BBQ SQUAB al MATTONE w/PORCINI MUSTARD

By BobD

Ingredients

• 4 SERVINGS
• Here is an example of a technique called cooking “under the brick.” Weighted with a hot terra-cotta brick the bird cooks a little more quickly, getting a crisp skin and retaining more of its juices.
• • 2 tablespoons honey
• • 1/4 cup balsamic vinegar
• • 1 cup extra-virgin olive oil
• • Leaves from 1/2 bunch of fresh thyme
• • 1 large red onion, thinly sliced
• • 4 whole squab, breast and backbones removed
• • 4 bricks, standard garden variety, well wrapped in foil
• • Salt and freshly ground black pepper, to taste
• • Roasted Beet Farrotto (recipe below)
• • 4 tablespoons Porcini Mustard (recipe below)

Details

Servings 4
Adapted from dartagnan.com

Preparation

Step 1

1. In a non-reactive casserole just large enough to fit all the squab in one layer, combine the honey, vinegar, olive oil, thyme leaves and onion and mix well. Add the squab and turn to coat, making sure that as much of each bird is in contact with the marinade as possible. Cover and refrigerate for at least 4 hours, or up to 8 hours, turning the squab occasionally.

2. Preheat the grill or broiler. Place the bricks on the grill and heat until very hot.

3. Remove the squab from the marinade, pat them dry with paper towels and season with salt and pepper. Place the squab breast down on the hottest part of the grill and carefully place a hot brick on top of each. Cook for 6 minutes on one side, then, using tongs, remove the brick, carefully turn the squab, replace the brick and grill the other side for 4 to 6 minutes, or until medium rare (about 130°F on an instant-read thermometer).

4. To assemble the dish, place some of the farrotto in the center of each of four warmed dinner plates. Place a squab atop each mound of farrotto and top with a tablespoon of porcini mustard.


Roasted Beet Farrotto
Serves 4

Ingredients

• 1 large red beet
• 2 tablespoons extra virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons pomegranate molasses (available in specialty stores)
• 1 ½ cups farro
• ½ cup brown chicken stock (see recipe below)
• Parmigiano Reggiano, for grating

Directions

1. Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40 minutes. When cool enough to handle, peel the beets and cut each in half lengthwise, then cut into half moon slices about 1/4 inch thick. Place the slices in a bowl and gently toss with the pomegranate molasses and salt and pepper. Set aside.

2. Bring 3 cups of water to a boil and add 1 tablespoon of salt. Set up an ice bath nearby and cook the faro in the boiling water until tender yet not completely cooked, about 20 minutes. Drain the farro and place it in a sauté pan with the chicken stock. Add the sliced beets and toss over high heat until most of the chicken stock has been absorbed and the farro is completely cooked through, about 3 minutes. Adjust the seasoning with salt and pepper, grate the Parmigiano over and serve immediately.


Porcini Mustard
Makes 2 cups

Ingredients

• ½ red onion, finely chopped
• 1 cup balsamic vinegar
• 2 ounces dried porcini mushrooms
• cup Dijon mustard
• ¼ cup extra virgin olive oil
• ¼ cup canned black truffles, finely chopped

Directions

1. In a medium-sized, heavy-bottomed saucepan, combine the onion, vinegar, 1 cup water and the mushrooms and bring to a boil. Reduce to a simmer and cook until the liquid is reduced by half. Remove from the heat and allow to cool in a large, clean bowl.

2. Place the cooled mixture into the bowl of a food processor and puree with the mustard and olive oil until emulsified. Pass the mixture through a strainer to remove the mushroom and onion solids, then stir in the black truffles. The Porcini Mustard can be made in advance and refrigerated for up to 2 weeks in an airtight container.