Breast of Squab with Squab Liver Raviollinis, Fresh Asparagus and Morel Mushrooms
Cut up squabs. Reserve 2 whole breasts and all the livers. Bone and skin breasts; divide into halves and set aside. Roast bones and legs to make stock. In stock pot, combine 1-1/2 pounds of roasted squab bones and skin with 8 cups of cold water to cover. Bring to boil; reduce heat and simmer gently, about 30 minutes, skimming as needed. Add 1 medium onion; 1 carrot, cut into 1-inch pieces; 1 celery stalk, cut into 1-inch pieces; and 1 bouquet garni. Simmer, uncovered, for 2-1/2 hours, adding water as needed to cover. Strain. Cool and refrigerate. Remove the fat when ready to use. Clarify with 1 egg white and fresh herbs. Strain and set aside.
For raviollinis, prepare squab liver mousse as follows: Sauté bacon; sweat garlic and shallot. Add reserved livers to sauté pan; season with salt and pepper. Cook until done. Remove all to food processor and process until smooth. Strain and stir in whipping cream. Set aside.
Flatten and roll out pasta on lightly floured board. On one half of sheet of pasta, portion 1/2 teaspoons of liver mousse filling about one inch apart. Dip finger in water and run it around the fillings. Fold over the unfilled half of pasta sheet, taking care to cover each mound so that no air is trapped. Press firmly together to seal. Using a zig zag cutter, cut into squares with filling in center. Check each piece to be sure it is well sealed. Set aside.
Peel and blanch asparagus until tender. Keep warm. Slice morels into rounds and sauté in 1 tablespoon butter. Season with salt and pepper; add to asparagus and keep warm.
To serve: Cook raviollinis in boiling salted water; drain. Meanwhile sauté reserved breast halves in butter over high heat until done, about 2 to 3 minutes per side.
Serving Tips & Suggestions:
Arrange asparagus and morels in shallow soup bowl. Ladle on consommé. Spoon raviollinis over and arrange breasts on top. Serve hot.
Squab with Sausage Stuffing and Blueberry Glaze
Stuff Squab, truss and tie. In heavy pan, heat oil to very hot. Sear Squab over medium-high heat to brown and seal in juices. Brush with glaze. Finish cooking in oven for about 20 minutes at 425°F. Brush with glaze, as needed.
Saute sausage for 10 minutes or until well browned and completely cooked. Quickly stir in diced peppers and blueberries. Turn into mixing bowl with cornbread. Deglaze pan with 1/4 cup chicken stock. Pour over cornbread mixture. Add remaining 2 tablespoons stock, eggs, salt and pepper; mix lightly with fork to combine. Spoon into well-greased, 2 cup individual ramekins or casseroles. Bake at 350 degrees F for 30 to 40 minutes or until lightly browned. Keep hot or reheat just before serving.
Whisk sauces and blueberries together until well blended. Set aside.
Serving Tips & Suggestions:
Spoon hot stuffing in center of serving plate. Slice Squab breasts and fan on plate. Place legs and thighs on top of stuffing. Brush with glaze and garnish with blueberries.
Panned Mississippi Quail With Smashed Root Vegetables
Sweet Barbecue Sauce:
3/4 cup ketchup
2 tablespoon brown sugar
1 1/2 teaspoon white vinegar
1 tablespoon finely chopped onion
1 teaspoon minced shallots
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon dry mustard
1 salt and pepper
Smashed Root Vegetables:
1/2 cup rough chopped carrots
1/2 cup rough chopped parsnips
1/2 cup rough chopped beets
1/2 cup rough chopped turnips
2 tablespoon olive oil
1 tablespoon essence
1/2 cup mashed potatoes
1/4 cup cream
1 salt and pepper
4 whole quail
1/2 cup seasoned flour
1 egg beaten with 1 tablespoon milk
2/3 cup seasoned bread crumbs
1 oil for pan-frying
4 long chives
2 tablespoon parmesan reggiano cheese
Preheat the oven to 400°F.
For the sauce: Combine all the ingredients together in a small sauce pot
and mix well. Allow the sauce to heat on low for 20 minutes for the flavors
For the smashed root vegetables: In a mixing bowl, lightly toss the
vegetables with the olive oil. Season with salt and pepper. Place on a
baking sheet and roast for 15 minutes or until tender. Swap Out. Remove
from the oven and place in a mixing bowl. With a potato masher, mash the
vegetables until fully smashed. Season with salt and pepper. The mixture
should be not too smooth, some lumps should be present. In a sauce pot,
combine the smashed vegetables, mashed potatoes, cream, and butter. Heat
the mixture thoroughly. Season with salt and pepper. For the quail: Season
the quail breast and legs with the Creole spice. Dredge the breast in the
flour, shaking off any excess flour. Dip them individually into the egg
wash, allow the excess to drip off. Place the quail in the breadcrumbs,
completely coating each side. In a saute pan, heat the oil. When the pan is
smoking hot, place the quail breast, skin side down into the oil. Pan-fry
the quail until golden, about 4 minutes, flip and continue frying for 4
more minutes. Remove from the pan and drain on a paper-lined plate. In a
small saute pan, heat 1 tablespoon of olive oil. When the pan is smoking
hot, sear the leg on each side, remove and add to the simmering barbecue
To assemble: Spoon a generous amount of the sauce on the bottom of the
place. Mound the smashed vegetables in the center of the sauce. Place the
quail on top of the smashed vegetables. Garnish with the legs, long chives,
Parmesan Regganio Cheese, and Essence. Dirty the rim with any remaining
Yield: 4 servings
From: Essence Of Emeril Show #EE2286
Baked Cornish Hens
4 cornish game hens
1/2 cup butter
2 tablespoon lemon juice
1 teaspoon rosemary
2 cloves garlic, pressed
Rub hens with butter. Combine other ingredients and use to baste hens.
Bake at 350°F for 1 hour, basting with lemon mixture every 10
minutes. If serving with rice, spoon remaining lemon mixture over rice.
Quail In Mushroom Gravy
3/4 cup all-purpose flour, divided
1 teaspoon salt
1/2 teaspoon pepper
6 quail (1/3 to 1/2 pound each)
1/2 cup butter or margarine
1/2 lb fresh mushrooms, sliced
2 cup chicken broth
2 teaspoon minced fresh thyme or 3/4 teaspoon dried thyme
1 hot cooked noodles, optional
Combine 1/2 cup flour, salt and pepper; coat each quail. Melt butter in a
skillet; brown the quail. Transfer to an ungreased 2-1/2-qt. baking dish.
In the pan drippings, saute the mushrooms until tender. Add remaining flour
and stir to make a smooth paste. Add broth and thyme, stirring constantly.
Bring to a boil; boil for 1 minute or until thickened. Pour over the quail.
Cover and bake at 350°F for 40-50 minutes or until tender and juices run
clear. Serve over noodles if desired. Yield: 6 servings.
The Taste of Home Recipe Book 2nd Edition 1996 Recipe Collection
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