Ann Kerney's Pan Seared Squab With Rice Dressing Recipe Halltaste

 Ann Kerney's Pan Seared Squab With Rice Dressing

• 3 Tablespoon Olive oil 
• 3/4 Cup Chopped yellow onions; divided Salt; to taste Cayenne pepper; to 
• 1 Cup Basmati 
• 4 Cup Chicken 
• 2 Bay 
• 4 Squabs; glove boned, with Gizzards; hearts, and livers 
• 3 Garlic cloves; 
• 3 Tablespoon Unsalted 
• 1/4 Cup Chopped 
• 1/2 Teaspoon Chopped garlic 
• 1 Dash 
• 1/4 Cup Chopped green onions; green part 
• 1 Tablespoon Finely−chopped fresh parsley 
• 20 Baby carrots; 
• 20 Haricot verte; blanched 
• 1 Cup Port reduction; hot(port wine reduced by half)

Directions:

• Preheat the oven to 400 degrees. 
• In a saute pan, heat 1 tablespoon of the oil. Add 1/2 cup onions. 
• Season with salt and pepper. 
• Saute for 1 minute. 
• Add the rice, stir to coat and cover with 2 cups chicken stock and 1 bay leaf. 
• Bring to a simmer, cover and cook until the rice is just tender, al dente. 
• Remove from the heat and cool. 
• Cut up the gizzards and hearts and place in a sauce pan. 
• Add 1 cup chicken stock, 1 bay leaf and crushed garlic. 
• Bring to a boil and simmer for 20 minutes or until tender and strain. 
• Clean all the livers free of veins and pat dry on paper towels. 
• In a saute pan, heat 1 tablespoon butter until smoking. 
• Season the livers with salt and pepper. 
• Add the livers and quickly sear them on both sides. 
• Remove the livers from the pan and set aside. 
• Add the remaining 1/4 cup onions, celery and garlic to the pan. 
• Season with salt and pepper. 
• Using a wooden spoon, scrape the brown particles from the pan as the vegetables wilt.
• Remove the pan from the heat and add the brandy. 
• Deglaze the pan and cook until the alcohol burns off. 
• Set aside and cool. 
• In a food processor fitted with a metal blade, combine the cooked gizzards, hearts, livers, and vegetable mixture. 
• Puree until smooth. 
• Season the squabs with salt and pepper. 
• In a oven−proof saute pan, heat the remaining oil. 
• When the oil is smoking, add the squabs, skin side down, and sear for 2 minutes. 
• Flip the squabs over and place in the oven. Roast for about 8 minutes or until golden and internal temperature is medium. 
• In a large saute pan, combine the rice, liver mixture, and remaining stock. 
• Saute until the mixture is heated through. 
• Reseason if necessary. 
• Stir in the green onions and parsley. 
• In another saute pan, melt the remaining butter. 
• Add the carrots and beans. 
• Season with salt and pepper. 
• Saute for 2 to 3 minutes. 
• Remove from the heat. 
• To serve, mound the rice in the center of each plate. 
• Lay the squabs on top of the rice. 
• Arrange the vegetables around the rice. 
• Spoon the Port reduction sauce over the squab and serve. 
• This recipe yields 4 servings.