Grilled Squash Vinaigrette - Martha Stewart Living
INGREDIENTS:
4 Squabs, backbones removed
-and; flattered by butcher
1/2 c Virgin olive oil; plus 3
-tablespoons
2 tb Honey
2 tb Red wine vinegar
2 tb Paprika
1 md Red onion,; thinly-sliced
Juice and zest of 1 lemon
1 lg Bunch fresh kale, cut into
-1/4-inch ribbon; to yield a
6 oz Pomegranate molasses
Salt and pepper to taste
4 Squabs, backbones removed
-and; flattered by butcher
1/2 c Virgin olive oil; plus 3
-tablespoons
2 tb Honey
2 tb Red wine vinegar
2 tb Paprika
1 md Red onion,; thinly-sliced
Juice and zest of 1 lemon
1 lg Bunch fresh kale, cut into
-1/4-inch ribbon; to yield a
6 oz Pomegranate molasses
Salt and pepper to taste
Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil, honey, vinegar and paprika and allow to marinate overnight in refrigerator or 3 hours at room temperature.
Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, saute red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately.
Yield: 4 servings
Place squabs skin side down on hot part of grill. Sprinkle with salt and pepper. Squab should be served medium-medium rare on bone at breast (this should take 8 to 10 minutes on first side and 4 to 5 minutes when turned over). Meanwhile, saute red onion in 3 tablespoons virgin olive oil in 12-inch to 14-inch skillet until softened (about 8 to 10 minutes). Add lemon juice and zest and kale and toss until wilted (3 to 4 minutes). Season with salt and pepper and pile in center of serving plate. Remove cooked squab from grill and arrange over greens. Pour 1 1/2 ounces pomegranate molasses over each bird and serve immediately.
Yield: 4 servings