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.