|3.00 tablespoon||olive oil|
|¾ cup||chopped yellow onions; divided|
|1||salt; to taste|
|1||cayenne pepper; to taste|
|1.00 cup||basmati rice|
|4.00 cup||chicken stock|
|4.00||squabs; glove boned, with|
|1||gizzards; hearts, and livers reserv|
|3.00||garlic cloves; crushed|
|3.00 tablespoon||unsalted butter|
|¼ cup||chopped celery|
|½ teaspoon||chopped garlic|
|¼ cup||chopped green onions; green part only|
|1.00 tablespoon||finely-chopped fresh parsley leaves|
|20.00||baby carrots; blanched|
|20.00||haricot verte; blanched|
|1.00 cup||port reduction; hot|
|1||(port wine reduced by half)|
Preheat the oven to 400 degrees. In a saute pan, heat 1 tablespoon of the oil. Add ½ cup onions. Season with salt and pepper. Saute for 1 minute. Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay leaf. Bring to a simmer, cover and cook until the rice is just tender, al dente. Remove from the heat and cool. Cut up the gizzards and hearts and place in a sauce pan. Add 1 cup chicken stock, 1 bay leaf and crushed garlic. Bring to a boil and simmer for 20 minutes or until tender and strain. Clean all the livers free of veins and pat dry on paper towels. In a saute pan, heat 1 tablespoon butter until smoking. Season the livers with salt and pepper. Add the livers and quickly sear them on both sides. Remove the livers from the pan and set aside. Add the remaining ¼ cup onions, celery and garlic to the pan. Season with salt and pepper. Using a wooden spoon, scrape the brown particles from the pan as the vegetables wilt.
Remove the pan from the heat and add the brandy. Deglaze the pan and cook until the alcohol burns off. Set aside and cool. In a food processor fitted with a metal blade, combine the cooked gizzards, hearts, livers, and vegetable mixture. Puree until smooth. Season the squabs with salt and pepper. In a oven-proof saute pan, heat the remaining oil. When the oil is smoking, add the squabs, skin side down, and sear for 2 minutes. Flip the squabs over and place in the oven. Roast for about 8 minutes or until golden and internal temperature is medium. In a large saute pan, combine the rice, liver mixture, and remaining stock. Saute until the mixture is heated through. Reseason if necessary. Stir in the green onions and parsley.
In another saute pan, melt the remaining butter. Add the carrots and beans. Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat. To serve, mound the rice in the center of each plate.
Lay the squabs on top of the rice. Arrange the vegetables around the rice. Spoon the Port reduction sauce over the squab and serve. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B19 broadcast 04-06-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Ann Kerney
Converted by MM_Buster v2.0l.
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