Roasted Squab With Sichuan Peppercorn Marinade Recipes

OVEN ROASTED SQUAB WITH PIQUILLO-BLACK PEPPER SAUCE WITH CHICKPEA POLENTA

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt.
• Preheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes.
• Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce.

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.

ROASTED SICHUAN PEPPER-SALT

Steps:

• Mix together the peppercorns and the salt in a small bowl. Transfer the mixture to a medium-sized skillet and toast over medium heat, stirring constantly, just until the mixture is fragrant and smoking and the salt begins to turn golden, five to eight minutes. Be very careful not to let the mixture burn.
• Remove from the heat and let cool. Then grind the pepper-salt until fine and sieve to remove any large pieces. Store in an airtight container.

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.