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
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