ROASTED SQUAB WITH TEA SOAKED QUINCE AND MATSUAKE TEA CONSOMME
Provided by Food Network
Time 1h45m
Number Of Ingredients 29
Steps:
- FOR SQUAB: Heat saute pan until almost smoking, and add duck fat. Season squab breast and legs. Saute skin side down until crispy. Flip over and cook until breast are medium rare and leg cooked through. FOR QUINCE: Place quince and peelings in a saucepan and add rosemary, ginger, quince berry tea, vanilla bean and other ingredients. Cook until tender and slice quince into medallions. FOR CONSOMME: Mix tea with squab consomme and soy. Bring to boil. Let steep for 2 minutes. Strain through a fine strainer. Add brunoise vegetables and chives. Reserve warm. FOR GARNISHES: Heat butter in saute pan, add lambs quarters and season with salt and pepper. Add baby carrots and vegetable stock. Cook to glacee. TO SERVE: In a large serving bowl, place lamb quarters and carrots. Top with quince and top with squab. Spoon consomme around. Garnish with chervil.;
BUTTERFLIED SQUAB WITH PIQUILLO PEPPER SAUCE
Steps:
- Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
- Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.
TEA-SMOKED SQUAB
Provided by Florence Fabricant
Categories appetizer
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 10
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
ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD
Active time: 1 3/4 hr Start to finish: 2 3/4 hr
Yield Makes 6 servings
Number Of Ingredients 11
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 MUSHROOMS AND PEARS
There's an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann's "Memories of Gascony." It's a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I'm quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.
Provided by Florence Fabricant
Categories dinner, for two, lunch, roasts, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oven to 450 degrees. Mix together bacon, pear and mushrooms. Season with salt and pepper.
- Rinse and dry squabs. Rub with butter. Stuff cavity of each with 3 sprigs thyme, 3 sage leaves and a clove of garlic. Place in baking dish and roast for 5 minutes. Reduce heat to 400 degrees and roast 10 minutes more. Remove from oven. Wrap each squab in foil to keep warm.
- Stir wine into baking dish, scraping the bottom. Spread the mushroom mixture into the baking dish and cook for 20 minutes. Stir in stock. Increase oven temperature to 475 degrees. Unwrap squabs and place them on top of the mushroom mixture. Return the baking dish to the oven for 5 minutes.
- Remove squabs to a cutting board. Spread mushroom mixture, including any juices in the pan, on a warm serving platter. Using poultry or kitchen shears, or a sharp heavy knife, cut the squabs in quarters. Arrange on the platter and garnish with thyme sprigs.
Nutrition Facts : @context http, Calories 1186, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 33 grams, Sodium 1398 milligrams, Sugar 12 grams, TransFat 0 grams
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.
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