Whole Roasted Squab Stuffed With Eggplant And Bacon Dress
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Whole Roasted Squab Stuffed With Eggplant And Bacon Dress
  Eggplant    Bacon  
Last updated 6/12/2012 12:59:05 AM. Recipe ID 21981. Report a problem with this recipe.
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      Title: Whole roasted squab stuffed with eggplant and bacon dress
 Categories: E.
      Yield: 4 Servings
 
     12 oz Raw bacon, diced
      2 c  Onions, chopped
    1/2 c  Celery, chopped
    1/2 c  Bell peppers, chopped
      1 md Eggplant, peeled and diced
      3 tb Garlic, chopped
      1 tb Fresh thyme, chopped
      1 tb Finely parsley, chopped
    1/2 c  Green onions, chopped
      4 c  Crumbled corn bread
      2 c  Chicken stock
           Salt and cayenne pepper
      6    Whole squabs
           Olive oil, for drizzling
     12    Whole shallots
      2 c  Demi-glace
      1 tb Butter
      1 lb 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.
  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
  




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Recipe ID 21981 (Apr 03, 2005)

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