Serves: 6
Directions
Squab Preparation:
12 to 24 hours before serving, sprinkle Squab with salt i
and out. Pour syrup into cavities and over outside of Sq
Refrigerate 12 hours or overnight. After completing the
preparation of lentils and radicchio, increase oven temp
to 400 degrees. Cook Squab until skin is crisp. Let rest
cool enough to handle. Remove breasts, cut into slices.
Lentil Preparation:
In a heavy saucepan, cook lentils, crushed garlic, and thyme in
the chicken broth 30 minutes or until tender. Strain lentils and
reserve lentils and broth. Braise leeks in remaining chicken stock,
the wine and remaining thyme leaves until tender; stir into lentil
mixture.
Radicchio Preparation:
Heat oven to 350 degrees. Cut ends off tomatoes and cut each
tomato in half. Place slivered garlic in tomato halves. Sprinkle
with salt and pepper. Roast 15 to 20 minutes or until caramelized.
Let cool, chop; stir into lentils. Stir in radicchio, arugula and
vinegar.
Serving Tips & Suggestions
Divide lentil/radicchio mixture among six plates. Arrange Squab breast slices on top of each serving of lentils. Drizzle with any remaining broth reserved from cooking lentils. Garnish with additional radicchio and thyme.
This Recipe Contributed By
CHEF JEFF LONGENECKER and CHEF EDWARD PALMER
CARMEL VALLEY RANCH
CARMEL VALLEY, CALIFORNIA
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Ingredients
|
| Squab |
| 6 Fresh Whole California Squab -- Purchase |
| 1 c. Kosher Salt |
| 1 c. Maple Syrup |
|
| Lentils |
| 18 oz. Dried Green Lentils |
| 6 Cloves Garlic, crushed |
| 2 Bunches Thyme, leaves only |
| 1 qt. Chicken Stock |
| 6 oz. Leeks, white part only, julienned |
| 1 c. Red Wine |
|
| Radicchio |
| 12 Roma Tomatoes |
| 6 Cloves Garlic, slivered |
| 1 Head Radicchio, rinsed, cored & roughly chopped |
| 3 oz. Arugula, washed and stemmed |
| 3 oz. Sherry Vinegar |
| Salt and Pepper to taste |
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