Roasted Squab Stuffed With Shiitakes And Preserved Lemons Recipes

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ROASTED SQUAB WITH TEA SOAKED QUINCE AND MATSUAKE TEA CONSOMME



Roasted Squab with Tea Soaked Quince and Matsuake Tea Consomme image

Provided by Food Network

Time 1h45m

Number Of Ingredients 29

1-ounce duck fat
2 squab, boned, breast, leg
Salt and pepper, to taste
Squab carcasse used to make consomme
3 quince, peeled reserve peelings
1 sprig rosemary
1-inch piece ginger, sliced
1 tablespoon quince berry tea
4 ounces white wine
1 cup sugar
1 cup honey
1 star anise
1 cinnamon stick
2 cloves
1 vanilla bean, scrapped
1 tablespoon pu-erh tea
1 turnip, cut to brunoise and blanched
1 leek, cut to brunoise and blanched
1 carrot, cut to brunoise and blanched
1 celery, cut to brunoise and blanched
16 ounces squab consumme
1 tablespoon soy sauce
2 tablespoon chopped chives
2 tablespoons butter
4 bunches lamb quarters, greens or spinach
6 yellow baby carrots, peeled, sliced lengthwise
6 white baby carrots, peeled, sliced lengthwise
2 ounces vegetable stock
Chervil, for garnish

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.;

SQUAB WITH YOUNG MORELS, ROAST GARLIC AND SAGE POLENTA



Squab with Young Morels, Roast Garlic and Sage Polenta image

Provided by Food Network

Number Of Ingredients 18

2 tablespoons olive oil
4 large shallots
2 cloves garlic, coarsely chopped
1 cup Zinfandel
2 bay leaves
3 sprigs thyme
10 to 15 black peppercorns
6 young squab
1 head garlic, separated into cloves, unpeeled
3 tablespoons olive oil
3 cups strong chicken broth
1 1/2 cups cornmeal
1 tablespoon butter
1/2 cup creme fraiche
10 leaves fresh sage, chopped
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 cups fresh morels, or 1/4 cup dried (soaked in hot water to reconstitute and towel dried)

Steps:

  • In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta.
  • For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab.

PRESERVED LEMONS



Preserved Lemons image

Provided by Ina Garten

Categories     condiment

Yield 2 to 3 lemons

Number Of Ingredients 2

2 to 3 lemons
2 tablespoons kosher salt

Steps:

  • Preheat the oven to 250 degrees F.
  • Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

POTTED STUFFED SQUAB



Potted Stuffed Squab image

Provided by Edna Lewis

Categories     Poultry     Roast     Dinner     Lunch     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 8

5 (1/2-inch-thick) slices good-quality white sandwich bread such as a pullman loaf, crusts discarded
1 cup whole milk
1 1/2 sticks unsalted butter, divided
4 (1-pound) squabs, livers coarsely chopped and reserved for stuffing
1 teaspoon chopped thyme, divided
1/2 cup water
Equipment: kitchen string; a fat separator
Garnish: chopped parsley

Steps:

  • Preheat oven to 375°F with rack in middle.
  • Arrange bread in 1 layer in a shallow dish and pour milk over it. Soak bread, turning once, just until it has absorbed most of milk, about 2 minutes. Squeeze excess milk from each slice, then tear bread into bite-size pieces, dropping them into a bowl. Discard milk.
  • Melt 1/2 stick butter and add to bread along with livers, 1/2 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
  • Rinse squabs and pat dry. Chop off necks and wing tips and scatter in a large shallow baking pan. Divide stuffing among cavities of squabs, then close openings with wooden picks. Tie legs of each squab together with string and secure wings to sides with wooden picks.
  • Stir together 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 teaspoon thyme and rub all over squabs.
  • Arrange squabs in baking pan (with necks and wing tips), without crowding, then cut remaining stick butter into 8 pieces and put 2 pieces on top of each bird.
  • Roast, basting with butter from pan every 8 to 10 minutes, until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 160°F, about 1 hour.
  • Transfer squabs to a platter and let stand, loosely covered with foil, while making sauce. Discard necks and wing tips and pour pan juices into fat separator. Let stand 1 minute to allow fat to separate from juices. Add water (1/2 cup) to pan and deglaze by boiling, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to a small saucepan along with pan juices and 1/4 cup fat from separator and simmer, whisking, until emulsified, about 1 minute. Serve squabs with sauce on the side.

QUICK PRESERVED LEMONS



Quick Preserved Lemons image

Provided by Alton Brown

Time P8D

Yield 1 pint

Number Of Ingredients 2

4 lemons, scrubbed and dried, plus the juice of 1 lemon, if necessary
40 grams kosher salt

Steps:

  • Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
  • Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
  • Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
  • Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

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