legs

Roast Breast with Lobster Mushroom Smoked Grouse Thigh with Chestnuts and Apple Thyme Braised Legs with Cabbage and Mustard Seed Roasted Vegetables Braised Stuffed Celery TO SERVE Fan braised legs and cabbage to right of center of oval platter. Place 1 stuffed celery rib at top-center...

Polenta Red Onion, Rhubarb and Fig Marmalade Braised Romaine Braised Fennel Roast Garlic Puree with Sun-Dried Tomatoes Braised Leg of Rabbit Herbed Rabbit Forcemeat Roast Saddle of Rabbit with Portobello Barding TO SERVE Unmold polenta; top with 1 tsp. red onion marmalade. Using flat...

3 lb leg or shoulder of lamb 1 tsp salt 1 tblsp sherry 2 cloves garlic, crushed 1 oz fresh ginger, shredded or 1 tsp ground ginger 1/3 cup oil 1 litre stock 1 tblsp cornstarch Wipe the meat and rup salt into the skin. Put in a pan with cold water to cover, bring to the boil, remove the scum...

1 lb. chicken leg meat, ground, chilled 8 oz. mirepoix 3 oz. plum tomatoes, peeled, seeded 4 oz. mushroom stems and trim 5 egg whites, lightly beaten 20 oz. chicken stock 20 oz. vegetable stock 1 tsp. thyme leaves Place chicken meat, mirepoix, tomato and mushrooms in blender or food processor...

2 Cornish hens 1 English cucumber kosher salt, as needed 12 peach slices, very thin white wine, as needed Simple syrup, as needed 2 cups Red Onion Marmalade Remove legs from hens; use dark meat to prepare forcemeat. Pipe 1/4-in.-thick layer of forcemeat under skin of breasts; hot smoke...

1 small rabbit, weighing 1 to 2 lb. 1/2 tsp. basil, chopped 1/2 tsp. chervil, chopped 1/2 tsp. lemon thyme, chopped salt and pepper, to taste 2 tbsp. clarified butter 1 red onion, pared, cut in half 1 carrot, batonette 1 celery rib, batonette 2 red bliss potatoes, cut in quarters 1 qt. brown...

1 oz. olive oil 2 grouse legs 2 Savoy cabbage wedges, 1 oz. each MATIGNON: 1 tbsp. maple-cured bacon 1 tbsp. onion, pared, brunoise 1/2 tbsp. carrot, brunoise 1/2 tbsp. celery, brunoise 1 oz. Balsamic vinegar 1/8 tsp. mustard seed 3 oz. chicken stock 1 oz. Dijon-style mustard 2 oz. grouse...

1-1/2 tbsp. clarified butter 6 rabbit hind legs salt and pepper, to taste 1-1/2 tbsp. carrots, pared, brunoise 1-1/2 tbsp. celery, brunoise 1-2/3 tbsp. leeks, brunoise 2-1/3 tsp. smoked bacon, brunoise 2-1/3 tsp. reduced tomato stock (see Roast Garlic Puree recipe) 3 oz. Pinot Noir 5-1/2 oz...

2 lbs boned chicken legs, thighs or breasts MARINADE INGREDIENTS 6 tbsp oil (canola, etc.) 1 or 2 stalks lemon grass 3 large, juicy cloves garlic 1/2 tsp red pepper flakes or cayenne - more to taste 2 tbsp curry powder 2 tsp brown sugar or honey PEANUT SAUCE INGREDIENTS 1/3 to 1/2 cup oil...

2 pounds boneless shoulder or leg of lamb, cut into 1-inch cubes 2 cups pomegranate juice 1/4 cup olive oil 1 teaspoon salt Freshly ground black pepper to taste 1 bay leaf, crushed 1 teaspoon crushed thyme 2 cloves garlic, crushed Plum sauce (recipe below) Plum Sauce 3/4 pound fresh plums 6...

1/4 pound baby zucchini and/or baby yellow squash* 1/4 pound baby yellow and/or green pattypan squash* 6 ounces baby carrots, trimmed and peeled 1/4 pound haricots verts, trimmed 1 small potato (about 1/4 pound) 1 tab olive oil the pearl onions reserved from the herbed roast leg of lamb 1...

1/4 pound cooked lobster meat or the meat of 1 cooked King crab leg, chopped fine (about 1/2 cup) 2 radishes, chopped fine 2 tablespoons finely chopped scallion 2 tablespoons finely chopped celery 1 tablespoon minced fresh parsley leaves 2 tablespoons mayonnaise 2 teaspoons fresh lemon juice...

3 chicken leg quarters OR 2 whole boneless boobs 1/4 cup unsalted butter 1 clove garlic, minced 3/4 teaspoon salt 2 tablespoons oil 1/4 cup lemon juice 2 tablespoon onion, minced 1/4 teaspoon pepper 1/4 teaspoon thyme fresh chopped chives Melt butter in skillet. Brown chicken on both sides...

Leg of lamb 1/4 cup olive oil 3-4 large cloves of garlic 2 tblsp Dijon mustard 3 tblsp chopped rosemary Make 1/2" slits in the top and sides of the leg of lamb about 1" apart. Slice enough garlic slivers to fill each slit, and push the garlic slivers completely into the slits. This should use...

Leg of lamb lot of garlic some ginger and rosemary a little soy sauce Well Julia Child's method of butterflying the leg is best in my opinion... Simply butterfly it (ie debone and cut large sections so they flop open and the whole piece of meat lays flat ~1.5 - 2" thick). Place dish or glass...

2 1/2 pounds (about 15) plum tomatoes, sliced thick 10 ounces mushrooms, quartered 1 red bell pepper, chopped ,1 yellow onion, halved, with the skin left on 2 shallots with the skin intact 2 heads of garlic, the outer skin removed, leaving the cloves attached at the root end 1/4 pound red pearl...

1 pc Poussin 12-14oz bone out quartered 3 pc Oysters - counts, shucked Shallots - chopped Leeks 2 oz Demi glace, veal white wine 0.25 oz Prosciutto shaved Spinach Onions - Yellow, chopped fine =Confit legs with salt and herbs de provence. Saute breast skin side first, add leek...

an 8-to 10-pound fresh ham (1/2 leg of pork) 6 garlic cloves, chopped coarse 2 tablespoons fresh orange juice 1 tablespoon vegetable oil 1 tablespoon wine vinegar 1 teaspoon salt 1 teaspoon black pepper 1/2 teaspoon dried orÈgano, crumbled 1 large onion, sliced For the gravy: 4 cups water 1/4...

5 pounds beef shin, large dice 1 cup paprika, Hungarian Kingred 4 large onions, diced 2 heads garlic, peeled and minced 1 cup fat from top of brown stock, melted 8 each Idaho potatoes, peeled and diced (90 ct, 8 oz each) 2 1/2 quarts brown beef stock Salt and freshly ground blace pepper to taste...

10-12 oz leg lamb steak great northern beans pesto demi-glace - red wine =Make bean ragout. Grill lamb steak as quickly as possible, combine pesto with bean ragout, lay steak over beans and surround with demi-glace.