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.
Grilled Squab with Panzanella 03:18
Andrew shares a recipe inspired by a hunting excursion near the Erie Canal.
2 cups orange juice
2 cups port
Handful of fresh thyme sprigs
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.
SWEET CORN PANZANELLA
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 AndrewZimmern.com for more recipes like this.