Text 22424, 81 rader
Skriven 2012-03-14 23:09:00 av JIM WELLER (1:123/140)
Ärende: Sherry 2
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted Squab with Seville Orange Confit
 Categories: Veal, Wine, Pigeons, Smoked, Marinades
      Yield: 6 Servings

      3    Whole squab; (1 lb ea)
    1/2 c  Olive oil; plus
      2 tb Olive oil
      2    Shallots; minced
      1    Shallot; roughly chopped
      2    Garlic cloves; minced
      5    Garlic cloves; unpeeled
      1    Sprig thyme
    Zest of 1 Seville orange
    1/4 c  Sherry vinegar
      1 tb Honey
    1/2 c  Seville orange juice
      2 c  Veal stock
    Salt
    Freshly-ground black pepper
           SEVILLE ORANGE CONFIT:
      1    Peeled Seville orange;minced
      1    Seville orange peel; minced
    1/2 c  Sugar

  Make the Seville Orange Confit: Bring a small saucepan of water to
  a boil over high heat. Add minced orange, and blanch for 2
  minutes; and strain. Bring 1 cup water and sugar to a boil, and
  add orange peel. Reduce heat to low, and simmer until tender,
  about 5 to 7 minutes. Set aside. (Makes about 1 cup)

  Place a squab on a work surface, and with a sharp knife, remove
  wings and cut each wing into two pieces. Cut neck from body, and
  cut the body in half. Remove backbone. Split the squab in half
  through the breastbone. Cut off the first joint of each leg of the
  squab. Set all squab bones aside. Make a small slit in the excess
  skin of the breast. Tuck the end of the leg into this slit. Place
  the halved squabs in a shallow baking dish. Add 1/4 cup olive oil,
  minced shallots, minced garlic, thyme, and orange zest to the
  baking dish, tossing to combine. Cover and let marinade in
  refrigerator for 24 hours.

  In a large, heavy-bottomed saucepan, heat remaining 1/4 cup olive
  oil over medium-high heat. When just beginning to smoke, add
  reserved squab bones, and cook for 3 to 4 minutes, stirring
  occasionally. Reduce heat to medium-low, and add 5 cloves unpeeled
  garlic and roughly chopped shallot. Cook, stirring occasionally,
  for 30 minutes. Add sherry vinegar and honey, and stir to combine.
  Cook until pan is dry. Add orange juice, and cook until reduced
  and syrupy. Transfer to a small saucepan. Add veal stock, and
  reduce heat to low, simmering very slowly for 40 minutes. Remove
  from heat, and strain through a fine sieve, pushing hard on the
  solids. Whisk in 1 tablespoon olive oil, and season with salt and
  pepper.

  Heat oven to 500 degrees. Remove squab from marinade. Season both
  sides of the squab with salt and pepper. Heat 1 tablespoon olive
  oil in a large heat-proof skillet over high heat. Add squab,
  skin-side down, to the skillet. Cook for 1 minute, reduce heat to
  medium, and cook until squab is brown, about 3 minutes. Turn
  squab, and place skillet in oven; roast for 8 to 10 minutes for
  medium. Remove from oven and serve with sauce and orange confit
  drizzled over squab. Serves 6.

  Recipe by: Stephen Kalt; Chef/co-owner; Spartina
  Source: Martha Stewart Living
  From:  Lynn Thomas

MMMMM

Cheers

YK Jim


... There is no year for sherry, 007 - M

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