Roasted Squab With Corn & Chili Sauce
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Roasted Squab With Corn & Chili Sauce
  Corn    Chili    Sauces  
Last updated 6/12/2012 1:20:43 AM. Recipe ID 52586. Report a problem with this recipe.
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      Title: Roasted squab with corn & 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.
  
  Yield: 4 servings
  
  




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Recipe ID 52586 (Apr 03, 2005)

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