Squab on haricots verts

2 servings

Ingredients

Quantity Ingredient
2.00 tablespoon orange juice
¼ cup lemon juice
3.00 tablespoon olive oil; plus
1.00 teaspoon olive oil
1.00 teaspoon finely-minced garlic
1½ teaspoon brown sugar
1.00 teaspoon drained capers
1.00 teaspoon cinnamon
1½ teaspoon black pepper
½ teaspoon salt
2.00 squab - (1 1/2 lb ea); split, with
1 ; backbone removed
½ pounds haricots verts; blanched al dente
1 (cook till tender; cool under cold water)
1 === tomato relish ===
2.00 lovely ripe tomatoes; seeded, medium-diced
1 ; juices reserved
¼ teaspoon sugar
1.00 tablespoon finely-minced shallots
½ teaspoon chopped fresh thyme
½ teaspoon finely-chopped orange zest
1 salt; to taste
1 freshly-ground black pepper; to taste

Directions

Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, ½ teaspoon black pepper and ½ teaspoon salt.

Mix well and place the four pieces of squab into this marinade. Cover and allow to sit at room temperature for 1 hour. Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon of the olive oil. Mix well and set aside. In a medium non-stick oven-proof saute pan, heat 1 tablespoon of olive oil. Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes. Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices. This recipe yields 2 large entree salads.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2225 broadcast 08-20-1996) Downloaded from their Web-Site -

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

10-28-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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