| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
|
Squabs, backbones removed |
|
|
and flattered by butcher |
| 1/2 |
c |
Virgin olive oil, plus 3 |
|
|
tablespoons |
| 2 |
T |
Honey |
| 2 |
T |
Red wine vinegar |
| 2 |
T |
Paprika |
| 1 |
|
Red onion, thinly-sliced |
|
|
Juice and zest of 1 lemon |
| 1 |
|
Bunch fresh kale, cut into |
|
|
1/4-inch ribbon to yield |
| 6 |
oz |
Pomegranate molasses |
|
|
Salt and pepper to taste |
INSTRUCTIONS
a
Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive
oil, honey, vinegar and paprika and allow to marinate overnight in
refrigerator or 3 hours at room temperature. Place squabs skin side
down on hot part of grill. Sprinkle with salt and pepper. Squab should
be served medium-medium rare on bone at breast (this should take 8 to
10 minutes on first side and 4 to 5 minutes when turned over).
Meanwhile, saute red onion in 3 tablespoons virgin olive oil in
12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add
lemon juice and zest and kale and toss until wilted (3 to 4 minutes).
Season with salt and pepper and pile in center of serving plate.
Remove cooked squab from grill and arrange over greens. Pour 1 1/2
ounces pomegranate molasses over each bird and serve immediately.
Yield: 4 servings Recipe By :MOLTO MARIO SHOW # MB5658 Posted to
MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From:
Meg Antczak <meginny@frontiernet.net>
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