Pan-seared squab

Yield: 4 servings

Measure Ingredient
4.00 \N squabs -; (3/4 to 1 lb ea)
1.00 tablespoon bayou blast - {emeril’s creole seas; oning}, see *
1.00 tablespoon oil; to 2 tbsps
2.00 cup chicken stock
1 \N foie gras rice; see * note
1 \N chopped parsley; for garnish

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Foie Gras Rice” recipe which are included in this collection.

Have your butcher bone out squabs, leaving in leg bones. Preheat oven to 350 degrees. Season squabs with Bayou Blast - {Emeril’s Creole Seasoning on all sides. Heat oil in a large saute pan, add squabs, skin-side down, and sear until skin is crisp and sealed. Turn and seal other side. If necessary, cook squabs in two batches, then return all to saute pan. Add stock and transfer to oven. Roast about 12 minutes for medium (make sure not to overcook squab or it will begin to taste like liver). To serve, rest squab breast on Foie Gras Rice and ladle pan juices over. Garnish with parsley. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-10-1997

Recipe by: Emeril Lagasse

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