Name: Pan-Seared Squab with a Dried Cherry Reduction Sauce
Ingredients: 2 Squabs -; (1 lb ea); Emeril.s Essence; see * Note; 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; to taste; Freshly-ground black pepper; to taste; 1 c Creamy Grits; see * Note; 2 tb Finely-chopped parsley

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CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Essnce08	2	servings

INGREDIENTS

2		Squabs -; (1 lb ea)
		Emeril.s Essence; see * Note
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; to taste
		Freshly-ground black pepper; to taste
1	c	Creamy Grits; see * Note
2	tb	Finely-chopped parsley

INSTRUCTIONS

* Note: See the .Emeril.s Essence Information. and .Creamy Grits. recipes
which are included in this collection.
Season the squab with Emeril.s Essence. In a saute pan, heat 2 tablespoons
of olive oil. Sear the squab for 5 to 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 Creamy
Grits in the center of the plate. Arrange the squab against the grits.
Spoon the sauce over the squab. Garnish with parsley and Essence. This
recipe yields 2 servings.
Recommended Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2321 broadcast 02-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Suggested Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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