Deep Fried Steamed Aromatic Squab Recipes

GRILLED SPICED SQUAB

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.

TEA-SMOKED SQUAB

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.

RED-COOKED DEEP-FRIED SQUAB

Steps:

• 1. Soak dried tangerine peel. 2. Slice ginger root. Then place in a heavy pan, along with sugar, soy sauce, water, cinnamon, star anise and soaked tangerine peel. Bring to a boil. 3. Wipe squabs with a damp cloth. Add to pan and bring to a boil again. Then simmer, covered, 30 minutes, turning frequently for even coloring. Drain well and let cool. Dry with paper toweling. 4. Heat oil. Add squabs one at a time and deep-fry until crisp and golden. Drain on paper toweling. 5. With a cleaver, chop birds, bones and all, in bite-size pieces. Serve with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED DEEP-FRIED SQUAB

Steps:

• 1. Soak dried tangerine peel. 2. Mince garlic, ginger root, scallions and soaked tangerine peel then combine with salt, cinnamon and star anise, mixing well. 3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a heatproof bowl. 4. Steam 45 minutes (see HOW-TO, _Steaming). Remove squabs. Rinse off seasonings under cold running water. Dry well with paper toweling. 5. Rub skin lightly with soy sauce return to heatproof bowl and steam 10 minutes more. Remove and let cool. Refrigerate, covered, overnight. 6. Heat oil. Dredge squabs lightly in cornstarch then add, one at a time, and deep-fry, turning and basting, until golden. Drain on paper toweling. 7. With a cleaver, chop each in quarters garnish with lemon wedges and serve. NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SQUAB WITH MUSHROOMS AND PEARS

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.

DEEP-FRIED SQUAB

Steps:

• 1. With a cleaver, chop each squab in quarters. Place in a bowl. 2. Combine soy sauce and sherry, then rub into skin. Let stand 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add squabs, a few pieces at a time, and deep-fry 1 minute. Drain on paper toweling. Let cool slightly. 4. Reheat oil and return squab sections. Deep-fry, turning frequently, until crisp and golden. Drain again on paper toweling. 5. Cut lettuce in strips and arrange on a serving platter. Arrange squab over lettuce. Serve with lemon wedges and salt. NOTE: The diner squeezes lemon juice over the squab, then dips each section in salt before eating. VARIATIONS: * In step 2, add to the soy-sherry mixture 2 slices fresh ginger root, minced. * In step 2, rub the squabs with soy sauce only then deep-fry. After step 4, heat in a saucepan 1 tablespoon sugar, 2 tablespoons sherry, 2 teaspoons soy sauce, the juice of 1/2 lemon, and a few drops of sesame oil. When this mixture comes to a boil, add deep-fried squab sections and simmer, uncovered, 2 to 3 minutes. Garnish with lemon slices and serve. * Omit steps 1 and 2. With a cleaver, chop the squabs, bones and all, in 1 1/2-inch squares. Then coat with a batter of 1/2 cup water-chestnut flour 1 egg, beaten 1/2 garlic clove and 1/2 scallion stalk, both minced 1/2 teaspoon salt, 2 teaspoons soy sauce and a dash of pepper. Deep-fry as in steps 3 and 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.