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Squab Onion Compote

Paired with Robert Mondavi Napa Valley Pinot Noir Reserve 1997

Spice Powder

2

tbs. cuminc  
1 tbs. Curry Powder
1 tbs. cinnamon stick  
1 tbs. ginger

Grind all and reserve in airtight jar.

Onion Compote

4

onions halved and sliced  
2 tsp. Lemon juice
4 tbs. butter  
 

Sweat onions on medium high heat until lightly golden. Turn heat to low and cook until tender, approximately 1 hour. Finish with lemon juice, salt and pepper.

Salad

2

c. baby arugula  
1 tsp. Lemon juice
1 tbs. olive oil  
  salt & pepper

Toss together

Squab Jus

 

2

 lbs. Squab bones/meat chopped
1 carrot peeled and chopped
1  celery stalk chopped
1 tbs. olive oil
1 onion peeled and chopped
2 clove garlic smashed

Heat casserole with oil and add squab. Saute until well colored. Add vegetables and cook until browned. Add water to cover and simmer for 20 minutes. Strain and reduce to _ cup.

To Serve Squab Jus

Debone and split squab. Season and put onto sizzler with butter, and broil in salamander 6 . 8. When done dust both sides with spice. Place mound of compote onto plate and put squab off the side. Garnish plate with some salad.



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