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Grilled Squab with Vidalia Empanitos and Nectarine Marmalade recipe

Grilled Squab with Vidalia Empanitos with Nectarin Marmalade.Thisdeliciously elegant entr e is the epitome of fine diningand quite worth the effort to prepare it. Grilled marinated squabserved with Vidalia empanitos, miniature pastry turnovers filledwith a caramelized onion filling, drizzled with a luscious rosemaryand cinnamon-scented nectarine marmalade.

Recipe: Grilled Squab withVidalia Empanitos
and Nectarine Marmalade

For Squab:6 young squab, cleaned and plucked (about1 pound each)
1/2 cup olive oil
1/4 cup barbecue sauce
2 tablespoons orange juice
1 tablespoon honey
1 tablespoon fresh rosemary
11/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
For Nectarine Marinade:8 ripe nectarines
1 1/2 tablespoons honey
1 1/2 tablespoons orange zest
1 1/2 tablespoons vinegar
1 1/2 teaspoons fresh rosemary
1 (1 1/2-inch) cinnamon stick
1 1/2 tablespoons corn starch
1 tablespoon cold water
For Empanitos:2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon cayenne powder
3/4 cup vegetable shortening
6 tablespoons cold water
1 large egg, beatenFor Vidalia Filling:2 large sweet Vidalia onions, diced*
1 tablespoon extra virgin olive oil
1 tablespoon Worcestershire sauce
1 tablespoon lime juice
1/4 teaspoon hot sauce

  • For Grilled Squab: Whisk together allingredients except squab. Pour mixture over squab; cover, refrigerateand marinate overnight. Grill squab until medium and golden brown.
  • For Nectarine Marinade: Using juicer,extract juice from 12 nectarines; add honey, orange zest, vinegar,rosemary and cinnamon stick. Bring to a boil, adding corn starchand water mixture. Simmer very briefly. Slice four remainingnectarines. Add to warm mixture; let cool to room temperature.
  • For Empanitos: Cut shortening into dryingredients until mixture resembles coarse cornmeal. Sprinklecold water, a tablespoon at a time, and mix lightly with a fork.When pastry holds together, press into a bag and chill for atleast 30 minutes. Roll dough to 1/16-inch thick and cut intosmall circles. Wet edges with beaten egg. Add enough onion fillingto make plump. Fold over and seal with fork tines. Brush topwith beaten egg and back at 350°F (175°C) until golden.
  • For Vidalia Filling: Slowly sautdiced onions in olive oil until golden. Add remaining ingredients,combine and cool to room temperature. Use to fill empanitos.
  • Serve squab over a small bed of red oaklettuce, arrange 2 to 3 empanitos alongside. Drizzle nectarinemarmalade over empanitos.

    Makes 6 servings.

    *Maui or Walla Walla onions may be substituted.

    Recipe and photograph provided courtesyof The Association For Dressings and Sauces.


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