Squab with Peas Recipe

1      Reviews by:    Larry Story   Squab with Peas Recipe browns squab seasoned with lime juice and salt and pepper then simmers with shallots, garlic, thyme, green hot peppers, chicken stock and green peas and creates a delicious sauce with this tasty squab recipe. 640

INGREDIENTS

• 3 squab
• 1 tablespoon lime juice
• Salt and freshly ground pepper
• 1/4 cup soybean oil
• 1 shallot
• 1 garlic clove
• 1 teaspoon dried thyme
• 1 green hot pepper or 3 dried Italian pepper pods
• 2 cups chicken stock
• 2 pounds fresh green peas, shelled
• 2 tablespoons butter
• 2 tablespoons cornstarch

DIRECTIONS

• Season squab with lime juice, salt, and pepper. Heat oil in a Dutch oven and saute the squab until golden brown on all sides.
• In a mortar, pound to a paste the shallot and garlic. Add seasoning paste, thyme, green hot pepper, 1 cup stock, and peas to the squab. Reduce heat and simmer 25 minutes, or until squab and peas are tender.
• Remove squab, peas, and hot pepper to a heated platter and keep hot. Add remaining stock to Dutch oven; bring to a boil. Mix butter and cornstarch and add to stock. Stir until sauce is slightly thicker. Add salt and pepper, if desired.
• Carve birds and place meat on slices of bread fried in butter. Pour sauce over meat and croutons.