Title: Roasted Squab With Corn And Chili Sauce
Categories: New, Text, Import
Yield: 4 servings
4 squabs, 12-16 ounces each,
: dressed
: Salt and freshly ground
: pepper to taste
2 TB crushed juniper berries
1/4 c pure olive oil
: Corn and Chili Sauce:
4 oz slab bacon cut into 1/2-inch
: cubes
1 onion, peeled and diced --
: (about 1/2 cup)
3 ears fresh corn
3 TB Chili Paste, -- recipe
: follows
2 TB maple syrup
2 TB red wine vinegar
1 c dry red wine
1 TB ground cumin
1 lg ripe tomato, -- seeded and
: diced
1 c Chicken Stock
Preheat the oven to 425 degrees F for 20 minutes.
Season the squabs inside and out with the salt and
pepper. Place the juniper berries into the cavities
and brush the squabs with olive oil. Place breast-side
down in a roasting pan and roast in the hot oven 20
minutes for rare.
Meanwhile, in a heavy-bottomed saucepan, over low
heat, cook the cubed bacon until fully browned. Remove
the bacon bits, leaving the bacon fat in the saucepan.
Add the diced onion to the bacon fat and slowly saute
until translucent.
While the onion is cooking, cut the corn from the cob,
and set the kernels aside. Cut or break the cobs to a
size that will fit the saucepan, and add them to the
cooking onions. The cobs will contribute a wonderful
flavor to the finished sauce.
Add the chili paste to the onion/corn cob mixture and
cook 2 to 3 minutes. Add the maple syrup, vinegar, and
red wine, and reduce by half. Add the remaining
ingredients, except the reserved corn kernels. Cook
another 15 minutes, then remove the corn cobs and add
the kernels. Cook 2 minutes longer, then remove from
the heat and pour over the roasted squabs to serve.
