Pan Seared Squab with a Dried Cherry Reduction Sauce Recipe : Emeril Lagasse : Food Network

Ingredients

  • 1 tablespoon dried thyme
  • 1 tablespoon dried
  • 1 tablespoon
  • 1 tablespoon
  • 1 tablespoon black pepper
  • 2 tablespoons garlic powder
  • 2 tablespoons salt
  • + 19 more ingredients
    • 2 ½ tablespoons paprika
    • 3 ounces grated white
    • ½ cup quick grits
    • Salt and pepper
    • 1 teaspoon minced garlic
    • 2 tablespoons butter
    • 2 cups milk
    • Essence, recipe follows
    • 2 tablespoon finely chopped parsley
    • 1 cup Creamy Grits, recipe follows
    • Salt and black pepper
    • 2 tablespoons
    • 1 teaspoon minced garlic
    • 2/3 cup dried
    • 1 cup dark chicken
    • ¼ cup julienned
    • 3 tablespoons olive oil
    • Essence, recipe follows
    • 2 (1-pound) squabs

Season the squab with Essence. In a saute pan, heat the olive oil. Sear the squab for 5 to 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 dri...

View full recipe at SpringPad

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