SQUAB WITH GRAPES AND ENDIVE
The combination of game birds and green grapes is common in southern France and Italy.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Trim base of endives, remove any darkened outer leaves, and slice in half lengthwise. In a medium saucepan, bring 2 1/2 cups of water to a boil. Add lemon juice, 1 tablespoon sugar, 1/2 teaspoon salt, and endives. Reduce heat; simmer until tender, about 15 minutes.
- Rinse squabs, and pat dry. Cut in half. Remove backbones and necks (set aside) and excess fat. Sprinkle with salt and pepper.
- Heat oil and 1 teaspoon butter in a large skillet over medium heat. Place squabs, backbones, and necks in skillet. Brown on all sides, starting skin side down, for a total of 10 minutes.
- Transfer squabs and bones to a plate. Drain fat from pan, return to heat, and add wine and grape juice. Bring to a boil. Return squabs and bones to pan, reduce heat to medium low, and cook, partially covered, for 12 to 15 minutes.
- Heat remaining butter in another skillet over medium heat. Sprinkle endives with remaining 1/2 teaspoon sugar and place, cut side up, in skillet. Cook on both sides until golden brown, about 5 minutes.
- Transfer squabs to a plate. Discard bones. Strain cooking liquid, skim fat, and return to skillet. Bring to a boil, and reduce slightly until thick, about 3 minutes. Add squabs and grapes; cook until grapes are heated through. Serve with endives.
SQUAB WITH GRAPES
Peel me a grape - in fact, 48 of them. This lovely and simple dish of marinated, sauteed squab includes 12 large whole, peeled grapes for each person. Chef Billoux removes the seeds with a very clever tool: he bends open a paper clip, then uses one of the rounded ends to reach down into the grape from the stem end and pull out the seeds without breaking the whole grape.
Provided by Great Chefs
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, heat the olive oil and saute the carrots, onions, shallots, and garlic until softened but not colored, 1 to 2 minutes. Add the remaining marinade ingredients and bring to a boil. Cook 3 minutes; let cool to room temperature. Bone the squab and cut down either side of the backbone; lift out the bone. Crack the cartilage in the breast and flatten the squabs. Pour the marinade in a large deep baking dish or large zipper plastic bags and add the squab; turn to coat all sides. Marinate in the refrigerator overnight. Lift the squabs from the marinade and drain. Melt the butter and swirl in the olive oil in a large saute pan or skillet over medium heat. Add the squabs, skin-side down. Saute 1 to 2 minutes, until browned; turn and brown on the other side. Season with salt and pepper and add a few tablespoons of marinade to the pan. Cook 4 - 5 minutes total, basting the squabs continually with the pan juices as they cook. Turn again twice during the cooking process. Drain off any grease. Pour the marinade through a strainer into the pan and continue to cook, basting with the marinade, until the liquid is reduced by half. Remove the squabs and set aside; keep warm. The squabs should still be pink inside. Increase the heat to medium-high and reduce the juices by half again. Lower the heat to medium-low. Lift the pan from the heat and stir in the creme fraiche. Whisk to blend with the pan juices, then add the peeled grapes. Return to the stove and warm through, 1 to 2 minutes. To serve: Place a squab, skin-side up, in the center of each serving plate. Surround each with 12 grapes. Spoon sauce over the grapes and around the squabs.
BUTTERNUT SQUASH WITH GRAPES
Gourmet-style squash that's delicious and easy to make. This is a sweet dish that can also be spiced up with cinnamon.
Provided by Jess2011
Categories Side Dish Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 8
Steps:
- Heat a skillet over medium heat; cook and stir pine nuts until toasted and fragrant, about 5 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Mix squash, grapes, onion, olive oil, salt, pepper, and sage leaves together in a large baking dish to coat squash, onion, and grapes in oil and seasoning.
- Roast in the preheated oven until squash and onion are golden and slightly caramelized, about 50 minutes; sprinkle pine nuts over the dish.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 16 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 92.6 mg, Sugar 6.3 g
APPLE, ENDIVE, AND GRAPE SALAD
Large, with a firm, sweet flesh, Fujis are good for snacking, cooking, and mixing into salads like this one. Unlike many other apples, their taste actually improves with age.
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together the sour cream, buttermilk, and vinegar; season generously with salt and pepper.
- Cut the apple slices in half crosswise; add to the bowl along with the endives, grapes, and pecans. Toss to combine. Serve immediately.
ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE
Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.
Provided by Chuck Hughes
Categories Salad Dressings
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the pear vinaigrette:.
- Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
- For the salad:.
- In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
- Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
- Cook's Note:.
- Old Cheddar or Gouda can be substituted for the Mimolette.
Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6
GRILLED SPICED SQUAB
Provided by Nancy Harmon Jenkins
Categories dinner, main course
Time 30m
Yield 6 servings
Number Of Ingredients 13
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.
More about "squab with grapes and endive recipes"
ROAST SQUAB WITH BACON AND GRAPES RECIPE - FOOD & WINE
From foodandwine.com
- Preheat the oven to 450°. In a small bowl, blend the butter with the juniper and season with salt and pepper.
- In a large skillet, heat 1/4 inch of vegetable oil until shimmering. Season the squabs with salt and pepper. Add 4 of the squabs to the skillet, breast side down, and cook over moderately high heat, turning a few times, until richly browned all over, about 12 minutes. Repeat with the remaining squab, adding more oil to the skillet as needed.
- Arrange the squabs breast side up on a large, rimmed baking sheet. Rub the squab cavities with the juniper butter. Arrange two bacon halves on each squab breast in a single layer. Scatter the grapes around the squab and roast in the upper third of the oven for about 15 minutes, until an instant-read thermometer inserted in the thickest part of the legs registers 125° for medium-rare meat. Transfer the squab to a carving board and let rest for about 5 minutes.
- Using a large knife, cut each squab in half, cutting through the breast bone. Transfer the squabs to plates. Spoon the grapes and roasting juices on top and serve.
SQUAB WITH GRAPES AND ENDIVE RECIPE
From pinterest.com
CHICKEN, BELGIAN ENDIVE, AND GRAPE GRAIN SALAD - FOOD RECIPES
From recipes.studio
ENDIVE WITH FRUITS RECIPE | EAT SMARTER USA
From eatsmarter.com
ENDIVE SPEARS WITH GOAT CHEESE, GRAPES, AND TOASTED WALNUTS …
From vegetariantimes.com
SQUAB WITH GRAPES AND BRANDY | RECIPE | RECIPES, COOKING, GAME …
From pinterest.co.uk
SQUAB WITH GRAPES AND ENDIVE - MEALPLANNERPRO.COM
From mealplannerpro.com
GRAPE RECIPES | ALLRECIPES
From allrecipes.com
RECIPES - SQUAB PRODUCERS OF CALIFORNIA
From squab.com
FRENCH ROAST SQUAB RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
PIGEON AUX ENDIVES CONFITES (SQUAB WITH ENDIVE) - DINING AND …
From diningandcooking.com
SIMPLEST ROAST SQUAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
ASTRAY RECIPES: CURLY ENDIVE-AND-GRAPE SALAD
From astray.com
SQUAB RECIPES - NYT COOKING
From cooking.nytimes.com
10 BEST BUTTERNUT SQUASH CHICKEN THIGHS RECIPES | YUMMLY
From yummly.com
SQUAB MED DRUER OG ENDIVE | OPSKRIFTER 2022
From da.holidaysbeauty.com
ROYAL SQUAB, WITH GRAPES VERONIQUE - : WHATS ON THE MENU?
From menus.nypl.org
BEST SQUAB RECIPES AND SQUAB COOKING IDEAS - THE DAILY MEAL
From thedailymeal.com
FOOD & WINE ROAST SQUAB WITH BACON AND GRAPES RECIPE
From ketofoodist.com
LAURIE'S FULL PLATE: SQUAB WITH GRAPES AND BRANDY
From laurie-fullplate.blogspot.com
RECIPE - RADICCHIO, ENDIVE & SPICY LETTUCE SALAD WITH ROASTED …
From lcbo.com
SIMPLE ROASTED SQUAB | CHEFSTEPS
From chefsteps.com
ROAST SQUAB WITH BACON AND GRAPES - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE - SLOW-ROASTED GRAPE & ENDIVE SALAD
From lcbo.com
SQUAB WITH GRAPES AND BRANDY RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ENDIVE HD WALLPAPERS FOR DESKTOP & MOBILE - SPANTIP.COM
From spantip.com
RECIPE INSPIRATIONS FROM BENU'S COREY LEE | FOOD & WINE
From foodandwine.com
15 UNEXPECTED RECIPES FOR GRAPES - TASTE OF HOME
From tasteofhome.com
BROILED SQUAB AND ENDIVES WITH CUMIN AND PINE NUTS RECIPE | EAT …
From eatyourbooks.com
GLAZED ROAST SQUAB - THE SPLENDID TABLE
From splendidtable.org
ROASTED SQUAB WITH SICHUAN PEPPERCORN MARINADE RECIPES
From recipes.servegame.org
ROAST SQUAB WITH BACON AND GRAPES RECIPE | RECIPE | BACON, …
From pinterest.ca
ALMOND CRUSTED FRENCH TOAST RECIPES
From recipes.servegame.org
VENISON MEDALLIONS W/ GRAPES, BALSAMIC & ROASTED ENDIVE
From marxfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love