Squab With Hazelnut Butter Roasted Potatoes And Corn Salad Food

GRILLED POTATO AND CORN SALAD

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with 1 tablespoon oil., Grill poblanos, covered, over high heat until skins are blistered and blackened on all sides, 8-10 minutes, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Brush corn with remaining 1 tablespoon oil. Place potatoes in a grill basket. Grill corn and potatoes, covered, over medium heat until tender and lightly browned, 12-15 minutes, turning occasionally. Cool slightly. Grill green onions until blackened, 5-6 minutes. Cut into 1-in. pieces and place in a large bowl. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and add to onions. Cut corn from cobs, add corn and potatoes to peppers., In a small bowl, whisk sour cream, mayonnaise and lime juice until blended; stir in cheese, cilantro, zest, salt and pepper. Add to potato mixture, stir to coat. Refrigerate, covered, at least 1 hour before serving. If desired, top with additional Cotija cheese, cilantro and serve with lime wedges.

ROASTED POTATOES AND CORN WITH PROSCIUTTO

Steps:

• Preheat oven to 425 degrees F.
• Halve potatoes; toss in dressing with the onion - coat well. Place potatoes and onion in a large/wide baking pan.
• Brush corn with olive oil; add to baking pan. Sprinkle vegetables lightly with salt and red pepper flakes.
• Roast in oven for 20 to 25 minutes, or until potatoes are tender.
• Cool just long enough until corn can be easily handled; cut corn off of the cobs.
• Transfer potatoes and onions to a warmed serving platter; place potatoes cut side down. Top with corn and sprinkle with prosciutto. Garnish with parsley.

SKILLET CORN AND POTATOES

Steps:

• In saucepan of boiling salted water, cook whole potatoes for 15 to 20 minutes, or just until tender but not mushy.
• Drain and peel potatoes.
• Cut potatoes into bite size chunks.
• In a large skillet, melt 1/3 cup butter over medium heat.
• Add potatoes; cook, stirring often, for 20 to 30 minutes, adding remainder of butter as necessary, until crispy and golden.
• Stir in cooked corn kernels and cloves of roasted garlic; cook for 5 minutes or until heated through.
• Remove from heat; stir in basil or mint.
• ROASTED GARLIC:.
• To roast garlic, slice top third of the two garlic heads to expose tops of cloves.
• Wrap each garlic head well in foil paper.
• Bake in center of preheated 425 degree Fahrenheit oven for about 40 minutes or until cloves are thoroughly softened.
• Let cool for at least 15 minutes.
• Squeeze out pulp.

SQUAB WITH HAZELNUT BUTTER, ROASTED POTATOES AND CORN SALAD

Steps:

• To make the salad, heat the oil in a large skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Stir in the red pepper, corn, vinegar and salt. Set aside to cool.
• To make the potatoes, preheat the oven to 475 degrees. Place the potatoes on a baking sheet and lay the bacon strips over them. Roast for 15 minutes. Turn the potatoes over and place the bacon back over the top. Roast until tender and browned, about 15 minutes longer. Dice the bacon strips and set aside.
• Meanwhile, to make the squab, place the nuts, herbs, salt, pepper and butter in a small bowl and stir into a smooth paste. Gently run your finger between the squab skin and breasts to make pockets. Stuff the pockets with the nut mixture.
• Heat a large cast-iron skillet on high heat until almost smoking. Place the squab in the skillet breast side down, lower the heat to medium, weight the squab with a heavy pan and cook for 6 minutes. Turn the squab, weight again and cook for 6 minutes. Turn the squab again and cook for 2 minutes; meat should be medium-rare.
• To assemble, toss the arugula into the salad and divide among 4 plates. Place 2 squab halves over each salad. Season the potato sticks with salt and lean them up in a circle around the squab. Garnish with the bacon and serve immediately.