Roasted Squab Stuffed with Shiitakes and Preserved Lemons (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
canola oil, to cook |
4 squab, rib cage removed |
2 tablespoons extra virgin olive oil |
3 cups sliced shiitakes |
3 sliced shallots |
1/2 cup minced preserved lemons |
1/4 cup thinly sliced scallion |
1 tablespoon minced fresh lemon thyme |
salt and black pepper, to taste |
Directions:
1. Pre-heat an oven to 550 degrees (the highest it will go). Rub oil on the skin and season both the inside and outside with salt and pepper. In a hot skillet coat with the olive oil and sautee the shallots and shiitakes until soft, about 3 minutes. Season and set aside to cool. Mix with lemons, scallions, thyme and stuff the birds. Place birds on sheet tray and roast in the oven until crispy brown, about 8 to10 minutes. Turn the oven down to 350 and roast another 5 to10 minutes, depending on desired doneness, (I prefer medium rare, 7 minutes).
2. Wine Recommendation: Olmos Reward, Frankland Estate, Aus
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