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ROASTED SQUAB WITH CORN AND CHILI SAUCE
Recipe By :COOKING LIVE SHOW #CL8722
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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4 squabs, 12-16 ounces each, -- dressed
Salt and freshly ground pepper to taste
2 tablespoons crushed juniper berries
1/4 cup pure olive oil
Corn and Chili Sauce:
4 ounces slab bacon cut into 1/2-inch cubes
1 onion, peeled and diced -- (about 1/2 cup)
3 ears fresh corn
3 tablespoons Chili Paste, -- recipe follows
2 tablespoons maple syrup
2 tablespoons red wine vinegar
1 cup dry red wine
1 tablespoon ground cumin
1 large ripe tomato, -- seeded and diced
1 cup Chicken Stock
Preheat the oven to 425 degrees F for 20 minutes. Season the squabs inside
and out with the salt and pepper. Place the juniper berries into the
cavities and brush the squabs with olive oil. Place breast-side down in a
roasting pan and roast in the hot oven 20 minutes for rare.
Meanwhile, in a heavy-bottomed saucepan, over low heat, cook the cubed
bacon until fully browned. Remove the bacon bits, leaving the bacon fat in
the saucepan. Add the diced onion to the bacon fat and slowly saute until
translucent.
While the onion is cooking, cut the corn from the cob, and set the kernels
aside. Cut or break the cobs to a size that will fit the saucepan, and add
them to the cooking onions. The cobs will contribute a wonderful flavor to
the finished sauce.
Add the chili paste to the onion/corn cob mixture and cook 2 to 3 minutes.
Add the maple syrup, vinegar, and red wine, and reduce by half. Add the
remaining ingredients, except the reserved corn kernels. Cook another 15
minutes, then remove the corn cobs and add the kernels. Cook 2 minutes
longer, then remove from the heat and pour over the roasted squabs to
serve.
Yield: 4 servings
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