Recipe - Grilled Squab With Pomegranate Molasses And Kale

4 Squabs, backbones removed
and; flattered by butcher
One half cup Virgin olive oil; plus 3
tablespoons
2 tablespoon Honey
2 tablespoon Red wine vinegar
2 tablespoon Paprika
1 md Red onion,; thinly cut or sliced up
Juice and zest of 1 lemon
1 lg Bunch fresh kale, cut into
1/4inch ribbon; to yield a
6 ounce Pomegranate molasses
Salt and pepper to taste

Preheat grill. In a shallow dish, mix squab with l/2 cup virgin olive oil,
honey, vinegar and paprika and allow to marinate overnight in refrigerator
or 3 hours at room temperature.

Place squabs skin side down on hot part of grill. Sprinkle with salt and
pepper. Squab should be served mediummedium rare on bone at breast (this
should take 8 to 10 minutes on first side and 4 to 5 minutes when turned
over). Meanwhile, saute red onion in 3 tablespoons virgin olive oil in
12inch to 14inch skillet until softened (about 8 to 10 minutes). Add
lemon juice and zest and kale and toss until wilted (3 to 4 minutes).
Season with salt and pepper and pile in center of serving plate. Remove
cooked squab from grill and arrange over greens. Pour 1 One half ounces
pomegranate molasses over each bird and serve immediately.

Yield: 4 servings
Recipe By :MOLTO MARIO SHOW # MB5658

Posted to MCRecipe Digest V1 #280

Date: Tue, 5 Nov 1996 10:42:07 0500

From: Meg Antczak meginny@frontiernet.net