You may also like
Categories:
unsalted butter onions water lemon juice salt squabs ground cumin ground ginger curry powder cinnamon extra-virgin olive oil baby arugula Golden Corn Cakes
Viewed: 32 - Published at: 5 years agoIngredients
- 6 tablespoons unsalted butter
- 6 medium onions (2 pounds), halved and thinly sliced
- Water
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- Four 1-pound squabs, butterflied
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon curry powder
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons extra-virgin olive oil
- 4 ounces baby arugula
- Golden Corn Cakes, for serving
Method
- In a large, deep skillet, melt the butter.
- Add the onions and cook over moderate heat, stirring occasionally, until golden, about 35 minutes; add 2 tablespoons of water as necessary during cooking to prevent the onions from drying out.
- Stir in 1 tablespoon of the lemon juice and season with salt and pepper.
- Meanwhile, preheat the broiler.
- On a rimmed baking sheet, season the squabs with salt and pepper.
- Broil the birds 8 inches from the heat for about 20 minutes, turning the baking sheet occasionally, until the skin is deep golden brown and an instant-read thermometer inserted in the breast registers 145 for medium-rare.
- In a small bowl, combine the cumin with the ginger, curry powder and cinnamon.
- Sprinkle the spices on both sides of the hot squabs.
- In a medium bowl, whisk the remaining 1 tablespoon of lemon juice with the olive oil and season with salt and pepper.
- Add the arugula and toss to coat.
- Spoon the onion compote onto plates.
- Arrange the squabs and Golden Corn Cakes on the plates, mound the arugula on the side and serve.
