June 10, 2011
Ingredients
Ingredients:
8 squab, butterflied, rinsed & dried
2 ounces vegetable oil
3 tablespoons grated ginger
5 garlic cloves, minced
1 tablespoon kosher salt
1 teaspoon black pepper
For vegetable slaw:
2 tablespoon ginger
½ cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon lime juice
2 tablespoon sesame oil
½ cup peanut butter
2 teaspoons cayenne pepper
1 head Napa cabbage, sliced thin
1 red bell pepper, julienne
1 yellow bell pepper, julienne
1 carrot, grated
3 green onions cut on bias
2 tablespoons cilantro, chiffonade
2 tablespoons mint, chiffonade
1 teaspoon black pepper
Directions
Rub squab with vegetable oil. Combine ginger, garlic, salt, and pepper. Rub over squab. Prepare grill for medium heat. Grill until internal temperature reaches 165F. Remove from grill.
In small bowl combine ginger, vinegar, soy sauce, cayenne, lime juice, oil, and peanut butter. Whisk until smooth. In large bowl combine all other ingredients and then toss with dressing.
Plating:
Place squab in center of plate. Top each squab with vegetable slaw.
Yield: 8 servings
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