| 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 <[email protected]>
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