ROAST SQUAB WITH PORT WINE SAUCE
Preparation time: 35 minutes
Chilling time: 4 hours
Cooking time: 1 hour
Yield: 4 servings
"Coriander and fennel seeds combine in this aromatic spice rub," writes Susanna Foo in "Susanna Foo Fresh Inspiration." "The port wine-honey-vinegar glaze gives the roasted squab a beautiful caramellike coating."
�?1 tablespoon each: coarse salt, coriander seeds, fennel seeds
�?4 squab, about 1 pound each, trimmed
�?1 tablespoon vegetable oil
�?3 shallots, minced
�?1½ cups tawny port
�?¼ cup honey
�?3 tablespoons white vinegar
Heat a small heavy skillet over medium-low heat; add the salt, coriander and fennel seeds. Toast the mixture, shaking the pan, until fragrant, about 3 minutes. Transfer to a small bowl; set aside to cool 5 minutes. Grind mixture to a powder with a spice grinder or coffee mill.
Rub each squab inside and out with the spice mixture. Place the birds on a platter; cover with plastic wrap. Refrigerate at least 4 hours.
Heat the oil in a medium saucepan over medium heat. Add the shallots. Cook, stirring, until they are soft, about 3 minutes. Pour in the port; cook until the sauce thickens and reduces by two-thirds, about 30 minutes. Strain through a fine sieve into a small saucepan.
Heat the oven to 450 degrees. Whisk together the honey and vinegar in a small bowl. Place the squab breast-side down on a rack in the roasting pan. Brush generously with the honey-vinegar mixture; roast 15 minutes. Turn the birds over; brush again. Roast until birds are medium brown, and an instant-read thermometer inserted into the thigh registers 150 degrees for medium, about 15 minutes, or to desired doneness. Set aside 5 minutes.
Meanwhile, reheat the port sauce over low heat. Cut along both sides of each squab's backbone with poultry shears or a cleaver; discard backbone. Cut the squab in half, cutting through the breastbone. Place squab halves on a platter. Spoon the port sauce around the birds