Pigeons with Pineapple
Pigeons with Pineapple Recipe from Bahamas - A Savory Delight
Introduction
Pigeons with Pineapple is a delicious and exotic dish that combines the rich flavors of squab with the sweetness of pineapple. This recipe is perfect for a special occasion or a fancy dinner party.
History
This recipe has its origins in French cuisine, where squab (young pigeons) is a popular ingredient in many dishes. The addition of pineapple adds a tropical twist to this classic recipe, creating a unique and flavorful dish.
Ingredients
How to prepare
- Peel, slice, and dice the pineapple.
- Wash and dry the squab.
- Put 1 tbsp of pate and a piece of pineapple into each body cavity.
- Close the cavity and rub the squabs with salt and pepper.
- Melt half of the butter in a heavy casserole and brown the squabs.
- Do not prick the skins.
- Flame the squabs with 1 tbsp of brandy or rum (heat, ignite, and pour over squabs).
- Pour in the remaining butter and roast the squabs in a 350°F (177°C) oven, uncovered, basting often, for about 45 minutes.
- While the squabs are roasting, poach slices of pineapple in the remaining liquor for 10 minutes.
- Arrange the slices on the squabs to serve.
Variations
- Instead of squab, you can use Cornish game hens or quail for a different flavor.
- Add some chopped herbs like thyme or rosemary to the butter for extra flavor.
Cooking Tips & Tricks
Make sure to brown the squabs before roasting them in the oven to seal in the juices and create a crispy skin.
- Basting the squabs often while roasting will help keep them moist and flavorful.
- Flaming the squabs with brandy or rum adds a rich and smoky flavor to the dish.
Serving Suggestions
Pigeons with Pineapple can be served with a side of roasted vegetables or a fresh salad.
Cooking Techniques
Browning the squabs before roasting them in the oven helps seal in the juices and create a crispy skin.
- Flaming the squabs with brandy or rum adds a rich and smoky flavor to the dish.
Ingredient Substitutions
If you can't find squab, you can use Cornish game hens or quail as a substitute.
- Instead of pineapple, you can use mango or peaches for a different flavor.
Make Ahead Tips
You can prepare the squabs with the pate and pineapple stuffing ahead of time and refrigerate them until ready to roast.
Presentation Ideas
Arrange the roasted squabs on a platter with the poached pineapple slices for an elegant presentation.
Pairing Recommendations
Pigeons with Pineapple pairs well with a crisp white wine like Sauvignon Blanc or a light red wine like Pinot Noir.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.
Nutrition Information
Calories per serving
Each serving of Pigeons with Pineapple contains approximately 400 calories.
Carbohydrates
Each serving of Pigeons with Pineapple contains approximately 15 grams of carbohydrates.
Fats
Each serving of Pigeons with Pineapple contains approximately 20 grams of fats.
Proteins
Each serving of Pigeons with Pineapple contains approximately 25 grams of proteins.
Vitamins and minerals
Pigeons with Pineapple is a good source of vitamin B12, iron, and zinc.
Alergens
This recipe contains butter and may not be suitable for those with dairy allergies.
Summary
Pigeons with Pineapple is a rich and flavorful dish that is high in protein and fats. It is a great option for a special occasion or a fancy dinner party.
Summary
Pigeons with Pineapple is a delicious and exotic dish that combines the rich flavors of squab with the sweetness of pineapple. This recipe is perfect for a special occasion or a fancy dinner party.
How did I get this recipe?
I remember the sense of anticipation I felt when I first discovered this recipe for Pigeons with Pineapple. It was many years ago, when I was just a young girl living in a small village in the countryside. My grandmother, who was a wonderful cook, had passed down her love and knowledge of cooking to me, and I was always eager to learn new recipes and techniques from her.
One day, while I was helping my grandmother in the kitchen, she pulled out an old, tattered cookbook from the shelf. As she flipped through the pages, she came across a recipe for Pigeons with Pineapple. I had never heard of such a dish before, and my curiosity was piqued.
My grandmother explained that the recipe had been given to her by a traveler who had passed through the village many years ago. He had brought with him a wealth of exotic spices and ingredients, and had shared his culinary knowledge with the villagers. The recipe for Pigeons with Pineapple was one of the many treasures he had left behind.
As my grandmother read through the recipe, her eyes sparkled with excitement. The dish called for tender pigeons marinated in a fragrant blend of spices, then roasted to perfection with sweet pineapple slices. It sounded like a truly special and delicious meal, and I couldn't wait to try it.
With my grandmother's guidance, we set out to gather the necessary ingredients for the dish. We plucked fresh pigeons from the coop, selected ripe pineapples from the orchard, and gathered an array of exotic spices from the pantry. The kitchen was filled with the rich, earthy scents of cumin, coriander, and cinnamon as we prepared the marinade for the pigeons.
I watched in awe as my grandmother expertly seasoned the birds, coating them in a mixture of spices, garlic, and lemon juice. She then arranged the pigeons in a roasting pan, nestled among slices of juicy pineapple. The sweet and savory aromas mingled in the air, creating a mouth-watering fragrance that made my stomach growl with hunger.
As the pigeons roasted in the oven, my grandmother and I worked together to prepare the accompanying side dishes. We cooked fluffy basmati rice, sautéed fresh vegetables, and whipped up a tangy sauce to drizzle over the finished dish. The kitchen was a whirlwind of activity, but we worked in perfect harmony, each of us knowing our role and executing it with precision.
Finally, after what seemed like an eternity of anticipation, the pigeons with pineapple were ready. My grandmother carefully removed the roasting pan from the oven, and we marveled at the golden-brown birds glistening with juices and spices. The pineapple slices had caramelized beautifully, adding a sweet and tangy note to the dish.
We sat down at the table, our mouths watering with anticipation. My grandmother carved the pigeons with practiced skill, serving up generous portions on each plate. The first bite was a revelation – tender, succulent meat infused with the warm, aromatic flavors of the marinade. The pineapple added a burst of sweetness that complemented the savory spices perfectly.
As we ate, my grandmother regaled me with stories of her own culinary adventures and the many recipes she had collected over the years. She spoke of the traveler who had shared the recipe for Pigeons with Pineapple, and how his visit had sparked a lifelong passion for cooking and discovering new flavors.
By the time we had finished our meal, I knew that this recipe would become a cherished part of my own culinary repertoire. The dish was a testament to the power of food to bring people together, to create memories and forge connections that would last a lifetime.
And so, as I sit here now, many years later, I can still taste the delicious flavors of that first meal of Pigeons with Pineapple. The recipe has become a beloved tradition in my family, passed down from generation to generation, a reminder of the joy and magic that can be found in a simple, home-cooked meal. I am grateful to my grandmother for introducing me to this wonderful dish, and for instilling in me a love of cooking that will endure for years to come.
Categories
| Bahamian Meat Dishes | Bahamian Recipes | Brandy Recipes | Pigeon Recipes | Pineapple Recipes | Rum Recipes |