Pan Seared Squab With Rice Dressing And Port Reduction Recipes

SOY GINGER REDUCTION

Soy Ginger Reduction image

Provided by Food Network

Number Of Ingredients 5

Ingredients

1/4 tablespoon light soy sauce
1/2 teaspoon each minced garlic and ginger
2 teaspoons sugar
2 tablespoons rice vinegar
salt and pepper

Steps:

Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.

PAN SEARED SQUAB WITH RICE DRESSING AND PORT REDUCTION

Pan Seared Squab with Rice Dressing and Port Reduction image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 20

Ingredients

4 squab, save gizzards, hearts and livers
1 cup port wine
2 peeled shallots, rough chop
2 thyme sprigs
1 quart poultry stock
2 tablespoons rendered foie gras
Salt and pepper
1 cup onions, finely chopped, divided
1 tablespoon butter
1 cup basmati rice
2 cups poultry stock, hot, plus more for reheating
2 bay leaves, divided
3 garlic cloves, crushed
1 tablespoon peanut oil
Cayenne pepper
1/4 cup chopped celery
1 teaspoon garlic, chopped
1/4 cup brandy
4 tablespoons finely chopped green onions
1 1/2 teaspoon chopped fresh parsley

Steps:

Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve. Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
Rice: Sweat 1/2 cup onions in melted butter and add rice. Lightly toast rice coating evenly with butter and onions. Add hot stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is tender. Cool on a lined sheet tray. Store until needed. Cut up hearts and gizzards into small pieces, trim off sinew. Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic. Bring to a boil and simmer for 30 minutes or until tender. Clean the livers, free from veins and dry on paper towels. In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides. Set them aside to cool. Add onions, celery and garlic to the pan. Using a wood spoon, scrape the fond off the pan as the vegetables cook. Season with salt and pepper. When vegetables are tender, deglaze with brandy, allow alcohol to burn off. Scape everything out of the pan and store with the livers. When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor. Puree until smooth paste results. Store dirty rice base under refrigeration at all times. In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through. Add green onions and chopped parsley.
Pan seared squab: Remove each side of the squab in one piece. Snip the wing tips off. In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown. Turn to sear on other side for 8 to ten minutes. If not cooked through place in oven to finish. Mound rice on preheated plates and lay squab decoratively. Drizzle with port reduction.

RICE-STUFFED SQUAB

Rice-Stuffed Squab image

For company or family, you'll be proud to serve these golden game birds. the rich-tasting dark meat goes well with the savory rice stuffing, which includes onion, celery, fresh mushrooms and raisins.

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 cup chopped celery
1/2 cup chopped onion
3 tablespoons butter
1-1/2 cups cooked rice
1-1/2 cups chopped fresh mushrooms
1/3 to 1/2 cup raisins
6 tablespoons orange juice concentrate, divided
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt, divided
3/4 teaspoon dried marjoram
6 dressed squab (about 1 pound each)
3/4 cup canola oil

Steps:

In a large skillet, saute celery and onion in butter until tender. Add the rice, mushrooms, raisins, 3 tablespoons orange juice concentrate, parsley, 3/4 teaspoon salt and marjoram. Sprinkle cavities of squab lightly with remaining salt; stuff with rice mixture. , Place on a rack in a roasting pan. Combine oil and remaining orange juice concentrate; drizzle over squab. Bake, uncovered, at 375° for 1 hour or until meat juices run clear and a thermometer inserted into the stuffing reads 165°, basting frequently.

Nutrition Facts : Calories 579 calories, Fat 47g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 700mg sodium, Carbohydrate 27g carbohydrate (13g sugars, Fiber 1g fiber), Protein 13g protein.

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