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Some Favorite Recipes From the Kitchens at Ox & Rabbit Manor
 

From our kitchen to yours; some of the classic dishes from over the years of menus at the Ox & Rabbit's Le Bistro Aux Chien.  We hope you enjoy them as much as we do!

A Basic Blarg Beef Bourguignon

 

Ingredients

  • 1 to 1.5  pounds boneless beef chuck roast, cut into 3/4-inch cubes

  • 1 tablespoon cooking oil (truffle oil a highly acceptable substitute)

  • 1-1/2 cups chopped onion (3 medium)

  • 2 cloves garlic, minced

  • 2-1/2 cups Pinot Noir or Burgundy wine

  • 3/4 cup beef broth

  • 2 teaspoon dried thyme, crushed

  • 3/4 teaspoon dried marjoram, crushed

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 2 bay leaves

  • 3 cups whole fresh mushrooms

  • 2 cups 3/4-inch pieces carrot (4 medium)

  • 1 cup pearl onions, peeled, or frozen small whole onions

  • 4 cups chopped or cubed potatoes

  • 2 tablespoons all-purpose flour

  • 2 tablespoons butter or margarine, softened

  • 4 slices bacon, crisp-cooked, drained, and crumbled

 

Directions

The day before, cook bacon and drain fat. Place cooked bacon, 1 tsp thyme, salt, pepper  and boneless beef chunks into Dutch oven and pour in red wine.  Let marinate overnight

 

Day Of: In a 4-quart Dutch oven brown half of the meat in the hot oil; remove meat from Dutch oven. Add remaining meat, chopped onion, and garlic to Dutch oven. Cook and stir until meat is brown and onion is tender. Return all meat to Dutch oven.

 

Boil chopped/cubed potatoes for 5 minutes to soften.

 

Stir in wine, broth, thyme, marjoram, salt, pepper, and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Add mushrooms, carrot, and pearl onions. Return to boiling; reduce heat. Cook, covered, for 25 to 30 minutes more or until meat and vegetables are tender. Discard bay leaves.

In a small bowl stir together flour and butter until smooth; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in crumbled bacon.

Makes 6 servings (6 cups)

 

 

Blarg’s Broccoli Blues Mix

 

Ingredients

  • ½ cup of chopped onions

  • ¼ cup chopped garlic

  • 2 table spoons minced or fine chopped ginger.

  • ½ cup olive oil

  • soy sauce

  • 1 cup water

  • Lots of Mushrooms (I usually use one of those square cartons of pre sliced brown mushrooms) (It’s really almost impossible to have too many mushrooms in a dish, if you want my opinion).

  • 3-4 bunches worth of Broccoli tops (little or no stalk) 

 

Directions:

Pour the olive oil over the bottom of a large skillet, add soy sauce to taste (8-12 good shakes from the bottle will give it a strong soy flavor) on at “Medium” or “Medium High” heat.  Add the ginger, garlic and onions and stir together in olive oil and soy sauce. Cook until onions are translucent (about 4-6 minutes on Medium High heat) and then add mushrooms.  Cook until mushrooms are moist but still firm (about 6-10 minutes on Medium High heat).  Add the water to pan and mix in with additional soy sauce (6-8 additional shakes).  Add broccoli and cook until broccoli is cooked but still firm (about 10-15 minutes). 

 

This recipe feeds 2-3 people but can stretch to 4 using small portions.  If you decide to double or triple size for a party, you will want to limit your total soy sauce level to no more than 25 shakes for a triple sized recipe.  Everything else can be doubled or tripled in proportion.  Or you can add extra mushrooms, too. 

Hamburger Rice

 

Ingredients:

  • 1 to 1.25 lbs of hamburger (leaner is best)

  • 4 – 8 tspn of chopped garlic

  • 1 tspn chopped ginger

  • Garlic Powder

  • Salt

  • Black Pepper

  • Olive Oil

  • Soy Sauce

  • Oyster Sauce

  • 1 tsp. Dried Red Peppers (like used on pizza)

 

In a medium sized skillet over medium heat, pour some olive oil ( ¼ cup max), add 6-12 dashes of soy sauce, 2 tspns garlic, 1 tspn ginger.  Cook until garlic turns translucent, then add raw hamburger.  Shake out garlic powder, 4 dashes salt, 5 dashes pepper and 3-5 shakes of dried red peppers over meat and then brown hamburger.  Shake more garlic powder over meat about halfway through browning process. 

 

Once meat is browned, drain all the fat from the pan and then replace pan onto medium heat.  Add remainder of chopped garlic, approximately ¼ cup of soy sauce and then a minimum of ¼ cup of oyster sauce.  Shake garlic powder over pan again and bring contents up to a simmer.

 

Let simmer for approximately 10 minutes on medium to medium/low heat.

 

Spoon hamburger over (cooked) white rice and serve.

(I recommend cooking 3-4 cups of white rice –using God’s gift to White Boys: a Zojirushi rice cooker- simultaneously while cooking the hamburger).

 

Serves 2-4 people in about twenty minutes.

 

 

 

Blarg's Beef Bourguignon, 'Rrrican Style.

Free range Washington State chicken stuffed with three kinds of mushrooms, spinach, & fennel.

On the left: Vegan Lasgana Bolognese w/ Tuscan eggplant, mushrooms, spinach, & gluten free pasta
On the right: Lasagna Bolognese w/ beef & Sicilian sausage in a roma tomato based sauce.

American Meatloaf: a timeless classic!
Served with baked Idaho potatoes w/ brussels sprouts & mushrooms.

 

 

 

The Colonel’s Crab & Lobster Crepes

 

For the Crepes:

    • 2 Eggs

  • 2 Egg yolks

• 1/2 c Milk

• 3 tb Butter or margarine, melted

• 3/4 c Flour,all-purpose

• Pinch of Salt

​

1,  In mixer bowl, combine egg yolks, milk, water and 3 tablespoons melted butter; beat until well blended.

2.  Add flour and salt; beat until smooth.

3.  Refrigerate batter for 1 hour (allows flour to soften and swell in batter and makes crepes lighter & fluffier)

4.  Heat 10-inch omelet or crepe pan over medium-high heat, until just hot enough to sizzle a drop of water.

5.  Brush pan lightly with melted butter.

6.  For each crepe, pour in 1/4 cup batter, tipping and tilting pan to move batter quickly over bottom.

7.  Cook until lightly browned on bottom and dry on top.

8.  Remove crepe from pan or, if desired, turn and brown other side.

9.  Brush pan lightly with melted butter as needed to prevent sticking. (Repeat occasionally between crepes)

10. Stack crepes between layers of wax paper until ready to fill.

       (left over crepes can be safely stored in the freezer this way for up to a week)
Warm crepes in oven on low heat prior to filling

 

Makes approx 16 crepes

 

For the Filling:

• 2.5 c freshly chopped lobster

• 2.5 c freshly chopped Dungeness crab meat

• 1 cup dry, white cooking wine

• 1/4 c light cream

• 1/4 c Butter

• 1/4 c Extra Virgin Olive Oil

• 2 tbsp Garlic

• 1 tbsp green onion

• 1 tsp white pepper

• 1 tsp salt

• 1/2 small lemon

 

 

1. In a large skillet, melt butter and add olive oil and white wine on medium to medium high heat

2. When oil & butter are blended and begin to smoke, add garlic

3. When garlic goes translucent (takes about 4-5 minutes), add green onion, lobster and crab meat

4. As crab/lobster meat approaches cooked point (firm to touch, white), slowly swirl in cream.

5. Simmer to finish cooking meat and reduce cream in sauce to consistency of syrup.

 

            Makes filling for approx 6-8 crepes

 

Presentation:

1. Lay warm crepe in center of warmed plate

2. Spoon filling down the middle; keep in sauce

3. Fold bottom of crepe up, the fold sides over left to right.

4. Repeat process with second crepe right next to first

5. Spoon sauce generously over the top

6. Garnish lemon wedge

Escargot w/ a lovely Bordeaux.

 

 

.

Coq au Vin aux Margle

 

  • 1/2 lb bacon slices

  • 20 pearl onions, peeled, or 1 large yellow onion, sliced

  • 3 lbs chicken thighs and legs, excess fat trimmed, skin ON

  • 6 garlic cloves, peeled

  • Salt and pepper to taste

  • 2 cups chicken stock

  • 2 bay leaves

  • Several fresh thyme sprigs

  • Several fresh parsley sprigs

  • 1/2 lb button mushrooms, trimmed and roughly chopped

  • 1 cup artichoke hearts

  • 2 Tbsp butter

  • Chopped fresh parsley for garnish

  • Two bottles 'Apothik Red' burgundy wine

 

 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.

 

 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.

 

 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

 

 Add mushrooms and artichoke hearts to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.

 

Serves~ 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.

 

 

Salmon in Pinot Gris with Cyprus Capers.  Served w/ Blarg's Brocoli Blues & roasted Spanish Potatoes w/ herbs

Breakfast Crepes from Le Bistro aux Chien

Grandma Margle's Irish Potato Salad

 

Ingredients:

  • ~ 2.5 lbs. red potatoes; cut into bite size chunks

  • 1 cup chopped red onion

  • 1 cup finely chopped celery

  • ½ cup finely chopped carrot

  • 3 tbsp. finely chopped black olive

  • 3 tbsp. dill pickle relish

  • 2 cups Bitter Hatred For The British

  • 3 hardboiled eggs; chopped into bits.

  • 2 cups Basil aioli*

  • 2 tsp thyme

  • 1 tsp oregano

  • Sea Salt

  • Black Pepper

  • Paprika

Take potatoes, pre-cut into bite size chunks, and introduce to boiling water.  Let that friendship continue on an intimate basis until the potatoes are tender and firm by whatever potato salad standards you might have for potato firmness and then let the friendship wane and grow cool. And don't forget to hard-boil the eggs.

 

In an appropriate vessel (the word 'bowl' comes to mind): combine everything but the aioli, salt, pepper, & paprika.  Smack the bowl contents around thoroughly until they're thoroughly inter-mixed and have learned a lesson.  Pay particular attention to beating the hardboiled egg yolk so they'll blend easily into the aioli (and, besides, the egg yolks had it coming)

Pour in aioli and then add at least 1 tsp but not more the 2 tsps of salt.  Add pepper and paprika to taste (which, if you've taste, will work out to about 3 tsps of pepper and 1 tsp of paprika.  Or less paprika.  Who gets paprika?  not me….)

 

*  Either buy some Basil aioli in a jar (which is what I usually do) or:

Blarg's Basic Basil Aioli

  • 5 tablespoons fresh basil (about one large handful of leaves)

  • 1 tablespoon garlic, minced (about 2-3 large cloves)

  • 2 egg yolks

  • 1 tablespoon lemon juice

  • 1/2 teaspoon kosher salt

  • 1/4 cup virgin olive oil

  • 1/2 cup vegetable oil

Put basil, garlic, yolks, lemon juice, & salt into Cuisinart and combine (combine, scrape sides, combine again). 

Slowly add olive oil and vegetable oil into Cuisinart: (combine, scrape sides, combine again); the aioli should form in a minute or two. Serve or refrigerate immediately. Makes ~ 1 cup. So you'll need to double it for the recipe above. And the basil aioli in jars is usually in the same aisle as spaghetti sauce in a jar at your local market.

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