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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Sichuan pepper-salt: | 2. In a small heavy-bottomed pot, slowly roast the salt and peppercorns over low-medium heat until very aromatic, about 20 minutes. | 3. Cool; grind in a spice grinder and sift through fine sieve and set aside. | 4. For the Fennel-Pear Purée: | 5. Combine the fennel, pears, verjus, anise, sugar and salt in a heavy-bottom pot. | 6. Bring to a boil, reduce to a simmer, cover and cook until everything is very tender, about 30 minutes. | 7. Remove the star anise and purée in a high-speed blender until smooth. | 8. Adjust the seasoning and pass through a fine sieve and keep warm until ready to serve (should be about i cup of puree). | 9. For the Gingered Napa Cabbage. | 10. Chop the cabbage and radicchio into 1-inch dice. | 11. Heat 1 teaspoon olive oil in a medium skillet over low heat. | 12. Sauté the cabbage, spinach and radicchio separately until tender, about 5 to 6 minutes each. | 13. While the cabbage and radicchio are sautéing, use a mortar and pestle to reduce the ginger, garlic and scallions to a paste. | 14. Return all the sautéed greens to the pan. | 15. Add the ginger, garlic and scallion paste to the greens and cook until aromatic, about 1 to 2 minutes. | 16. Add the raisins, vinegar, salt and sugar. Remove from the stove and dress with sesame oil (should be about 2 cups of the cabbage mixture). | 17. For the Squab and assembly. | 18. One hour before cooking, season the squab on both sides with the Sichuan pepper-salt (use as much as you like--at least 1/2 teaspoon). | 19. Put the honey in a heavy-bottomed sauce pot and cook over medium heat for about 4 minutes until it becomes reduced and thick. Set aside. | 20. Grill the squabs, skin side down over high heat until golden brown and crispy, about 8 to 10 minutes. | 21. Turn; sear the other sides for 1 to 2 minutes and then rest the squab on a plate for 5 minutes (the squab will be medium-rare). | 22. Brush the skin sides with a thin coat of warm honey. | 23. Return it to the hot grill before serving to lightly caramelize the skin for 1 minute on each side. | 24. Carve the squabs, slicing the breast meat. | 25. On a serving platter, make a line of the hot fennel-pear purée from one end to the other. Arrange the gingered cabbage in the center and the carved squabs around it. | 26. Arrange the legs standing up against the cabbage. | 27. Sprinkle Sichuan pepper-salt on the sliced breast. | 28. Dust the plate with Chinese 5-spice powder. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	4	teaspoons		-	-	-	-
szechuan peppercorn	1	teaspoon		-	-	-	-
fennel	1		trimmed sliced	0.5619	0.1323	0.0225	0.0036
bartlett pear	1 1/2		peeled cored diced	198.3508	47.2579	1.2279	0.5037
grape juice	1/4	cup		37.95	9.342	0.23399999999999999	0.0822
star anise	1			-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
napa cabbage	1/4			3.27	0.6077	0.2998	0.0463
radicchio	1/4			2.3	0.44799999999999995	0.14300000000000002	0.025
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
spinach leaf	2	cups		90.48	13.1352	11.3256	1.7784
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
scallion	1/2	teaspoon	minced	0.3333	0.0765	0.0191	0.002
golden raisin	2	tablespoons	chopped	62.2875	16.401	0.6992	0.0949
sherry wine vinegar	1/2	teaspoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
sesame oil	1/4	teaspoon		9.945	0.0	0.0	1.125
squab	2			-	-	-	-
honey	1/4	cup		-	-	-	-
chinese five spice powder	1/2	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.