Pan Seared Squab with a Dried Cherry Reduction Sauce Recipe

Name: Pan Seared Squab with a Dried Cherry Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 cups milk; 2 tablespoons butter; 1 teaspoon minced garlic; Salt and pepper; 1/2 cup quick grits; 3 ounces grated white cheddar cheese; 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

Servings: persons

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
2 cups milk
2 tablespoons butter
1 teaspoon minced garlic
Salt and pepper
1/2 cup quick grits
3 ounces grated white cheddar cheese
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

1
Season the squab with Essence.
2
In a saute pan, heat the olive oil.
3
Sear the squab for 5 to 6 minutes on each side.
4
In a saute pan, heat one tablespoon of olive oil.
5
Saute the shallots for 1 minute.
6
Add the chicken stock.
7
Bring the chicken stock up to a boil.
8
Reduce to a simmer and stir in the dried cherries and garlic.
9
Simmer the sauce for 2 minutes.
10
Season with salt and black pepper.
11
Mount in the butter.
12
Mound the grits in the center of the plate.
13
Arrange the squab against the grits.
14
Spoon the sauce over the squab.
15
Garnish with parsley and Essence.
16
Recommended Wine: 1993 Ridge Pagani Ranch Sonoma Zinfandel
17
In a sauce pan, combine the milk, butter, and garlic together.
18
Season the liquid with salt and cayenne pepper.
19
Bring the liquid up to a boil.
20
Whisk in the grits and cook for about 8 minutes, or until the grits are tender.
21
Stir in the cheese.
22
Mound the grits in the center of the plate.
23
Lay the chop against the grits.
24
Spoon the sauce over the chop and garnish with a pile of parsnips, green onions and peppers.
25
Combine all ingredients thoroughly.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 (1-pound) squabs, Essence, recipe follows, 3 tablespoons olive oil, 1/4 cup julienned shallots, and more.

Yes, Pan Seared Squab with a Dried Cherry Reduction Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan Seared Squab with a Dried Cherry Reduction Sauce

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