Cancer-Fighting Recipe: Black Tea Smoked Squab

Categories: Food,
September 6, 2012,

Caliza restaurant in Alys Beach is known for having a great menu and beautiful atmosphere, but did you know they are also holding the Second Annual Breast Cancer Awareness Dinner this year October? Renowned chef Kevin Korman will be featuring this amazing recipe that utilizes many “cancer-fighting” ingredients such as black tea, chili and garlics powders, mushrooms and more. Visit this article on Care2.com to learn more about cancer-fighting foods, and see our article “Investing in Life: The Edith Sanford Breast Cancer Foundation” in the Sept/Oct issue of VIE!

Black Tea Smoked Squab Breast served with Wild Mushroom Dumplings, Sautéed Spinach and Tamari Jus

By Chef Kevin Korman of Caliza Restaurant

Serves Four


2 whole squab

1/2 cup loose leaf black tea

1/2 cup Kosher salt

1/2 cup Sugar

5-star anise pods

Preheat a grill to medium heat. Combine the tea, anise pods, sugar and salt. Make a double thick packet of aluminum foil to hold the tea mixture. Leave the packet open at the top so smoke can release. Remove the breast meat from the breastbone of the Squab. Remove the legs and save for another use. Reserve the bones for making the sauce. Season the breast meat with salt and pepper on both sides. Place the foil packet directly on to the heating element of the grill. Close the lid and allow some smoke to begin to build. Place the squab meat skin side down on the grill grates. Make sure that the smoke packet is not directly under the meat or the smoke flavor may become too intense. Close the lid and cook for 4–5 minutes. Flip the meat over and cook for another 3 minutes for medium rare. Cook a few extra minutes if you prefer more well done.

For the Dumplings


4 wonton wrappers

8 oz Hon Shimeji Mushrooms (Shitakes, Creminis, or Oyster Mushrooms will also do)

1 clove garlic- minced

1 shallot- minced

1 tsp fresh ginger – minced

1/2 tsp sesame oil

2 Tbsp Whole Butter or Olive Oil

Kosher Salt to taste

Black pepper to taste

Melt the butter in sauté pan over medium high heat. Sauté the shallots, garlic and ginger for a few minutes. Add the mushrooms and stir. Cook for another 5–6 minutes until mushrooms have released their moisture and are starting to caramelize. Season with sesame oil, salt and pepper. Let cool. Place a teaspoon of the filling in the center of a wonton wrapper. Dip your finger in water (or beaten egg) and rub the perimeter of the wonton wrapper to act as a “glue.” Fold the wrapper over corner to corner and press the edges to seal. There are many different ways to fold but this is the easiest. Cook in boiling water for 3–4 minutes, then transfer to a pan of melted butter with a tsp of sesame oil for added flavor.

For the Tamari Jus


Reserved squab bones

1 Carrot- diced

1 stalk celery- diced

1 white onion-diced

3 cloves garlic- whole

1 knob of ginger- sliced

2 star anise pods

1 Tbsp black pepper corns – whole

1 gallon water

1 Cup Tamari (or other dark soy sauce)

2 Tbsp butter

Roast the bones in the oven (or on the grill) until lightly browned. Place into a deep pot and cover with water. Bring to a simmer and add the remaining ingredients except the tamari. Cook for 2 hours over low heat. Strain the liquid and discard the solids. Return the liquid to the pot and add the tamari. Cook over medium high heat until the liquid is reduced by half. Whisk in the butter.

For the Spinach


8 oz Spinach

1 tbsp Olive oil

Kosher salt

Black Pepper

Heat a large pot over high heat. Add the olive oil and the spinach, stirring often until wilted. (You may have to add the spinach in batches so it fits.) Season with salt and pepper.


Divide the spinach into 4 deep bowls. Place a wonton on top of the spinach. Place the squab to the side of the wonton. Pour Jus into the bowl.

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