Grilled squab with pomegranate molasses and kale
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Squabs, backbones removed and; flattered by butcher | |
| ½ | cup | Virgin olive oil; plus 3 tablespoons |
| 2 | tablespoons | Honey |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Paprika |
| 1 | medium | Red onion,; thinly-sliced |
| Juice and zest of 1 lemon | ||
| 1 | large | Bunch fresh kale, cut into 1/4-inch ribbon; to yield a |
| 6 | ounces | Pomegranate molasses |
| Salt and pepper to taste | ||
Directions
Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or 3 hours at room temperature. Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, saute red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes).
Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1½ ounces pomegranate molasses over each bird and serve immediately.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW # MB5658 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:07 -0500 From: Meg Antczak <meginny@...>