Squab on Haricots VertsIngredients: - 2 tb Orange juice
- 1/4 c Lemon juice
- 3 tb Olive oil; plus
- 1 ts Olive oil
- 1 ts Finely-minced garlic
- 1 1/2 ts Brown sugar
- 1 ts Drained capers
- 1 ts Cinnamon
- 1 1/2 ts Black pepper
- 1/2 ts Salt
- 2 Squab - (1 1/2 lb ea);
- -split, with
- ; backbone removed
- 1/2 lb Haricots verts; blanched al
- -dente
- (cook till tender; cool
- -under cold water)
- === TOMATO RELISH ===
- 2 Lovely Ripe tomatoes;
- -seeded, medium-diced
- ; juices reserved
- 1/4 ts Sugar
- 1 tb Finely-minced shallots
- 1/2 ts Chopped fresh thyme
- 1/2 ts Finely-chopped orange zest
- Salt; to taste
- Freshly-ground black pepper;
- -to taste
Instructions:
Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon
juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers,
cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix well and
place the four pieces of squab into this marinade. Cover and allow to sit
at room temperature for 1 hour. Meanwhile, make the tomato relish. In a
small bowl, combine tomatoes and reserved juices with sugar, shallots,
thyme, orange zest, and season with salt and pepper and 1 tablespoon of the
olive oil. Mix well and set aside. In a medium non-stick oven-proof saute
pan, heat 1 tablespoon of olive oil. Remove the squab from the marinade and
pat dry. Place the squab into the pan, skin side down first. Sear for 4
minutes and turn. Turn off the heat and add the marinade. Place the pan
into the oven and cook for 12 minutes. Remove from the oven and let cool,
about 5 minutes. Meanwhile, in a bowl toss together the green beans with
salt and pepper and the remaining olive oil. Divide onto two entree plates,
making a mound in the center of the plate. Place two squab halves on each
mound of beans. Top with a generous spoonful of the tomato relish, making
sure to get some of the juices. This recipe yields 2 large entree salads.
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