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
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
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