Behind the Recipes
Mint and Garlic Marinated Grilled Squab over Rice Tabbouleh with Smoked Tomato Vinagrette by D'Artagnan
Makes 4 servings
INGREDIENTS:
4 semi-boned squab, rinsed and blotted dry
Rice tabbouleh and Smoked tomato vinaigrette (recipes follow)
1 cup olive oil
1/2 lemon, juiced
1/2 bunch mint, chopped
3 cloves garlic, thinly sliced
2 shallots, thinly sliced
1 teaspoon ground black pepper
salt to taste
2 tablespoons chopped fresh chives and julienned mint leaves, to garnish
Rice tabbouleh:
1 1/2 tablespoons olive oil
2 tablespoons onion, finely diced
1/4 bay leaf
1/4 cup basmati rice
1/3 cup chicken stock, heated
2 plum tomatoes, peeled, seeded and finely diced
1 cup loosely packed flat-leaf parsley leaves, coarsely chopped
1 scallion, including green part, finely diced
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon ground coriander
salt and freshly ground black pepper to taste
Smoked tomato vinagrette:
8 plum tomatoes, cut in half crosswise and seeded
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground black pepper to taste
1 teaspoon chipotle peppers in adobo sauce, finely chopped
1/2 cup olive oil
3 tablespoons rice wine vinegar
PREPARATION:
Squab:
1 Combine squab with olive oil, lemon juice, mint, garlic, shallots, and pepper in a resealable plastic bag and marinate in refrigerator for 6 hours or overnight.
2. Prepare Rice tabbouleh and Smoked tomato vinaigrette (below).
3. Heat a gas or charcoal grill. Season squab with salt and grill or sauté in olive oil until golden brown on both sides, about 3 to 4 minutes per side, medium-rare. Divide tabbouleh among 4 plates. Place squab on tabbouleh and spoon tomato vinaigrette over. Dribble on chive-mint mixture.
Rice Tabbouleh:
Preheat oven to 350° F.
1. Heat 1 1/2 tablespoons of olive oil in a skillet over medium heat. Add onions and sauté until transparent, 2 to 3 minutes. Add rice and sauté for 30 seconds. Add hot stock and bay leaf, and bring to a boil. Cover pan with buttered parchment or wax paper and bake in oven until all liquid is absorbed, 5 to 7 minutes, fluff with fork to separate. Rice will not be tender.
2. Transfer to a bowl and refrigerate until cool. Stir in tomatoes, parsley, scallion, extra-virgin olive oil, lemon juice, and coriander. Season to taste with salt and pepper and let sit for at least 2 hours to soften. Taste again before serving.
Smoked tomato vinagrette:
Preheat oven to 250° F.
1. Toss tomatoes with extra-virgin olive oil, salt, and pepper. Bake them skin side down on a rack in a shallow baking pan until they are about half size but still juicy, about 2 1/2 to 3 hours.
2. Remove tomatoes, add chipotle pepper, and finely chop. Combine tomatoes with olive oil, vinegar, and season with coarse salt to taste.
Recipe courtesy of D'Artagnan
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