Whole roasted squab stuffed with eggplant & bacon dressin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12.00 | ounce | raw bacon; diced |
| 2.00 | cup | chopped onions |
| ½ | cup | chopped celery |
| ½ | cup | chopped bell peppers |
| 1.00 | medium | eggplant; peeled and diced |
| 3.00 | tablespoon | chopped garlic |
| 1.00 | tablespoon | chopped fresh thyme |
| 1.00 | tablespoon | finely-chopped parsley |
| ½ | cup | chopped green onions |
| 4.00 | cup | crumbled corn bread |
| 2.00 | cup | chicken stock |
| 1 | salt; to taste | |
| 1 | cayenne pepper; to taste | |
| 6.00 | whole squabs | |
| 1 | olive oil; for drizzling | |
| 12.00 | whole shallots | |
| 2.00 | cup | veal reduction |
| 1.00 | tablespoon | butter |
| 1.00 | pounds | haricots verts; blanched |
Directions
Preheat the oven to 375 degrees. In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper.
Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions. Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne. Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squabs with about ¾ cup of the dressing. Toss the shallots with olive oil, salt and pepper. Place the stuffed squab and shallots in a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear. Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper.
In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A68 broadcast 11-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
11-11-1997
Recipe by: Emeril Lagasse
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