Milk Braised Rabbit Casonsei with Mike Perez.


It should come as no surprise that tentop’s recent Pastafarian dinner was a resounding success.¬† Pasta is universally loved around the world and our guests were happy to eat five courses of it. The highly exalted Flying Spaghetti Monster was pleased and we felt his benevolent smile shining upon us all. The guest Chef, one Michael Perez; is a talented cook, one as immersed in the Chef life as I’ve seen. Fucking guy lives and breathes kitchens, and this pasta dinner proved his skill. It was a blast working with him again, we’ve got a rich history. Each dish was more succulent than the last, but recipe that follows was by far my favorite. As I was picking the meat off the rabbit carcasses I kept popping the plump little milk braised garlic cloves into my mouth. Your supposed to save those for the farce I guess. Use this filling to stuff your favorite pasta, we did casonsei, which look like little candy wrappers. Don’t be afraid to bust out your dick shaped cutter for other fun filled shape. I bet it would also make a great burrito filling.

Milk Braised Rabbit farce by Mike Perez

1 rabbit (hind quarters)
4 Spanish yellow onions(julienne)
1 gallon milk
1 bulb garlic
6 oz Pecorino Romano
1 bunch thyme (1/2 picked and chopped)
1 bunch rosemary (1/2 picked and chopped)

Season legs and sear. Rest on a rack. Add onions to pan and caramelize, reserve half of the caramelized onions for later. Add all the garlic to the onions in the pan with the thyme and rosemary (whole) sauté until you smell the aromatics. Add legs back to pan and add milk to cover. Braise at 300*f until meat is falling off bone.
Shred pecorino. While hot pick rabbit off bone and salvage any garlic left in the milk, discard milk (it will be separated) and braised onions. In a food processor; process rabbit, fresh milk, chopped herbs(to taste), reserved onions, pecorino, garlic, and salt and pepper to taste. Balls deep.
-side note
You HAVE to process everything while hot or it will not be emulsify correctly or have a proper consistency. When the farce cools it will tighten up and be ready to pipe into any number of dick shaped pastas.

3 Responses

  1. mark said on 22 Nov 2011 at 4:57 pm

    the weiner pasta was delicious but would have benefitted from the chefs being topless.

  2. mrjeffmccarthy said on 6 Dec 2011 at 10:47 am

    @mark we can’t have our customers having sexual orgasms all over the counter OK?

  3. Oh My said on 16 Apr 2012 at 3:35 pm

    Having Jeff shirtless is always groovy orgasm enough for me. Sexual chocolate goodness and nipple pastroni McCarthy works for me!

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