Kabocha Squash And Shiitake Wontons With Pomegranate Vinegar Syrup Recipes

ROASTED KABOCHA SQUASH WITH POMEGRANATE PEPITA RELISH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It's super delicate and gets chewy and wonderful in the oven. If you're not into that, you can certainly peel the squash too.
• To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it's smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
• To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!

SQUASH-SHIITAKE STUFFING

Steps:

• In a large deep skillet, saute 1 1/2 pounds quartered shiitake mushrooms in 2 tablespoons butter; remove from the skillet.
• Season with salt and pepper and add 4 tablespoons butter, 3 chopped celery stalks, 1 tablespoon chopped sage, 8 sliced shallots, 2 minced garlic cloves and 1 diced peeled butternut squash; cook 5 minutes.
• Pour in 1/2 cup apple cider; cook 3 minutes, then add 3 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 1/4 cup chopped parsley and the sauteed shiitakes.
• Add to the bowl 8 cups toasted sourdough bread cubes and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP

Steps:

• For the squab: In a baking dish large enough to hold the squab, combine the soy sauce, molasses, wine, garlic, ginger, brown sugar, black pepper, and oil. Add the squab, turn to coat, and marinate, covered, about 1 hour.
• Prepare a medium-hot grill and season the squab with salt and pepper. Place the squab skin side down on the grill and cook until brown, about 2 to 3 minutes. Turn and cook an additional 1 to 2 minutes for medium-rare. Be sure to cook the legs an extra 2 minutes on each side. Remove the squab and keep warm.
• For the fried rice: In a medium sautee pan coated with oil, sweat the onions, carrots, celery, and garlic over medium heat for five minutes. Add the rice and the oil and saute for 3 minutes. Deglaze the pan with the white wine, add the chicken stock, season with salt and pepper and bring to a boil. When the mixture begins to boil, turn the heat to low, cover, and cook for 15 to 20 minutes until done, then set aside. Prepare a medium saute pan over high heat. Season the foie gras with the salt and pepper, and then sear each side for about 1 minute each. Add the rice mixture to the foie gras and mix in the chives. Keep warm.
• For the syrup: In a medium saute pan, over high heat, add the oil and cook the shallots, and garlic until golden brown, about 3 to 4 minutes. Add the squab bones and continue cooking until brown. Deglaze the pan with the wine, then add the molasses, thyme, bay leaf and chicken stock. Cook the mixture until the liquid is reduced by 1/2, and then strain to remove the bones. Return the strained liquid to the pan, reduce by half again and set aside. Garnish: 1 teaspoon truffle oil 1 teaspoon lemon juice Salt and freshly ground black pepper 1 1/2 cup pea tendrils.
• In a small bowl, whisk together the truffle oil and the lemon juice. Season with salt and pepper and toss to coat the pea tendrils.
• Plating: Right before serving, whisk the butter and lemon juice into the sauce and correct the seasonings. Mound the rice at one end of a large oval platter. Place the squab breast and legs crisscrossed along the platter and place the pea tendril salad near the squab. Drizzle over the sauce.