| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | 1-pound squabs | |
| Essence | ||
| 3 | tb | Olive oil |
| 1/4 | c | Julienned shallots |
| 1 | c | Dark chicken reduction |
| 2/3 | c | Dried cherries |
| 1 | ts | Minced garlic |
| 2 | tb | Unsalted butter |
| Salt and black pepper | ||
| 1 | c | Creamy grits; (Recipe from Creole Veal) |
| 2 | tb | Finely chopped parsley |
| Essence |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW #EE2321 Season the squab with Essence. In a saute pan, heat the olive oil. Sear the squab for 5-6 minutes on each side. In a saute pan, heat one tablespoon of olive oil. Saute the shallots for 1 minute. Add the chicken stock. Bring the chicken stock up to a boil. Reduce to a simmer and stir in the dried cherries and garlic. Simmer the sauce for 2 minutes. Season with salt and black pepper. Mount in the butter. Mound the grits in the center of the plate. Arrange the squab against the grits. Spoon the sauce over the squab. Garnish with parsley and Essence. Yield: 2 servings Recommended Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel Posted to recipelu-digest by molony <molony@scsn.net> on Feb 21, 1998
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