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Receta Grilled Squab With Pomegranate Molasses And Kale
by Global Cookbook

Grilled Squab With Pomegranate Molasses And Kale
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  Raciónes: 4

Ingredientes

  • 4 x Squabs backbones removed and flattened by butcher
  • 1/2 c. Virgin extra virgin olive oil plus
  • 3 Tbsp. Virgin extra virgin olive oil
  • 2 Tbsp. Honey
  • 2 Tbsp. Red wine vinegar
  • 2 Tbsp. Paprika
  • 1 med Red onion thinly-sliced Juice and zest of 1 lemon
  • 1 lrg bunch Fresh kale cut 1/4" ribbons, to yield about 4 c.
  • 6 ounce Pomegranate molasses Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Preheat grill.
  2. In a shallow dish, mix squabs with l/2 c. virgin extra virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or possibly 3 hrs at room temperature.
  3. Place squabs skin-side down on warm part of grill. Sprinkle with salt and pepper. Squab should be served medium to medium-rare on bone at breast (this should take 8 to 10 min on first side and 4 to 5 min when turned over).
  4. Meanwhile, saute/fry red onion in 3 Tbsp. virgin extra virgin olive oil in 12- to 14-inch skillet till softened (about 8 to 10 min). Add in lemon juice and zest and kale and toss till wilted (3 to 4 min). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately.
  5. This recipe yields 4 servings.