Squab With Grapes And Endive Recipes

LACQUERED SQUAB W/ GINGERED CABBAGE AND FENNEL-PEAR PUREE

Steps:

• For the Sichuan pepper-salt:.
• In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes.
• Cool; grind in a spice grinder and sift through fine sieve and set aside.
• For the Fennel-Pear Purée:.
• Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot.
• Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes.
• Remove the star anise and purée in a high-speed blender until smooth.
• Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree).
• For the Gingered Napa Cabbage.
• Chop the cabbage and radicchio into 1-inch dice.
• Heat 1 teaspoon olive oil in a medium skillet over low heat.
• Sauté the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each.
• While the cabbage and radicchio are sautéing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste.
• Return all the sautéed greens to the pan.
• Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes.
• Add the raisins, vinegar, salt and sugar. Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture).
• For the Squab and assembly.
• One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like--at least 1/2 teaspoon).
• Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick. Set aside.
• Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes.
• Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare).
• Brush the skin sides with a thin coat of warm honey.
• Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side.
• Carve the squabs, slicing the breast meat.
• On a serving platter, make a line of the hot fennel-pear purée from one end to the other. Arrange the gingered cabbage in the center and the carved squabs around it.
• Arrange the legs standing up against the cabbage.
• Sprinkle Sichuan pepper-salt on the sliced breast.
• Dust the plate with Chinese 5-spice powder.

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.

SQUABS IN GRAPE SAUCE

Steps:

• Heat butter in cast iron skillet, and brown squabs on all sides. Remove squabs to a platter.
• Pour off butter and deglaze skillet by taking it off the flame, adding Madeira and scraping fond from skillet's sides and bottom. Add game stock, thyme, basil, parsley and bay leaf. Simmer 5 minutes, uncovered.
• Wash grapes and put them and squabs into the skillet. Cover and cook over medium heat 20 minutes. Remove birds to warm serving platter. Pour remaining juices and liquids into strainer. Put the strained liquid into a sauce pan, adding sugar and salt. Boil until liquid is reduced to two-thirds or half its volume, about 10 to 15 minutes, and has become glistening and thick. Pour sauce around bird.