- 2 New York-dressed squab (feet on), leg and thigh portions removed, boneless breast removed from carcass (keep the carcass for future stock or discard)
- 1 large shallot, sliced
- 1 large garlic clove, thinly sliced
- Juice and zest of 1 large lemon
- ¼ cup molasses
- ¼ cup regular olive oil
- 2 sprigs fresh thyme
- 2 bay leaves
- 10 black peppercorns, crushed
- 2 cups fresh rhubarb juice (juiced from fresh rhubarb), reduced to ¼ cup
- 1/3 cup grapeseed oil
- 2 teaspoons granulated sugar, or to taste
- Kosher salt and freshly ground black pepper to taste
- 8 radishes (4 ounces), greens removed and cut in quarters
- 5 tablespoons water (divided)
- 2½ teaspoons extra-virgin olive oil (divided)
- 2½ teaspoons granulated sugar (divided)
- 3/8 teaspoon kosher salt (divided)
- ¼ teaspoon freshly ground black pepper (divided)
- 1/8 teaspoon ground cardamom
- 1 teaspoon fresh lemon juice
- 4 scallions, ends cut off and cut in 1-inch pieces on the bias
- Prepared Marinated Squab
- Kosher salt and freshly ground black pepper, to taste
- Prepared Candied Radish and Scallions
- 1½ cups fresh baby frisée
- Prepared Rhubarb Essence
- Candied Rhubarb (recipe follows)
- 1 stalk rhubarb (about 3 ounces), cut in ¼-inch slices on the bias
- Granulated sugar, to coat the rhubarb
For the Marinated Squab
Place all of the ingredients in a large baggie and marinate overnight, turning once.
For the Rhubarb Essence
Mix all of the ingredients together.
For the Candied Radish and Scallions
In a small sauté pan, place the radishes, 4 tablespoons of the water, 1½ teaspoons of the oil, 1½ teaspoons of the sugar, ¼ teaspoon of the salt, 1/8 teaspoon of the pepper, and the cardamom. Cover and bring up to a boil over medium-high heat, boil for 1 minute, remove the cover, and cook until the radishes are knife-tender and the water is gone (if radishes need a bit more time, add a few more drops of water). Continue sautéing and let the radishes glaze for about 30 seconds. Add the lemon juice and toss until the pan is dry and the radishes are glazed and cooked; remove to a plate. Rinse out the pan, add the remaining water, the remaining oil, the remaining sugar, the remaining salt, the remaining pepper, and the scallions and place over high heat. When the water is evaporated, toss the scallions to glaze for 30 seconds, then add to the cooked radishes.
To Finish the Dish
Remove the squab from the marinade and season lightly with salt and pepper. Grill or sauté the squab breast and legs to medium rare, or to your desired doneness. Place the squab on the Candied Radish and Scallions. In a large bowl, season the frisée lightly with salt and pepper and toss with just enough Rhubarb Essence to moisten. Place next to the squab and garnish with the remaining Rhubarb Essence and the Candied Rhubarb over and around.
For the Candied Rhubarb
Preheat the oven to 225°. In a bowl, toss the rhubarb with enough sugar to coat it. Place the pieces on a parchment paper-lined sheet tray and bake for about 45 minutes to 1 hour, or until half dry. Reserve the Candied Rhubarb covered at room temperature.