| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Essnce11 |
2 |
servings |
INGREDIENTS
| 2 |
tb |
Orange juice |
| 1/4 |
c |
Lemon juice |
| 3 |
tb |
Olive oil; plus |
| 1 |
ts |
Olive oil |
| 1 |
ts |
Finely-minced garlic |
| 1 1/2 |
ts |
Brown sugar |
| 1 |
ts |
Drained capers |
| 1 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Black pepper |
| 1/2 |
ts |
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 |
ts |
Sugar |
| 1 |
tb |
Finely-minced shallots |
| 1/2 |
ts |
Chopped fresh thyme |
| 1/2 |
ts |
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.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”