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The DC Rising Stars Honorees Dinner

Chef Morou of Farrah Olivia on
Chef Morou

Farrah Olivia
600 Franklin Street
Alexandria, VA 22314
(703) 778-2233

Micro Squab Burger with Fig Ketchup Jelly
Chef Morou of Farrah Olivia – Alexandria, VA
Adapted by
February 2007
Micro Squab Burgers with Fig Ketchup Jelly

Yield: 20 Servings


    Cured Squab:
  • 4 squabs
  • 1 pint apple cider
  • ¼ cup salt
  • ¼ cup maple sugar
  • 1 Tablespoon cumin, ground
  • 1 teaspoon coriander seed, ground
  • 1 teaspoon cinnamon
  • 1 teaspoon red chile powder

    Fig Ketchup Jelly
  • 2 Tablespoons oil
  • 1 onion, diced
  • 1 Tablespoon garlic, chopped
  • 1 Tablespoon ginger, chopped
  • 2 Tablespoons tomato paste
  • 1 cup white wine
  • 2 cups apple cider
  • 1 pound figs, chopped
  • ½ cup rice vinegar
  • Salt
  • Sugar
  • 3 Tablespoons agar agar

    Squab Burger:
  • 2 Tablespoons vegetable oil
  • ½ pound cured squab meat
  • ½ cup cooked quinoa
  • ½ onion, chopped
  • ½ cup shiitake, chopped
  • ½ teaspoon allspice, ground
  • ½ teaspoon ground cinnamon, ground
  • ½ teaspoon cumin, ground
  • Salt and pepper
  • 6 Tablespoons parsley, chopped
  • 1 teaspoon balsamic
  • Olive oil, for molding the burgers
  • Vegetable oil for frying

    To Assemble and Serve:
  • Micro greens

For the Cured Squab:
Combine the apple cider, salt, sugar, cumin, coriander and cinnamon to form the brine. Add the squab and marinate for 2 hours refrigerated. Remove the squab from brine and pat dry, then remove the meat from the bones and grind, setting aside to chill. Discard the bones and chill for 30 minutes.

For the Fig Ketchup Jelly:
Heat oil on medium heat, then sauté onion for 5 minutes or until soft. Add the garlic and ginger and cook for 3 more minutes. Add the tomato paste and cook for an additional 2 minutes, then deglaze with the wine. Cook until almost completely evaporated, then add the apple juice and figs. Reduce the heat and simmer for 30 minutes, then remove from heat and purée the sauce in a blender. Season to taste with vinegar, salt and a dash of sugar. Strain and set aside. Remove 2 cups of the sauce and mix in the agar agar, allowing it to blossom in the sauce for 12 minutes, then return the agar mixture to the heat and bring to a boil, reduce heat, and simmer stirring for 5 minutes. Fold the agar mixture into the reserved fig liquid, then pour mixture into a cold container and allow to chill. Once set, return the jelly to the blender and puree until smooth.

For the Squab Burger:
Heat the vegetable oil in a sauté pan over medium heat. Sauté the onion and shitake until onion is caramelized, approximately 5 minutes, then remove from the heat and set aside to cool. In a large bowl combine the Cured Squab, quinoa and onion mixture, then add the allspice, cinnamon, and cumin. Season with salt and pepper and add the parsley and balsamic vinegar. Knead the mixtures with oiled hands and form 20 burger cylinders. Pan fry in a saucepan with oil for 2 minutes or until the outside is golden brown. Serve warm, with Fig Ketchup Jelly and micro greens.


back to top

  • 2006 DC Rising Stars
  • Chef Morou Outtara
  • Star Cookbook Fabio Trabocchi
  • Flavored Salt
  • Chef Todd Gray
  • Jose Andres

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