Our Daily Dinner

Our Daily Dinner

September 27, 2010

The Feast of The Squab

When the doctor told me that George was about ready to come home, I decided to have a little feast. Squab, that special little bird with
all dark meat, seemed tailor-made for the occasion. I ordered the bird
a day in advance and had the butcher butterfly and whack the breast
so that the bird would cook evenly.

Menu

Broiled Squab
Baby Peas
Sliced Tomatoes
Wine: Oyster Bay, Pinot Noir, 2009
Dessert: 85% Lindt Dark Chocolate

Recipe: Squab

1 squab, butterflied
2 tablespoons butter
about 1 tablespoon, chopped Italian parsley
1 clove garlic, minced
11/2 tablespoons soy sauce

Preheat broiler

Melt the butter in a small skillet. Add chopped parsley, minced garlic
and soy sauce. When the mixture boils, remove from heat. Brush the
squab with the basting liquid and place in preheated oven, skin side
up, and broil for 12-15 minutes. Turn the squab, baste once more with
the liquid, and broil for 5 minutes. The squab will be cooked medium
rare, which, I think, is perfect.

Frankly, the expected squab epiphany never happened. The bird was perfectly cooked, but impossible to cut. I ended up tearing it with
my hands-- which I don’t mind--but George would never tolerate.
The basting liquid was terrific. I’ll definitely adapt it for
other occasions.

Looking back, the dinner was Rabelaisian rather than festive. I'll do festive once George can eat everthing again. I am thinking risotto
with white truffles and blini with caviar.

9 comments:

Linda said...

Hallelujah! Wonderful news for you both!

Robert said...

This is indeed good news and good for Monday's exercise class. It's just not the same without you. Your recipe for squab is timely; we just ordered 20 of them taking advantage of a special.
Peggy

Anonymous said...

Fantastic blog, I had not come across mydinnerwithgeorge.blogspot.com previously in my searches!
Continue the wonderful work!

Our Daily Dinner said...

Linda,

Thanks. Wonder what to cook next.

Our Daily Dinner said...

Peggy,
20 squabs? Will you cook them all at once? Must be some party. I strongly recomment the basting sauce.
Enjoy

Our Daily Dinner said...

Anonymous,

Flattered by your enthusiam. Why not identify yourself? Always welcome new followers.

Linda said...

How about Gschnatzlets? Well, I'm not sure how to spell it. That my phonetic effort. It's a Swiss dish made with veal in a cream sauce (with onions, mushrooms, & white wine) served over rice. It's not soft, soft but you can cut the veal into small pieces and it is easy to chew.

I love it.

Can't wait to hear what's next.
Cheers!

Our Daily Dinner said...

Linda,

Wow! That's some spelling. Can't imagine what it could be. Sounds good though.
More "soft" dinners under way. Stay tuned and thanks for your encouraging words.

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