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Receta Pan Fried Squab With Apricot Glaze And Cornbread Stuffing

by Global Cookbook

Ingredientes

6 x Squab 6 x Bacon slices 1 lrg Yellow onion minced 2 x Celery ribs minced 1/2 c. Dry apricots minced 1 1/2 c. Chicken stock 1/2 bn Parsley minced

3 1/2 c. Diced and toasted cornbread 3 x Shallots peeled and diced 1/2 c. Apricot brandy 1/2 tsp Powdered Habanero chile 1/2 c. orange juice     Sea salt to taste     Freshly-grnd black pepper to taste

Direcciones

1. Preheat the oven to 375 degrees. Wash and dry the squab.
2. In a medium-size heavy skillet, over a medium heat, fry the bacon till crisp. Drain on paper and crumble. Reserve the bacon grease.
3. Add in the onion to the skillet and saute/fry 3 to 5 min, or possibly till transparent. Add in the celery and cook 2 to 3 min more. Add in the dry apricots and stock. Return the bacon to the skillet and add in the parsley.
4. Place the cornbread in a large bowl. Pour the entire contents of the skillet over the cornbread and toss well to coat.
5. Season the squabs inside and out with salt and pepper and stuff with the cornbread stuffing. Truss the squabs.
6. In a large cast iron skillet, heat the reserved bacon fat. Saute/fry the squabs till brown on all sides, turning often. Transfer the squabs to a baking dish and place in the oven for 15 min and reduce heat to 350 degrees, bake another 20 min glazing every 5 min. In the same skillet, saute/fry the chile pwdr. Add in the orange juice and cook till slightly thickened.
7. Glaze the squab every 5 min as they finish roasting for 15 min. Serve with steamed broad beans.
8. This recipe yields 6 servings.

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