarlick.

garlic in

Mixamixa 1 minute.

Add 1 cup dry white wine and really scrap the bits from the bottom. Mixamixa 1 minute.

Take your wabbit stock.

stock bubbling

Add 2 cups rabbit stock and really really scrap the bits from the bottom. Mixamixa 1 minute.

Add fresh rosemary, fresh thyme, one bay leaf to pan.

fresh herbies

Lightly dust your rabbit with flour.

light EVEN flouring (Pro Tip: Bourbon while dusting = not a good idea)

Rabbit pieces back into the pool. Cover and simmer x30 minutes. In the last 5 minutes, add 1 tsp of tomato paste and a generous dollop of whole grain mustard to the party. mixamixa.

For the plating:

Pan sauces on the bottom. Place rabbit pieces on top of sauce. Top rabbit with arugula tossed with olive oil, and thin navel orange slices. Light pinch of truffle salt on top to finish.


Of course we opted to serve with 2 scoops rice.

plate it and send it

Expedite immediately.

The sweet citrus and slightly bitter arugula is a great contrast to the savory/salty rabbit.

You can now order rabbit on our menu – you can eat the Easter Bunny too. Tell the kids.

From our staff to your families – Happy Easter everyone!

Reporting live from QuarryLaneFarms…

Check off another goal from our 2011 line staff and goals (reference the 2011 list here)

Little bunny Fufu....on the menu

How about dem apples…I mean…rabbit.

Almost as awesome as The Sitch and Top Chef 10 Arts’ Jennifer Carroll’s Rabbit Paillard here.

Have a great week everyone.

Reporting live from QuarryLaneFarms….

Since Watch What Happens Live with Andy Cohen Top Chef All-Stars reunion was last night, I decided to break the post into four parts. This will allow you to equally pee your pants for the next four days. If you haven’t watched it yet, do it now.

(Part 1 of 4)

Crazytown hot mess Chef Jennifer Carroll on her outburst.

Yes, Chef Jennifer Carroll may have let her emotions get the best of her. But what Chef doesn’t? Chefs all over the world will fight to the death protecting their dishes.


Even French Father Chef Eric Ripert apologized for Jennifer’s behavior on his blog. Ahhhh yes, Chef Ripert – isn’t it so comforting to zee him say no…with zat zexy French accent? Fix your beret bitch.

I am not amused by Judge Gail Simmons‘ “courageous” one-liner – which I’m sure didn’t make Chef Carroll’s gigantic balls feel any better.

In fact, most recent, I was pissed at someone who called my death row meal – gross. I would have stabbed her in the neck had we been in a dark alley. Round-1…fight!

Regardless, in our humble opinion – BravoTV sent Chef Carroll home too soon. This is a competition about food – not ratings. Our opinion? We’d rather fight to the death with Chef Carroll than puss out with our finger in our ass like Jamie did.

Angelo’s avocado in his pants.

Chef UnchaUncha

I didn’t hear any club musica playing #unchauncha.

Despite being on BravoTV, this is NOT a fashion show.

This is a chef competition – Grow up Angelo. Stop shopping at Forever 21 cause I don’t ever want to see your avocado.

Oh that’s right, in your losing season, you already exposed your bare ass on BravoTV. That’s a sure sign you’re gay.

Padma-who would you like to go on a date with?

Did hostess Padma Lakshmi say she wanted to go on a date with Elia or Casey?

I wish I had these...jars...

I just wet myself.

Padma, you just moved up on our list.

Bromance: Richard and Fabio sitting in a tree…


Bromance: Mike and Angelo sitting in a tree…


Give or receive….light sabers…..crossing the streams….Broke Back Kitchen…Either way, it’s hilarious.

Oh yeah….BravoTV.

Well, part-2 tomorrow. (In your best Southwest Airlines voice) You are now free to change your pants.

Reporting live from QuarryLaneFarms…

FoodBuzz Featured Publisher


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