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Ann Kerney's Pan Seared Squab With Rice Dressing
3
3
Tablespoon Olive oil
/4 Cup Chopped yellow onions; divided
Salt; to taste
Cayenne pepper; to taste
1
4
2
4
Cup Basmati rice
Cup Chicken stock
Bay leaves
Squabs; glove boned, with
Gizzards; hearts, and livers reserved
3
3
1
1
1
1
1
2
2
1
Garlic cloves; crushed
Tablespoon Unsalted butter
/4 Cup Chopped celery
/2 Teaspoon Chopped garlic
Dash Brandy
/4 Cup Chopped green onions; green part only
Tablespoon Finely−chopped fresh parsley leaves
0 Baby carrots; blanched
0 Haricot verte; blanched
Cup Port reduction; hot(port wine reduced by half)
Preheat the oven to 400 degrees. In a saute pan, heat 1 tablespoon of the
oil. Add 1/2 cup onions. Season with salt and pepper. Saute for 1 minute.
Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay
leaf. Bring to a simmer, cover and cook until the rice is just tender, al
dente. Remove from the heat and cool. Cut up the gizzards and hearts and
place in a sauce pan. Add 1 cup chicken stock, 1 bay leaf and crushed
garlic. Bring to a boil and simmer for 20 minutes or until tender and
strain. Clean all the livers free of veins and pat dry on paper towels. In a
saute pan, heat 1 tablespoon butter until smoking. Season the livers with
salt and pepper. Add the livers and quickly sear them on both sides. Remove
the livers from the pan and set aside. Add the remaining 1/4 cup onions,
celery and garlic to the pan. Season with salt and pepper. Using a wooden
spoon, scrape the brown particles from the pan as the vegetables wilt.
Remove the pan from the heat and add the brandy. Deglaze the pan and cook
until the alcohol burns off. Set aside and cool. In a food processor fitted
with a metal blade, combine the cooked gizzards, hearts, livers, and
vegetable mixture. Puree until smooth. Season the squabs with salt and
pepper. In a oven−proof saute pan, heat the remaining oil. When the oil is
smoking, add the squabs, skin side down, and sear for 2 minutes. Flip the
squabs over and place in the oven. Roast for about 8 minutes or until golden
and internal temperature is medium. In a large saute pan, combine the rice,
liver mixture, and remaining stock. Saute until the mixture is heated
through. Reseason if necessary. Stir in the green onions and parsley. In
another saute pan, melt the remaining butter. Add the carrots and beans.
Season with salt and pepper. Saute for 2 to 3 minutes. Remove from the heat.
To serve, mound the rice in the center of each plate. Lay the squabs on top
of the rice. Arrange the vegetables around the rice. Spoon the Port
reduction sauce over the squab and serve. This recipe yields 4 servings.
Ann Kerney's Pan Seared Squab With Rice Dressing
18
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