Grilled Local Pigeon with Succotash and a Squash Blossom Omelet

Squash Blossom Omelet

2 eggs scrambled with a fork
2 squash blossoms chopped
1 teaspoon butter
2 teaspoons nice olive oil
Good sea salt

In a non-stick pan over medium heat, slowly cook squash blossoms with the butter and oil, and a very small pinch of salt. Once the blossoms are soft add the eggs and immediately start stirring them with a rubber spatula. Continue until the eggs are nice and runny. Add a small pinch more salt and allow to sit over the flame without stirring until a thin cook layer of eggs is formed and you can roll it over on to plate, trapping the runny scramble eggs inside.

Grilled Local Pigeon

1 fresh squab. Breasts and leg 1/4's separated
Seasoned with salt and pepper

Grill for 8-10 minutes.

2 ounces good bacon, small dice
1/4 cup fresh Lima beans
1 ear of corn cut off the cob and scraped
1/4 cup fresh pole beans, chopped
10 cherry tomatoes
1 clove garlic
3 ounces chicken stock

Start bacon, Lima beans and garlic in a cold pan with a teaspoon of butter. Cook over medium high heat until garlic is very light brown. Add tomatoes corn and pole beans continue stirring for about a minute then add the chicken stock and a teaspoon of fresh lemon juice. Let it reduce until it coats the vegetables. Finish with another teaspoon of butter and fresh parsley and thinly sliced scallions.