Roasted Squab with Corn and Chili Sauce
| Yield: | 1 Servings |
| Categories: |
| 4 | Squabs, 12-16 ounces each,; dressed | |
| Salt and freshly ground pepper to taste | ||
| 2 | tb | Crushed juniper berries |
| 1/4 | c | Pure olive oil |
| CORN AND CHILI SAUCE | ||
| 4 | oz | Slab bacon cut into 1/2-inch cubes |
| 1 | Onion, peeled and diced; (about 1/2 cup) | |
| 3 | Ears fresh corn | |
| 3 | tb | Chili Paste,; recipe follows |
| 2 | tb | Maple syrup |
| 2 | tb | Red wine vinegar |
| 1 | c | Dry red wine |
| 1 | tb | Ground cumin |
| 1 | lg | Ripe tomato,; seeded and diced |
| 1 | c | Chicken Stock |
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