Grilled Squab with Farro, Kabocha Squash, Cavolo Nero, and Pomegranate Salsa

• 6 bay leaves
• 3 tablespoons coriander seeds
• 1/2 teaspoon white peppercorns
• 1/3 cup honey
• 1/3 cup sherry
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon thyme leaves
• 6 squab, broken down into breasts and whole legs
• Farro with Kabocha squash and cavolo nero (recipe follows)
• Pomegranate salsa (recipe follows)
• Kosher salt and freshly ground black pepper
• 2 1/2 cups 1/2-inch-diced Kabocha squash
• 3/4 cup extra-virgin olive oil
• 1 tablespoon plus 2 teaspoons thyme leaves
• 1 pound cavolo nero, cleaned, center ribs removed
• 1/2 sprig rosemary
• 2 chiles de arbol, crumbled
• 1 cup sliced onion; plus 1/2 onion, cut into 3 wedges, root end attached
• 2 cloves garlic, thinly sliced
• 1 small carrot, peeled, cut into 3 pieces
• 1 stalk celery, cut into 3 pieces
• 1 bay leaf
• 1 1/4 cups farro (spelt)
• 1/4 cup sherry
• 2 tablespoons unsalted butter
• 3/4 cup 1/4-inch-sliced shallots
• Kosher salt and freshly ground black pepper
• 3 tablespoons finely diced shallots
• 1 teaspoon lemon juice
• 1 tablespoon pomegranate molasses
• 1/4 cup extra-virgin olive oil
• 1/2 cup pomegranate seeds
• 1 tablespoon sliced flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Toast the bay leaves a minute or so in a small pan over medium heat, until they release their aroma.
2. Repeat with the coriander seeds.
3. Using a mortar and pestle, crush the coriander and white pepper coarsely.
4. Crumble the bay leaves with your hands.
5. Transfer the spices to a medium bowl, and add the honey, sherry, olive oil, and thyme.
6. Toss the squab breasts and legs in the marinade to coat well.
7. Cover, and refrigerate at least 4 hours, preferably overnight.
8. Light the grill 30 to 40 minutes before youre ready to cook, and remove the squab from the refrigerator to allow it to come to room temperature.
9. Take the squab out of the marinade, and pat the legs and breasts lightly with paper towels.
10. When the coals are broken down, red, and glowing, season the squab on both sides with salt and pepper.
11. Place the legs, skin side down, on the grill.
12. (They will take a little longer than the breasts to cook.)
13. After a few minutes, place the breasts on the grill, skin side down, and cook the legs and breasts about 5 minutes more, rotating them once or twice, until the skin is crisp.
14. (If the flames flare up, move the squab so they dont get charred.
15. The skin should render and crisp up, but not be blackened or burned.)
16. Turn the squab over and move them to a cooler part of the grill.
17. Cook about 3 more minutes, until the legs are just cooked through and the breasts are medium-rare.
18. Arrange the farro with Kabocha squash and cavolo nero on a large warm platter.
19. Place the squab on top, and spoon over the pomegranate salsa.
20. Preheat the oven to 425F.
21. Bring a large pot of heavily salted water to a boil over high heat.
22. Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
23. Spread the squash out on a baking sheet, and roast about 15 to 20 minutes, tossing once or twice, until its tender.
24. Blanch the cavolo nero in the rapidly boiling water for 2 minutes.
25. Drain, let cool, and squeeze out the excess water with your hands.
26. Heat a large pot or Dutch oven over medium heat for 2 minutes.
27. Pour in 1/4 cup olive oil, and add the rosemary sprig and one of the crumbled chiles.
28. Let them sizzle in the oil about a minute.
29. Turn the heat down to medium-low, and add the sliced onion.
30. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper.
31. Cook 2 minutes and stir in the sliced garlic.
32. Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color.
33. Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion.
34. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges.
35. Turn off the heat, and set the pot aside.
36. When the ingredients have cooled, remove the rosemary and chile.
37. While the cavolo nero is cooking, heat another medium saucepan over medium heat for 2 minutes.
38. Pour in the remaining 1/4 cup olive oil and add the onion wedges, carrot, celery, remaining crumbled chile, and the bay leaf.
39. Cook the vegetables about 5 minutes, until theyre golden brown and softened.
40. Add the farro, 1 tablespoon thyme, and 2 teaspoons salt to the pan, stirring with a wooden spoon to coat the farro with the oil.
41. Add the sherry and 6 cups water.
42. Bring to a boil over high heat.
43. Turn down the heat to low, and simmer the farro about 30 minutes, until its tender.
44. Drain the farro, and spread it out on a baking sheet to cool.
45. Discard the vegetables.
46. Heat a large saute pan over high heat for 2 minutes.
47. Swirl in the butter, and when it foams, add the shallots, remaining teaspoon thyme, and 1/4 teaspoon salt.
48. Stir continuously with a wooden spoon as the shallots soften and brown in the butter, 3 to 4 minutes.
49. Add the farro, and saute, stirring continuously, for another 3 to 4 minutes, until its slightly crispy.
50. Add the squash and greens, and stir well to combine.
51. Taste for seasoning.
52. Serve immediately, or keep warm in the oven.
53. Place the shallots, lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes.
54. Whisk in the pomegranate molasses and then the olive oil.
55. Stir in the pomegranate seeds and the parsley.
56. Taste for balance and seasoning.
57. Ask your butcher to break down the birds into quarters: breasts with wing tip attached, and whole legs (legs and thighs attached).
58. Or, if you know how to butcher a chicken, this is simply a miniature version of that process.
59. Marinate the squab overnight.
60. To save time, you can make all the elements for the farro with Kabocha squash and cavolo nero the day before.
61. Right before you grill the squab, stir-fry the farro and vegetables together, and keep them warm in the oven.
62. You can make the omegranate salsa an hour or so before serving.

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Taken from www.epicurious.com/recipes/food/views/grilled-squab-with-farro-kabocha-squash-cavolo-nero-and-pomegranate-salsa-391048 (may not work)