Recipe - Roasted Squab With Corn And Chili Sauce

4 Squabs, 1216 ounces each,;
dressed
Salt and freshly ground
pepper to taste
2 tablespoon Crushed juniper berries
One fourth cup Pure olive oil

CORN AND CHILI SAUCE
4 ounce Slab bacon cut into 1/2inch
cubes
1 Onion, peeled and minced ;
(about One half cup)
3 Ears fresh corn
3 tablespoon Chili Paste,; recipe follows
2 tablespoon Maple syrup
2 tablespoon Red wine vinegar
1 cup Dry red wine
1 tablespoon Ground cumin
1 lg Ripe tomato,; seeded and
minced
1 cup Chicken Stock

Preheat the oven to 425 degrees F for 20 minutes. Season the squabs inside
and out with the salt and pepper. Place the juniper berries into the
cavities and brush the squabs with olive oil. Place breastside down in a
roasting pan and roast in the hot oven 20 minutes for rare.

Meanwhile, in a heavybottomed saucepan, over low heat, cook the cubed
bacon until fully browned. Remove the bacon bits, leaving the bacon fat in
the saucepan. Add the minced onion to the bacon fat and slowly saute until
translucent.

While the onion is cooking, cut the corn from the cob, and set the kernels
aside. Cut or break the cobs to a size that will fit the saucepan, and add
them to the cooking onions. The cobs will contribute a wonderful flavor to
the finished sauce.

Add the chili paste to the onion/corn cob mixture and cook 2 to 3 minutes.
Add the maple syrup, vinegar, and red wine, and reduce by half. Add the
remaining ingredients, except the reserved corn kernels. Cook another 15
minutes, then remove the corn cobs and add the kernels. Cook 2 minutes
longer, then remove from the heat and pour over the roasted squabs to
serve.

Yield: 4 servings
Posted to MCRecipe Digest V1 #272

Date: Fri, 1 Nov 1996 07:52:25 0500

From: Meg Antczak meginny@frontiernet.net