Pecan Crusted Rabbit

1/2 cup bread crumbs

1 cup pecan pieces

Essence, recipe follows

1/4 cup Creole mustard or whole grain mustard

4 rabbit tenderloins, about 3 ounces each

1/4 cup vegetable oil

2 tablespoons olive oil

1/4 cup chopped onions

1/4 cup chopped green onions

1/4 cup chopped celery

1/4 cup chopped green bell peppers

2 tablespoons minced seeded jalapeno peppers

1 1/2 tablespoons minced garlic

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh thyme

2 teaspoons chopped fresh oregano

2 bay leaves

2 1/2 cups peeled, seeded and chopped tomatoes

3 cups chicken stock

Pinch of cayenne

Salt and black pepper

4 tablespoons (1/2 stick) cold unsalted butter, cubed

2 cups Southern Cooked Greens

Essence (Emeril's Creole Seasoning):

1 tablespoon cayenne pepper

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

2 tablespoons salt

1 tablespoon dried thyme

2 tablespoons garlic powder

1 tablespoon onion powder

1 tablespoon black pepper