Name: Warm Squab Salad with Okra
Yield: Serves 4
Cuisine: United States
Ingredients: 2 1-pound fresh squabs; 2 sprigs fresh thyme, finely chopped; ½ cup cornmeal; 2 tablespoons olive oil; 1 large red bell pepper, seeded, cut into fine julienne; 4 ears fresh corn; ½ cup peanut oil; 4 tablespoons butter; 1 tablespoon fresh marjoram or oregano leaves, coarsely chopped; 1 pound fresh okra, cut crosswise into ½-inch pieces; salt and freshly ground pepper; ½ cup chicken stock

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This salad could be made with quail, fresh or smoked duck, smoked chicken, or wild birds like doves or partridge. The bird should be warm and the okra piping hot.

Ingredients

2 1-pound fresh squabs
2 sprigs fresh thyme, finely chopped
2

Americas
United States
Main course
Gluten-free

Method

Rub the squabs all over with a mixture of the thyme and olive oil. Let marinate at least 4 hours, but preferably overnight, in refrigerator.

Cut the corn off the cobs and reserve the kernels.

Heat the oven to 400°F.

Let the squabs warm to room temperature. Put them in a roasting pan and roast until the breast meat is just firm to the touch, about 20 minutes. Remove them

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Ingredients

Method

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