Grilled Rare Squab With Foie Gras Fried Rice And Pomegranate Molasses Syrup Recipes

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GRILLED SPICED SQUAB



Grilled Spiced Squab image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 13

6 squab, about 1 pound each
4 cloves garlic, peeled
1 2-inch piece of ginger root, peeled and sliced
2 tablespoons aniseed, pan-toasted and crushed
1/2 teaspoon saffron filaments, chopped fine
1 tablespoon paprika
1 teaspoon cayenne
1/2 cup lemon juice
1 small bunch fresh coriander, chopped, to yield 4 tablespoons
4 green onions or scallions, chopped, to yield 4 tablespoons
1 1/2 cup light olive oil
Freshly ground black pepper to taste
Salt to taste

Steps:

  • Remove heads and feet from squab. Insert a sharp knife through neck cavity and carefully split each bird down the back, keeping breast intact. Remove backbone, then carefully remove breastbone, cartilage and ribs. The bird should look like a butterfly, with only wing and leg bones attached.
  • Place garlic cloves and ginger in the bowl of a food processor, and blend to a paste. Add aniseed, saffron, paprika, cayenne and lemon juice, and blend about 30 seconds to combine. Transfer blended ingredients to a mixing bowl, add chopped coriander and green onions and whisk in olive oil. Add freshly ground black pepper to taste.
  • Place squab in a shallow ceramic or enameled dish, add spice marinade and turn to coat well. Cover and refrigerate overnight. Bring to room temperature before grilling.
  • Preheat broiler or outdoor grill to highest temperature. Sprinkle squab with salt. Grill squab, skin-side-up, for 4 minutes, and then turn to grill 3 minutes, skin-side-down. Baste frequently with marinade while cooking. Test for doneness: squab are best served rare. Suggested times are for a very hot fire. A home broiler will take longer than mesquite or charcoal briquettes.
  • Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.

FOIE GRAS WITH DATE PURéE AND POMEGRANATE



Foie Gras with Date Purée and Pomegranate image

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds-a gorgeous garnet crown-for a burst of sour-sweet juice and a little crunch.

Provided by Paul Grimes

Time 40m

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 6

1/4 pound Medjool dates (packed 1/2 cup), pitted
1/2 cup boiling-hot water
1 tablespoon plus 1 teaspoon pomegranate molasses
1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
1 (6 1/2-ounces) block foie gras, chilled
Garnish: pomegranate seeds (from 1 pomegranate)

Steps:

  • Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
  • Preheat broiler.
  • Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
  • Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
  • Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

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