Best Oven Roasted Squab With Piquillo Black Pepper Sauce With Chickpea Polenta Recipes

BUTTERFLIED SQUAB WITH PIQUILLO PEPPER SAUCE

Steps:

• Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
• Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.

ROASTED FRESH CALIFORNIA SQUAB WITH ROASTED GARLIC CABERNET SAUCE SERVED WITH CELERY ROOT PUREE AND SWISS CHARD LEAVES

Steps:

• Preheat oven to 475 degrees F.
• Remove liver and tie squab with kitchen twine.
• In a copper roasting pan, sear squab in vegetable oil over high heat. Add garlic and transfer to oven and continue roasting until meat is pink.
• Cut stem of swiss chard into 3-inch triangles. Bring pot of water to boil. Add celery root and cook until tender. Remove from heat and puree. In another pot, add 1/2 cup creme fraiche and cook until reduced by 25 percent. Add celery root puree. Season with salt, pepper and nutmeg.
• In a separate pot of boiling, salted water, add swiss chard triangles and cook until tender. Set aside and keep warm.
• In saute pan, add 1 tablespoon butter, onions and mushrooms, saute for 3 minutes. Add remaining 1/2 cup creme fraiche and swiss chard leaves. Cook until reduced and cooked through, about 5 minutes.
• Add liver to roasting squab and leave 1 minute.
• Remove all from oven, separate legs and breast from carcass, reserve liver. Chop carcass using a French knife and return to stove with bones, garlic and wine. Reduce to 1/3, add stock and simmer 5 minutes longer. Add 1 tablespoon butter and press through in a china cap.
• Put dish together by placing puree of celery root in middle of a large plate. Display sliced breast and legs around the puree. Using a round cookie cutter, mound swiss chard leaves and liver in a tower on top of the puree. Place sauce around plate and finish by placing triangles of chard on sauce evenly spaced around the plate.

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.

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 SQUAB WITH GREEN LENTILS

Steps:

• Rinse the squabs under cold water, pat dry and flatten on a baking sheet. Season each side lightly with salt and pepper and place in the refrigerator. Using a sharp heavy knife or a cleaver, hack the reserved squab bones, neck, liver, gizzard and heart into 1/2-inch pieces.
• Place a heavy-bottom pot over medium-high heat. Warm 2 tablespoons of the oil; when it is sizzling, add the bones and innards, stirring to brown darkly, about 10 minutes. Carefully pour off the oil and discard. Return the pot to high heat and use a wooden spoon to dislodge the bits of browned skin before adding the garlic, shallots, parsley, thyme, bay leaf and 4 cups of chicken stock.
• Allow the broth to come to a boil, reduce the heat and simmer for 4 hours, skimming frequently. Strain through a fine-mesh strainer, discarding the bones and aromatics. Place the broth in a saucepan over medium heat and simmer until the liquid has reduced to equal 1 cup. Season this with salt and pepper to taste and set aside.
• Remove the squabs from the refrigerator and bring to room temperature. Rinse the lentils under cold water and discard any stones. Place lentils in a heavy-bottom casserole along with the clove-studded onion halves, carrots and bacon. Add the remaining chicken broth, place over high heat and bring to a boil. Reduce the heat to low, partly cover the pot and simmer for 45 minutes to 1 hour, stirring frequently.
• When the lentils are soft and all the cooking liquid has been absorbed, remove the onion, bacon and carrots. Add the butter and 1/2 cup of the squab broth, season with salt and pepper, cover and keep warm.
• Preheat the oven to 500 degrees. Place the squabs in a heavy-bottom, ovenproof skillet or baking pan, or 2 if necessary, large enough to accommodate the squabs. Place the pan over high heat on the stove. Add the remaining olive oil and when the oil is hot, place the squabs skin side down in the skillet. Press them down with a spatula to flatten them. Brown for 1 minute. Transfer the pan to the oven and continue cooking, skin side down, for 10 minutes for rare, and several minutes longer for medium to well done.
• Warm the squab broth and divide the lentils among 4 plates, creating a circle of lentils in the center of each. Place the squab on the lentils, drizzle each with the hot broth, garnish each with a sprig of thyme and serve immediately.

ROASTED SQUAB WITH SICHUAN-PEPPERCORN MARINADE

Steps:

• Rinse the squabs and pat them dry. Use shears or a sharp knife to cut away the extra neck portions and back fat.
• Heat a small heavy skillet over medium-low heat and add the salt and peppercorns. Roast the mixture, shaking the pan, until the peppercorns turn dark brown. Transfer to a bowl and cool. Rub each squab inside and out with the mixture. Place the birds in a dish, cover with plastic wrap and refrigerate 4 to 6 hours or overnight.
• In a medium saucepan, heat the oil, add the shallots and cook over medium heat, stirring, until the shallots are soft, about 5 minutes. Pour in the port and cook until the sauce thickens and reduces by about two-thirds, about 20 minutes. Set aside.
• When ready to cook the squabs, preheat the oven to 400 degrees. In a small bowl, whisk together the honey and vinegar. Place the squabs breast side down on the rack of a broiler pan. Brush generously with the honey mixture and roast for 5 minutes. Brush again and roast for 10 minutes more. Turn the birds over, brush again and roast for 5 minutes more. Brush again and roast for a final 10 minutes, until the squabs are nicely browned. Use poultry shears to split the birds down the middle; remove the backbone. Place the squab halves on a platter. Reheat the port sauce if necessary and spoon it around the birds. Garnish with rosemary sprigs.

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.