Rabbit “Run-Down” is a Dominican recipe for cooking rabbit meat, and which I must say is very tasty. No! You don’t have to run-down the rabbit before you cooking this recipe. That was the first thing which came to my mind when I first came across this recipe, and I’m pretty sure that I will not be the last. Rabbit meat has grown so popular in Dominica, that there is a village called Crockrane with host an annual Rabbit Festival 🙂 If you’re Rabbit meat fanatic then this festival is definitely for you. Let’s hear your opinion of this recipe in the comments.

Ingredients:

• 2 lb (908 g) rabbit
• 1 pint (560 ml) coconut milk
• 1 tbsp salt
• 1 tbsp curry powder
• 1 shallot stalk, finely chopped
• 1 sprig of thyme
• 1 small hot pepper, crushed
• 2 garlic cloves, finely chopped
• 6 dried pimento (allspice) berries

How to Make Rabbit Run-Down:
Cut the rabbit into serving portions. Bring the coconut milk to the boil and add the rabbit, salt and curry powder. Cover, reduce the heat and simmer for 1 hour, or until tender. Add all other flavoring ingredients 5 minutes before removing from the heat. Serves About : 6

Yet another Howto video, this time it’s a 3mins demonstration on how to make a Thai Egg Salad. The ingredients are more less the same to how you will make an egg salad in the Caribbean, but this recipe looks spicier and yet looks tasty. Let’s hear howto do your egg salad in the comments.

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How to make Thai egg salad [Howto]

This dish often has a lot people hesitating when they hear what it is, but it’s credible that once they’re tried it all the hesitations they had toward this dish usually diffuses. Sometimes, my grandma will tell people it’s chicken just to get them to try it at first. Keep in mind that eel needs to be marinated for about 3 hour before you place in the oven in other to get that rich flavor.

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Ingredients:

• 1/4 pint (140 ml) olive oil
• 2 tbsp wine vinegar
• 2 bay leaves plus more for skewering
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp breadcrumbs
• 2 lb (908 g) eel (large variety), skinned and cut into 4-inch (10-cm) pieces