Onions, Carrots, Celery, Garlic, Fresh Plum Tomatoes, Zucchini, Green Beans, White Beans, Frozen Peas, Frozen Corn, Kale, Parsley, Mini Bow Tie Pasta, Rotisserie Chicken, Salt, Pepper, Cayenne, 10 Cups Water.
Chicken was placed in a slow cooker with chicken stock, tequila, salt, habanero chili powder, Mexican oregano for 7 hours.
Prep avocado cream. In a mortise and pestle, smash 1 1/2 ripe avocados. Transfer to a bowl. Add equal amount of sour cream and then sea salt to taste. Add finely chopped cilantro, 2 tsp lime juice, 1 tbsp honey, and stir. Transfer to a piping bag – I use a zip lock bag and cut the tip.
Sauté 1 onion and 2 garlic cloves with cumin, salt, pepper, chili powder, and brown sugar in large pot. When soft, add 1/2 cup diced tomato. When incorporated, add drained chicken and stir to combine. Continue to cook to reduce any excess liquid.
Cut mini tortillas rounds and fry in corn oil. Add sea salt when removed from oil. Top with chicken then thinly sliced red onion and jalapeño. Top with cheese if desired and place under the broiler for a minute to melt.
Top with tomato slice, avocado cream, and thinly sliced cabbage. A little radish would have been nice here too.
Enjoy / Devour
Recipe as best as I can remember/ write.
Un rascally rabbit
22oz Fat Tire beer
3 small farm fresh onions sliced from tip to stem
3/4 cup leeks
3 fresh garlic cloves, minced
3 medium yellow heirloom carrots, 1/4 slices
2 medium farm fresh tomatoes, large wedge slices
2 cups white lima beans par-cooked
2 cups julienned kale
5 tbsp butter (divided)
6 springs thyme tied up
2 tsp fresh time leaves
1/3 cup parsley
salt and pepper
Heat 4 tbsp (half stick) butter in dutch oven, medium high heat.
Dredge rabbit in flour/salt/pepper, shake excess.
Sear rabbit, set aside.
Wipe pot clean. Heat Olive oil + 1 tbsp butter over medium low flame.
Add onions and leeks. Heat until translucent. Add garlic.
Layer par-cooked lima beans and carrots on top of onions.
Add tied sprigs of thyme.
Place rabbit on top of carrots.
Kale over top of Rabbit.
Tomatoes placed over kale.
Heat over low flame, covered for 2 minutes.
Add 22oz beer. Reduce to low simmer, covered.
Leave alone for about an hour.
Add salt and pepper, fresh thyme leaves and almost all the parsley, stir the pot.
Remove lid and continue to simmer until liquid is thick.
Plate with vegetables as a base, rabbit on top, sprinkled with parsley, and pepper.