Tom Colicchio Chef, Restaurateur, Head Judge of Top ChefTom Colicchio Chef, Restaurateur, Head Judge of Top Chef
Does everyone know what a squab is? New York City, you might see a lot more of them than elsewhere. They're pigeons. Everybody clear on the squab? They are pigeons but they're different pigeons, they're a different breed from the ones in the park. Yeah. The wings are clipped, they never fly, they're beautiful little, tasty birds. If you pull out your legs like this, okay, pinch it like that, And grab it and just go one straight cut down. And then the legs, simple just come to the side, cut straight through it. Take the breast and cut it just from the tip straight to the top, like that. And we have our legs, we have our wings. And so when we skewer, start with the wing I just put it straight through. What I like to do for the breast meat, give it a little bend, and then take the skewer and put it right through. For the marinade we have peaches, just crush them up. They don't need to be chopped up or cut up, just kind of rip them apart, mash them up, put them in there. We have come chilis that I just sliced, some jalapenos and some tiber chiles. We have some rice wine vinegar, there's some soy, some honey you just kinda mash that all up. I have our skewers and you want to season them, some scallions start with my legs and We're gonna grill some scallions so I just quickly brushed them with a little oil olive and a little of the marinade. I also cut up some peaches and put those in the marinade as well. I'm gonna grill these peaches in a second as soon as I have some room here. Legs and wings are about half way done and you'll add the thawed breasts as some peaches in there. We have some arugula. Some basil, some dill, and some mint. That's our little salad that we have. Our squab is nice medium rare. [BLANK_AUDIO] Wow. There you go. That's beautiful. [APPLAUSE] Shrimp salad, our grilled [UNKNOWN].