Pan-Seared Squab with Dried Cherry Reduction

---------- Recipe via Meal-Master (tm) v8.02

Title: Pan-Seared Squab with Dried Cherry Reduction
Categories: Meat/poul, Emeril, Ethnic, Am/la
Yield: 2 servings

2 Squabs (1lb ea)
Essence
3 tb Olive oil
1/4 c Shallots; julienne
1 c Dark chicken reduction
2/3 c Dried cherries
1 ts Garlic; minced
2 tb Unsalted butter
Salt and black pepper
1 c Creamy grits (recipe from
-Creole Veal)
2 tb Parsley; finely chopped
Essence

Season squab with Essence. In a saute pan, heat olive
oil. Sear the squab for 5-6 minutes on each side. In
a saute pan, heat 1 tablespoon of olive oil. Saute
the shallots for 1 minute. Add the chicken stock.
Bring the chicken stock 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 pepper.
Mount in the butter. Mound the grits in the center of
the palte. Arrange the squab against the grits.
Spoon sauce over the squab. Garnish with parsley and
Essence.

Source: Essence of Emeril, #2321, TVFN
Formatted by Lisa Crawford, 4/27/96

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