Ingredients
- 2 (1-pound) squabs
- Essence, recipe follows
- 3 tablespoons olive oil
- 1/4 cup julienned shallots
- 1 cup dark chicken reduction
- 2/3 cup dried cherries
- 1 teaspoon minced garlic
- 2 tablespoons unsalted butter
- Salt and black pepper
- 1 cup Creamy Grits, recipe follows
- 2 tablespoon finely chopped parsley
- Essence, recipe follows
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:
- 2 cups milk
- 2 tablespoons butter
- 1 teaspoon minced garlic
- Salt and pepper
- 1/2 cup quick grits
- 3 ounces grated white cheddar cheese
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):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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