Recipes From A Rabbit's Brain

Here are some recipes that I have come up with over the years, mostly for the frequent Furry Party/Potlucks that I throw at my house.

You may recognize that "Squirm Noodles" and "Ass Burning Rice" were previously published in the Tiger Haven Charity Cookbook publish by Tahamaki. Hopefully, some day, the other recipes will make into a future edition, but for now the project is in hibernation.

Squirm Noodles by Michael Angel Peña(AKA…Sparrow a Rabbit)

This splendid little dish I created especially for one of my video parties at which the feature movie was "Squirm" which features human eating worms. If, after devouring this concoction it feels like worms are burrowing throughout your body, then you have received its intended effect. Warning this is a very hot dish!

Equipment

1 large wok

1 deep pot to boil noodles

1 bamboo or wooden spoon

1 large bowl

Ingredients:

1 cube beef Bullion

1 can Ranch Style Beans

1 cup Bottle Barbecue Sauce(favorite brand will do fine)

2 cans cream of celery soup

1 bag rottinni noodles

4 tablespoons Cayenne Pepper

2 lbs Lean Beef(Round Steak or Rump Roast) cut in 1/8 to ¼ inch strips

½ cup olive oil for stir frying beef

1) Cook Rotinni Noodles according to directions on package. Then drain.

2) Cook Beef to taste by stir frying in a wok with olive oil.

3) Heat Cream of Celery soup and add cayenne pepper. The mixture should turn a reddish color.

4) Prepare beef bullion with just enough water to dissolve the cubes and then mix into soup.

5) Add Ranch Style Beans, cooked beef, and barbecue sauce into soup. Cook for about three minutes or until nice and hot.

6) Stir soup mixture into cooked rotinni noodles and your Squirm Noodles are done!

Sparrow’s Creamed Corn by Michael Angel Peña(AKA…Sparrow a Rabbit)

A very easy to prepare dish that cooks quickly and tastes great. My recipe replaces the traditional butter with olive oil and has less salt then most.

Equipment

1 medium pot

1 medium bowl

Ingredients:

4 cups frozen corn

½ cup half and half cream

4 tablespoons olive oil

2 tablespoons sugar

½ teaspoon salt

1) Combine all ingredients in the pot.

2) Bring to a boil.

3) Simmer uncovered for approximately 8 minutes, or until heated throughout.

4) Sparrow’s Creamed Corn is now ready to serve.

Rabbit’s Revenge by Michael Angel Peña(AKA…Sparrow a Rabbit)

After years of loving care, my taste buds have developed a extreme tolerance for very hot foods. One day I was trying to create a relatively mild dish prior to one on my potlucks, but instead it turned into this nuclear mutant. This dish sneaks up on you, enjoy the burn!

Equipment

1 large wok with lid

1 bamboo or wooden spoon

1 large stainless steel bowl

Ingredients

2 ½ pounds beef preferably rump roast chopped into stir fry strips

2 tablespoons Worcestershire sauce

½ tablespoon Garlic powder

4 tablespoons Cayenne pepper

1 pound 4 ounces frozen carrot slices

6 tablespoons olive oil

2 cups water

1 can Bush’s Vegetarian baked beans

1 pound(approximately 6 cups) Rotini noodles

6 ounces Jack Daniels Tennessee Hickory Grilling sauce

1) Cook the Rotini noodles according to the directions on the package. Once cooked move the noodles into the large bowl.

2) Oil the wok with 3 tablespoons of olive oil and add the beef, Worcestershire sauce, garlic powder, and 2 tablespoons Cayenne pepper. Stir fry the beef until it is cooked. Once cooked move the beef into the large bowl.

3) Re-oil the wok with 3 tablespoons of olive oil, then add the carrots, 2 tablespoons Cayenne pepper and 2 cups of water(be careful as the oil may splatter violently). Cook the carrots for 10 minutes covered, and then remove the lid and evaporate off the remaining water for about 5 minutes. When the water has evaporated and the carrots are left cooking on a thin layer of oil turn off the heat. Move the cooked carrots into the large bowl.

4) Add the contents of 1 can of Bush’s baked beans and the 6 ounces Jack Daniels No.7 Grilling sauce to the cooked carrots, noodles and beef in the bowl. Mix well and the Rabbit’s Revenge is ready be served.

I tend to keep this dish warm in a crock pot for my potluck parties. The longer it stays in the crock pot the spicier the Rabbit’s Revenge seems to get! If it is not hot enough for you just add more Cayenne pepper!

Black Cat or Red Stripe Mushrooms by Michael Angel Peña(AKA…Sparrow a Rabbit)

My mushrooms seem so relaxed after I get them good and drunk. They are also very tasty!

If I use the Gato Negro wine I call them Black Cat Mushrooms, and if I use Red Stripe Lager I call them oddly enough, Red Stripe Mushrooms. The Red Stripe Mushrooms are particularly good for company parties. My co-workers heard the word "beer" and they attacked the mushrooms like sharks in a feeding frenzy!

I use this basic recipe with all different sorts of wines, beers and grilling/barbecue sauces including Rancho Zabaco Dancing Bull Zinfindel and Thirsty Lizard White Shiraz. Try them all, they each come out with their own unique taste!

Equipment

1 large pot with lid

Ingredients:

24 oz common white supermarket Mushrooms

¼ cup Jack Daniels Tennessee Hickory Grilling sauce

1 cup Gato Negro Merlot wine or Red Stripe Jamaican Lager(it’s beer!)

1 tablespoon black pepper

Water

1) Combine all ingredients in the pot. Add enough water to slightly float the mushrooms.

2) Bring to a boil. Then lower the heat and simmer covered with lid for approximately 30 minutes.

4) Remove the lid and simmer the mushrooms uncovered until the sauce has a nice, rich color and the approximate consistency of milk. This will take about 15 minutes.

5) Your mushrooms are now ready to serve you.

Ass Burning Rice by Michael Angel Peña(AKA…Sparrow a Rabbit)

This dish was purely created to satisfy my craving for a devastatingly hot food that still has a taste not overshadowed by the hot peppers. Beware, it lives up to its name! Eat with caution. This dish also tastes wonderful even if you cut down on the Cayenne pepper.

Equipment

1 large wok

1 deep pot to boil rice

1 bamboo or wooden spoon

1 large bowl

Ingredients

3 leeks

1 bag brown rice(I prefer Mahatma brand)

4 to 10 tablespoons of Cayenne Pepper

1 cup olive oil

1 to 2 pounds lean beef

1 can sweet peas

1/3 cup honey

1/3 cup corn syrup

optional-handful of baby carrots

optional-pineapple slices or chunks

1) Chop leeks, both leaves and stalk up to about 3 inches from the roots in 1/8 to 1/4 inches slices. Clean with water to remove dirt.

2) Chop beef into thin strips about 1/2 inch thick.

3) Heat oil on high and add a furry carpet of Cayenne Pepper. Then throw in one slice of leek.

4) When the leek start to boil vigorously, gently place the meat in the wok and stir. When the meat is nice and brown remove a piece and cut it to see if it cooked to taste(I prefer mine slightly pink inside). After the meat is cooked remove it to a separate container.

5) Add more oil, cayenne pepper and stir Fry the leeks until they soften. Then remove to same container as meat and mix them together.

6) Add more oil, cayenne pepper and start cooking the peas. After the peas have start to change color, become soft and start splitting then add the Honey and Corn Syrup and cook until the mixture threatens to set. (also thin pineapple slices can be added for even more flavor)

7) *Optional step* Cook some baby carrots in oil(no Cayenne). Since carrots take a long time to cook, very carefully add about a cup of water which will boil the carrots(be careful the oil may splatter violently). After a while all the water will evaporate and then you will again be left with carrots frying in the oil. If they are soft remove and stir in with the already cooked ingredients. If not repeat the boiling step.

8) Dump all the cooked ingredients together into the cooked rice and stir. Taste, if not hot enough add more Cayenne pepper. You are now finished.

Please have plenty of cold beverages ready for your guests and also warn them of the power of this dish before they bite into it. For the experienced lovers of very spicy foods only.

END OF RECIPES