• St. Alfred 10

    From Dave Drum@1:3634/12 to All on Sat Aug 14 13:18:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Alfred Portale's Squab Salad & Couscous
    Categories: Game, Pasta, Fruits, Herbs, Greens
    Yield: 4 Servings

    MMMMM---------------------CURRY VINAIGRETTE--------------------------
    1/2 c Fresh lemon juice
    1 ts Curry powder
    3/4 ts Salt
    1/2 ts Colman's dry english
    - mustard
    Fresh ground white pepper
    1/2 ts Ginger; ground
    3 tb Fresh cilantro; minced
    1/2 ts Garlic; minced
    2/3 c Peanut oil

    MMMMM--------------------------COUSCOUS-------------------------------
    3/4 c Chicken stock - 3/4 cup
    1 tb Unsalted butter
    1/4 c Dried currants
    1/2 c Quick-cooking couscous
    3 tb Curry vinaigrette; (above)
    2 Green onions; fine chopped
    1 tb Harissa
    Salt & fresh ground pepper

    MMMMM---------------------------SALAD--------------------------------
    1 sm Head red oakleaf lettuce
    1 sm Head frisee
    1 sm Head bibb lettuce
    2 (14 - 16 oz ea) squabs
    Salt & fresh ground white
    - pepper
    1/2 ts Chinese five-spice powder
    2 tb Olive oil
    2 tb Unsalted butter
    1/4 c Raisins
    1/3 Curry vinaigrette; (above)
    1/4 c Chutney

    TO MAKE THE CURRY VINAIGRETTE: Place 1/3 cup of the
    lemon juice in a medium bowl and whisk in all the
    ingredients except the peanut oil. Add the peanut oil in
    a slow stream, whisking constantly. Beat for an
    additional 30 seconds, taste, and adjust with more lemon
    juice if desired.

    TO MAKE THE COUSCOUS: Bring the stock and butter to a
    boil in a 2 quart saucepan. Remove the pan from the
    heat, add the currants and couscous, stir well, and
    cover the pan. Let sit until the liquid has been
    absorbed, about 5 to 8 minutes. Fluff the couscous with
    a fork and moisten it with the curry vinaigrette. Add
    the green onions and harissa, then season with salt and
    pepper. Set aside; keep warm.

    To make the salad: Core the lettuces, rinse, dry, and
    refrigerate the leaves in plastic bags. Remove the
    breast halves from the squabs, including the first wing
    joint. Cut off the thigh-and-leg quarters. Season with
    salt, pepper, and five-spice powder.

    Heat the olive oil in a 10" saute pan or skillet
    over medium-high heat. When the oil is hot, add the
    squab leg quarters, skin-side down, and fry for 2
    minutes. Add the breasts and fry for 2 minutes. Turn the
    squab pieces and spoon the olive oil out of the pan. Add
    the butter and cook the breasts for an additional 2
    minutes and the leg quarters for an additional 3
    minutes, spooning the butter over the pieces as they
    cook. Remove the pan from the heat and let the squab sit
    for 10 minutes.

    TO SERVE: Put 1/2 cup Curry Vinaigrette in a squeeze
    bottle. Divide the couscous among four plates,
    sprinkling the raisins on top. Carve one breast on a
    slight diagonal for each serving, and fan the slices
    around the couscous on each plate. Break the lettuce
    leaves into small pieces and toss with the remaining
    curry vinaigrette. Divide the lettuces among the plates,
    standing the leaves upright in the couscous. Use a leg
    quarter to anchor the lettuce on each plate. Draw a
    circle around each serving with curry vinaigrette.
    Garnish each plate with fruit chutney.

    Chef Alfred Portale - New York City

    RECIPE FROM: https://greatchefs.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... There are more mosquitoes per acre than people on Earth.
    --- MultiMail/Win32 v0.49
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)