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Squab: Broiled Squabs in Honey Marinade

Source of Recipe


From "Williams-Sonoma Complete Entertaining Cookbook"



List of Ingredients



• 2 squabs, about 1 pound each
  
• 1 star anise
  
• 2 whole cloves
  
• Seeds from 1 cardamom pod
  
• One 2-inch piece fresh ginger, smashed with the side of a knife
  
• 2/3 cup light soy sauce
  
• 1/3 cup Scotch or bourbon
  
• 1/3 cup honey
  
• Salt, freshly ground pepper, ground ginger, and cinnamon to taste
  






Instructions



1. To prepare the squabs, insert a sharp knife through the neck cavity of each bird and cut through the back, leaving the breast intact. Remove the backbone, breastbone, cartilage and ribs. Cut the birds in half through the breast. Place the squabs in a glass or plastic container.
   
   
2. Combine the star anise, cloves, cardamom seeds, fresh ginger and soy sauce in a small saucepan over moderate heat. Simmer for 5 minutes, remove from the heat, and let steep for 30 minutes. Strain, reserving the liquid. Stir the Scotch or bourbon and honey into the liquid. Pour over the squabs, cover and refrigerate overnight, turning once.
   
   
3. To cook, let the squabs come to room temperature. Preheat a broiler. Lightly sprinkle the squabs with salt, pepper, ground ginger, and ground cinnamon. Broil, skin-side down, for 3 to 4 minutes, then turn and broil 3 to 4 minutes on the other side for rare, or cook slightly longer, if desired.
   
   Serves 2
   
   ............
   
   Serve with:
   
   WILD RICE
   
   • 1½ cups water
   • Salt to taste
   • ½ cup wild rice
   • 2 Tbsp minced green part of a green onion
   • ¼ cup toasted sliced almonds
   
   In a medium saucepan, bring the water to a boil; add the salt and wild rice and reduce heat to a simmer. Cover and cook the wild rice until tender, about 1 hour.
   
   Stir in the green onion. Spoon the wild rice onto individual plates and garnish with the sliced almonds.