Friday Food Fact: Dang!...some food is HARD to make

I've been lucky enough to have a group of Austin chefs include me in an event they call "Meaty Monday Madness!" On the first Monday of the month, one chef picks a type of meat--anything from brisket to hearts--and everyone makes a dish with that main ingredient. Some of the creations are amazing. This month, rabbit. I decided to go all-out by making Braised Rabbit Ravioli with a Creamy Reduction Sauce. Oh yeah, the pasta was home made, too. Between weights, dry-land training and swim practice, IT TOOK ME TWO DAYS!
Fact: Making rabbit raviolis all from scratch is hard work.

Fact: When making a reduction sauce do not season it as the salty flavor will only magnify as it reduces. I learned this the hard way...a mistake you only make once.

Fact: Before placing raviolis on wax paper or on any surface they will sit on for extended periods of time make sure to flour both sides so they won't stick. I had a big problem as I didn't do this and they stuck like a leach. The remedy is to put them in the freezer and as they freeze you will be able to peel them apart much easier.

Fact: Making homemade raviolis definitely impresses the ladies. Holla!

Fact: They were delicious! Chef David Bull who has battled on the show "Iron Chef America" even loved them:)

Tuesday Tweet of the Week: How to Help End Hunger...

I love to eat and get super-excited about it. (Wait until you see my rabbit ravioli post.) It’s important to remember that many people don’t have an abundance of food. This tweet caught my eye:

FoodBank4NYC
10:44am, Apr 06 from API
RT @CTFoodBank On #CharityTuesdayask yourself: RT @USCIrini have you volunteered @ a #foodbank?#thebiggestloser #poundforpound #endhunger

You can support feeding the hungry no matter where you live. When you do, tweet about it using one of the hash tags above.

Friday Food Fact: Rabbit Anyone?

Rabbit anyone? Easter is right around the corner and my guess is that y'all are preparing to cook up some wild rabbits...no? Well since this is the season for bunnies I though it would be appropriate to feature them on the Friday Food Fact. Let me first apologize if any of you are offended and/or grossed out about the thought of eating a rabbit. To lighten the spirits you should know rabbit has been regarded as a fertility symbol and has long been included in Easter menus. So for those of you looking to reproduce yourselves, definitely go out and get a rabbit for the Easter table;) Rabbit has been domesticated and included on the table in France for centuries.

If by chance you're not planning on cooking rabbit for Easter have no worries, I'll cook one in honor of you. You might recall that I attend a potluck here in Austin called Meaty Monday Madness. The host is my friend Zack who is the chef and owner of the wine bar and restaurant 'Mulberry' in Austin. The first Monday of each month Zack invites a bunch of his friends, which many happen to be local chefs, to his house for a grand eating festival. This month's featured item is, of course, rabbit. There will definitely be a future post on the Meaty Monday Madness extravaganza!

So is rabbit healthy for us? The answer is yes and no.

The Facts:

• A great source of protein which helps our muscles grow and stay strong.
  
• High in Iron which promotes red blood cell growth and health.
  
• Packed with Vitamin B-6 and B-12 which helps in the building and stability of red blood cells as well as helps keep our immune system strong.
  
• Good source of magnesium which helps keep our bones strong, regulate blood sugar and supports our immune system.
  
• Be careful rabbit is high in cholesterol.

Much like most things we eat there are positives and negatives in it's nutritient content, rabbit is no exception. If you'll be cooking rabbit this Easter I hope it turns out great! If rabbit is not your cup of tea then I respect that too. Enjoy!