Red Cooked Deep Fried Squab Recipes

Steps:

• 1. Soak dried tangerine peel. 2. Slice ginger root. Then place in a heavy pan, along with sugar, soy sauce, water, cinnamon, star anise and soaked tangerine peel. Bring to a boil. 3. Wipe squabs with a damp cloth. Add to pan and bring to a boil again. Then simmer, covered, 30 minutes, turning frequently for even coloring. Drain well and let cool. Dry with paper toweling. 4. Heat oil. Add squabs one at a time and deep-fry until crisp and golden. Drain on paper toweling. 5. With a cleaver, chop birds, bones and all, in bite-size pieces. Serve with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix). NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Sauce: Reduce the port with the shallots and thyme sprigs until 1/4 cup remains. Add the poultry stock and reduce by 1/3. Strain and reserve. Before serving bring to a boil and reduce until thick and glossy, and the last minute mount in the foie gras into the boiling sauce and season.
• Rice: Sweat 1/2 cup onions in melted butter and add rice. Lightly toast rice coating evenly with butter and onions. Add hot stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is tender. Cool on a lined sheet tray. Store until needed. Cut up hearts and gizzards into small pieces, trim off sinew. Place in small sauce pot, cover by 2 inches with cold water with a bay leaf and crushed garlic. Bring to a boil and simmer for 30 minutes or until tender. Clean the livers, free from veins and dry on paper towels. In a large saute pan add peanut oil when hot season livers with salt and cayenne and quickly sear them on both sides. Set them aside to cool. Add onions, celery and garlic to the pan. Using a wood spoon, scrape the fond off the pan as the vegetables cook. Season with salt and pepper. When vegetables are tender, deglaze with brandy, allow alcohol to burn off. Scape everything out of the pan and store with the livers. When all ingredients are cooled, hearts, gizzards, livers, and vegetables place them all in a food processor. Puree until smooth paste results. Store dirty rice base under refrigeration at all times. In a sauce pan place 4 tablespoons base with rice and 8 ounces of stock, heat through. Add green onions and chopped parsley.
• Pan seared squab: Remove each side of the squab in one piece. Snip the wing tips off. In a hot saute pan add 2 tablespoons olive oil when oil begins to ripple place squab, skin side down or 6 to 8 minutes or until skin is a nice even golden brown. Turn to sear on other side for 8 to ten minutes. If not cooked through place in oven to finish. Mound rice on preheated plates and lay squab decoratively. Drizzle with port reduction.

Steps:

• 1. Soak dried tangerine peel. 2. Mince garlic, ginger root, scallions and soaked tangerine peel then combine with salt, cinnamon and star anise, mixing well. 3. Wipe squabs with a damp cloth. Coat with mixture. Then place in a heatproof bowl. 4. Steam 45 minutes (see HOW-TO, _Steaming). Remove squabs. Rinse off seasonings under cold running water. Dry well with paper toweling. 5. Rub skin lightly with soy sauce return to heatproof bowl and steam 10 minutes more. Remove and let cool. Refrigerate, covered, overnight. 6. Heat oil. Dredge squabs lightly in cornstarch then add, one at a time, and deep-fry, turning and basting, until golden. Drain on paper toweling. 7. With a cleaver, chop each in quarters garnish with lemon wedges and serve. NOTE: Use about 6 inches of oil to cover the squabs completely when deep-frying. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• In a small saucepan, combine the garlic, shallot, ginger, honey, nuoc mam, and 1/2 cup water. Bring to a boil, stir once or twice, and cool.
• Split the birds in half-through the breastbone and backbones-and marinate them in this mixture for at least 1 hour and preferably overnight (in the refrigerator for longer marinating times).
• Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Drain the birds and grill them for about 6 minutes per side or until done to your taste; squab is at its best when still fairly pink. (Quail will take about the same amount of time; game hens will take about 20 minutes total). Meanwhile, mix the pepper and salt together.
• When the birds are done, drizzle them with the sesame oil and serve, passing the pepper-and-salt mixture at the table.
• Marinated and Sautéed Squab
• In step 3, drain the birds well and dry with paper towels. Place 2 tablespoons oil in one or more large skillets and turn the heat to high. Cook the birds until nicely browned, about 4 minutes. Turn and brown the other side for 2 to 4 minutes, or until the squab are done. (Quail will take about the same amount of time; I would not recommend doing Cornish hens this way.) Finish and serve as directed.
• Deep-Fried Squab
• This is quite a different procedure, more work, but very good. Double the amount of marinade. Bring the marinade to a boil in a large saucepan and cook the birds in it, sequentially if necessary, for about 10 minutes each. Remove and let dry on a rack (you can do this a day ahead of time; let dry in the refrigerator). When you're ready to cook, bring a large pot of corn, grapeseed, or other neutral oil to about 350°F (a pinch of flour will sizzle, and the oil will thin and start to shimmer). Fry the birds, sequentially if necessary, until browned and crisp about 10 minutes. (Quail are excellent this way; reduce the initial cooking time to 5 minutes each; I would not recommend doing Cornish hens this way.) Serve with salt and pepper.

Steps:

• 1. With a cleaver, chop each squab in quarters. Place in a bowl. 2. Combine soy sauce and sherry, then rub into skin. Let stand 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add squabs, a few pieces at a time, and deep-fry 1 minute. Drain on paper toweling. Let cool slightly. 4. Reheat oil and return squab sections. Deep-fry, turning frequently, until crisp and golden. Drain again on paper toweling. 5. Cut lettuce in strips and arrange on a serving platter. Arrange squab over lettuce. Serve with lemon wedges and salt. NOTE: The diner squeezes lemon juice over the squab, then dips each section in salt before eating. VARIATIONS: * In step 2, add to the soy-sherry mixture 2 slices fresh ginger root, minced. * In step 2, rub the squabs with soy sauce only then deep-fry. After step 4, heat in a saucepan 1 tablespoon sugar, 2 tablespoons sherry, 2 teaspoons soy sauce, the juice of 1/2 lemon, and a few drops of sesame oil. When this mixture comes to a boil, add deep-fried squab sections and simmer, uncovered, 2 to 3 minutes. Garnish with lemon slices and serve. * Omit steps 1 and 2. With a cleaver, chop the squabs, bones and all, in 1 1/2-inch squares. Then coat with a batter of 1/2 cup water-chestnut flour 1 egg, beaten 1/2 garlic clove and 1/2 scallion stalk, both minced 1/2 teaspoon salt, 2 teaspoons soy sauce and a dash of pepper. Deep-fry as in steps 3 and 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Heat oven to 300 degrees. Prepare the ribs: Heat oil in a large lidded Dutch oven over medium-high. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 10 minutes per batch. Transfer browned short ribs to a large plate, and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium. Add ginger, cinnamon, chiles, orange peel, Sichuan peppercorns, black peppercorns and star anise, and stir to get them coated in the fat. Cook for 2 to 3 minutes, stirring occasionally, until the ginger has started to soften.
• Add the rice wine, soy sauces, sugar and molasses, then the chicken stock, and stir to combine. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them into the braising liquid bone-side up, so the meat is submerged. Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3 1/2 to 4 hours.
• Using tongs, remove the ribs from the pot and put them on a warm platter. Wrap tightly with aluminum foil and a couple of dish towels to keep them warm while you make the sauce.
• Prepare the sauce: Strain 3 cups of the braising liquid from the Dutch oven into another pot, discarding remaining braising liquid and solids. Set it over medium-high heat, and add the onions, tomato paste, doubanjiang, soy sauce, rice wine, ginger, garlic and five-spice powder; stir to combine. Bring to a boil, then cook, undisturbed, for 15 minutes, until reduced and thickened.
• Strain the sauce through a colander back into the Dutch oven you used to cook the ribs, and place the pot over medium-high heat. Make a slurry of the cornstarch and 3 tablespoons water, then whisk it into the sauce to thicken, 1 to 2 minutes. You're looking for something thick and glossy, like a demi-glace.
• Unwrap the ribs, daub them liberally with the sauce and serve with Bibb lettuce leaves, Thai basil, cilantro, scallions, cucumbers, rice and the remaining sauce.