John Neal's Gingered Pears with Squab

Categories: Essnce06

Serves: 2 servings

Ingredients:

1 Piece Fresh ginger - (1" to
-1 1/2"); peeled,
And roughly chopped
3 c Chicken stock
2 Pears
Vegetable oil
2 Squab
Salt; to taste
Freshly-ground black pepper;
-to taste
2 tb Minced shallots
2 tb White wine
1/2 c Rich poultry stock
Hot steamed rice; for
-serving
2 tb Butter; cut in small pieces
Chopped parsley; for garnish

Instructions:
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 1/2
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
3/4 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 - http://www.foodtv.com

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

03-20-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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