Main
Recipes
Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse) Recipe

Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse) Recipe

Posted by

Rate It!

Pan Seared Squab with a Dried Cherry Reduction Sauce (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

2 (1-lb) squabs
essence , recipe follows
3 tbsp olive oil
1/4 cup julienned shallots
1 cup dark chicken reduction
2/3 cup dried cherries
1 tsp minced garlic
2 tbsp unsalted butter
salt and black pepper
1 cup creamy grits , recipe follows
2 tbsp finely chopped parsley
essence , recipe follows
2 cups milk
2 tbsp butter
1 tsp minced garlic
salt and pepper
1/2 cup quick grits
3 oz grated white cheddar cheese
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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 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.
Recommended Wine: 1993 Ridge Pagani Ranch Sonoma Zinfandel
Creamy Grits:
In a sauce pan, combine the milk, butter, and garlic together. Season the liquid with salt and cayenne pepper. Bring the liquid up to a boil. Whisk in the grits and cook for about 8 minutes, or until the grits are tender. Stir in the cheese. Mound the grits in the center of the plate. Lay the chop against the grits. Spoon the sauce over the chop and garnish with a pile of parsnips, green onions and peppers.
Yield: 4 servings
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1961.48 Kcal (8212 kJ)
Calories from fat	901.32 Kcal
		% Daily Value*
Total Fat	100.15g	154%
Cholesterol	567.56mg	189%
Sodium	7858.58mg	327%
Potassium	2279.43mg	48%
Total Carbs	136.13g	45%
Sugars	21.59g	86%
Dietary Fiber	14.03g	56%
Protein	133.82g	268%
Vitamin C	44.6mg	74%
Vitamin A	0.5mg	17%
Iron	32.2mg	179%
Calcium	805.7mg	81%

Amount Per 100 g
Calories	174.02 Kcal (729 kJ)
Calories from fat	79.96 Kcal
		% Daily Value*
Total Fat	8.88g	154%
Cholesterol	50.35mg	189%
Sodium	697.2mg	327%
Potassium	202.23mg	48%
Total Carbs	12.08g	45%
Sugars	1.92g	86%
Dietary Fiber	1.24g	56%
Protein	11.87g	268%
Vitamin C	4mg	74%
Iron	2.9mg	179%
Calcium	71.5mg	81%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.