4 Fresh Squab, Boneless
1/2 c. Mesquite Chips
Stuffing:
1/2 c. Baked Cornbread, crumbled
1 T. Yellow Onion, chopped
1 t. New Mexico Chiles, chopped
1/4 cup Cooked Chorizo, drained
1 t. Garlic, chopped
1/4 cup Apple Juice
Kosher Salt and Cracked Pepper to taste
Sauce:
1/2 c. Fresh Tomato, chopped
1 T. Yellow Onion, chopped
1 t. Garlic, chopped
1 t. Pasilla Chiles, chopped
1 t. Ripe Plantain
1 t. Corn Oil
1/2 t. Black Sesame Seeds
1 t. Dark Mexican Chocolate
1 T. Fried White Bread
1 T. Fried White Bread
1 T. Granulated Sugar
1/2 c. Chicken Stock
1/2 t. Achiote Paste
Kosher Salt and Cracked Pepper to taste
Salsa:
1/2 c. Avocado, diced
1 T. Red Pepper, diced
1 T. Red Onion, diced
1 T. Poblano Chiles, chopped
1 t. Cilantro, chopped
1 t. Garlic, chopped
1 t. Lime Juice
Kosher Salt and Cracked Pepper to taste
Garnish:
2 T. Queso Fresca, crumbled
4 Cilantro Spears
2 T. Sun Dried Corn
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Grilling Procedure:
Heat outdoor grill until hot. Place the mesquite chips on the
hot coals; place the Squabs on the grill and cook until medium
rare. Allow to rest for 5 minutes, then slice into 3-4 slices.
Stuffing Preparation:
Saute the onion, garlic and chiles until soft. Add the chorizo
and apple juice and simmer until liquid is halfway reduced. Fold
in the cornbread and mix well. Allow to cool, then stuff each
Squab and season with salt and pepper.
Sauce Preparation:
Saute tomato, onion, garlic and chiles in the corn oil until
soft. Add the remaining ingredients and simmer for 1/2 hour.
Puree and strain. Hold in warm place for service.
Salsa Preparation:
Fold all ingredients in mixing bowl and refrigerate
Serving Tips & Suggestions
Drizzle the mole sauce around the center of each dinner place.
Fan the Squab slices across the sauce. Criss cross the avocado
salsa over the Squab at an angle. Garnish the outside of the
plate with dried corn, queso fresca and cilantro sprigs. 4
servings |
