Cooking Class #2

william webster

Jan 16, 2009
North Americans rarely eat rabbit - from my experience
much more a European plate or taste

I like it.... we'll see


Apr 20, 2015
After running around the AI Grand Palladium for a week, and eating good, I came home and decided to make a couple
of easy good dishes. Not scientific instructions here but,

Sauteed Salmon.

Using a good size skillet.

Cover most of the skillet with olive oil, worcestershire, and teriyaki sauce.

pan fry 1-2 diced bell peppers, when 1/2 done add in a diced up onion.

Add more sauce when needed.

When the pan fry is close to done add in 1-2 salmon filets that are cut about 2"s in width.

Salmon takes only a couple of minutes to cook. Serve with rice.

Chicken Marsala.

Use a good size sauce pan.

Add in 8 ounces of Marsala wine, garlic salt, 2 table spoons of butter, and 1 package of diced mushrooms.

Heat in saucepan, at a low temp to reduce, and stir when needed.

Using a pan or skillet (can do it on outside grill if you want to) fry thin sliced chicken fillets until done.
I usually add olive oil to the pan to cook the fillets.

When the marsala / mushrooms have reduced to the appropriate thickness then smother that on the
cooked chicken fillets.

william webster

Jan 16, 2009

Ok, a surprise so far..........

I go to my rabbit man...he has - looks like - 100 of them in cages.

You buy them alive - he weighs them alive.
Yes, he kills and skins for you - free.

My 5 lb rabbit actually yielded 3 lbs..... dead and gutted...
150 pesos/lb jumps to 250 -- it's 230/lb at the local store and i guess I could buy smaller lots
Error on my part

He butchers it any way you want.

I'm doing this recipe...

So, we'll see.

Rich man's meal really..... wrong rich man here !!!
Pobre, yo !!
Plus...... I have a ton (3 lbs) of it.

The above recipe says 2 1/2 lbs for two people......WRONG !!!

I could feed most of you with this...
but you need to buy a whole rabbit at my wholesale place.......

I'll rethink my approach strategy....

If it's good..... I won't be so ticked........

Bad - & I'm really ticked

Rightly or wrongly... I cooked the whole thing
was going to save some for my mustard recipe...... might be another error

Oh, do you want the head?.........he asks

All Italians insist on the head, he tells me
Must be dv8's meowing rabbit .... no vet needed to verify the animal

william webster

Jan 16, 2009

the book said cook for an hour.

I was using a big cast iron 'Creuset' type casserole so opted for the oven.

I did 1.5 hrs and it needs 2, I think.

I did the whole Guisado thing - threw in carrots and 'toyota'(sp?) - lots of wine
It turned out pretty well....
I need to do the last 1/2 hour ..... it wasn't tough as dv8's sandals but could be more suave.

I think I'll stick to the goat.... more flavor , overall.

Side Dish

Ojama(sp?) and toyota steamed with onions and salt/pepper.... them mashed
It's pretty bland, so I added hot sauce, garlic, etc..

After Hoisin sauce, I thought about 'sweet'n sour' added brown sugar (not RD brown sugar)
my afterthought is maple syrup.....
that might get you close a Yam..... a sweeter potato mix.

The Brown Sugar form NoAmerica works but I think Maple Syrup will be more unique

Back to the drawing board..........


Sep 27, 2006
tayota. it's basically tasteless so i would avoid adding it to the stew.

"ojama": you must mean auyama (pumpkin). much better roasted for 20 minutes in the oven and then mashed, with boiled potatoes, garlic and herbs. delish.

william webster

Jan 16, 2009
Yes, we roast in cubes and then serve the cubes..

I'm doing this alone , so go the easy route.... steamed & mashed
You certainly need to dress up that tayota..... basically, white vegetables should be avoided (IMO)

I top the tayota with Balsamic marinated onions and cheese.... for flavour

Inthe stew , it soaks up the juices


Sep 27, 2006
i don't eat tayota. not so much because of a lack of flavour but rather on the account of slimy texture. reminds me of sosua's best offer. anyways, bueh.


Moderator - Covid19 & Mars Venus
Jul 11, 2007
i don't eat tayota. not so much because of a lack of flavour but rather on the account of slimy texture. reminds me of sosua's best offer. anyways, bueh.

Never heard of this. Had to look it up:



william webster

Jan 16, 2009
Stacked Ribs

If buying RD ribs, I find some can be thin... not enough meat to suit me.

I saw this recipe/idea in Adam Perry Lang's book and tried it.
It is wonderful !! perry lang stacked ribs&f=false

I didn't go the whole route.

I layered the ribs with bacon in between and foil wrapped them for an hour on low heat.
Then opened them (still stacked ) for another hour on low.

Back in the foil for 1/2 hour or so at higher heat then open grill flat .
Flipping and basting for another 1/2 hr or so.

The addition of the bacon does wonders.

Easy way to do them......... give it a try

william webster

Jan 16, 2009
In between my rants....

I an trying a new recipe.
(note our new mod 'mobrouser' was the last to post here - fitting, huh?)

Chicken cutlets - of which RD has goos quality at Bravo, Playero, et al

I have joined 'Epicurious' -
dv8... you'd like it

Easy and then the actual cooking is a snap.... oven baked... no splattering of oil

My personal reason for disliking splattering is my glass top stove
the biggest error of my life...
Trumping (no penalty here, not a person) my first marriage

The smooth glass top is IMPOSSIBLE to keep clean and necessitates the scrubbing of the underside of all pans/pots/etc.
because their dirt bakes on to the burner...
Buy new if you get one of these terrible stoves

Anyway, the pre done chicken looks and smells great...

12-14 minutes in the oven if thawed... 14-16 if frozen


I did 8 cutlets....

No taste test yet but as you see from the recipe comments -- 4 stars

Life on the Great Lakes
you need to make your own fun....


Staff member
Jan 9, 2009
South Coast
For some reason, La Sirena in San Cristobal rarely has chicken cutlets (they call them scallopini), and once in a great while they have turkey cutlets, which are even better. We started buying boneless chicken breasts and using a filet knife to slice thin ( I also brought down a great Pampered Chef meat mallet/tenderizer to pound them thinner and even).   I’ll give your recipe a try


Brain Donor!
Jan 12, 2016
How about Deluxe Tan Tan noodles. Ground pork smothered with a peanut sauce, peanut butter, red chili paste, garlic, ginger, rice vinegar, soy sauce, and sesame oil, over egg noodles.

william webster

Jan 16, 2009
I like my vegetables crisp-crunchy --- even when steamed.... not overdone.
I also like sesame flavor... so when I saw this in the NYTimes Cooking Section by Melissa Clark----

I had it last night -- excellent

Broccoli Salad with Garlic and Sesame


1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.


In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Cooking Notes

NP1 year ago
I've made this over and over. I use 1/4 c olive oil. I have no idea why the recipe calls for 3/4 c, which leaves you with broccoli swimming in oil.
309 This is helpful
AmyR1 year ago
My friends call this recipe "Broccoli Crack". There is never any left over.

I use about 1/3 cup of olive oil and it's plenty.
122 This is helpful
Robin1 year ago
So I thought many of you were prone to exaggeration as far as this recipe goes. I mean really, "broccoli crack?"
After tasting? Now I call it that... I used 1/2 cup of mixed olive and grape seed after reading notes, but otherwise followed recipe exactly. By the way, I could have used more oil which makes me think that others may not have used 2#'s broccoli AFTER trimming. 2 pounds is A LOT.
91 This is helpful
Scott1 year ago
Followed Figaro's advice and used grape seed oil but used 1/3 cup and 2 teaspoons of rice wine vinegar. We love garlic and used 6 cloves. Also, a used a full tbs of cumin seeds. First I toasted them lightly then cracked them (few whacks with a pestle). With the cumin, I added whole a half tsp of whole peppercorns, lightly toasted and cracked.

Another idea I want to try is to use the mortar and pestle to grind the red pepper flakes a bit. Makes less of an impact for those not into them.
85 This is helpful
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william webster

Jan 16, 2009

I have been living solo all summer and have enjoyed the hospitality of my friends.... to the extreme

So, for tonight's dinner I volunteered to do Beer Can Chicken
I cook it - they do potato salad or something

The hardest part of the recipe here - is the beer can!!!
I see them around Christmas... but not now !!

I bought a Red Bull..... in a can !!

Get the recipe - really good and you can't blow it
The beer can with beer/fruit juice/wine whatever keeps the meat moist and adds flavor

Grill or oven....
The glaze part is a nice addition... not all that necessary, but nice to add

Bon Appetit

Julio Child