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1
Toast the bay leaves a minute or so in a small pan over medium heat, until they release their aroma.
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2
Repeat with the coriander seeds.
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3
Using a mortar and pestle, crush the coriander and white pepper coarsely.
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4
Crumble the bay leaves with your hands.
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5
Transfer the spices to a medium bowl, and add the honey, sherry, olive oil, and thyme.
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6
Toss the squab breasts and legs in the marinade to coat well.
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7
Cover, and refrigerate at least 4 hours, preferably overnight.
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8
Light the grill 30 to 40 minutes before youre ready to cook, and remove the squab from the refrigerator to allow it to come to room temperature.
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9
Take the squab out of the marinade, and pat the legs and breasts lightly with paper towels.
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10
When the coals are broken down, red, and glowing, season the squab on both sides with salt and pepper.
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11
Place the legs, skin side down, on the grill.
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12
(They will take a little longer than the breasts to cook.)
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13
After a few minutes, place the breasts on the grill, skin side down, and cook the legs and breasts about 5 minutes more, rotating them once or twice, until the skin is crisp.
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14
(If the flames flare up, move the squab so they dont get charred.
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15
The skin should render and crisp up, but not be blackened or burned.)
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16
Turn the squab over and move them to a cooler part of the grill.
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17
Cook about 3 more minutes, until the legs are just cooked through and the breasts are medium-rare.
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18
Arrange the farro with Kabocha squash and cavolo nero on a large warm platter.
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19
Place the squab on top, and spoon over the pomegranate salsa.
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20
Preheat the oven to 425F.
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21
Bring a large pot of heavily salted water to a boil over high heat.
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22
Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
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23
Spread the squash out on a baking sheet, and roast about 15 to 20 minutes, tossing once or twice, until its tender.
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24
Blanch the cavolo nero in the rapidly boiling water for 2 minutes.
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25
Drain, let cool, and squeeze out the excess water with your hands.
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26
Heat a large pot or Dutch oven over medium heat for 2 minutes.
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27
Pour in 1/4 cup olive oil, and add the rosemary sprig and one of the crumbled chiles.
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28
Let them sizzle in the oil about a minute.
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29
Turn the heat down to medium-low, and add the sliced onion.
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30
Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper.
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31
Cook 2 minutes and stir in the sliced garlic.
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32
Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color.
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33
Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion.
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34
Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges.
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35
Turn off the heat, and set the pot aside.
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36
When the ingredients have cooled, remove the rosemary and chile.
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37
While the cavolo nero is cooking, heat another medium saucepan over medium heat for 2 minutes.
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38
Pour in the remaining 1/4 cup olive oil and add the onion wedges, carrot, celery, remaining crumbled chile, and the bay leaf.
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39
Cook the vegetables about 5 minutes, until theyre golden brown and softened.
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40
Add the farro, 1 tablespoon thyme, and 2 teaspoons salt to the pan, stirring with a wooden spoon to coat the farro with the oil.
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41
Add the sherry and 6 cups water.
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42
Bring to a boil over high heat.
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43
Turn down the heat to low, and simmer the farro about 30 minutes, until its tender.
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44
Drain the farro, and spread it out on a baking sheet to cool.
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45
Discard the vegetables.
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46
Heat a large saute pan over high heat for 2 minutes.
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47
Swirl in the butter, and when it foams, add the shallots, remaining teaspoon thyme, and 1/4 teaspoon salt.
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48
Stir continuously with a wooden spoon as the shallots soften and brown in the butter, 3 to 4 minutes.
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49
Add the farro, and saute, stirring continuously, for another 3 to 4 minutes, until its slightly crispy.
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50
Add the squash and greens, and stir well to combine.
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51
Taste for seasoning.
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52
Serve immediately, or keep warm in the oven.
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53
Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
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54
Whisk in the pomegranate molasses and then the olive oil.
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55
Stir in the pomegranate seeds and the parsley.
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56
Taste for balance and seasoning.
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57
Ask your butcher to break down the birds into quarters: breasts with wing tip attached, and whole legs (legs and thighs attached).
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58
Or, if you know how to butcher a chicken, this is simply a miniature version of that process.
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59
Marinate the squab overnight.
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60
To save time, you can make all the elements for the farro with Kabocha squash and cavolo nero the day before.
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61
Right before you grill the squab, stir-fry the farro and vegetables together, and keep them warm in the oven.
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62
You can make the omegranate salsa an hour or so before serving.
