Squab with chorizo, romesco, crispy rice, and a California Prune Demi.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with California Prunes and Front of the House.
Squab
INGREDIENTS
- 1 ea. Squab
- 4 oz. Chorizo
METHOD
- Rub squab with chorizo and cryovac.
- Sous vide at 130 F for 1 hour.
- Remove, sear, and baste in chorizo fat.
Prune Demi
INGREDIENTS
- 1 qt. Beef stock
- 1 qt. Chicken stock
- Carcass from squab
- Garlic and herbs
- 4-5 ea. California prunes, chopped
METHOD
- Bring to boil and reduce down to simmer. Let simmer for a few hours.
- Strain and reduce down to demi.
- Add chopped prunes and reduce until tender.
- Mount with butter.
OR
- Fortify an existing demi with the carcass at a simmer. Make sure to cook carcass through to extract the flavor and omit and cross contamination.
- Add chopped prunes and reduce until tender.
- Mount with butter
Romesco
INGREDIENTS
- 1-2 ea. Red bell pepper, torched and chopped
- 2-3 oz. Roasted garlic
- 1 slice Bread
- ¼ cup Almonds, toasted
- ¼ cup Olive oil
- 2-3 ea. Roma tomatoes, roasted
METHOD
- Blend ingredients. If too thick add more olive oil. If too thin add more bread to thicken.
- Garnish with crispy Spanish rice (Cook rice by toasting and adding a pureed sofrito) and cilantro.
