Tea-Smoked Squab on Mixed Greens and Herbs with Sesame Dressing
1 tsp. kosher salt
1 tsp. crushed Szechuan peppercorns
Blanch squab in boiling water for 3 minutes. Remove and cool. Rub squab with salt and peppercorns and leave uncovered in refrigerator overnight.
1/4 c. tea leaves (jasmine, Earl Grey, etc)
1 tsp. brown sugar
1 tsp. rice
1 tsp. Szechuan peppercorns
1 tsp. dried lemon grass
2 green onions, chopped
Mix all ingredients together. Start a small fire in charcoal grill; wait until coals glow. Place squab on grill; toss tea leaf mixture onto fire. Close lid and smoke for 10 minutes. Finish cooking squab in over at 350 degrees for about 15 minutes. Remove and let sit for 5 minutes. Assemble assorted greens, herbs, tomatoes, and mushrooms for salad.
1/4 c. rice vinegar
1 c. safflower oil
1 tsp. sesame oil
1 tsp. soy sauce
1/4 tsp. sugar dash fish sauce
Combine ingredients to make dressing. Toss with greens. Cut squab from the bone; add to greens and serve.
From the November 1987 issue.