GLAZED CHINESE LONG BEANS
Provided by Aaron McCargo Jr.
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
- In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.
SQUAB WITH MUSHROOMS AND PEARS
There's an almost infinite list of compatible dishes to match the earthy elegance of Barolo. Some gaminess, herbs, fruit and the alluring funkiness of mushrooms are the wine-friendly elements brought together in this dish, a dinner for two. The method of roasting the squab is based on the recipe in Pierre Koffmann's "Memories of Gascony." It's a technique that yields perfectly medium-rare birds, so I would not mess with it. But the accompanying pear and mushroom ragout is my own, and I'm quite proud of it, down to the idea of not bothering to peel the pears. You could serve the squabs whole for more drama, but quartering them makes them easier for guests to handle.
Provided by Florence Fabricant
Categories dinner, for two, lunch, roasts, main course
Time 40m
Yield 2 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 1186, UnsaturatedFat 47 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 5 grams, Protein 63 grams, SaturatedFat 33 grams, Sodium 1398 milligrams, Sugar 12 grams, TransFat 0 grams
PAN-ROASTED SQUAB WITH SPRING GARLIC COMPOTE
Save this recipe for late February, when spring garlic first appears in markets. For this dish, it's best to use larger heads, planning on one large or two small heads per serving. Piecing out the squab makes for much easier eating and allows you to cook the different parts perfectly, with the added bonus that the wings and body add incredible depth and flavor to the sauce. If you think your knife skills aren't up to par, you can ask your butcher to do it for you, but be sure to reserve all the pieces. If your guests are big eaters, you might want to double the recipe to allow for one squab per person and serve as an entrée. Lentils would make a nice side.
Yield serves 4
Number Of Ingredients 10
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.
LONG BEAN SALAD
Categories Salad Vegetable Side Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 side-dish servings
Number Of Ingredients 8
Steps:
- Cook beans in a large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain, then plunge into a large bowl of ice and cold water to stop cooking. Drain beans well and pat dry.
- Toss beans with remaining ingredients and season with salt.
LACQUERED SQUAB W/ GINGERED CABBAGE AND FENNEL-PEAR PUREE
Adapted from Lee Hefter, executive chef of Spago Beverly Hills. Verjus is a natural juice of seedless, unripened green grapes. Sichuan peppercorns are reddish pink and have a unique flavor. Once you make the various components, final prep and service are easy. And since the squab needs an hour of sitting in the rub, you can make the puree and the cabbage while the squab rests in its rub.
Provided by Chef Kate
Categories Poultry
Time 2h
Yield 2 serving(s)
Number Of Ingredients 23
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.
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