LACQUERED SQUAB W/ GINGERED CABBAGE AND FENNEL-PEAR PUREE
Adapted from Lee Hefter, executive chef of Spago Beverly Hills. Verjus is a natural juice of seedless, unripened green grapes. Sichuan peppercorns are reddish pink and have a unique flavor. Once you make the various components, final prep and service are easy. And since the squab needs an hour of sitting in the rub, you can make the puree and the cabbage while the squab rests in its rub.
Provided by Chef Kate
Categories Poultry
Time 2h
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- For the Sichuan pepper-salt:.
- In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes.
- Cool; grind in a spice grinder and sift through fine sieve and set aside.
- For the Fennel-Pear Purée:.
- Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot.
- Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes.
- Remove the star anise and purée in a high-speed blender until smooth.
- Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree).
- For the Gingered Napa Cabbage.
- Chop the cabbage and radicchio into 1-inch dice.
- Heat 1 teaspoon olive oil in a medium skillet over low heat.
- Sauté the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each.
- While the cabbage and radicchio are sautéing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste.
- Return all the sautéed greens to the pan.
- Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes.
- Add the raisins, vinegar, salt and sugar. Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture).
- For the Squab and assembly.
- One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like--at least 1/2 teaspoon).
- Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick. Set aside.
- Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes.
- Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare).
- Brush the skin sides with a thin coat of warm honey.
- Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side.
- Carve the squabs, slicing the breast meat.
- On a serving platter, make a line of the hot fennel-pear purée from one end to the other. Arrange the gingered cabbage in the center and the carved squabs around it.
- Arrange the legs standing up against the cabbage.
- Sprinkle Sichuan pepper-salt on the sliced breast.
- Dust the plate with Chinese 5-spice powder.
FENNEL AND CABBAGE SLAW
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl. Add the dressing to the slaw and toss to coat.
FENNEL-CABBAGE SLAW
Steps:
- Whisk 1/3 cup sour cream, 3 tablespoons apple cider vinegar, some chopped fresh dill and chives and 1 teaspoon each caraway seeds and celery salt. Toss in 1 thinly sliced fennel bulb and 1/2 head thinly sliced red cabbage. Season with salt and pepper; chill 20 minutes.
GREEN CABBAGE AND FENNEL SLAW
This crunchy salad features sweet raisins and hearty walnuts.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a medium bowl, combine vinegar, oil, and raisins. Season dressing with salt and pepper, and set aside.
- Cut off and reserve 1/4 cup leafy fennel fronds; discard stalks. Using the large holes of a box grater, coarsely grate fennel bulb and cabbage. Transfer fennel fronds, fennel, cabbage, and walnuts to bowl with dressing. Season with salt and pepper, and toss to combine.
Nutrition Facts : Calories 205 g, Fat 12 g, Protein 5 g, SaturatedFat 1 g
CABBAGE, FRESH FENNEL, AND CARROT SLAW
Categories Salad Onion Side No-Cook Vegetarian Mayonnaise Fennel Carrot Summer Cabbage Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 9
Steps:
- Combine cabbage, fennel, onion, and carrot in large bowl. Whisk mayonnaise, sour cream, lemon juice, sugar, and hot sauce in medium bowl to blend. Season dressing to taste with salt and pepper. Add dressing to cabbage mixture; toss to coat. Season slaw to taste with salt and pepper. Refrigerate at least 1 hour and up to 2 hours, tossing occasionally. Transfer to serving bowl.
SWEET-AND-SOUR RED CABBAGE AND FENNEL
Categories Vegetable Side Christmas Vinegar Fennel Winter Oktoberfest Cabbage Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 10
Number Of Ingredients 7
Steps:
- Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 10 minutes. Add remaining ingredients except fennel fronds. Bring mixture to boil. Reduce heat to medium-low. Cover and cook until cabbage is tender, stirring occasionally, about 1 hour. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm over medium-low heat.)
- Transfer to bowl. Garnish with re-served fennel fronds and serve.
SAUTEED CABBAGE WITH FENNEL
Make and share this Sauteed Cabbage With Fennel recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a very large skillet, heat oil on medium-high heat.
- Add garlic, fennel, scallions, and cabbage and saute until cabbage is cooked through but still crunchy, about 5 minutes.
- Place cabbage mixture in a large serving bowl, sprinkle with parmesan cheese and serve hot.
WARM CABBAGE, FENNEL AND PEAR SALAD
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.
SAUTÉED CABBAGE WITH FENNEL AND GARLIC RECIPE - (3.8/5)
Provided by Dr_Mom
Number Of Ingredients 8
Steps:
- 1. Place cabbage in large bowl and cover with cold water; let stand for 3 minutes. Drain cabbage well and set aside. Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel bulb and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes. Add garlic and pepper flakes and cook, stirring constantly, until fragrant, about 30 seconds. Transfer fennel mixture to small bowl. 2. Return now-empty skillet to medium-high heat, add 1 tablespoon oil, and heat until shimmering. Add cabbage and sprinkle with 1/2 teaspoon salt. Cover and cook, without stirring, until cabbage is wilted and lightly browned on bottom, about 3 minutes. 3. Stir and continue to cook, uncovered, until cabbage is crisp-tender and lightly browned in places, about 4 minutes longer, stirring once halfway through cooking. Remove skillet from heat. Stir in fennel mixture, reserved fennel fronds, and lemon juice. Season with salt to taste, transfer to serving bowl, drizzle with remaining 1 tablespoon oil, and sprinkle with Parmesan. Serve.
RED CABBAGE & FENNEL COLESLAW
Liven up weeknight meals and barbecues with this superhealthy side salad
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 15m
Number Of Ingredients 5
Steps:
- Place all the vegetables in a bowl, then toss well. Stir in the mayonnaise to coat the salad, then season with lots of black pepper and a little salt. Any leftovers can be stored in a sealed container in the fridge for up to two days.
Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.19 milligram of sodium
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