Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2.00 tablespoon | orange juice |
| ¼ cup | lemon juice |
| 3.00 tablespoon | olive oil; plus |
| 1.00 teaspoon | olive oil |
| 1.00 teaspoon | finely-minced garlic |
| 1½ teaspoon | brown sugar |
| 1.00 teaspoon | drained capers |
| 1.00 teaspoon | cinnamon |
| 1½ teaspoon | black pepper |
| ½ teaspoon | salt |
| 2.00 \N | squab - (1 1/2 lb ea); split, with |
| 1 \N | ; backbone removed |
| ½ pounds | haricots verts; blanched al dente |
| 1 \N | (cook till tender; cool under cold water) |
| 1 \N | === tomato relish === |
| 2.00 \N | lovely ripe tomatoes; seeded, medium-diced |
| 1 \N | ; juices reserved |
| ¼ teaspoon | sugar |
| 1.00 tablespoon | finely-minced shallots |
| ½ teaspoon | chopped fresh thyme |
| ½ teaspoon | finely-chopped orange zest |
| 1 \N | salt; to taste |
| 1 \N | freshly-ground black pepper; to taste |
Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, ½ teaspoon black pepper and ½ teaspoon salt.
Mix well and place the four pieces of squab into this marinade. Cover and allow to sit at room temperature for 1 hour. Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon of the olive oil. Mix well and set aside. In a medium non-stick oven-proof saute pan, heat 1 tablespoon of olive oil. Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes. Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices. This recipe yields 2 large entree salads.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
10-28-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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