Roasted Squab with Poached Garlic, Garlic Cream Pot

Name: Roasted Squab with Poached Garlic, Garlic Cream Potatoes and Vinegar Meat Jus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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); 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

Servings: persons

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
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)
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

1
["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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

634

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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

You need 25 ingredients. The key ingredients include: 2 squab, stuffed with mirepoix (1 to 1 1/2 pound each), Olive oil, Essence, recipe follows, 8 garlic cloves, and more.

Yes, Roasted Squab with Poached Garlic, Garlic Cream Potatoes and Vinegar Meat Jus falls under the General 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.

That's it — enjoy your meal!

Roasted Squab with Poached Garlic, Garlic Cream Potatoes and Vinegar Meat Jus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions