BIG ANNOUNCEMENT YOU GUYS! I’m now creating content and developing recipes for @nicky.usa’s new retail line! So I get to play with lots of beautiful meats and share with you all the dishes I come up with! For my first post, I wanted to use rabbit since it comes straight from Nicky Farms (and because I’m a nostalgic softy; it’s the first Nicky product I ever used about a decade ago). So I made this jambalaya with Carolina gold rice, andouille, the Holy Trinity (onions, celery, bell pepper), garlic, diced tomatoes, and homemade chicken stock that I simmered with the bunny carcass after butchering. My favorite part of home butchery is that I get the liver, heart, and kidneys to make the rice “dirty.” Parsley from the garden to go on top. Stay tuned for more dishes and recipes featuring the delicious meats from my friends at Nicky! #dinnertonight #meatconcierge #nickyfarms . . . . #rabbit #jambalaya #neworleans #food #foodpics #foodstagram #f52grams #huffposttaste #bareaders #food52
I’m available to do more of this kind of work for other food folks — shoot me an email!
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