Pan-Seared Squab with a Dried Cherry Reduction Sauce

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Pan-Seared Squab with a Dried Cherry Reduction Sauce Ingredients

2 1-pound squabs	1 ts Minced garlic
Essence	2 tb Unsalted butter
3 tb Olive oil	Salt and black pepper
1/4 c Julienned shallots	1 c Creamy grits; (Recipe from
1 c Dark chicken reduction	2 tb Finely chopped parsley
2/3 c Dried cherries	Essence

Instructions for Pan-Seared Squab with a Dried Cherry Reduction Sauce

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 on Feb 21, 1998

Main Ingredient: Cuisine: Uncategorized

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