Subj : St. Alfred 10
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 13:18:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Alfred Portale's Squab Salad & Couscous
 Categories: Game, Pasta, Fruits, Herbs, Greens
      Yield: 4 Servings
 
MMMMM---------------------CURRY VINAIGRETTE--------------------------
    1/2 c  Fresh lemon juice
      1 ts Curry powder
    3/4 ts Salt
    1/2 ts Colman's dry english
           - mustard
           Fresh ground white pepper
    1/2 ts Ginger; ground
      3 tb Fresh cilantro; minced
    1/2 ts Garlic; minced
    2/3 c  Peanut oil

MMMMM--------------------------COUSCOUS-------------------------------
    3/4 c  Chicken stock - 3/4 cup
      1 tb Unsalted butter
    1/4 c  Dried currants
    1/2 c  Quick-cooking couscous
      3 tb Curry vinaigrette; (above)
      2    Green onions; fine chopped
      1 tb Harissa
           Salt & fresh ground pepper

MMMMM---------------------------SALAD--------------------------------
      1 sm Head red oakleaf lettuce
      1 sm Head frisee
      1 sm Head bibb lettuce
      2    (14 - 16 oz ea) squabs
           Salt & fresh ground white
           - pepper
    1/2 ts Chinese five-spice powder
      2 tb Olive oil
      2 tb Unsalted butter
    1/4 c  Raisins
    1/3    Curry vinaigrette; (above)
    1/4 c  Chutney
 
  TO MAKE THE CURRY VINAIGRETTE: Place 1/3 cup of the
  lemon juice in a medium bowl and whisk in all the
  ingredients except the peanut oil. Add the peanut oil in
  a slow stream, whisking constantly. Beat for an
  additional 30 seconds, taste, and adjust with more lemon
  juice if desired.
  
  TO MAKE THE COUSCOUS: Bring the stock and butter to a
  boil in a 2 quart saucepan. Remove the pan from the
  heat, add the currants and couscous, stir well, and
  cover the pan. Let sit until the liquid has been
  absorbed, about 5 to 8 minutes. Fluff the couscous with
  a fork and moisten it with the curry vinaigrette. Add
  the green onions and harissa, then season with salt and
  pepper. Set aside; keep warm.
  
  To make the salad: Core the lettuces, rinse, dry, and
  refrigerate the leaves in plastic bags. Remove the
  breast halves from the squabs, including the first wing
  joint. Cut off the thigh-and-leg quarters. Season with
  salt, pepper, and five-spice powder.
  
  Heat the olive oil in a 10" saute pan or skillet
  over medium-high heat. When the oil is hot, add the
  squab leg quarters, skin-side down, and fry for 2
  minutes. Add the breasts and fry for 2 minutes. Turn the
  squab pieces and spoon the olive oil out of the pan. Add
  the butter and cook the breasts for an additional 2
  minutes and the leg quarters for an additional 3
  minutes, spooning the butter over the pieces as they
  cook. Remove the pan from the heat and let the squab sit
  for 10 minutes.
  
  TO SERVE: Put 1/2 cup Curry Vinaigrette in a squeeze
  bottle. Divide the couscous among four plates,
  sprinkling the raisins on top. Carve one breast on a
  slight diagonal for each serving, and fan the slices
  around the couscous on each plate. Break the lettuce
  leaves into small pieces and toss with the remaining
  curry vinaigrette. Divide the lettuces among the plates,
  standing the leaves upright in the couscous. Use a leg
  quarter to anchor the lettuce on each plate. Draw a
  circle around each serving with curry vinaigrette.
  Garnish each plate with fruit chutney.
  
  Chef Alfred Portale - New York City
  
  RECIPE FROM: https://greatchefs.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There are more mosquitoes per acre than people on Earth.
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