Squab Marsala Recipes

VEAL MARSALA

Steps:

• Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
• To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

PAN-ROASTED SQUAB WITH SPRING GARLIC COMPOTE

Steps:

• Remove the breasts, thighs, and drumsticks from the squab and reserve. Using a large chef's knife, chop the bodies and wings into 3 or 4 pieces. Heat 2 tablespoons of the olive oil in a large saucepan over high heat. Add the squab bones and parts and sauté until well browned. Add the carrots, onion, and garlic cloves. Cook until softened and lightly colored, 6 to 8 minutes in all, then add 2 cups of the wine. Continue to cook until reduced by three-quarters, 6 to 8 minutes, then add the chicken stock. Bring to a boil, reduce the heat, and simmer for 1 hour. Strain the mixture through a fine-mesh sieve over a bowl, pressing on the solids to extract all the liquid. You should end up with about 2 cups liquid. Discard the solids. Put the liquid in a clean saucepan and reduce until syrupy, or 1/4 cup total; the timing will vary depending on your stove and pan, but will be about 15 minutes.
• To make the compote, cut the spring garlic bulbs from the stems, then slice crosswise 1/8 inch thick. Film a sauté pan with 2 tablespoons of the olive oil and heat over high heat. Fry the garlic until crisp and lightly browned, 1 to 2 minutes. Pour off the oil. Add the remaining 1 cup wine to the pan and cook over medium heat until reduced to about 2 tablespoons, about 10 minutes. Add the honey and cook until the mixture is thickened and coats the back of a spoon, 4 to 5 minutes. Reserve at room temperature.
• In a large sauté pan over high heat, heat the remaining 2 tablespoons olive oil on high heat and fry the squab breasts, thighs, and drumsticks skin-side down first, putting a light weight on the breasts or pressing with a spatula, for about 3 minutes. Turn the pieces and cook for 2 minutes longer, then turn once more to crisp the skin and finish cooking. Breasts should be served medium-rare, while thighs and drumsticks are cooked through. Allow to rest for 5 to 10 minutes before serving.
• When ready to serve, reheat the sauce and season with salt and pepper. Divide the compote among 4 plates and place the squab pieces on top. Spoon the sauce around the squab and serve.

B'STELLA WITH SQUAB

Steps:

• Heat olive oil in a casserole pan, then add onions, squab, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt, to taste. Stir well, then add 2 cups of water. Cover and cook for 20 to 30 minutes.
• Remove squab from casserole and set aside. Continue cooking the sauce and add the beaten eggs. Mix well with the sauce and keep stirring at all times, so eggs won't stick to the bottom of the casserole. When eggs are well cooked, remove from the heat and pour into a strainer. Let casserole sit for about 20 to 30 minutes.
• Preheat the oven to 350 degrees F. Cover the phyllo with a damp towel so it will not dry out.
• Take an ovenproof frying pan and brush generously with butter. Very gently, spread 5 sheets of phyllo dough over the pan (in a criss-cross way), leaving some phyllo dough draped around the edges of the pan.
• Add another sheet of phyllo crunched in the middle of the pan. Mix together the cinnamon and sugar in a small bowl. Pour some of the cinnamon sugar all around the phyllo. Then, add 1/2 of the roasted crushed almonds. Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the squab. Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
• Cover with 3 layers of phyllo and pour on the rest of the eggs and the squab. Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing. It needs to be very fluffy.
• Pour the melted butter over the leaves and bake it for about 10 to 15 minutes, until golden brown.
• Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar. Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar. Serve hot.

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.

ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD

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.