Grilled Squab with Black Bean Torta
Garnishing plates with refried beans, guacamole, and salsa is part of the Southwest tradition. Robert Del Grande utilizes these compatible flavors in a sophisticated presentation. Chicken could substitute for squab. The black beans can be prepared up to 2 days in advance, and the squab can be deboned ahead of time and kept in the refrigerator; bring to room temperature before grilling.
Ingredients
- Guacamole
- Avacadoes - 2 large, ripe
- Red Bell Pepper - 1/2, peeled, seeded, and minced
- Onion - 1/2, minced
- Serrano Chili - 1/2, peeled, seeded, and minced
- Cilantro - 3/4 cup, chopped fresh
- Lime Juice - 2 tablespoons, fresh
- Olive Oil - 2 tablespoons
- Salt and freshly ground black pepper
- Sauce
- Large poblano chilies - 2, roasted, peeled, seeded, and chopped
- Pumpkin Seeds - 1/2 cup, toasted in a 350 F oven for 5 minutes, then chopped
- Tomatillos - 4, husked and finely chopped
- Bacon - 8 slices, apple-smoked is preferred
- Unsalted Butter - 4 tablespoons
- French or Italian bread - 2 stale slices, trimmed of crusts and cubed
- Chicken Stock - 1 1/2 cups
- Cilantro Leaves - 1/4 cups
- Lime Juice - 2 tablespoons, freshly squeezed
- Tomato Salsa
- Italian PlumTomatoes - 6, ripe
- Red Onion - 1/2, chopped
- Cilantro - 1/4 cup, chopped
- Serrano Chili - 1/2 (alt. jalapeno chili), peeled, seeded, and minced
- Lime Juice - 2 tablespoons, freshly squeezed
- Salt - 1 teaspoon
- Freshly ground black pepper to taste
- Black Beans
- Black Beans - 1/2 cup, dried
- Garlic - 1 clove
- Epazote - 1 sprig
- Bacon - 3 slices
- Lard - 2 tablespoons
- Kosher salt - 1/2 teaspoon
- Freshly ground black pepper to taste
- Unsalted Butter - 1 tablespoon
- Eggs - 3, lightly beaten
- Squab - 6
- Flour tortillas - 1
- Goat Cheese - 3 oz
- Clarified Butter - 4 tablespoons
- Salt and pepper for squab
- Sour Cream - 1/2 cup
Instructions
To make the guacamole: Peel the avocadoes, pit them, and dice them into a bowl. Add the remaining ingredients and mash with the back of a large spoon; it should remain slightly chunky. Season with salt and pepper. Press a piece of plastic wrap on the surface to block out any air and chill until ready to use.
To make the sauce: Combine the chopped poblanos, pumpkin seeds, and tomatillos. Cut the bacon into small dice and saute over medium heat to render the fat. Remove the bacon pieces with a slotted spoon (reserve for another use) and add the butter. When it is melted, add the pepper mixture and bread cubes and saute until the bread is lightly browned. Add the stock, season with salt and pepper, and simmer until the liquid has slightly thickened. Add the cilantro and lime juice and adjust seasoning. Set aside.
To make the salsa: Seed and finely chop the tomatoes. Mix with the remaining ingredients and set aside.
To make the black beans: Rinse the beans in a colander, picking them over and discarding any broken beans or pebbles. Place them in a pot with the garlic and epazote and add enough water to cover the beans by 2 inches. Bring to a boil and simmer until the beans are soft, adding water as necessary, about 2 hours. Let the beans cool in the pot, then puree half of them with 1/2 cup of the cooking liquid. Combine the puree with the drained whole beans.
In a skillet, cook the bacon and lard over medium heat until the bacon has released its fat. Remove the bacon with a slotted spoon and add the bean mixture, stirring to incorporate the fat. It should be a very thick paste; if not, stir over low heat to evaporate some of the water. Season with salt and pepper.
In another skillet, melt the butter over low heat and add the beans and eggs. Scramble the eggs with the beans until cooked, then set aside and keep warm.
To prepare the squab: Bone the squab by removing the wing tips at the second joint and cutting around the wishbone. Cut down the breastbone and, keeping the blade of the knife towards the carcass, free the carcass, cutting through the leg and wing joints. Leave only the leg and wing bones in place, removing the thigh bone. Set birds aside.
Light a charcoal or gas grill. To finish the tortas, with a 4-inch cookie cutter or using a bowl as a guide, cut 12 circles from the tortillas. Spread 2 tablespoons of the black beans on one circle and top with a slice of goat cheese. Cover with a layer of guacamole and a second tortilla circle.
Heat the clarified butter in a skillet over medium heat and fry the tortas on both sides to a golden brown. Drain on paper towels; keep warm.
When the grill is medium-hot, season the squabs with salt and pepper and grill, skin-side down, for 5 minutes. Turn and cook 1 minute on the meat side, allowing the squab to remain pink.
To serve: Warm the tortas in a 250 F oven and reheat the sauce briefly. Place a torta on each plate, topped with a spoonful of sour cream and some salsa. Spoon the sauce onto the plate and top with a squab.
