Rabbit Paella

Gary and I had an afternoon of cooking, and we made this slightly simplified version of Valencian Paella, which traditionally has rabbit, chicken, chorizo and snails! I got a rabbit from Schatzie’s but cheated a little on the surf end of this recipe. It was really delicious and not difficult.



  • 1 rabbit, in pieces
  • 6 oz ripped up or cubed chicken (in this case, leftovers)
  • 2 TB anchovy paste
  • 2 cups bomba style (short grain, risotto rice is fine) rice
  • 7 cups broth (we used some chicken, some vegetable)
  • 2 tomatoes, in large chunks
  • 1 onion, diced
  • 2 TB minced garlic
  • 2 cans lima beans
  • 20 threads saffron
  • 2 TB smoked paprika


  • Salt and Pepper the rabbit and chicken assertively
  • In a hot skillet, add olive oil and then sear the meat on both sides until almost cooked, and remove to a plate
  • Put the saffron in a cup of warm water and let it stand
  • Sautee the onions on oil and salt, then add garlic and tomatoes and stir often until vegetables are cooked down
  • Add the anchovy paste, paprika, beans, rice, and give a good stir
  • Add the chicken back in
  • Add the saffron liquid and the broth
  • Put the rabbit back on top
  • Cook over medium heat without stirring or moving anything again until all of the liquid is absorbed, the rice is cooked and fluffy on top and crispy on the bottom
  • Serve, making sure each person gets some of the socorrat (the crunchy bottom rice)
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Moroccan Skillet Chicken with kumquats

moroccan skillet chicken



  • 1 entire chicken, cut into pieces
  • 1 pint kumquats, cleaned and sliced
  • 4 sticks cinnamon
  • 1 TB cumin
  • 2-3 TB honey
  • 2 onions
  • 2 cups stock
  • olive oil, salt and pepper


  • Brown the onions in the oil, then push to the side
  • Season and then brown the chicken on both sides
  • Add the rest of the ingredients to the pan, mix everything thoroughly
  • Cook for another 45 minutes, turning the pieces of chicken and basting regularly, until everything comes together and the liquid is reduced
  • Remove Cinnamon sticks
  • Spoon kumquats, onion bits and sauce over the chicken to serve
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Esposote corn skillet at pig and prince


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Skillet Chicken Cutlets with peanuts and currants

Picture of chicken

Yet another Richard Blais Recipe (from his book, which I highly recommend) which I simplified, because anything I can make in one 12″ Lodge Skillet, I will. This was fast, easy and delicious, and an easy recipe to alter if you want to top it with something else — but definitely there needs to be something acidic and salty in the topping if you change it up.


  • 1 whole chicken, cut into in parts
  • 2 eggs
  • 1 tsp dijon mustard
  • 1 tsp hot sauce
  • 1 cup flour
  • 2 TB each fresh sage, rosemary, parsley, chopped finely
  • 1 tsp each coarse salt and pepper
  • 3 TB olive oil
  • 1/4 cup dried currants
  • 3 TB sherry vinegar
  • 1 TB capers
  • 2 TB peanuts
  • 1 tsp lemon juice


  • Whisk together eggs, dijon mustard, and hot sauce
  • Blend herbs, salt and pepper into the flour
  • Dredge pieces of chicken in egg mix, then in flour mix, getting a good bit of coating on all aspects of the chicken
  • Heat the oil in the skillet until very hot
  • Add the dark meat into the pan and cook 4-5 minutes or until it’s well-browned
  • Turn the dark meat over and add the breasts into the pan, and cook another 4-5 minutes until browned
  • turn the breasts over, turn the heat down, and cover the pan
  • Allow the chicken to cook fully, about 10-15 minutes depending on the size of your pieces
  • While the chicken cooks, pour sherry vinegar over currants and let them sit together
  • When the chicken is just cooked through, uncover and scoot the chicken over so that you have a space to add the currants and peanuts into the pan, stir them together with the grease from the skillet and let cook another 3-4 minutes
  • Turn the heat off, stir the capers and lemon juice into the currant corner, and toss that mixture over the chicken pieces
  • Serve the chicken and scrape all the currants, peanuts, capers, and bits of greasy crumbly stuff over the top
  • Super delicious!
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Skillet-Braised Chicken

This recipe is my healthier, easier riff on a recipe of Richard Blais’. He confits his chicken and then fries it; I didn’t want to bother confit-ing nor did I want that much fat. His flavor profile is fabulous though!


  • 1 whole chicken, skinned and cut into pieces but all the junk reserved
  • 1 cup flour
  • 3 TB salt
  • 1 TB peppercorns
  • 1 tsp lavendar (there’s a special version for cooking, don’t break open your panty drawer sachet!)
  • 1 tsp orange zest
  • 2 TB fresh thyme
  • 1 quart chicken stock
  • Brussels sprouts


  • Take all the chicken skin and excess fat, and start it frying in the skillet
  • Coat the chicken in salt-and-peppered flour
  • When there’s a good bit of melting fat in the skillet, push all the fat to the edge, and put the chicken pieces in the pan and sear (wings and dark meat first, then the breasts) on both sides
  • When the chicken is all well-browned, add the rest of the ingredients except the brussels sprouts to the pan
  • When the liquid is at a low boil, turn the heat down, and turn the chicken over again
  • Allow the sauce to reduce until it is thickened; remove the pieces of chicken
  • Cook the brussels sprouts on high heat in the remaining sauce, deglazing if necessary with more stock
  • Blais’ version uses a sauce of kumquats and olives. I’m using a good squeeze of ripe orange.
  • Pretty delicious.
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Mako with CSA chimichurri

Chimichurri and Scallion Mako
Ingredients: One Mako Shark Steak (similar to Swordfish, but use whatever fish you want!) 10-16 oz.
One bunch scallions
One bunch cilantro
4 Whole garlic cloves
1 lemon
olive oil
Coarse salt, pepper
Stashark attack!rt by patting down and salting the fish generously on both sides, to get any excess moisture out.
Take the cilantro, wash thoroughly, remove large stems, chop and set aside.
Chop scallions into small rounds.  In a blender combine 1/2 cup chopped scallions, 4-5 cloves garlic, 1/4 cup olive oil, and good squeeze of lemon, and pulse until well combined. Add the herbs and pulse gently. Spoon out and add coarse salt and pepper.
Heat a large cast iron skillet with a small amount of olive oil and heat until hot. When sizzling, add fish and cook for 4-6 minutes or until that side is seared. Turn fish over. Smear half the chimichurri on top of the fish, then squeeze a good bit more lemon juice over the top. Add scallions into the pan, and cover. Cook another 4-6 minutes or until cooked through. Smear additional sauce on the plate. Carefully move fish onto plate so that the now-melted sauce is still on top. Sprinkle charred scallions over the fish. Yum.
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Skillet News


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