Roasted Squab Stuffed With A Creole Rice Dressing

Recipe Ingredients

1 lb	454g / 16oz	Chicken gizzards
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Flour
1 lb	454g / 16oz	Ground pork
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	73g / 2.6oz	Chopped bell peppers
1/2 cup	55g / 1.9oz	Chopped celery
4 cups	640g / 22oz	Cooked medium-grain white rice
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Cayenne
1/4 cup	15g / 0.5oz	Chopped green onions
1/4 cup	36g / 1.3oz	Chopped parsley
6		Squabs - cleaned and trimmed
		(head, feet, and first wing joint removed)
		Emeril's Essence - see * Note
1/2 cup	99g / 3.5oz	Melted butter
4 oz	113g	Raw bacon - chopped
2 tablespoons	30ml	Chopped shallots
1/2 lb	227g / 8oz	Haricots verts - trimmed and blanched
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Dark duck or veal reduction sauce
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Boil the gizzards in water to cover in a saucepan over medium heat for about 1 hour, or until tender. Drain, reserving the broth. Finely chop the gizzards in a food processor.

Combine the oil and flour in a large heavy saucepan over medium heat. Stir constantly for 8 to 10 minutes, making a dark brown roux. Add the ground pork to the roux and cook for 5 to 6 minutes, stirring occasionally. Add the onions, bell peppers, and celery and cook for 5 to 6 minutes, or until the vegetables are wilted. Add the chopped gizzards.

Pour the reserved broth into a 1 cup measure. Add enough water to make a full cup. Add to vegetables. Mix in the cooked rice, stirring to coat evenly and break up any clumps. Add the salt, cayenne, green onions, and parsley. Mix well. Cook until the rice is warmed through, stirring occasionally.

Preheat the oven to 400 degrees. Season the squab with Essence. Stuff the rice dressing into the cavity of each squab. Using butchers twine, tie the legs together tightly, to close the cavity of each squab.

Place the squab on a baking sheet and brush each with the melted butter. Roast for 25 minutes or until golden brown and the internal temperature reaches 150 degrees. Remove the squab from the oven and allow to cool for a couple of minutes before serving.

In a saute pan, over medium heat, cook the bacon until crispy. Add the shallots and haricots verts. Season with salt and pepper. Saute for 2 minutes. Remove from the heat.

Place a squab in the center of each serving plate. Spoon some of the reduction sauce over each squab. Lay some of the haricots verts around each squab. Garnish with parsley.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D74) - from the TV FOOD - NETWORK

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