Name: John Neal's Gingered Pears with Squab
Ingredients: 1 Piece Fresh ginger - (1" to 1 1/2"); peeled,; And roughly chopped; 3 c Chicken stock; 2 Pears; Vegetable oil; 2 Squab; Salt; to taste; Freshly-ground black pepper; to taste; 2 tb Minced shallots; 2 tb White wine; 1/2 c Rich poultry stock; Hot steamed rice; for serving; 2 tb Butter; cut in small pieces; Chopped parsley; for garnish

People say to me, isn’t Christianity about following (implied: outdated and meaningless) rules? No! It’s about following Jesus which means living according to His nature so that our relationship with Him will be strong and our lives will be blessed. Don’t buy the lie! Not following Him is slavery. Following Him is liberation. Those weighed down with the most anxiety, guilt, shame and fear in life are those who are following Christ the least. External rules are a burden. There is no power to obey them. Rules do not change a heart. Our Lord changes our hearts. He gives us grace-empowerment. He provides purpose in doing it His way.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables		Essnce06	2	servings

INGREDIENTS

1		Piece Fresh ginger – (1" to 1 1/2"); peeled,
		And roughly chopped
3	c	Chicken stock
2		Pears
		Vegetable oil
2		Squab
		Salt; to taste
		Freshly-ground black pepper; to taste
2	tb	Minced shallots
2	tb	White wine
1/2	c	Rich poultry stock
		Hot steamed rice; for serving
2	tb	Butter; cut in small pieces
		Chopped parsley; for garnish

INSTRUCTIONS

In a saucepan combine ginger and stock. Peel pears and add to pan; bring to
a boil. Reduce heat and poach until pear is tender. Halve pears, remove
cores and cut into a fan shape. Keep warm. Preheat oven to 400 degrees.
Remove breast and thigh-leg in one piece from each side of squab
breast-bone; you will have 4 halves. Heat a heavy skillet with about 1/2
tablespoon oil over high heat. Season squab halves with salt and pepper and
sear, skin-side down, until well-browned. Transfer to a baking dish and
roast skin-side up 20 minutes, for medium-rare meat; cook longer, if
desired. In skillet sweat shallots in pan drippings until tender. Add wine
and deglaze pan, stirring to incorporate any browned bits. Bring to a boil,
lower heat to simmering and reduce liquid by half; add rich stock and about
3/4 cup of poaching liquid. Reduce liquids by half. To serve, fan pears on
2 warmed dinner plates and mound some rice; place squab halves on rice.
Whisk butter into sauce a few pieces at a time and pour over. Serve
garnished with parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-097 broadcast 01-07-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-20-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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