Grilled Rabbit with Mustard and Crisp Bacon
Rabbit is easily found in most places in the U.S., though it will often be in the frozen food department. Try to find it. It’s beautiful meat – lean, subtle, tender, and it cooks so well, wrapped in bacon, over the coals. The by-word is slow, even cooking. Just be patient, turn it regularly and you’ll have a feast on your hands. And if you cannot find rabbit, use chicken….!
Gazpacho, Smoky French Style
Here, the simple purity of summer tomatoes and red bell peppers grilled gently over the coals, teamed with farm-fresh cucumbers, garlic, and onions makes this the most refreshing gazpacho you’re likely to taste. It speaks of the finest and most fresh ingredients, softly spiked with hot pepper and freshly squeezed lemon juice. Simple to prepare, I predict that once you’ve tried it, your summer meals will rarely be without it!
SPECIAL EQUIPMENT: long tongs, metal spatula, wood chips or grapevine cuttings sarments de vigne, food processor
PREPARATION AND GRILL TIME: 2 hours and 25 minutes, including 2 hours chilling time (minimum).
DIFFICULTY LEVEL: simple
