Squab With Hazelnut Butter, Roasted Potatoes And Corn Salad

Ingredients

The salad:

• 1 teaspoon olive oil
• 2 cups thinly sliced shiitake mushrooms
• 1 red bell pepper, grilled, peeled, cored and cut into 1/2-inch strips
• 1 cup grilled corn kernels
• 2 tablespoons balsamic vinegar
• 1 teaspoon kosher salt
• 2 cups chopped arugula

The potatoes:

• 3 large baking potatoes, cut into long, 1/2-inch-thick strips
• 3 strips thick-cut bacon
• 1 teaspoon kosher salt

The squab:

• 1 cup toasted, skinned hazelnuts, ground
• 4 teaspoons finely chopped fresh rosemary
• 4 teaspoons finely chopped fresh thyme
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• 1 tablespoon unsalted butter, softened
• 4 squabs, cut in half lengthwise

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1135 calories; 78 grams fat; 23 grams saturated fat; 0 grams trans fat; 37 grams monounsaturated fat; 10 grams polyunsaturated fat; 58 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 50 grams protein; 211 milligrams cholesterol; 2017 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the salad, heat the oil in a large skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Stir in the red pepper, corn, vinegar and salt. Set aside to cool.
2. To make the potatoes, preheat the oven to 475 degrees. Place the potatoes on a baking sheet and lay the bacon strips over them. Roast for 15 minutes. Turn the potatoes over and place the bacon back over the top. Roast until tender and browned, about 15 minutes longer. Dice the bacon strips and set aside.
3. Meanwhile, to make the squab, place the nuts, herbs, salt, pepper and butter in a small bowl and stir into a smooth paste. Gently run your finger between the squab skin and breasts to make pockets. Stuff the pockets with the nut mixture.
4. Heat a large cast-iron skillet on high heat until almost smoking. Place the squab in the skillet breast side down, lower the heat to medium, weight the squab with a heavy pan and cook for 6 minutes. Turn the squab, weight again and cook for 6 minutes. Turn the squab again and cook for 2 minutes; meat should be medium-rare.
5. To assemble, toss the arugula into the salad and divide among 4 plates. Place 2 squab halves over each salad. Season the potato sticks with salt and lean them up in a circle around the squab. Garnish with the bacon and serve immediately.

1 hour