*  Exported from  MasterCook II  *
 
                     ROASTED SQUAB WITH CORN AND CHILI SAUCE
 
 
 Recipe By     :COOKING LIVE SHOW #CL8722
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        4                squabs, 12-16 ounces each, -- dressed
                         Salt and freshly ground pepper to taste
        2  tablespoons   crushed juniper berries
      1/4  cup           pure olive oil
                         Corn and Chili Sauce:
        4  ounces        slab bacon cut into 1/2-inch cubes
        1                onion, peeled and diced -- (about 1/2 cup)
        3  ears          fresh corn
        3  tablespoons   Chili Paste, -- recipe follows
        2  tablespoons   maple syrup
        2  tablespoons   red wine vinegar
        1  cup           dry red wine
        1  tablespoon    ground cumin
        1  large         ripe tomato, -- seeded and diced
        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 breast-side down in a
 roasting pan and roast in the hot oven 20 minutes for rare.
 
 Meanwhile, in a heavy-bottomed saucepan, over low heat, cook the cubed
 bacon until fully browned. Remove the bacon bits, leaving the bacon fat in
 the saucepan. Add the diced 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
 
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