coffee-rubbed squab stuffed with chocolate caramel
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| serves 4 |
| |
| | for squab: |
| 2 | whole squab (14 ounces each) or quail or cornish game hens |
| | canola oil |
| 2 Tbsp | ground high-quality espresso beans |
| 3 piece | of cocoa pete's caramel knowledge candy, chopped |
| | finely, or about 2 ounces of good-quality dark chocolate, chopped |
| | finely |
| | salt and white pepper |
| | forreduction |
| 1/4 quart | chicken stock |
| 1 cup | rogue hazelnut brown nectar |
| 1/2 Tbsp | lemon juice |
| | salt, white pepper and sugar to taste |
| 1 cup | blackberries |
| 4 Tbsp | ( 1/2 stick) butter, cut into 8 pieces |
| | forgarnish |
| | micro greens |
| | fresh blackberries |
| | green onions, cut into thin slivers |
| |
| to make squab: inspect each squab, making sure all feathers have been |
| removed. place bird on cutting board breast down and cut in half |
| along breast line. turn over and cut along both sides of backbone; |
| discard backbone. with each half of the squab, using your index |
| finger, separate skin from meat of breast to create a pocket. place |
| halves into bowl and coat with oil and espresso grounds. marinate |
| overnight in refrigerator. |
| |
| preheat oven to 350 degrees. remove squab from marinade and pat dry. |
| chop chocolate bars into pieces that will easily fit under the skin |
| pockets (made previously). salt and pepper squab and place on |
| roasting pan. roast 15 minutes. squab should be crisp on outside with |
| internal temperature of 140 degrees. (if using quail, roast about 20 |
| minutes; if using cornish game hens, roast about 35 minutes.) keep |
| warm until serving. |
| |
| to make sauce: combine chicken stock, beer, lemon juice, salt, white |
| pepper and sugar in saucepan. bring to a boil. reduce to simmer and |
| reduce to about 20 percent of volume. smash 1 cup blackberries and |
| strain. add blackberries to sauce and heat until warm; stir in butter |
| slowly. adjust seasoning. |
| |
| to serve: place squab on center of plate, coat lightly with sauce. |
| lay micro greens around squab. place 3 blackberries around squab on |
| top of greens. place green onion strings on top of squab. |
| |
| serve with: rogue hazelnut brown nectar. |
| >from justin perez, executive chef/owner of restaurant o catering in |
| campbell |
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| (ID: 74107) Mirror: rec.food.recipes: Wed, Jun 1, 2005 |