Recipes, Special Diets on September 11, 2013 by

Chia Granola Crusted Squab with Sweet Corn Curry and Chia-Jalapeno Madeleine

Say that five times fast! Here is another recipe from Gregory Gourdet of Departure from our Grains of Discovery World Launch Party. This is a dish that takes chia to the extreme. While it may be intimidating for the home cook, it is certainly a dish that will impress guests. What more can I say? I wanted to share the dish because it is different and exciting, but I can’t imagine taking on such a complicated meal. If you do, I’m sure it will be utterly delicious. Bon appétit!

Want to know more about chia seed? Check out our chia hangout at 5 pm today (9/11).


Chia Granola Crusted Squab with Sweet Corn Curry and Chia-Jalapeño Madeleine
Serves 4-6

For the Chia Granola:

Combine all ingredients into a bowl. Toss to coat well and lay out a thin layer on a silpat or parchment lined sheet tray. Bake at 350 degrees until golden and fragrant, about 15 minutes. Let cool and air dry completely.

For the Squab:

  • 4 Squab, cleaned, each halved
  • 1 oz Ginger, peeled, sliced thin
  • 6 Garlic Cloves, peeled, sliced thin
  • Cilantro Stems, ½ bunch
  • 1 Tbsp Coriander, toasted and crushed
  • 2 oz Olive Oil
  • 2 oz Honey, to glaze
  • Salt and Pepper to season
Toss squab with aromatics, spices and olive oil. Do not season with salt and pepper. Marinate overnight. Evenly season squab with salt and pepper. Broil squab skin side up under direct heat until skin is dark golden brown and meat is cooked medium and just pink. Glaze squab with a brush of honey and broil 1 minute more. Let rest before serving.

For the Corn Puree:

Shuck 9# of corn. Cut off kernels and scrape ears to produce “milk”. Puree and strain corn. In a small pot, cook over medium heat, whisking until thick. Reserve. Should yield about 3# of corn puree.

For the Sweet Corn Curry:

  • 4 each Squab Bodies, chopped
  • 4.5 oz Ginger, sliced, chopped
  • 4.5 oz Garlic, peeled, chopped
  • 1 oz Turmeric
  • 1.5 oz Curry Paste
  • 34 g Salt
  • 42 oz Coconut Milk
  • 48 oz Corn Puree
  • 4.5 oz Palm Sugar
  • 42 oz Chicken Stock
  • 4 oz Fish Sauce
  • 2.5 oz Lime Juice
  • 6 oz Olive Oil
Heat olive oil in a large pot and roast squab bones until golden brown. Add garlic and ginger and cook until fragrant. Add curry paste, turmeric and cook gently until fragrant. Add chicken stock and coconut milk. Simmer until reduced to thick
sauce consistency. Add fish sauce and lime juice. Bring to a quick simmer and strain.

For the Chia-Jalapeno Madeleine:

  • 3 large Eggs, at room temperature
  • 65 g Granulated Sugar
  • 1/8 tsp Salt
  • 175 g Gluten Free All Purpose Flour Blend
  • 1 tsp Baking Powder
  • 2 Tbsp Chia Seeds, lightly toasted, chopped fine
  • ½ Red Jalapeño, skin charred, peeled, minced
  • 120 g Coconut Oil, melted and cooled to room temperature, plus additional melted Coconut Oil for preparing the molds

Brush the indentations of a madeleine mold with melted coconut oil. Dust with flour, tap off any excess, and place in the fridge or freezer. In the bowl of a standing electric mixer, whip the eggs, granulated sugar, and salt for 5 minutes until frothy and thickened. Spoon the flour and baking powder into a sifter and use a spatula to fold in the flour as you sift it over the batter. Add the minced jalapeno to the cooled coconut oil and dribble the coconut oil into the batter, a few spoonfuls at a time. Fold until all the coconut oil is incorporated. Cover the bowl and refrigerate for at least 1 hour. To bake the madeleines, preheat the oven to 425 degrees. Place enough batter in the center of each indentation to fill it by 3/4′s. Do not spread it. Bake for 8-9 minutes or until the cakes just feel set.

To Serve:

  • Corn Kernels from 4 ears, sautéed in olive oil
  • 3 oz pickled Mustard Greens
  • 1 small Shallot, peeled, sliced thin
  • Cilantro, leaves for garnish

Divide mustard greens among 4 bowls and spoon 8 oz curry into each. Place broiled squab on top. Cover squab skin with Chia granola. Garnish with shallots, 3 madeleines each and cilantro. Enjoy!

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