Dr. Killinger's Magic MurderBistro | Food & Cooking | TORN
Dr. Killinger's Magic MurderBistro
    • DrKillinger [13653]
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    Thread created on 16:53:12 - 03/02/19 (5 years ago)
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    Last replied 17:47:07 - 03/02/19 (5 years ago)
    Roast Tomato Salsa

     

    2Tb Canola Oil

    2 Serrano Chiles (Fresh)

    1 Thai Pepper (Fresh)

    1 Medium Red Onion, Diced

    4 Garlic Cloves, Chopped

    6 Plum/Roma Tomatoes, Halved and seedes

    2 Limes, Juiced,

    1/4C Cilantro (Coriander Leaves for the Euros)

    Kosher or Malden Salt

    FRESH GROUND Black Pepper (Never use pre-ground black pepper, ya savage)

     

    1. Start Grill

    2. Heat oil in saute pan and saute the chiles, onion, and garlic until soft. (Don't overcook, garlic will burn)

    3. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until soft and charred, but not blackened.

    4. Transfer tomatoes and serrano mix to a food processor. Add lime juice, salt and pepper. Process until smooth. 

    5. Add cilantro and lightly pulse. Transfer to bowl, chill until not hot, serve.
    Last edited by DrKillinger on 16:54:32 - 03/02/19
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    • DrKillinger [13653]
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    Posted on 17:14:22 - 03/02/19 (5 years ago)
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    Ratatoullie (Like in the movie, not the traditional stew)

     

    1/2 White onion, fine chop

    1 C Tomato Puree

    1 Chinese Eggplant

    1 Zucchini

    1 Yellow Summer Squash

    1 Long Red Pepper

    1/4 tsp Oregano (dried)

    1/4 tsp Red Pepper Flakes

    3 Cloves garlic, minced

    2 Tb Olive Oil

    1 tsp Fresh Thyme

    Salt & Pepper (Fresh ground)

    Marscapone or Goat Cheese

    Needed Equipment: Mandolin (needed to keep all slices of veggies the same width)

     

    1. Preheat oven to 375f, 190c

    2. Pour tomato puree into 10" oval or round baking dish

    3. Stir in garlic, onion, oregano, red pepper flakes, 1Tbs olive oil, generous salt and pepper.

    4. Slice zucchini, eggplant, yellow squash, and long red pepper with mandolin (1/16th in, 1.75mm)

    5. Arrange zucchini, eggplant, yellow squash, and long red pepper standing up on top of tomato puree mix, starting from outer edge, working inward. 

    6. Drizzle remaining olive oil veggies, season generously with salt and pepper. Sprinkle fresh thyme on top. 

    7. Cook until sauce is bubbly and veggies still have structure, about 25 mins. (Note: times may vary depending on freshness of veggies. You gotta keep an eye on it until you get a feel for the recipe. 
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    • DrKillinger [13653]
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    Posted on 17:35:16 - 03/02/19 (5 years ago)
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    Rabbit Confit

    (For when you want to go extravagant and impress someone)

     

    2 1/2- 3 lb Rabbit, separated in to 8 pieces

    1 Shallot, Peeled

    10 Garlic Cloves, peeled

    6 Dry Bay Leaves

    8 Cloves

    20 Peppercorns

    8 Anise Stars

    16 Juniper Berries

    6 Cardamom Pods

    10 Springs Thyme

    4 Sprigs Rosemary

    1 Tbs Kosher Salt

    1 tsp Yellow Mustard Seed

    3-6 C Oil (As much as you need to cover ingredients in pot, either 50/50 Olive and Canola Oil, or as little as 10% olive oil. But don't use only canola oil)

    Parchment paper to cover pot

     

    1. Preheat oven to 290f, 140c

    2. Make a bouquet garni with the rosemary and thyme. (Tie the herbs together, then wrap in cheesecloth. We don't want the leaves to mix with the meat)

    3. In heavy dutch oven, add all ingredients and cover with oil.

    4. Cut a piece of parchment paper so it sits on the surface of the oil, Cover with heavy lid and put in oven. Cook 3 hours. 

    5. When nearly done, start a grill or heat a griddle. Remove rabbit from oil. Season with fresh ground pepper. Lightly sear rabbit to get some char. 

    6. Drizzle with a little of the cooking oil and fresh squeezed lemon, serve.

    ------------------------------------------------------

    Note: Cooking oil can be used to make an AMAZING vinaigrette. 
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    Posted on 17:47:07 - 03/02/19 (5 years ago)
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    Rabbit Rillette (Potted Meat for storing)

     

    Rabbit Confit (above recipe)

    Salt 

    Pepper

    1tsp Lemon Zest 

    1 C Bacon Drippings or Lard

    1 C Confit Oil

     

    1. Lightly shred rabbit confit in stand mixer with paddle attachcment.

    2. Add salt, pepper, lemon zest, and oil.

    3. Blend until desired consistency. 

    4. Put in sterile jars, level off and seal with lard. 
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