- 2 squab, stuffed with mirepoix (1 to 1 1/2 pound each)
- Olive oil
- Essence, recipe follows
- 8 garlic cloves
- 1 teaspoon salt
- Salt and pepper
Garlic Cream Potatoes:
- 2 cups diced peeled potatoes (1/2-inch dice)
- 3 cups water
- 2 teaspoons salt, in all
- 1/2 cup heavy cream
- 4 cloves lightly roasted garlic
- 1/2 teaspoon white pepper
- 3 tablespoons unsalted butter
- 1/2 cup vinegar meat jus, (veal stock or dark chicken stock, with the drippings from the squab, balsamic vinegar, salt and pepper)
Preheat the oven to 400 degrees F. For the squab: Rub each squab with olive oil and season with Essence. Place on a roasting rack and roast for about 30 to 35 minutes. Make sure the squab is good and done but still juicy. The internal temperature should be around 165 degrees. Put the squab in the oven.
For the poached garlic: In a saucepan with 2 cups water and 1 teaspoon salt, bring up to a boil. Blanch the garlic five times, each time letting the water come back up to a boil.
For potatoes: In a saucepan, combine the potatoes, water, and 1/2 teaspoon of the salt and bring to a boil over high heat. Reduce the heat and cook until tender, for about 8 to 10 minutes. Remove from the heat and drain in a colander. Place the potatoes back in the pot over medium heat, add the cream, roasted garlic, the remaining 1 1/2 teaspoons salt, and white pepper. Mash with a potato masher until fairly smooth, for about 4 minutes. Whisk in the butter and remove from the heat. Remove the squab from the oven Place the potatoes in the center of the platter with the two squabs facing each other. Place the poached garlic on top of the squab and spoon the sauce over the top.
- Emeril's ESSENCE Creole Seasoning (also known 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
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.