Recipe: Andrew Zimmern's Grilled Squab with Sweet Corn Panzanella

Try Andrew Zimmern's take on a recipe for domestic pigeon with a summery panzanella side.

The Erie Canal is considered to be one of America's greatest engineering marvels, its opening in 1825 connecting many of New York state's smaller towns to the greater eastern seaboard and increasing trade and access to goods. Andrew Zimmern explores the modern day impact of this historic feat in an episode of Bizarre Foods, and he also returned home with a new recipe. Watch below for his take on grilled squab (domestic pigeon) with a sweet corn panzanella, as inspired by his travels down the great Erie Canal. 

More Bizarre Foods

Grilled Squab with Panzanella 03:18

Andrew shares a recipe inspired by a hunting excursion near the Erie Canal.


4 squab
2 cups orange juice
2 cups port
Handful of fresh thyme sprigs
Sea salt
3 tablespoons olive oil


Remove the backbone of each squab and cut in half (you can ask your butcher to do this for you). Place the squab in a baking dish or large zip top bag. Add the orange juice, port wine and thyme sprigs. Marinate the squab in the fridge overnight.

Prepare a grill for medium-high direct heat cooking. Remove the squab from the marinade and place in a large mixing bowl. Season with pepper, salt and olive oil. Toss to coat evenly. Place on the grill skin side up, and grill over direct heat for 4 to 5 minutes. Flip and cook for another 4 to 5 minutes. 

Remove from the grill and allow to rest while you prepare the panzanella salad.


2 cups corn kernels, cut from cob
4 cups day old bread, cut into ½-inch cubes 
1/4 cup olive oil, plus 3 tablespoons 
6 tomatoes, chopped
3 shallots, minced
2 cloves garlic, minced
1/4 cup parsley, minced
12 basil leaves, thinly sliced
Freshly ground black pepper
5 teaspoons red wine vinegar

Preheat the oven to 350 degrees F.

Blanch the corn in boiling water for 60 seconds. Drain well and reserve.

Toss the bread with the 3 tablespoons olive oil and bake on a tray in a 350-degree oven until golden. Cool.

Place the tomatoes in a large mixing bowl. Add the shallots, garlic, parsley, basil and toasted bread cubes. Season with salt and pepper. Pour in the red wine vinegar and remaining olive oil. Add the reserved corn and toss to combine. Serve, topping with grilled squab. 

Recipe compliments of Andrew Zimmern. Visit for more recipes like this.  

Keep Reading

Next Up

Recipe: Andrew Zimmern's Grilled Venison Leg with Tortillas and Chutney

Inspired by his adventures along the Yukon Trail, Andrew Zimmern created an easy-to-follow recipe for grilled venison leg.

Recipe: Andrew Zimmern's Shrimp Couvillion

Recreate Andrew Zimmern's savory recipe for shrimp couvillion, inspired by his travels in Louisiana's cajun country for Bizarre Foods.

Recipe: Andrew Zimmern's Brunswick Stew

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

Recipe: Andrew Zimmern's Tuna Ceviche

Try Andrew Zimmern's rendition of tuna ceviche with heart of palm, inspired by his travels through Florida's East Coast for Bizarre Foods.

Recipe: Andrew Zimmern's Peppered Oysters

Inspired by a dish he encountered on his float trip down the Mississippi River, Andrew crafts his own version of an oyster dinner served over toast.

Recipe: Andrew Zimmern's Linguine with Clam Sauce

Inspired by his Bizarre Foods travels through Boston, Andrew Zimmern creates his own version of a linguine dish with clam sauce.

Recipe: Andrew Zimmern's Pollo al Carbon

Try Andrew Zimmern's rendition of pollo al carbon, inspired by his travels in the Dominican Republic for Bizarre Foods.

Recipe: Andrew Zimmern's Chicken Yakitori

Inspired by his Las Vegas road trip, Andrew Zimmern recreates a recipe from one of his top 10 favorite restaurants.

Recipe: Andrew Zimmern's Whitefish Shore Lunch

Get the recipe for Andrew Zimmern's chicken fried steak inspired by season 9 of Bizarre Foods.

What's New in Shows

Follow Us Everywhere

Join the party! Don't miss Travel Channel in your favorite social media feeds.