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Recipe Name: Ann Kerney's Pan Seared Squab With Rice Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

3 Tablespoon(s) Olive oil
3/4 Cup(s) Chopped yellow onions
Salt, to taste
Cayenne pepper, to taste
1 Cup(s) Basmati rice
4 Cup(s) Chicken stock
2 Bay leaves
4 Squabs, glove boned with
Gizzards, hearts and livers
3 Garlic cloves, crushed
3 Tablespoon(s) Unsalted butter
1/4 Cup(s) Chopped celery
1/2 Teaspoon(s) Chopped garlic
1 Dash(s) Brandy
1/4 Cup(s) Chopped green onions, green
part only
1 Tablespoon(s) Finely-chopped fresh parsley
20 Baby carrots, blanched
20 Haricot verte, blanched
1 Cup(s) 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. Recipe Source:
EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show #
EM-1B19 broadcast 04-06-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR
MAD - -or- 04-16-1998
Recipe by: Ann Kerney Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 308
Calories From Fat: 209
Total Fat: 23.6g
Cholesterol: 30.1mg
Sodium: 485.7mg
Potassium: 507.8mg
Carbohydrates: 17.6g
Fiber: 2.8g
Sugar: 7.7g
Protein: 7.1g

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