Grilled Rare Squab With Foie Gras Fried Rice And Pomegranate Molasses Syrup Recipes

SQUAB WITH CHERRIES AND FOIE GRAS

Steps:

• To make the squab:
• Remove the breasts and legs from the squab. Crush the garlic and bay leaves, and mix together in a large bowl with the salt. Pack the squab legs in the salt mixture and cure for 30 minutes. Rinse under cold water. Put the legs and duck fat in a saucepan, bring to a simmer, and cook until tender. Remove from the fat and let cool.
• Put the tea and butter in a food processor and process to combine. Place the duck breasts in a ziptop bag with the butter mixture.
• To make the cherries:
• In a small pot, bring the port to a boil and cook until reduced by half. Pour the port over the cherries to rehydrate them. Once the cherries have plumped, strain the liquid. Return to the saucepan and reduce until syrupy.
• To make the radishes:
• Put the radishes in a pot with the water and butter. Bring to a simmer and cook until tender and well glazed.
• To make the sweet tea glazed foie gras:
• Cut the foie gras terrine into an attractive shape. Add the gelatin to the hot sweet tea in a bowl, and use the mixture to glaze the terrine.
• To Finish:
• Bring a saucepan of water to 135 degrees F. Put the ziptop bag with the squab breasts in the water, and poach until medium rare (do not cook above 140 degrees F). Remove the breasts from the bag. Roast them, skin side down, until crispy.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GRILLED SPICED SQUAB

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.

GRILLED FIGS WITH POMEGRANATE MOLASSES

Steps:

• Prepare a hot or medium-hot grill or heat a grill pan to medium-hot. Cut figs in half.
• In a large bowl, whisk together balsamic vinegar and olive oil. Add figs to the bowl and gently toss until they are thoroughly coated.
• Place on grill or grill pan flat side down. Grill for 2 to 3 minutes (depending on the heat), until grill marks appear. Turn over using tongs or a spatula and grill for another 2 to 3 minutes on the other side.
• Remove to a platter or sheet pan and brush each fig on the cut side with pomegranate molasses (you don't need much).
• Arrange 2 slices of goat cheese and 2 to 3 whole figs (4 to 6 halves, to taste) on each of 6 serving plates, garnish with mint leaves, and serve.

FOIE GRAS WITH DATE PURéE AND POMEGRANATE

Steps:

• Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes. Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid. Add pomegranate molasses and purée until smooth.
• Preheat broiler.
• Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
• Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)
• Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise. Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.