Squab
Onion Compote
By Executive Chef Jean
George Vongerichten
Jo Jo and Vong, Manhattan, NY
Wine
Pairing:
Robert Mondavi Napa Valley Pinot Noir Reserve 1997
Spice PowderIngredients:
2 tbls. Cuminc
1 tbls. Curry Powder
1 tbls. Cinnamon Stick
1 tbls. Ginger
Method:
Grind all and reserve in airtight jar.
Onion
Compote Ingredients:
4 Onions (halved and sliced)
2 tspn. Lemon Juice
4 tbls. Butter
Method:
Sweat onions on medium high heat until lightly golden.
Turn heat to low and cook until tender, approximately
1 hour. Finish with lemon juice, salt and pepper.
Salad
Ingredients:
2 cup Baby Arugula
1 tspn. Lemon Juice
1 tbls. Olive Oil
Salt & Pepper
Method:
Toss together
Squab
Jus Ingredients:
2/lbs. Squab (bones/meat chopped)
1 Carrot (peeled and chopped)
1 Celery Stalk (chopped)
1 tbls. Olive Oil
1 Onion (peeled and chopped)
2 Garlic Cloves (smashed)
Method:
Heat casserole with oil and add squab. Saute until well
colored. Add vegetables and cook until browned. Add water
to cover and simmer for 20 minutes. Strain and reduce
to _ cup.
To
Serve Squab Jus:
Debone and split squab. Season and put onto sizzler with
butter, and broil in salamander 6 - 8. When done dust
both sides with spice. Place mound of compote onto plate
and put squab off the side. Garnish plate with some salad.
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