| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce08 |
4 |
servings |
INGREDIENTS
| 4 |
|
Squabs -; (3/4 to 1 lb ea) |
| 1 |
tb |
Bayou Blast – {Emeril.s Creole Seasoning}; see * Note |
| 1 |
tb |
Oil; to 2 tbsps |
| 2 |
c |
Chicken stock |
|
|
Foie Gras Rice; see * Note |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s 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 - {Emeril.s 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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