“The only thing better than cooking one caged pigeon is cooking two caged pigeons.” –Ped Gascoigne
Fargone, ND – Today in our Cooking Corner, we are interviewing Mr. Ped Gascoigne, who is opening a new restaurant in Downtown Fargo called The Squab House.
Since Mr. Gascoigne specializes in roasting caged pigeons, we’re going to find out from Ped exactly how to properly roast a caged pigeon.
Mr. Ped Gascoigne in his own words:
The pigeon is a stout-bodied bird with a rather short neck, so I recommend two caged pigeons per person, just to be safe.
After plucking and dressing your caged pigeons, preheat the oven to 500°F, or 260°C, or 533°K.
Paint the caged pigeons with some smidgens of melted butter. Then salt and sear the caged pigeons in a hot pan big enough for two plucked pigeons.
Once half cooked, pop the half-baked salty seared caged pigeons into the preheated oven for 10 minutes, breast side up.
Then remove the formerly caged pigeons from the oven and let them rest for five minutes before garnishing them with some chopped parsley.
Serve with a medium-bodied pinot noir or a stout-bodied pale ale. Enjoy!
Editor’s Note: You can procure good caged pigeons from any certifiable pigeon farmer in your area.
Interestingly, all of the letters in Ped Gascoigne can be re-arranged to spell: Caged Pigeons!
