Update my dinner status, I'm making this tonight.
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 Squab - (1 to 1 1/2 lb ea);
- Mirepoix
- Emeril?s Essence; see * Note
=== POACHED GARLIC ===
=== GARLIC CREAM POTATOES
Preparation
* Note 1: See the ?Emeril?s Essence Information? recipe which is included in this collection. * Note 2: Veal stock or dark chicken stock, with the drippings from the squab, balsamic vinegar and salt and pepper to taste. Preheat the oven to 400 degrees. For the squab: Rub each squab with olive oil and season with Emeril?s Essence. Place on a roasting rack and roast for about 30 to 35 minutes. Make sure the squab is good and done but still juicy. The internal temperature should be around 165 degrees. Put the squab in the oven. For the poached garlic: In a saucepan with 2 cups water and 1 teaspoon salt, bring up to a boil. Blanch the garlic five times, each time letting the water come back up to a boil. For potatoes: In a saucepan, combine the potatoes, water, and 1/2 teaspoon of the salt and bring to a boil over high heat. Reduce the heat and cook until tender, for about 8 to 10 minutes. Remove from the heat and drain in a colander. Place the potatoes back in the pot over medium heat, add the cream, roasted garlic, the remaining 1 1/2 teaspoons salt, and white pepper. Mash with a potato masher until fairly smooth, for about 4 minutes. Whisk in the butter and remove from the heat. Remove the squab from the oven. Place the potatoes in the center of the platter with the two squabs facing each other. Place the poached garlic on top of the squab and spoon the sauce over the top. This recipe yields 2 servings. Comments: The original recipe title as listed is ?Roasted Squab With Poached Garlic, Garlic Cream, Potatoes And Vinegar Meat Jus?. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2273 broadcast 01-31-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 02-27-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
