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Oven Roasted Squab With Piquillo Black Pepper Sauce Recipe
by Global Cookbook

Oven Roasted Squab With Piquillo Black Pepper Sauce
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  Servings: 4

Ingredients

  • 3 Tbsp. extra virgin olive oil
  • 1 lrg onion coarsely minced
  • 1 lrg carrot peeled, and
  •     coarsely minced
  • 2 x celery stalks coarsely minced
  • 2 x garlic cloves minced
  • 1 c. red wine
  • 1 c. port
  • 6 c. chicken stock
  • 2 x piquillo peppers diced
  • 1 1/2 tsp coarsely-cracked black pepper
  •     Salt to taste
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. extra virgin olive oil
  • 4 x squab - (abt 1 lb ea)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 1 lrg onion finely minced
  • 2 x garlic cloves finely minced
  • 1 Tbsp. cumin seeds grnd
  • 3 c. water
  • 1 Tbsp. salt
  • 1 c. finely-grnd yellow cornmeal
  • 2 c. cooked chickpeas liquid removed, pureed
  • 2 Tbsp. butter
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/4 c. minced fresh parsley

Directions

  1. Piquillo-Black Pepper Sauce: Heat the oil in a medium saucepan over medium heat. Add in the onion, carrot and celery and cook till soft. Add in the garlic and cook 1 minute.
  2. Increase the heat to high. Add in the red wine and port and cook till reduced by three-quarters. Add in the stock and cook till reduced to 2 c..
  3. Strain the sauce into a bowl and add in the piquillo peppers and, cracked pepper and season with salt.
  4. Oven Roasted Squab: Preheat oven to 450 degrees.
  5. Heat butter and oil in a large saute/fry pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast-side down and cook till golden. Turn the squab over, place in the oven and roast for 10 to 12 min. Remove from the oven and let rest 5 min.
  6. Chickpea Polenta: Heat extra virgin olive oil in a medium saucepan over medium heat. Add in the onions and garlic and cook till soft. Add in the cumin and cook for 2 min.
  7. Increase the heat to high, add in the water and 1 Tbsp. of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 min, stirring with a wooden spoon occasionally till the mix pulls away from the pan.
  8. Add in the chickpea puree and cook for 5 min. Place the mix into a buttered 8- by 10-inch baking dish and chill till hard, about 2 hrs.
  9. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or possibly circles, season with salt and pepper and saute/fry on both sides till golden. Garnish with parsley and serve with the squab and pepper sauce.
  10. This recipe yields 4 servings.
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