John neal's gingered pears with squab

2 servings

Ingredients

Quantity Ingredient
1.00 piece fresh ginger - (1 to 1 1/2); peeled,
1 and roughly chopped
3.00 cup chicken stock
2.00 pears
1 vegetable oil
2.00 squab
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon minced shallots
2.00 tablespoon white wine
½ cup rich poultry stock
1 hot steamed rice; for serving
2.00 tablespoon butter; cut in small pieces
1 chopped parsley; for garnish

Directions

In a saucepan combine ginger and stock. Peel pears and add to pan; bring to a boil. Reduce heat and poach until pear is tender. Halve pears, remove cores and cut into a fan shape. Keep warm. Preheat oven to 400 degrees. Remove breast and thigh-leg in one piece from each side of squab breast-bone; you will have 4 halves. Heat a heavy skillet with about ½ tablespoon oil over high heat. Season squab halves with salt and pepper and sear, skin-side down, until well-browned. Transfer to a baking dish and roast skin-side up 20 minutes, for medium-rare meat; cook longer, if desired. In skillet sweat shallots in pan drippings until tender. Add wine and deglaze pan, stirring to incorporate any browned bits. Bring to a boil, lower heat to simmering and reduce liquid by half; add rich stock and about ¾ cup of poaching liquid. Reduce liquids by half. To serve, fan pears on 2 warmed dinner plates and mound some rice; place squab halves on rice. Whisk butter into sauce a few pieces at a time and pour over. Serve garnished with parsley. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-097 broadcast 01-07-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-20-1998

Recipe by: Emeril Lagasse

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