The marinade alone is reason enough to make this sandwich from E2GO in Charlotte, NC. The flavor is potent, balanced, and delicious. It'll work with shrimp or pork too and will last covered in your fridge for a month.
Though this is traditional hunter's fare, here's a great recipe for domesticated rabbit. It's stewed with vegetables and garlic in red wine until mouth-wateringly tender and served with pasta. This also makes a wonderful do-ahead meal for guests since the sauce gets even better after sitting a day or two in the fridge.
Crisp-fried veal cutlets are slathered in a homemade tomato sauce and covered in melted mozzarella and parmesan cheese. This po'boy is currently on the Friday Lunch menu at Emeril's Delmonico in New Orleans.
This may seem an unlikely combination, but trust me, for those moments when you're not sure if it's dinner or breakfast that you want, this satisfies completely. Waffles stand in here in place of biscuits--soak up all the buttery, syrupy goodness that is drizzled over crisp-fried chicken. This recipe is based on a killer version of chicken and waffles that is served at Emeril's Restaurant in New Orleans.
Prep Time: 30 minutes
Total Time: 1 1/2 hours plus 4 hours to overnight for marinating the chicken
Grilling pizza is wonderfully easy and so versatile. You will put your rolled out dough on the grill for 5 minutes getting wonderful grill marks. Once you flip your pizza, you will top the cooked side. Cook another few minutes and done!