Well that made my day!
If you don't have any luck finding 1 in C fla, I have a back up plan.
I a)have a small 4ft banana and b)have to drive to Tallahassee next Wed in a rented van to pic up college kid.
Would your wife let you meet with a strange flirty woman at a turnpike rest stop if said stranger's husband was also present?

B' rabbit, where are you located, I've got one I could spare...

Coffeemom,

I inquired and my much better half said that would be fine. It is a Icecream??? Rest stop heck I would drive to Tampa if I had to lol...I75 would be a cakewalk.

Jetstream,

I am in Citrus county.

I only have ice cream bananas and this is a potted pup. I have bananas now. I'll throw some in the freezer and bring them to you if you want.
email me at sjkdavis at bellsouth dot net.
I'd also try to get the one from Jetstream. They are that good!

Thats a funny story with a happy ending you can always count on Coffeemom lol

Katie

Coffeemom,

Very kind.....just love the people on this board. Email sent.

I'll be in G'ville in a week or so and if you still want the Ice cream I'll be happy to meet off 75 for the delivery...

Bamboo rabbit, I've been meaning to yoo hoo you again. I wanted to let you know I found the seely's ark rabbit at Publix and bought some. It was $11.99 a pound (pretty steep), but I paid $15.99 for a half rabbit (22oz.). I haven't cooked it yet because I was hoping to ask you for a recipe. Do you have an easy recipe that takes no more than 30 minutes of prep time? One of your favorites?

Anna

Jetstream,

Thank you. I am supposed to pick one up from Coffeemom on Wednesday so I am crossing my fingers.

Anna,

I will give you two, well three if you count the dip.

One is very very simple and great for snacking with garden veggies. The other a but more complicated but I love it.

Tenders:

3 tablespoons nonfat buttermilk,
3 tablespoons hot sauce, such as Frank's RedHot
3 tablespoons distilled white vinegar, divided
2 pounds chicken tenders or deboned rabbit,
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
2 tablespoons canola oil, divided

Whisk buttermilk, 2 tablespoons hot sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken/rabbit; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.
Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl; set aside.
Remove the chicken/rabbit from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.)
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken/rabbit, placing each piece in a little oil. Cook until golden brown and cooked through, Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken/rabbit, reducing the heat if necessary to prevent burning. Transfer to the platter.

I like that one with this:

Buffalo Cheese Spread Recipe

Ingredients:
1/4 cup Frank's Hot Sauce PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons Frank's Hot Sauce
12 ounces Sharp cheddar cheese -- Shredded
4 ounces Blue cheese -- crumbled
8 ounces Cream cheese -- softened
1/3 cup Margarine or butter -- Softened

Directions:

Combine Hot sauce and other ingredients in food processor or mixer. Beat until smooth. Chill. Remove 20 minutes before serving.

You have to cook rabbit lower and slower than chicken.

This is a rip off of Emeril, well I just renamed it, and a bit longer to make but still under your requested prep time. I would go with this one personally.

Now we make a few changes.....we don't use the Emeril essence we just use salt free Cavenders Greek seasoning. We most times serve it with rice instead of grits. If you are light on the requested weight of rabbit it won't matter. The TBL of Chili powder may seem a lot but it will not be hot at all...

Bird seed Rabbit
Yield
2 to 4 servings
Cook2 hr 0 min Total:2 hr 30 min Recipe Tools:

Ingredients
1 (2 1/2 to 3) pound rabbit, cut into 4 pieces
1 tablespoon Emeril's Original Essence, recipe follows
1/4 cup vegetable oil
1 cup chopped yellow onions
3/4 cup chopped red bell peppers
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1 tablespoon minced garlic
1 cup sunflower seeds, pureed to a paste in a food processor
2 cups chicken stock, or canned low-sodium chicken broth
1 tablespoon apple cider vinegar
3 tablespoons whole sunflower seeds
1/4 cup chopped parsley
1 recipe Charleston style grits, recipe follows
Directions
Season the rabbit with the Essence.

Heat the oil in a large saute pan or stockpot over medium-high heat. Add the rabbit and brown on both sides, about 2 to 3 minutes. Remove from the heat.

Add the onions, peppers, chili powder, cumin and salt, and cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, and cook, stirring, for 1 minute. Return the rabbit to the pan. Add the pureed sunflower seeds, chicken stock and vinegar, and bring to a boil over high heat. Lower the heat to medium-low, and simmer, covered, until the rabbit is tender and falling from the bone, about 1 1/2 hours.

Remove the rabbit from pan and garnish with whole sunflower seeds and parsley and serve over Charleston style grits, with the sauce spooned over the top.

Emeril's Creole Seasoning (Essence):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Charleston Style Grits:
6 cups water
Salt, to taste
11/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste
In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.

If it makes you feel any better, Ice Cream never grew well for me, and I've heard the same from others in C.FL.

Gary

Thank-you, Bamboo rabbit! Sounds delicious. A little complicated for me, but I may have to rise to the occassion this time with the special rabbit. Sorry for the delay, I've had a lot of stuff going on and I completely forgot till today that I had asked. Thanks for the time you put in. It is appreciated.

Anna

Anna,

It sounds a lot more complicated then it is. We can whip it together in 15 minutes since we are not doing the grits. And you are quite welcome.