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Ingredientes
- 4 x Squabs, 12-16 ounces each,, dressed
- Â Â Salt and freshly grnd pepper to taste
- 2 Tbsp. Crushed juniper berries
- 1/4 c. Pure extra virgin olive oil
- 4 ounce Slab bacon cut into 1/2-inch cubes
- 1 x Onion, peeled and diced, (about 1/2 c.)
- 3 x Ears fresh corn
- 3 Tbsp. Chili Paste,, recipe follows
- 2 Tbsp. Maple syrup
- 2 Tbsp. Red wine vinegar
- 1 c. Dry red wine
- 1 Tbsp. Grnd cumin
- 1 lrg Ripe tomato,, seeded and diced
- 1 c. Chicken Stock
Direcciones
- Preheat the oven to 425 degrees F for 20 min. Season the squabs inside and out with the salt and pepper. Place the juniper berries into the cavities and brush the squabs with extra virgin olive oil. Place breast-side down in a roasting pan and roast in the warm oven 20 min for rare.
- Meanwhile, in a heavy-bottomed saucepan, over low heat, cook the cubed bacon till fully browned. Remove the bacon bits, leaving the bacon fat in the saucepan. Add in the diced onion to the bacon fat and slowly saute/fry till translucent/soft.
- While the onion is cooking, cut the corn from the cob, and set the kernels aside. Cut or possibly break the cobs to a size which will fit the saucepan, and add in them to the cooking onions. The cobs will contribute a wonderful flavor to the finished sauce.
- Add in the chili paste to the onion/corn cob mix and cook 2 to 3 min.
- Add in the maple syrup, vinegar, and red wine, and reduce by half. Add in the remaining ingredients, except the reserved corn kernels. Cook another 15 min, then remove the corn cobs and add in the kernels. Cook 2 min longer, then remove from the heat and pour over the roasted squabs to serve.
- Yield: 4 servings
