'Eat and Greet': Pan-Roasted Sonoma Squab

By
ABC News
February 28, 2006, 9:25 PM ET
3 min read

Feb. 25, 2006 — -- For ABC News' "Eat and Greet," ABC's Deborah Roberts went inside the kitchen of New York City's Tribeca Grill to bring you executive chef Stephen Lewandowski's recipe for pan-roasted squab.

Pan-Roasted Sonoma Squab with Foie Gras,Winter Truffle Chartreuse and Sun-Dried Cherry Sauce

For two:

1 squab, halved and boned

1 small head green cabbage

2 oz. foie gras

1 slice black truffle

¼ oz. truffle oil

1 small head cauliflower, separated into florets

6 oz. heavy cream

1 ½ oz. sun dried cherry sauce (recipe below)

Chartreuse

Remove 2 cabbage leaves, blanch in boiling water, cool and set aside. Slice remaining cabbage thin. Place in heavy pot with a little water, salt and pepper. Cook over low heat until cabbage is very tender.

Meanwhile, heat a sauté pan and sear foie gras for about 1 minute on each side. Dice and add to shredded cabbage. Add truffle oil and check seasoning.

Place one blanched cabbage leaf in a small ramekin. Lay truffle slice on top of leaf, then fill ramekin with shredded cabbage. Fold leaf over to close the bundle, turn it out and repeat with other leaf. Set aside.

Cauliflower Purée

Place cauliflower florets and cream in a heavy saucepan; season with salt and pepper. Cook over low heat until tender, purée in blender, and set aside.

Sun-dried Cherry Sauce

1 cup port wine

1 cup balsamic vinegar

1 cup red wine

2 qts. veal demiglace

squab bones

5 oz. lingonberry jam

1 oz. sun dried cherries

2 oz. sweet butter

Reduce both wines and vinegar by two thirds. Add demiglace and squab bones and reduce by one third. Add jam and cherries. Off heat, whisk in butter by bits until sauce is slightly thickened. Season with salt and pepper.

To serve:

Preheat oven to highest setting. Season squab halves with salt and pepper. Heat a heavy sauté pan over high heat. Place squab in pan, skin side down, and put pan in oven for 5 minutes. Turn squab over and place back in oven for 1 minute. Remove.

At the same time, place the chartreuse bundles on a small sheet pan and place in oven along with squab. The bundles will heat through while the squab is cooking.

Place a spoonful of cauliflower mousse on each plate. Set a chartreuse on top. Place a squab half next to the chartreuse. Spoon sauce over squab.