Deep Fried Steamed Aromatic Squab Recipes

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ROASTED SQUAB STUFFED WITH SHIITAKES AND PRESERVED LEMONS



Roasted Squab Stuffed with Shiitakes and Preserved Lemons image

Provided by Ming Tsai

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

Canola oil, to cook
4 squab, rib cage removed
2 tablespoons extra virgin olive oil
3 cups sliced shiitakes
3 sliced shallots
1/2 cup minced preserved lemons
1/4 cup thinly sliced scallion
1 tablespoon minced fresh lemon thyme
Salt and black pepper, to taste

Steps:

  • Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
  • Wine Recommendation: Olmos Reward, Frankland Estate, Aus

PAN FRIED SQUAB WITH APRICOT GLAZE AND CORNBREAD STUFFING



Pan Fried Squab with Apricot Glaze and Cornbread Stuffing image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

6 squab
6 slices bacon
1 large yellow onion, chopped
2 ribs celery, chopped
1/2 cup dried apricots, chopped
1 1/2 cups chicken stock
1/2 bunch parsley, chopped
3 1/2 cups cornbread, diced and toasted
3 shallots, peeled and diced
1/2 cup apricot brandy
1/2 teaspoon powdered Habanero chile
1/2 cup orange juice
Sea salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Preheat the oven to 375 degrees. Wash and dry the squab.
  • In a medium size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on paper and crumble. Reserve the bacon grease. Add the onion to the skillet and saute 3 to 5 minutes, or until transparent. Add the celery and cook 2 to 3 minutes more. Add the dried apricots and stock. Return the bacon to the skillet and add the parsley. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs. In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs until brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven. Meanwhile, saute the shallots in the skillet, add the apricot brandy and reduce by half. Add the Habanero chile powder. Add the orange juice and cook until slightly thickened. Glaze the squab every 5 minutes as they finish roasting, for 15 minutes.
  • Serve with steamed broad beans.

DEEP-FRIED STEAMED AROMATIC SQUAB



Deep-Fried Steamed Aromatic Squab image

Number Of Ingredients 15

1 stick , dried bean curd
2 or 3 squab
oil for deep-frying
2 slices fresh ginger root
1 stalk scallion
2 tablespoons soy sauce
2 tablespoons sherry
2 cloves star anise
1 stick cinnamon, 1-inch piece
1/4 cup bamboo shoots
2 stalks scallion
1 tablespoon cornstarch
1/4 cup Stock, Chicken or favorite stock
2 tablespoons oils
1/2 teaspoon salt

Steps:

  • 1. Soak dried bean curd. 2. Wipe squabs with a damp cloth and dry well with paper toweling. 3. Heat oil. Add squabs, one at a time, and deep-fry, turning and basting, until light golden. Drain on paper toweling. 4. With a cleaver, chop squabs, bones and all, in 1- by 2-inch pieces. Transfer to a heatproof bowl. Slice ginger root, mince scallion and add, along with soy sauce, sherry, star anise and cinnamon stick. 5. Steam 30 minutes (see HOW-TO, _Steaming). 6. Meanwhile slice bamboo shoots and soaked bean curd. Cut remaining scallion stalks in 1-inch sections. Blend cornstarch and cold stock to a paste. 7. Heat oil. Add bamboo shoots, bean curd and scallions. Stir-fry to cook through (3 to 4 minutes). 8. Stir in salt. Then stir in cornstarch paste to thicken. Pour over squabs in their steaming bowl and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

TEA-SMOKED SQUAB



Tea-Smoked Squab image

Provided by Florence Fabricant

Categories     appetizer

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 10

4 whole squabs
2 tablespoons coarse salt
2 teaspoons Sichuan peppercorns
6 star anise
2 2-inch cinnamon sticks
2 teaspoons dark soy sauce
1/2 cup uncooked rice
1/2 cup light brown sugar
1/4 cup black tea leaves
Peanut oil for deep frying

Steps:

  • Rinse and dry the squabs thoroughly.
  • Place the salt, peppercorns, star anise and cinnamon sticks in a dry skillet and toast by shaking over medium heat until the mixture begins to smoke and the salt begins to turn brown. Allow to cool. Discard the star anise and cinnamon and rub salt and peppercorns over the squabs, inside and out. Cover the squabs loosely and set in a cool place or in the refrigerator for eight hours or overnight.
  • Place the squabs, breast side down, on a heat-proof plate. Place in a steamer or a covered wok fitted with a rack and steam 30 minutes. Allow squabs to cool, then rub with soy sauce.
  • Cover the bottom of a wok with aluminum foil. Place the rice, brown sugar and tea in it. Place a rack in the wok and arrange the squabs breast side up on the rack. Line the cover of the wok with foil, cover the wok and seal the edge of the cover with dampened paper towels to keep the smoke from escaping.
  • Turn the heat to medium high and when you smell smoke leave the heat on for 15 minutes. Turn the heat off and keep the birds in the covered wok for 45 minutes.
  • In a large wok or deep fryer heat the oil, add the squabs one at a time and deep fry them for five minutes to crisp the skin. Pat dry with paper towels. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 437, UnsaturatedFat 17 grams, Carbohydrate 16 grams, Fat 31 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 10 grams, Sodium 342 milligrams, Sugar 7 grams

STEAMED DEEP-FRIED SQUAB



Steamed Deep-Fried Squab image

Number Of Ingredients 12

1 piece , dried tangerine peel
1 clove garlic
2 slices fresh ginger root
2 stalks scallion
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon powdered star anise
2 squab
soy sauce
oil for deep-frying
cornstarch
lemon wedges

Steps:

  • 1. Soak dried tangerine peel. 2. Mince garlic, ginger root, scallions and soaked tangerine peel then combine with salt, cinnamon and star anise, mixing well. 3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a heatproof bowl. 4. Steam 45 minutes (see HOW-TO, _Steaming). Remove squabs. Rinse off seasonings under cold running water. Dry well with paper toweling. 5. Rub skin lightly with soy sauce return to heatproof bowl and steam 10 minutes more. Remove and let cool. Refrigerate, covered, overnight. 6. Heat oil. Dredge squabs lightly in cornstarch then add, one at a time, and deep-fry, turning and basting, until golden. Drain on paper toweling. 7. With a cleaver, chop each in quarters garnish with lemon wedges and serve. NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DEEP-FRIED SQUAB



Deep-Fried Squab image

Number Of Ingredients 7

3 squab
1/4 cup soy sauce
2 tablespoons sherry
oil for deep-frying
1/2 head lettuce
lemon wedges
salt

Steps:

  • 1. With a cleaver, chop each squab in quarters. Place in a bowl. 2. Combine soy sauce and sherry, then rub into skin. Let stand 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add squabs, a few pieces at a time, and deep-fry 1 minute. Drain on paper toweling. Let cool slightly. 4. Reheat oil and return squab sections. Deep-fry, turning frequently, until crisp and golden. Drain again on paper toweling. 5. Cut lettuce in strips and arrange on a serving platter. Arrange squab over lettuce. Serve with lemon wedges and salt. NOTE: The diner squeezes lemon juice over the squab, then dips each section in salt before eating. VARIATIONS: * In step 2, add to the soy-sherry mixture 2 slices fresh ginger root, minced. * In step 2, rub the squabs with soy sauce only then deep-fry. After step 4, heat in a saucepan 1 tablespoon sugar, 2 tablespoons sherry, 2 teaspoons soy sauce, the juice of 1/2 lemon, and a few drops of sesame oil. When this mixture comes to a boil, add deep-fried squab sections and simmer, uncovered, 2 to 3 minutes. Garnish with lemon slices and serve. * Omit steps 1 and 2. With a cleaver, chop the squabs, bones and all, in 1 1/2-inch squares. Then coat with a batter of 1/2 cup water-chestnut flour 1 egg, beaten 1/2 garlic clove and 1/2 scallion stalk, both minced 1/2 teaspoon salt, 2 teaspoons soy sauce and a dash of pepper. Deep-fry as in steps 3 and 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

RED-COOKED DEEP-FRIED SQUAB



Red-Cooked Deep-Fried Squab image

Number Of Ingredients 9

1 piece , dried tangerine peel
2 slices fresh ginger root
1/4 cup sugar
1 cup soy sauce
4 to 5 cups water
1 slice cinnamon, 1-inch piece
2 or 3 cloves star anise
2 squab
oil for deep-frying

Steps:

  • 1. Soak dried tangerine peel. 2. Slice ginger root. Then place in a heavy pan, along with sugar, soy sauce, water, cinnamon, star anise and soaked tangerine peel. Bring to a boil. 3. Wipe squabs with a damp cloth. Add to pan and bring to a boil again. Then simmer, covered, 30 minutes, turning frequently for even coloring. Drain well and let cool. Dry with paper toweling. 4. Heat oil. Add squabs one at a time and deep-fry until crisp and golden. Drain on paper toweling. 5. With a cleaver, chop birds, bones and all, in bite-size pieces. Serve with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

DEEP-FRIED AND STEAMED CHICKEN WITH PINEAPPLE



Deep-Fried And Steamed Chicken With Pineapple image

Number Of Ingredients 13

1 spring chicken
oil for deep-frying
3 slices fresh ginger root
1 stalk leek
3 tablespoons soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup chicken liquids
1/2 cup pineapple juice
1 cup , canned pineapple chunk
1 tablespoon cornstarch
3 tablespoons water

Steps:

  • 1. Wipe chicken with a damp cloth dry well with paper toweling or hang in a cool, airy place 1 to 2 hours. 2. Heat oil. Gently lower in bird, using a wire basket or large colander. Deep-fry, turning and basting, until golden. Drain on paper toweling. 3. Transfer chicken to a deep heatproof bowl. Slice ginger root cut leek in 1-inch sections, and add. Combine soy sauce, sherry, salt and sugar and pour over chicken. 4. Steam until done (about 30 minutes). See HOW-TO, _Steaming. 5. Transfer chicken to a cutting board and let cool slightly. Then bone, but do not skin cut in 2-inch squares. Arrange skin-side up on a warm serving platter. 6. Pour chicken liquids into a saucepan. Drain canned pineapple, adding its juice to the pan. Heat slowly. Add pineapple chunks and heat. 7. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Pour sauce over chicken and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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