Pan-seared squab with dried cherry reduction
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Squabs (1lb ea) | |
| Essence | ||
| 3 | tablespoons | Olive oil |
| ¼ | cup | Shallots; julienne |
| 1 | cup | Dark chicken reduction |
| ⅔ | cup | Dried cherries |
| 1 | teaspoon | Garlic; minced |
| 2 | tablespoons | Unsalted butter |
| Salt and black pepper | ||
| 1 | cup | Creamy grits (recipe from Creole Veal) |
| 2 | tablespoons | Parsley; finely chopped |
| Essence | ||
Directions
Season squab with Essence. In a saute pan, heat olive oil. Sear the squab for 5-6 minutes on each side. In a saute pan, heat 1 tablespoon of olive oil. Saute the shallots for 1 minute. Add the chicken stock. Bring the chicken stock 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 pepper. Mount in the butter. Mound the grits in the center of the palte. Arrange the squab against the grits. Spoon sauce over the squab. Garnish with parsley and Essence.
Source: Essence of Emeril, #2321, TVFN Formatted by Lisa Crawford, 4/27/96