| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Essnce11 | 2 | Servings | |
INGREDIENTS
| 2 | T | Orange juice |
| 1/4 | c | Lemon juice |
| 3 | T | Olive oil, plus |
| 1 | t | Olive oil |
| 1 | t | Finely-minced garlic |
| 1 1/2 | t | Brown sugar |
| 1 | t | Drained capers |
| 1 | t | Cinnamon |
| 1 1/2 | t | Black pepper |
| 1/2 | t | Salt |
| 2 | Squab -, 1 1/2 lb ea | |
| split with | ||
| backbone removed | ||
| 1/2 | lb | Haricots verts, blanched al |
| dente | ||
| cook till tender cool | ||
| under cold water | ||
| === TOMATO RELISH === | ||
| 2 | Lovely Ripe tomatoes | |
| seeded medium-diced | ||
| juices reserved | ||
| 1/4 | t | Sugar |
| 1 | T | Finely-minced shallots |
| 1/2 | t | Chopped fresh thyme |
| 1/2 | t | Finely-chopped orange zest |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix well and place the four pieces of squab into this marinade. Cover and allow to sit at room temperature for 1 hour. Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon of the olive oil. Mix well and set aside. In a medium non-stick oven-proof saute pan, heat 1 tablespoon of olive oil. Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes. Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices. This recipe yields 2 large entree salads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 10-28-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 243
Calories From Fat: 201
Total Fat: 22.7g
Cholesterol: 0mg
Sodium: 772.6mg
Potassium: 126mg
Carbohydrates: 11.6g
Fiber: 1.6g
Sugar: 6g
Protein: <1g