Squab With Grapes And Endive Recipes

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.

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.

Steps:

• Remove heads and feet from squab. Insert a sharp knife through neck cavity and carefully split each bird down the back, keeping breast intact. Remove backbone, then carefully remove breastbone, cartilage and ribs. The bird should look like a butterfly, with only wing and leg bones attached.
• Place garlic cloves and ginger in the bowl of a food processor, and blend to a paste. Add aniseed, saffron, paprika, cayenne and lemon juice, and blend about 30 seconds to combine. Transfer blended ingredients to a mixing bowl, add chopped coriander and green onions and whisk in olive oil. Add freshly ground black pepper to taste.
• Place squab in a shallow ceramic or enameled dish, add spice marinade and turn to coat well. Cover and refrigerate overnight. Bring to room temperature before grilling.
• Preheat broiler or outdoor grill to highest temperature. Sprinkle squab with salt. Grill squab, skin-side-up, for 4 minutes, and then turn to grill 3 minutes, skin-side-down. Baste frequently with marinade while cooking. Test for doneness: squab are best served rare. Suggested times are for a very hot fire. A home broiler will take longer than mesquite or charcoal briquettes.
• Serve with couscous, rice or a combination of bulgur wheat and rice, sprinkled with minced green onions and accompanied by a lemon wedge.

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.

Steps:

• Trim base of endives, remove any darkened outer leaves, and slice in half lengthwise. In a medium saucepan, bring 2 1/2 cups of water to a boil. Add lemon juice, 1 tablespoon sugar, 1/2 teaspoon salt, and endives. Reduce heat; simmer until tender, about 15 minutes.
• Rinse squabs, and pat dry. Cut in half. Remove backbones and necks (set aside) and excess fat. Sprinkle with salt and pepper.
• Heat oil and 1 teaspoon butter in a large skillet over medium heat. Place squabs, backbones, and necks in skillet. Brown on all sides, starting skin side down, for a total of 10 minutes.
• Transfer squabs and bones to a plate. Drain fat from pan, return to heat, and add wine and grape juice. Bring to a boil. Return squabs and bones to pan, reduce heat to medium low, and cook, partially covered, for 12 to 15 minutes.
• Heat remaining butter in another skillet over medium heat. Sprinkle endives with remaining 1/2 teaspoon sugar and place, cut side up, in skillet. Cook on both sides until golden brown, about 5 minutes.
• Transfer squabs to a plate. Discard bones. Strain cooking liquid, skim fat, and return to skillet. Bring to a boil, and reduce slightly until thick, about 3 minutes. Add squabs and grapes; cook until grapes are heated through. Serve with endives.