| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce08 | 4 | Servings | |
INGREDIENTS
| 4 | Squabs -, 3/4 to 1 lb ea | |
| 1 | T | Bayou Blast – {Emerils |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | Oil, to 2 tbsps |
| 2 | c | Chicken stock |
| Foie Gras Rice, see * Note | ||
| Chopped parsley, for garnish |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils Creole Seasoning} and Foie Gras
Rice recipe which are included in this collection. Have your butcher
bone out squabs, leaving in leg bones. Preheat oven to 350 degrees.
Season squabs with Bayou Blast - {Emerils Creole Seasoning on all
sides. Heat oil in a large saute pan, add squabs, skin-side down, and
sear until skin is crisp and sealed. Turn and seal other side. If
necessary, cook squabs in two batches, then return all to saute pan.
Add stock and transfer to oven. Roast about 12 minutes for medium
(make sure not to overcook squab or it will begin to taste like
liver). To serve, rest squab breast on Foie Gras Rice and ladle pan
juices over. Garnish with parsley. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-112 broadcast 12-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com 02-10-1997 Recipe by: Emeril
Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 3.6mg
Sodium: 171.7mg
Potassium: 127.5mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: 1.9g
Protein: 3g