Butterflied Squab with Piquillo Pepper Sauce (Bobby Flay) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Ingredients:
3 tablespoons canola oil |
1 squab, butterflied (backbone, ribs and keel bone removed) |
salt and freshly ground black pepper |
1 tablespoon unsalted butter |
2 tablespoons olive oil |
1 medium carrot, coarsely chopped |
1 small stalk celery, coarsely chopped |
1/4 large onion, coarsely chopped |
2 cloves garlic, chopped |
1/4 cup port |
1/4 cup red wine |
1/2 to 3/4 cup chicken stock |
2 tablespoons creme fraiche |
1 cup fresh parsley leaves, chopped |
2 sprigs fresh thyme, leaves only |
1 piquillo pepper, diced |
Directions:
1. Heat the canola oil in a large saute pan over medium-high heat. Sprinkle the squab with salt and black pepper and place in the pan, breast-side down. Add the butter and cook the squab until the skin is golden brown. Flip the squab, and continue to cook until medium rare. Transfer to a plate and let rest.
2. Drain off any excess oil from the pan, and then heat the olive oil over medium-high heat. Cook the carrots, celery and onions until lightly browned. Stir in the garlic and cook 1 minute. Increase the heat to high, and then pour in the port and red wine and cook until reduced by three-quarters, scraping up any brown bits on the bottom of the pan. Add the stock and cook until reduced by half, then stir in the creme fraiche. Strain the sauce into a bowl, and then heat gently in a small saucepan over medium heat. Once bubbling, remove from the heat and add the parsley, thyme and piquillo peppers. Taste and season with salt and freshly ground pepper.
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