Pan-Seared Squab With Dried Cherry Reduction

Course : Seafoods
Serves: 2
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2 medium squabs -- (1lb ea)
1 tablespoons essence
3 tablespoons olive oil
1/4 cup shallots -- julienne
1 cup dark chicken reduction
2/3 cup dried cherries
1 teaspoon garlic -- minced
2 tablespoons unsalted butter
1 teaspoon salt and black pepper
1 cup creamy grits -- (recipe from creole veal)
2 tablespoons parsley -- finely chopped
1 teaspoon essence

Preparation / Directions:

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.


Nutritional Information:

458 Calories (kcal); 32g Total Fat; (61% calories from fat); 2g Protein; 44g Carbohydrate; 31mg Cholesterol; 13mg Sodium

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