Lacquered Squab W Gingered Cabbage And Fennel Pear Puree

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Adapted from lee hefter, executive chef of spago beverly hills. verjus is a natural juice of seedless, unripened green grapes. sichuan peppercorns are reddish pink and have a unique flavor. once you make the various components, final prep and service are easy. And since the squab needs an hour of sitting in the rub, you can make the puree and the cabbage while the squab rests in its rub.

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Steps

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For the sichuan pepper-salt:.

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In a small heavy-bottomed pot , slowly roast the salt and peppercorns over low-medium heat until very aromatic , about 20 minutes.

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Cool.

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Grind in a spice grinder and sift through fine sieve and set aside.

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For the fennel-pear pure:.

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Combine the fennel , pears , verjus , anise , sugar and salt in a heavy-bottom pot.

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Bring to a boil , reduce to a simmer , cover and cook until everything is very tender , about 30 minutes.

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Remove the star anise and pure in a high-speed blender until smooth.

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Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve.

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For the gingered napa cabbage.

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Chop the cabbage and radicchio into 1-inch dice.

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Heat 1 teaspoon olive oil in a medium skillet over low heat.

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Saut the cabbage , spinach and radicchio separately until tender , about 5 to 6 minutes each.

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While the cabbage and radicchio are sauting , use a mortar and pestle to reduce the ginger , garlic and scallions to a paste.

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Return all the .

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Ingredients

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kosher salt, szechuan peppercorns, fennel, bartlett pears, grape juice, star anise, sugar, salt, napa cabbage, radicchio, olive oil, spinach leaves, ginger, garlic, scallion, golden raisins, sherry wine vinegar, sesame oil, squab, honey, chinese five spice powder