Wine suggestion
Light/medium-weight red with spice and acidity, little or no oak:
Pinot Noir "Cuvée F" 1995, Blanck (Alsace)
Trousseau "X" 1997, Frederic Lornet (Jura, France)

Yield: 4 servings 4 squabs

Spice Mixture

  • 2 parts cumin
  • 1 part ginger
  • 1 part curry
  • 1 part cinnamon
Egg Noodle Pancakes
  • 10 ounces noodles, blanched
  • 2 teaspoon chile purée
  • 1 teaspoon chile purée
  • 1 teaspoon chive buds, chopped
  • Salt to taste
Honey Ginger Glazed Pearl Onions
  • 20 onions, peeled and sliced
  • 1 teaspoon honey
  • 1 cup water
  • 1 ounce preserve ginger
  • Spice jus de roti
  • 1/4 pounds snowpeas
  • 1/4 pounds chive buds

Cook the squab and season with salt and pepper on a buttered sizzle platter 6 minutes; season on both sides with spice powder.

Mix the noodles with all ingredients and make 4 nice and thick golden brown pancakes. Caramelize the sliced pearl onion with honey, ginger and water until tender and nicely glazed. Present the squab on top of the pancake, glazed onion around, sautéed chive buds, snow peas, and jus de roti around.