Eat dirty pigeon and love it
Thrillist invited 11 restaurants to a party for the sole purpose of inflaming their jealousy of each other to see which one liked us most seeing what kind of crazy tacos they could invent. Exchange Alley met the challenge, and came up with the Dirty Pigeon Taco. Here's how to make it
Pigeon Ingredients:4 squabs (oven-ready and trussed, about 3/4 lbs each)Salt and pepper to taste4 sprigs fresh thyme, or 4 pinches dried4 small bay leaves4 small peeled garlic cloves1 tbsp olive oi
Pigeon Prep:1) Preheat oven to 450 degrees
2) Season the cavities of the squabs with salt and pepper. Inside each, put a sprig ofthyme, a bay leaf and a clove of garlic
3) Put squabs in a large, heavy roasting pan, breasts up. Brush the squab with the oliveoil. Cook 20mins, basting often with pan juices
4) Put squabs on a serving platter. Untruss, and keep warm
5) When cool, pull meat from bones into reasonably sized pieces, and reserve for frying
3-2-1 Fry Mix Ingredients:3 parts AP flour2 parts corn starch1 part corn mealCreole spic
Frying Prepped Pigeons:1) Season dry ingredients with creole spice till VERY light pink. Too much will burn
Dirty Gravy Ingredients:1 lb chicken liver1/2 lb ground pork1/2 lb ground beef2 cloves garlic2 shallots3 tbsp fresh thyme1 stick butter1/4 lb flour1 qt dark chicken stock1 bay leaf1 tsp Worcestershire1 tbsp creole spic
Dirty Gravy Prep:1) Brown all meats separately. Nice & dark, careful not to cross the line betweencaramelized and burnt
2) Remove from pan and let drain
3) Put butter in pan, melt, and add flour to make a dark roux
4) Add garlic and shallots to roux, and cook until sof
5) Add meats to roux, and sauté for a few minutes incorporating flavor
6) Add stock, Worcestershire sauce, creole spice, bay leaf and Salt and pepper to taste
7) Simmer until it’s a bubbling cauldron of voodoo-liciousnes
Pickled Chilis Ingredients (proportionally):1 pickle1 part white vinegar1/2 part suga
Pickled Chili Directions:1) Bring to boil
2) Dump hot liquid over sliced chili’s (any kind, cayenne, long red,jalapeño, whatever you like)
3) Cover in Mason jar, and let cool. Refrigerate
Make the damn tacos:1) Toss squab in 3-2-1 Fry Mix, and fry till crisp (in a cast iron pan with shallow vegetable oil's fine ifyou don’t have a fryer.
2) Distribute on your favorite warm corn tacos
3) Smother in dirty gravy, pickled chilis, and serve with fresh lime & cilantro
4) Put on Gris-Gris by Dr. John and eat til you sweat.
