Roast Squabs With Porcini And Country Bread Salad Recipes

ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD

Steps:

• Preheat oven to 450°F.
• Bring 2 cups water, garlic, and 1 teaspoon sea salt to a boil, then drain in a colander. Blanch garlic in same manner 2 more times.
• Cut bread into 1/4-inch-thick sticks and toast on a baking sheet in middle of oven until pale golden, about 6 minutes. Leave oven on.
• Peel stems of porcini with a sharp small knife just until white flesh is exposed, then quarter mushrooms lengthwise.
• Pat squabs dry and season generously inside and out with salt and pepper. Put a sprig of thyme in cavity of each squab and divide garlic confit among cavities. Tie legs of squabs together with kitchen string and fold wings back.
• Heat 2 tablespoons duck fat in a well-seasoned 10-inch cast-iron skillet over moderately high heat until hot but not smoking, then brown squabs in 2 batches, turning, about 5 minutes, transferring to a plate and reserving skillet.
• Add 1 1/2 more tablespoons duck fat to skillet and sauté porcini in 2 batches over moderately high heat, stirring occasionally, until golden brown, about 3 minutes (add another 1 1/2 tablespoons duck fat to skillet for second batch). Stir in blanched garlic, toasted bread, and salt and pepper to taste and remove from heat.
• Put a 13- by 9-inch metal baking pan on bottom rack of oven (to catch drips) and arrange squabs, breast sides up, in a small circle (without touching) on middle rack of oven directly above baking pan. Roast squabs, carefully basting once with remaining tablespoon duck fat, 15 minutes. Replace baking pan with skillet of bread salad, positioning it directly under birds. Roast squabs and bread salad until an instant-read thermometer inserted in fleshy part of a thigh (avoid bone) registers 155°F for medium meat and mushrooms in bread salad are tender, about 5 minutes. (If mushrooms are not tender, roast bread salad 5 to 8 minutes more.) Transfer squabs to a cutting board and let stand 5 minutes, then halve lengthwise with poultry shears or a sharp knife.
• Toss bread salad with parsley and lemon juice and serve with squabs.

SQUAB WITH HAZELNUT BUTTER, ROASTED POTATOES AND CORN SALAD

Steps:

• To make the salad, heat the oil in a large skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Stir in the red pepper, corn, vinegar and salt. Set aside to cool.
• To make the potatoes, preheat the oven to 475 degrees. Place the potatoes on a baking sheet and lay the bacon strips over them. Roast for 15 minutes. Turn the potatoes over and place the bacon back over the top. Roast until tender and browned, about 15 minutes longer. Dice the bacon strips and set aside.
• Meanwhile, to make the squab, place the nuts, herbs, salt, pepper and butter in a small bowl and stir into a smooth paste. Gently run your finger between the squab skin and breasts to make pockets. Stuff the pockets with the nut mixture.
• Heat a large cast-iron skillet on high heat until almost smoking. Place the squab in the skillet breast side down, lower the heat to medium, weight the squab with a heavy pan and cook for 6 minutes. Turn the squab, weight again and cook for 6 minutes. Turn the squab again and cook for 2 minutes; meat should be medium-rare.
• To assemble, toss the arugula into the salad and divide among 4 plates. Place 2 squab halves over each salad. Season the potato sticks with salt and lean them up in a circle around the squab. Garnish with the bacon and serve immediately.

ROAST SQUAB WITH APPLES

Steps:

• Preheat oven to 450 degrees.
• Cut apples into quarters. Peel and core.
• Season the cavities of the squabs with salt and pepper. Inside each, put a sprig of thyme, a bay leaf and a clove of garlic.
• Put squabs in a large, heavy roasting pan, breasts up. Scatter the onions, potatoes and apples around them. Brush the squabs, potatoes and onions with the olive oil. Cook 20 minutes, basting often with pan juices.
• Remove the fat and apples, and set the apples aside, keeping them warm. Add the wine and chicken broth. Cook 10 minutes longer, basting often and scraping the bottom of the pan. Do not overcook: the squabs should be cooked pink in the thigh.
• Lift the squabs with a fork and let the herbs and juices flow into the pan. Put squabs on a serving platter; untruss and keep warm.
• Put the roasting pan on top of the stove. Bring the gravy to a simmer, add the butter, and blend, stirring and scraping. If there is not enough gravy, add some chicken broth or water. Carve the squabs if desired and serve with onions, potatoes, apples and pan gravy.