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Grilled Squab With Vidalia Empanitos And Nectarine Marmalade Recipe

Ingredients

How to make it

  • For Grilled Squab:
  • Whisk together all ingredients except squab.
  • Pour mixture over squab; cover, refrigerate and marinate overnight.
  • Grill squab until medium 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 starch and water mixture.
  • Simmer very briefly.
  • Slice four remaining nectarines. Add to warm mixture; let cool to room temperature.
  • =================================
  • For Empanitos:
  • Cut shortening into dry ingredients until mixture resembles coarse cornmeal.
  • Sprinkle cold water, a tablespoon at a time, and mix lightly with a fork.
  • When pastry holds together, press into a bag and chill for at least 30 minutes.
  • Roll dough to 1/16-inch thick and cut into small circles.
  • Wet edges with beaten egg.
  • Add enough onion filling to make plump.
  • Fold over and seal with fork tines.
  • Brush top with beaten egg and bake at 350°F until golden.
  • =================================
  • For Vidallia Filling:
  • Slowly sauté diced onions in olive oil until golden.
  • Add remaining ingredients, combine and cool to room temperature.
  • Use to fill empanitos.
  • =================================
  • To serve:
  • Serve squab over a small bed of red oak lettuce, arrange 2 to 3 empanitos alongside.
  • Drizzle nectarine over empanitos.

Reviews & Comments 2

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    " It was excellent "
    dagnabbit ate it and said...
    Really great recipe, Elaine. 5
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    I can hardly wait to try it! this sounds great for New Year'sEve
    Was this review helpful? Yes Flag

The Cook

chefelaine Muskoka, CANA

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