Best 3 Squab With Grapes And Endive Recipes
**Squab with Grapes and Endive: A Culinary Journey Through Flavors**
Embark on a culinary adventure with our exquisite squab dish, where tender and succulent squab meat harmonizes with the sweet and juicy burst of grapes and the subtle bitterness of endives. This exceptional dish showcases the delicate flavors of squab, a prized delicacy known for its rich and gamey taste. Expertly prepared, the squab is roasted to perfection, achieving a crispy skin and a moist, flavorful interior. Accompanied by plump and juicy grapes, the combination creates a harmonious symphony of flavors, while the endives add a touch of sophistication with their slightly bitter notes. Indulge in this culinary masterpiece that promises an unforgettable dining experience.
**Additional Recipes to Explore:**
- **Squab with Roasted Vegetables:** Elevate your squab experience with a vibrant array of roasted vegetables. This recipe features a medley of colorful vegetables, each roasted to perfection and seasoned with aromatic herbs. The vegetables add a delightful crunch and a symphony of flavors that complement the gamey richness of the squab.
- **Squab Salad with Pomegranate Vinaigrette:** Experience a refreshing and vibrant twist on squab with this salad recipe. Tender squab meat is paired with a crisp salad of mixed greens, crunchy walnuts, and tangy pomegranate seeds. The star of the show is the delectable pomegranate vinaigrette, which adds a burst of sweetness and acidity that perfectly balances the flavors of the dish.
- **Squab Soup with Wild Rice:** Immerse yourself in the comforting warmth of this squab soup. This hearty and flavorful soup features tender squab meat simmered in a rich broth, along with wild rice, earthy mushrooms, and aromatic vegetables. The result is a soul-satisfying soup that showcases the unique flavors of squab and the wholesome goodness of wild rice.
- **Squab Bruschetta with Goat Cheese and Fig Compote:** Elevate your appetizer game with this elegant and flavorful squab bruschetta. Crisp crostini are topped with tender squab, creamy goat cheese, and a sweet and tangy fig compote. The combination of flavors and textures creates a delightful bite-sized treat that is sure to impress your guests.
SQUAB WITH GRAPES AND ENDIVE
The combination of game birds and green grapes is common in southern France and Italy.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Number Of Ingredients 12
Steps:
- Trim base of endives, remove any darkened outer leaves, and slice in half lengthwise. In a medium saucepan, bring 2 1/2 cups of water to a boil. Add lemon juice, 1 tablespoon sugar, 1/2 teaspoon salt, and endives. Reduce heat; simmer until tender, about 15 minutes.
- Rinse squabs, and pat dry. Cut in half. Remove backbones and necks (set aside) and excess fat. Sprinkle with salt and pepper.
- Heat oil and 1 teaspoon butter in a large skillet over medium heat. Place squabs, backbones, and necks in skillet. Brown on all sides, starting skin side down, for a total of 10 minutes.
- Transfer squabs and bones to a plate. Drain fat from pan, return to heat, and add wine and grape juice. Bring to a boil. Return squabs and bones to pan, reduce heat to medium low, and cook, partially covered, for 12 to 15 minutes.
- Heat remaining butter in another skillet over medium heat. Sprinkle endives with remaining 1/2 teaspoon sugar and place, cut side up, in skillet. Cook on both sides until golden brown, about 5 minutes.
- Transfer squabs to a plate. Discard bones. Strain cooking liquid, skim fat, and return to skillet. Bring to a boil, and reduce slightly until thick, about 3 minutes. Add squabs and grapes; cook until grapes are heated through. Serve with endives.
SQUAB WITH GRAPES
Peel me a grape - in fact, 48 of them. This lovely and simple dish of marinated, sauteed squab includes 12 large whole, peeled grapes for each person. Chef Billoux removes the seeds with a very clever tool: he bends open a paper clip, then uses one of the rounded ends to reach down into the grape from the stem end and pull out the seeds without breaking the whole grape.
Provided by Great Chefs
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, heat the olive oil and saute the carrots, onions, shallots, and garlic until softened but not colored, 1 to 2 minutes. Add the remaining marinade ingredients and bring to a boil. Cook 3 minutes; let cool to room temperature. Bone the squab and cut down either side of the backbone; lift out the bone. Crack the cartilage in the breast and flatten the squabs. Pour the marinade in a large deep baking dish or large zipper plastic bags and add the squab; turn to coat all sides. Marinate in the refrigerator overnight. Lift the squabs from the marinade and drain. Melt the butter and swirl in the olive oil in a large saute pan or skillet over medium heat. Add the squabs, skin-side down. Saute 1 to 2 minutes, until browned; turn and brown on the other side. Season with salt and pepper and add a few tablespoons of marinade to the pan. Cook 4 - 5 minutes total, basting the squabs continually with the pan juices as they cook. Turn again twice during the cooking process. Drain off any grease. Pour the marinade through a strainer into the pan and continue to cook, basting with the marinade, until the liquid is reduced by half. Remove the squabs and set aside; keep warm. The squabs should still be pink inside. Increase the heat to medium-high and reduce the juices by half again. Lower the heat to medium-low. Lift the pan from the heat and stir in the creme fraiche. Whisk to blend with the pan juices, then add the peeled grapes. Return to the stove and warm through, 1 to 2 minutes. To serve: Place a squab, skin-side up, in the center of each serving plate. Surround each with 12 grapes. Spoon sauce over the grapes and around the squabs.
PAN-ROASTED SQUAB WITH SPRING GARLIC COMPOTE
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
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.
Tips:
- Make sure to choose high-quality squab, as the flavor of the dish will depend heavily on the quality of the meat.
- When searing the squab, be careful not to overcook it, as this will make the meat tough.
- If you don't have a grill, you can also cook the squab in a grill pan or in the oven.
- The grapes and endive add a nice sweetness and acidity to the dish, so be sure to use ripe grapes and fresh endive.
- Serve the squab with a simple sauce, such as a red wine sauce or a balsamic reduction.
Conclusion:
Squab with grapes and endive is a delicious and elegant dish that is perfect for a special occasion. The squab is cooked to perfection and the grapes and endive add a nice sweetness and acidity to the dish. This dish is sure to impress your guests and is definitely worth trying.
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