4 Persons
Grits
- 1 1/2 cups heavy cream
- 1 cup stone-ground grits
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmigiano-Reggiano
Crushed clementines
- 6 clementines
- 1 tablespoon sugar
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly cracked black pepper
Squab
- 4 whole semi-boneless squabs (10 to 12 ounces each)
- 4 tablespoons extra virgin olive oil
- 1/2 cup walnut halves
- 16 fresh sage leaves
- Kosher salt and freshly cracked black pepper
- 1 cup balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons fresh lemon juice
- 2 tablespoons cold unsalted butter, cut into cubes
- 3/4 cup pitted green olives, hand-crushed
For the grits:
- Set a large saucepan over high heat and add the cream and 2½ cups of water. Bring to a boil, then add the grits and whisk well. Season with salt and pepper, then reduce the heat and simmer for 30 to 35 minutes, stirring every 2 to 3 minutes.
- When the grits are smooth, creamy, and fragrant, remove from the heat and add the butter and Parmesan. Stir to incorporate and melt. Keep warm.
For the clementines:
- Roughly chop the clementines (skin and all).
- Use a mortar and pestle to gently crush them together with the sugar, olive oil, and salt and pepper until they are a pulpy mass. Set aside.
For the squab:
- Preheat the oven to 375°F. Using a sharp knife, remove the legs from each bird. Separate the drumsticks from the thighs. Then cut each breast away from the carcass. You should have 6 pieces (2 thighs, 2 legs, 2 boneless breast portions) from each bird.
- Set a large ovenproof sauté pan over high heat and add 2 tablespoons of the olive oil. Add the walnuts and sage leaves and fry, tossing often, for 3 to 4 minutes, until crispy and brown. Drain on paper towels.
- Coat the pan with the remaining 2 tablespoons oil and season the squab portions all over with salt and pepper. Place the pieces skin-side down in the pan and sear until well browned, 3 to 4 minutes.
- Turn the pieces over, transfer the pan to the oven, and bake for 20 minutes.
For the balsamic glaze:
- Transfer the roasted squab to a platter to rest, and reheat the sauté pan on medium heat for about 2 minutes.
- Deglaze with the balsamic and 2 tablespoons of water. Simmer to reduce the sauce by half, then remove from the heat, season with salt and pepper, and add the honey, lemon juice, and cold butter cubes.
- Swirl to incorporate the butter and give the sauce a nice richness and sheen. Return the squab pieces to the pan over low heat and baste with the sauce.
For serving:
- Serve the squab with the grits, and garnish with the crushed clementines, green olives, toasted walnuts, and crispy sage.
- Drizzle with the balsamic reduction.
Source: http://www.foodrepublic.com/2013/01/16/balsamic-glazed-squab-crushed-clementine-and-grits