Best Squab Marsala Recipes

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ROAST SQUABS WITH PORCINI AND COUNTRY BREAD SALAD



Roast Squabs with Porcini and Country Bread Salad image

Active time: 1 3/4 hr Start to finish: 2 3/4 hr

Yield Makes 6 servings

Number Of Ingredients 11

12 garlic cloves, peeled
1 tablespoon fine sea salt
1 (10-inch) round or oval sourdough loaf (1 1/2 lb), crust discarded
9 fresh porcini (cèpes; 3/4 lb), trimmed
3 (1-lb) squabs
3 large sprigs fresh thyme
3 tablespoons garlic confit purée garlic confit purée
6 tablespoons strained duck fat (from garlic confit purée )
1/3 cup loosely packed fresh flat-leaf parsley
1 tablespoon fresh lemon juice, or to taste
kitchen string

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.

VEAL MARSALA



Veal Marsala image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 9

1/3 stick butter
6 mushrooms, sliced
Sea salt
Fresh ground black pepper
4 tablespoons good Marsala (do not use cooking Marsala as they contain salt and lack in flavor)
1/2 teaspoon all-purpose flour, plus extra for dusting veal
1/2 pound thinly cut veal
2 tablespoons olive oil
2 teaspoons chopped fresh Italian parsley

Steps:

  • Begin by placing the butter in a frying pan over medium heat. When the butter melts, add the mushrooms and saute until they are brown on both sides. Add salt and freshly ground black pepper, to taste. Remove from the heat and add the Marsala. Be careful as Marsala may flame. Return to the heat and add 1/2 teaspoon of flour. Stir.
  • To prepare the veal, pound it with a meat tenderizer, then cut into desired serving sizes and season with salt and freshly ground black pepper. When you are ready to cook the meat, lightly dust the veal with flour. In a hot frying pan over medium-high heat, add the olive oil and saute veal, about 20 seconds on each side, to the desired temperature. Next add the sauce and let it simmer for about 10 seconds. Sprinkle with parsley and serve hot.

PAN-ROASTED SQUAB WITH SPRING GARLIC COMPOTE



Pan-Roasted Squab with Spring Garlic Compote image

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

2 squab
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 carrots, peeled and chopped
1 small onion, peeled and chopped
3 cloves garlic, halved
3 cups red wine
2 cups chicken stock
8 small or 4 large bulbs spring garlic
2 tablespoons honey
Kosher salt and freshly ground pepper

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.

B'STELLA WITH SQUAB



B'stella with Squab image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 21

2 ounces virgin olive oil
1 onion, finely chopped
4 squabs or quails, cut in small pieces
4 parsley stems, finely chopped
3 cilantro stems, finely chopped
1/2 teaspoon black pepper
1 pinch saffron
1/2 teaspoon ginger
Pinch nutmeg
Pinch clove
Salt
2 cups water
6 eggs, beaten with a pinch of salt
1 package phyllo dough
1/4 pound butter, melted
1/2 teaspoon cinnamon
1/6 teaspoon sugar
1 cup roasted and crushed almonds
1 tablespoon cinnamon
1/2 tablespoon granulated sugar
1/2 cup powdered sugar

Steps:

  • Heat olive oil in a casserole pan, then add onions, squab, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt, to taste. Stir well, then add 2 cups of water. Cover and cook for 20 to 30 minutes.
  • Remove squab from casserole and set aside. Continue cooking the sauce and add the beaten eggs. Mix well with the sauce and keep stirring at all times, so eggs won't stick to the bottom of the casserole. When eggs are well cooked, remove from the heat and pour into a strainer. Let casserole sit for about 20 to 30 minutes.
  • Preheat the oven to 350 degrees F. Cover the phyllo with a damp towel so it will not dry out.
  • Take an ovenproof frying pan and brush generously with butter. Very gently, spread 5 sheets of phyllo dough over the pan (in a criss-cross way), leaving some phyllo dough draped around the edges of the pan.
  • Add another sheet of phyllo crunched in the middle of the pan. Mix together the cinnamon and sugar in a small bowl. Pour some of the cinnamon sugar all around the phyllo. Then, add 1/2 of the roasted crushed almonds. Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the squab. Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
  • Cover with 3 layers of phyllo and pour on the rest of the eggs and the squab. Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing. It needs to be very fluffy.
  • Pour the melted butter over the leaves and bake it for about 10 to 15 minutes, until golden brown.
  • Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar. Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar. Serve hot.

ROASTED SQUAB WITH SICHUAN-PEPPERCORN MARINADE



Roasted Squab With Sichuan-Peppercorn Marinade image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 squabs, 16 to 18 ounces each
1 tablespoon course sea salt
2 tablespoons Sichuan peppercorns
1 tablespoon soybean or corn oil
3 shallots, peeled and minced
1 1/2 cups port
1/4 cup honey
3 tablespoons white-wine vinegar
Fresh rosemary sprigs for garnish

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.

Nutrition Facts : @context http, Calories 1290, UnsaturatedFat 50 grams, Carbohydrate 32 grams, Fat 92 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 32 grams, Sodium 1405 milligrams, Sugar 24 grams

GRILLED RARE SQUAB WITH FOIE GRAS FRIED RICE AND POMEGRANATE MOLASSES SYRUP



Grilled Rare Squab with Foie Gras Fried Rice and Pomegranate Molasses Syrup image

Provided by Ming Tsai

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 30

3/4 cup soy sauce
1/4 cup pomegranate molasses
3/4 cup dry red wine
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1/4 cup brown sugar, packed
4 boned squab half-breasts with leg-thighs and wing "drumsticks", bones reserved
Salt and freshly ground black pepper
2 tablespoons canola oil
Canola oil to cook
1/4 cup onion, 1/4 dice
2 tablespoons carrots, 1/4 dice
1/4 teaspoon finely chopped garlic
1 cup jasmine rice
1/2 cup dry white wine
2 cups chicken stock
Salt and freshly ground black pepper
1/3 cup foie gras, small dice
1 tablespoon chives, chopped
2 tablespoons oil
1 cup sliced shallots
1/2 teaspoon finely chopped garlic
Squab bones from 2 squab, broken into 1-inch pieces
1/2 cup red wine
2 tablespoons cup pomegranate molasses
3 sprigs fresh thyme
1 bay leaf
2 cups chicken stock
2 tablespoons butter
Fresh squeezed lemon juice, to taste

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.

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