Pan-seared squab with a dried cherry reduction sauce

Yield: 2 servings

Measure Ingredient
2.00 \N squabs -; (1 lb ea)
1 \N emeril’s essence; see * note
3.00 tablespoon olive oil
¼ cup julienned shallots
1.00 cup dark chicken reduction
⅔ cup dried cherries
1.00 teaspoon minced garlic
2.00 tablespoon unsalted butter
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1.00 cup creamy grits; see * note
2.00 tablespoon finely-chopped parsley

* Note: See the “Emeril’s Essence Information” and “Creamy Grits” recipes which are included in this collection.

Season the squab with Emeril’s Essence. In a saute pan, heat 2 tablespoons of olive oil. Sear the squab for 5 to 6 minutes on each side. In a saute pan, heat one tablespoon of olive oil. Saute the shallots for 1 minute. Add the chicken stock. Bring the chicken stock up to a boil. Reduce to a simmer and stir in the dried cherries and garlic. Simmer the sauce for 2 minutes. Season with salt and black pepper. Mount in the butter. Mound the Creamy Grits in the center of the plate. Arrange the squab against the grits. Spoon the sauce over the squab. Garnish with parsley and Essence. This recipe yields 2 servings.

Recommended Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2321 broadcast 02-14-1997) Downloaded from their Web-Site -

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

03-08-1997

Suggested Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel Recipe by: Emeril Lagasse

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