Serves 2

 

2 ea                Squabs whole

1/2 cup          Veal or dark chicken stock

6 ea                Thyme sprigs

2 tbsp             vegetable oil

2 tbsp             Butter

2 ea                Squab liver

as needed    salt and pepper

 

Red wine poached grapes

2 cups            Red wine

¼ cup Sugar

3 ea                Juniper berries

3 braches      Thyme sprigs

2 ea                Garlic cloves, crushed

1 cup              Red grapes, removed from stem

 

Brussels sprouts

1 cup              Brussels sprouts, cut into small wedges

3 tbsp             butter

½ cup vegetable or chicken stock

2 tsp                sugar

as needed    salt and pepper

 

Method:

1. Season inside cavity of the squab with salt and pepper and stuff with thyme branches.  Tie up with butcher string to hold legs tight to the breast.
2. Season the squabs with salt and pepper.  In a large sauté pan over medium high heat add the vegetable oil and then place the squabs, breast side down and sear to a deep golden brown.  Sear the livers rare and remove from the pan, hold for use later.
3. Flip over continuing to brown the squab on all sides.  When brown place breasts facing up and put into a 400-degree oven for approx. 15-20 minutes.
4. Remove from oven and allow to rest.
5. In a sauce pan bring the wine up to a boil, add the sugar, spices and herbs and continue to simmer until reduce by half.  Add the grapes and allow to simmer for approximately 8-10 minutes.  Remove grapes rom liquid and continue to reduce liquid by half.  Strain liquid and add grapes.
6. In a hot sauté pan add butter and Brussels sprouts.  Caramelize slightly; add stock, sugar, salt and pepper.  Cover and cook until sprouts are tender and liquid has reduced to a glaze.
7. Carve legs and breast off the squabs.  Place carcasses, livers and half the grapes in the press and press juices out into a pan.  Add ½ of the grape poaching liquid and the veal stock and reduce by half.  Swirl in butter and plate.

David Burke:
Primehouse Head Chef

Blazing across distinctions between chef, artist, entrepreneur and inventor, David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim, and the introduction of revolutionary products and cooking techniques.

Signature David Burke restaurants span from the Park Avenue Café, opened in 1992, to davidburke & donatella, opened in January of 2003, to David Burke at Bloomingdale’s, opened in 2004 to Burke in the Box, opened at Foxwoods Resort & Casino in May 2008. The most recent addition to the Burke empire, David Burke Las Vegas, just opened in the Venetian Resort, Hotel, Casino.

 

Burke’s eclectic, innovative genius and extraordinary culinary achievements have earned him a wide range of prestigious awards, including France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur (for which he was, at 26, the youngest American recipient ever), Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. He was recently named one of Nation’s Restaurant News’ 50 Top R&D Culinarians.

 

Burke’s first cookbook, Cooking with David Burke was published in 1995, and his second, David Burke’s New American Classics, by Alfred A. Knopf launched in April, 2006.