Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenPoultry - Whole Roasted Squab Stuffed With Eggplant And Bacon Dressing
Famous Authors (View All Authors)
Poultry - Whole Roasted Squab Stuffed With Eggplant And Bacon Dressing Post by :J._Delcamp Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3475

Click below to download : Poultry - Whole Roasted Squab Stuffed With Eggplant And Bacon Dressing (Format : PDF)

Poultry - Whole Roasted Squab Stuffed With Eggplant And Bacon Dressing

Emeril Live
Show #EM1A68

Whole Roasted Squab Stuffed with Eggplant and bacon Dressing

12 ounces raw bacon, diced
2 cups onions, chopped
1/2 cup celery, chopped
1/2 cup bell peppers, chopped
1 medium eggplant, peeled and diced
3 tablespoons garlic, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon finely parsley, chopped
1/2 cup green onions, chopped
4 cups crumbled corn bread
2 cups chicken stock
Salt and cayenne pepper
6 whole squabs
Olive oil, for drizzling
12 whole shallots
2 cups Demi-glace
1 tablespoon butter
1 pound haricots verts, (blanched)


Preheat the oven to 375 degrees.

In a large saute pan over medium heat, render the bacon until crispy, about 6 to 8 minutes. Stir in the onions, celery, and bell peppers. Season with salt and pepper. Saute for 3 to 4 minutes. Stir in the eggplant and continue to saute for 3 minutes. Season with salt and cayenne. Stir in 2 tablespoons garlic, thyme, parsley and green onions.

Remove from the heat and turn into a mixing bowl. Stir in the corn bread and stock. Mix thoroughly. Season the dressing with salt and cayenne.

Season each squab with olive oil, salt and cayenne. Stuff each cavity of the squab with about 3/4 cup of the dressing.

Toss the shallots with olive oil, salt and pepper.

Place the stuffed squab and shallots on a parchment-lined roasting pan. Place the squab in the oven and roast for 25 to 30 minutes, or until the squab is golden brown and the juices run clear.

Remove the pan from the oven and separate the sections of the shallots. Place the shallots in a saucepan and cover with the veal reduction. Bring the liquid to a boil and reduce to a simmer. Simmer for 2 minutes. Season the sauce with salt and pepper (this is a shallot reduction).

In a large saute pan, melt the butter. Add the haricots verts and the remaining garlic. Season with salt and pepper. Saute for 2 to 3 minutes. Serve the squabs with the haricots verts and a ladle of shallot reduction.

Yield: 6 servings

If you like this book please share to your friends :
NEXT BOOKS

Poultry - Turducken - Poultry - Turducken -

Poultry - Turducken -
Start with the biggest bird first -- in this case the turkey. Bone the turkey. Tuck in the drumstick and wing ends. Lay it flat, skin down, on a large board, then sprinkle with salt and freshly ground black pepper. Then spread over a layer of stuffing -- not to close to the edges, but make sure that there is enough around the joints where the leg/wing bones used to be. This can be anything you particularly love. For me it's usually a chestnut and cranberry stuffing. Bone the duck -- actually, a duck is a little more tricky
PREVIOUS BOOKS

Poultry - Pheasant Breasts With Glazed Apple Slices Poultry - Pheasant Breasts With Glazed Apple Slices

Poultry - Pheasant Breasts With Glazed Apple Slices
(served with an Apple and Thyme Sauce) 4 boneless skinless pheasant breasts 2 tbsp olive oil 7 fl oz dry white wine 1 oz butter 1/2 pint game stock (made from the pheasant carcasses) 2 red apples 2 tbsp Calvados 5 1/2 oz crême fraiche 1 tbsp chopped fresh thyme 1 1/2 tbsp apple and thyme jelly Splash of cider vinegar (optional) Salt and freshly ground black pepper Fresh thyme sprigs to garnish Season pheasant breasts with salt and pepper and brush all over with olive oil. Place in a shallow non-metallic dish and sprinkle with a little of the white
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT