Roasted squab with poached garlic
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Squab, stuffed with mirepoix | |
| (1- 1 1/2 lbs each) | ||
| Olive oil | ||
| Essence | ||
| 8 | Garlic cloves | |
| 1 | teaspoon | Salt |
| Salt and pepper | ||
| 2 | cups | Potatoes; peeled, 1/2\" dice |
| 3 | cups | Water |
| 2 | teaspoons | Salt; in all |
| ½ | cup | Heavy cream |
| 4 | cloves | Lightly roasted garlic |
| ½ | teaspoon | White pepper |
| 3 | tablespoons | Unsalted butter |
| ½ | cup | Vinegar meat juice ( veal stock or dark chicken stock with the drippings from the squab, balsamic vinegar, salt and pepper) |
Directions
GARLIC CREAM POTATOES
Preheat the oven to 400 degrees F. For the squab: Rub each squab with olive oil and season with Essence. Place on a roasting rack and roast for about 30-35 minutes. MAke sure the squab is good and done but still juicy. The internal temperature should be about 165 degrees F.
Put the squab in the oven. For the poached garlic: In a saucepan with 2 cups of water and 1 teaspoon salt, bring to a boil. Blanch the garlic 5 times, each time letting the water come back up to a boil.
For potatoes: In a saucepan, combine the potatoes, water, and ½ teaspoon of the salt and bring to a boil over high heat. reduce the heat and cook until tender, about 8-10 minutes. Remove from heat and drain in a colander. Place the potatoes back in the pot over medium heat, add the cream, roasted garlic, the remaining 1½ ts salt, and white pepper. Mash with a potato masher until fairly smmoth, for about 4 minutes. Whick in the butter and remove from the heat. Remove squab from the oven. Place the potatoes in the center of the platter with the two squabs facing each other. Plkace the poached garlic on top of the squab and spoon the sauce over the top.
Source: Essence of Emeril, #EE2273, TVFN Formatted by Lisa Crawford, 5/27/96