Butterflied Squab With Piquillo Pepper Sauce Recipes

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OVEN ROASTED SQUAB WITH PIQUILLO-BLACK PEPPER SAUCE WITH CHICKPEA POLENTA



Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta image

Provided by Bobby Flay

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons olive oil
1 large onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
2 cloves garlic, chopped
1 cup red wine
1 cup port
6 cups chicken stock
2 piquillo peppers, diced
1 1/2 teaspoons coarsely cracked black pepper
Salt
2 tablespoons unsalted butter
2 tablespoons olive oil
4 squab (about 1 pound each)
Salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tablespoon cumin seeds, ground
3 cups water
1 tablespoon salt
1 cup finely ground yellow cornmeal
2 cups cooked chickpeas, drained and pureed
2 tablespoons butter
Salt and freshly ground pepper
1/4 cup chopped parsley

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.
  • Preheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes.
  • Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.

SAUSAGE-STUFFED PIQUILLO PEPPERS



Sausage-Stuffed Piquillo Peppers image

There's nothing quite like the piquillo pepper. They're sweet, fruity, slightly smoky, and just bitter enough. For me, they're the San Marzano tomatoes of peppers. And while I enjoy them in literally anything, these delicate, triangular beauties are just made for stuffing.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 45m

Yield 12

Number Of Ingredients 14

8 teaspoons olive oil, or as needed, divided
4 ounces chorizo sausage, casings removed and meat crumbled
½ cup diced green onion
salt and ground black pepper to taste
½ cup cooked long-grain white rice
2 ounces goat cheese
1 large egg
3 tablespoons chopped fresh parsley, divided
2 cloves garlic, crushed
1 teaspoon ground cumin
1 blood orange, zested and juiced
1 pinch cayenne pepper, or more to taste
12 piquillo peppers
2 tablespoons chopped almonds

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil.
  • Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes.
  • Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt.
  • Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 6.8 g, Cholesterol 27.5 mg, Fat 9.4 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 3 g, Sodium 928.1 mg, Sugar 0.3 g

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BUTTERFLIED SQUAB WITH PIQUILLO PEPPER SAUCE RECIPE
Ingredients 3 tablespoons canola oil 1 squab, butterflied (backbone, ribs and keel bone removed) Salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons olive oil 1 medium carrot, coarsely chopped 1 small stalk celery, coarsely chopped 1/4 large onion, coarsely chopped 2 cloves garlic, chopped 1/4 cup port 1/4 cup red wine 1/2 to 3/4 cup …
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