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Рецепт Kicked Up Creole Cassoulet
by Global Cookbook

Kicked Up Creole Cassoulet
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Ингредиенты

  • 2 lb white beans
  • 2 1/2 quart chicken stock
  • 4 x ham hocks
  • 1 x yellow onion diced
  • 4 lrg garlic cloves chopped
  • 4 x bay leaves
  • 1 Tbsp. fresh thyme leaves
  • 2 x rabbits portioned into legs and loins
  • 10 x quail rib bones removed Creole seasoning see * Note
  • 1 c. flour seasoned with
  • 1 Tbsp. Creole seasoning
  • 1/2 c. extra virgin olive oil
  • 1 c. diced yellow onion
  • 1/2 c. diced bell pepper
  • 1/2 c. diced celery
  • 1 Tbsp. minced garlic
  • 10 piece andouille link sausage - (2 ounce ea)
  • 1 Tbsp. Worcestershire sauce Reserved cooking liquid from beans still hot
  • 1 c. tomato concasse Salt to taste Freshly-grnd white pepper to taste
  • 2 c. unseasoned bread crumbs
  • 1/2 c. unsalted butter melted
  • 1/4 c. grated Parmesan cheese
  • 1 Tbsp. minced fresh thyme
  • 1 tsp salt
  • 1 tsp freshly-grnd black pepper
  • 2 x egg yolks

Инструкции

  1. For the beans: In a 6-qt stock pot, combine all of the ingredients. Simmer till the beans are tender, approximately 1 1/2 hrs (this will vary). Drain the beans and reserve liquid. Pick out the bay leaves. When the ham hocks are cold to the touch, pick the meat off the bones, roughly chop it and set aside.
  2. For the garnish: Heat a 6-qt Dutch oven to medium-high heat. Season the rabbit and the quail generously with Creole seasoning and dredge in the seasoned flour. Add in the extra virgin olive oil to the pan and begin to lightly brown the rabbit and the quail. Reserve them on absorbent cloth.
  3. Add in the onion, bell pepper and celery to the pan. Cook for 5 min, scraping the pan periodically. Add in the garlic and the andouille and cook an additional 3 min. Add in 1/4 c. of the seasoned flour and stir to create a roux. Add in additional flour as needed to create a stiff roux. Cook the roux for 5 min, constantly stirring, till roux is the color of peanut butter.
  4. Add in the Worcestershire sauce. Slowly add in the stock from the beans, stirring to dissolve the roux. Cook for 10 min. Add in the tomato concasse, the rabbit, quail, and reserved ham hock meat. Adjust seasoning with salt and pepper. Add in the beans to the pot and mix well. Top with breadcrumb mix and bake in a 375 degree oven for 45 min, or possibly till bubbly and crust is golden and crispy.
  5. Bread crumb crust: Combine all ingredients in the bowl of a food processor and pulse for 30 seconds till combined.
  6. This recipe yields 8 to 10 servings.