VERNON MORALES
Salt | Philadelphia, PA

While growing up in Nicaragua, Vernon Morales was often found in the kitchen, quietly observing his mom’s cooking and taking in all he could. These days, Morales is still in the kitchen, but running his own show. After rigorous training with three of the most respected chefs in the world - Ferrán Adria, Martín Berasategui, and Daniel Boulud – Morales was appointed executive chef at Salt in Philadelphia, an intimate restaurant and the ideal environment for him to create and execute his own progressive cuisine.

Young Rabbit Escabeche, Snail Croquettes and Spring Garlic Aioli
Chef Vernon Morales of Salt – Philadelphia, PA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

Rabbit legs:
• 4 rabbit legs, front quarters
• 2 ounces Spanish paprika
• White pepper, to taste
• Kosher salt, to taste
• 1 sprig thyme
• 1 sprig rosemary
• ½ fresh bay leaf
• 1 clove garlic
• 2 ounces white wine
• 6 ounces extra virgin olive oil
• Splash of sherry vinegar

Rabbit jus:
• 20 ounces rabbit bones
• 1 Tablespoon duck fat or olive oil
• 3 ounces shallot, cut into thick slices
• 3 garlic cloves
• 2 quarts chicken stock
• Rock salt
• 3 sage leaves
• 1 sprig thyme

Sauce:
• 2 ounces broth from pot with rabbit legs
• 1 ounce rabbit jus
• Sherry vinegar, to taste
• Salt
• Pepper

Garlic aioli:
• 2 ounces garlic cloves, peeled, germ removed
• 1 ounce whole milk, warmed
• Salt and white pepper

Croquettes:
• 2 ounces butter
• 1 clove garlic, peeled and finely diced
• 1 shallot, peeled and finely diced
• ½ ounce Serrano ham, finely cut
• 2 ounces snails, meat cleaned, finely cut
• 2 ounces all-purpose flour
• 2 cups milk
• Parsley, to taste
• Kosher salt, to taste
• White pepper, to taste
• 1 whole egg, beaten
• Fine bread crumbs
• Vegetable or peanut oil for deep frying

Method:

For rabbit legs:
Preheat oven to 200°F. Remove excess fat from rabbit legs. Dust legs with Spanish paprika and season with white pepper, salt, thyme, and rosemary. Arrange legs in a pot. Add garlic and bay leaf, and cover duck legs 1/3 of the way with white wine. Add olive oil. Roast in oven for 2 hours or until tender. Allow to cool and reserve for sauce. Separate meat from bones, removing any excess fat. Strain broth and oil with a large china cap or strainer and reserve for sauce.

For rabbit jus:
Remove fat from bones and chop into medium-sized pieces. Heat a large saucepot over medium-high heat. Add duck fat and bones and cook until bones caramelize. Drain fat and add shallots and garlic and simmer slowly. Add a pint of chicken stock. Reduce, caramelize and add an additional pint. Reduce again and add the remaining chicken stock. Boil slowly for two hours, until jus reaches a syrupy consistency. Add sage leaves and thyme sprig. Strain jus.

For sauce:
Separate most of the oil from reserved rabbit leg broth. Combine 2 ounces broth with rabbit jus in a saucepan over medium-high heat.

For garlic aioli:
Place garlic in a medium saucepan and cover with cold water. Bring to a boil and strain. Repeat two additional times. Puree in food processor or blender with warm milk and season with salt and pepper.

For croquettes:
In a large saucepan, melt butter and add garlic and shallots, sautéing until tender. Dust ham and snails with flour and add to saucepan. Sauté for 5 minutes and then add the milk, whisking constantly. Cook for 15 minutes and add parsley, salt and pepper. Allow to cool. Divide the cooled mixture into 2-ounce portions. Shape portions into balls and roll in flour. Dip them in egg and then cover them completely with fine breadcrumbs. Fry croquettes in hot oil heated to 350°F until crisp and golden brown. Drain with paper towels and season with salt.

To serve:
Warm rabbit and place in the center of the plate. Garnish with garlic aioli. Place croquettes on top and drizzle with sauce.