Oven Roasted Squab With Piquillo Black Pepper Sauce With Chickpea Polenta Recipes

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BUTTERFLIED SQUAB WITH PIQUILLO PEPPER SAUCE

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 16



Butterflied Squab with Piquillo Pepper Sauce image

Steps:

  • Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
  • Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.

3 tablespoons canola oil
1 squab, butterflied (backbone, ribs and keel bone removed)
Salt and freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium carrot, coarsely chopped
1 small stalk celery, coarsely chopped
1/4 large onion, coarsely chopped
2 cloves garlic, chopped
1/4 cup port
1/4 cup red wine
1/2 to 3/4 cup chicken stock
2 tablespoons creme fraiche
1 cup fresh parsley leaves, chopped
2 sprigs fresh thyme, leaves only
1 piquillo pepper, diced

SQUAB WITH YOUNG MORELS, ROAST GARLIC AND SAGE POLENTA

Provided by Food Network

Number Of Ingredients 18



Squab with Young Morels, Roast Garlic and Sage Polenta image

Steps:

  • In small sauce pan saute shallots and chopped garlic in oil. Once they are soft, but not brown, transfer to a one-pint measuring cup. Add wine, bay leaves, thyme and peppercorns. In a nonreactive baking dish place squab, breast down, along bottom. Pour shallot marinade oven squab, cover, and refrigerate overnight. In a preheated 375 degree oven, place squab, breast-side up in baking dish. Discard marinade. Roast squab for 40 - 50 minutes, or until juices of breast meat turn clear when you poke with a fork. Serve with roasted garlic and polenta.
  • For the Roast Garlic and Sage Polenta: Preheat oven to 300 degrees. In bowl toss garlic in 1 tablespoon olive oil. Wrap loosely in aluminum foil and roast in oven for 30 minutes. Remove and let cool. Peel cloves. In large saucepan add chicken broth and garlic. Bring to a boil and let simmer, uncovered, for 30 minutes. Remove from heat and set aside, preferably overnight. Remove garlic from broth, set aside, and bring broth to a boil. Slowly add the cornmeal, whisking constantly until fully incorporated, and mixture thickens. Lower heat and cook polenta for 20 minutes, stirring periodically. Add butter, creme fraiche, sage, salt, and pepper just before serving. Stir well to incorporate. In large saute pan saute morels in remaining oil over a high heat. Serve with squab.

2 tablespoons olive oil
4 large shallots
2 cloves garlic, coarsely chopped
1 cup Zinfandel
2 bay leaves
3 sprigs thyme
10 to 15 black peppercorns
6 young squab
1 head garlic, separated into cloves, unpeeled
3 tablespoons olive oil
3 cups strong chicken broth
1 1/2 cups cornmeal
1 tablespoon butter
1/2 cup creme fraiche
10 leaves fresh sage, chopped
1 teaspoon salt
1 teaspoon freshly ground white pepper
2 cups fresh morels, or 1/4 cup dried (soaked in hot water to reconstitute and towel dried)

GRILLED CHICKPEA POLENTA CAKES WITH CHIVE OIL AND LEMON

Provided by Bobby Flay

Categories     side-dish

Time 2h4m

Yield about 8 servings

Number Of Ingredients 14



Grilled Chickpea Polenta Cakes with Chive Oil and Lemon image

Steps:

  • Heat olive oil in a large saucepan on the grates of the grill. Add the onions and garlic and cook until soft. Add chickpeas, stock and salt and pepper and cook until chickpeas are very soft. *Transfer mixture carefully, in batches, to a blender and blend until smooth. Return the mixture to the saucepan and bring to a boil. Slowly whisk in the polenta, stirring constantly, and continue whisking until mixture begins to bubble. Reduce heat to medium and continue cooking, stirring with a wooden spoon until the mixture is thickened and cooked, about 30 minutes. Season with salt and pepper, to taste.
  • Spread the mixture into a baking sheet, cover with plastic and place in the refrigerator until cold and very firm, about 4 hours. When the polenta is firm, remove from the refrigerator and, using a 2-inch ring mold, cut out circles of the polenta.
  • Preheat a grill to medium-high.
  • Season the polenta circles with salt and pepper on both sides, brush with oil and grill on both sides until golden brown, about 2 to 3 minutes per side. Remove from grill, drizzle with chive oil and garnish with lemon zest and chives.
  • Combine ingredients in a blender and blend for 5 minutes. Season with salt and pepper, to taste.

Nutrition Facts : Calories 373 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 3 milligrams, Sodium 607 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 13 grams, Sugar 4 grams

2 tablespoons olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 cups canned chickpeas, rinsed and drained
8 cups chicken stock or water
Salt and freshly ground black pepper
2 cups polenta
1/2 cup olive oil
Chive oil, recipe follows
Finely grated lemon zest
Finely chopped fresh chives
1 cup chopped chives
1 cup extra-virgin olive oil
Salt and pepper

OVEN-ROASTED CHICKPEAS

This is a great, healthy snack or finger food that pairs well with a cold beer, if desired. I came up with this recipe and needed to share.

Provided by bpuckett87

Categories     Appetizers and Snacks     Beans and Peas

Time 1h

Yield 12

Number Of Ingredients 9



Oven-Roasted Chickpeas image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine drained chickpeas, olive oil, 2 teaspoons salt, hot sauce, paprika, garlic powder, chili powder, black pepper, and cumin in a large bowl. Spread evenly over 2 baking sheets.
  • Bake in the center of the preheated oven, stirring every 10 to 15 minutes, until chickpeas are golden and look dry on the outside, about 45 minutes. Remove from oven and sprinkle with remaining 1 teaspoon salt. Let cool before serving, 5 to 10 minutes.

Nutrition Facts : Calories 146 calories, Carbohydrate 16.4 g, Fat 7.7 g, Fiber 3.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 813.9 mg, Sugar 0.1 g

3 (15 ounce) cans chickpeas, drained
6 tablespoons olive oil
1 tablespoon salt, divided, or to taste
2 teaspoons hot sauce
2 teaspoons ground paprika
1 teaspoon garlic powder
1 teaspoon chili powder
½ teaspoon ground black pepper
¼ teaspoon ground cumin

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