Squab On Haricots Verts

Recipe Ingredients

2 tablespoons	30ml	Orange juice
1/4 cup	59ml	Lemon juice
3 tablespoons	45ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Garlic - finely-minced
1 1/2 teaspoons	7.5ml	Brown sugar
1 teaspoon	5ml	Drained capers
1 teaspoon	5ml	Cinnamon
1 1/2 teaspoons	7.5ml	Black pepper
1/2 teaspoon	2.5ml	Salt
2		Squab --split, backbone removed
1/2 lb	227g / 8oz	Haricots verts - blanched al dente
		Tomato Relish
2		Lovely ripe tomatoes - seeded, medium-diced juices reserved
1/4 teaspoon	1.3ml	Sugar
1 tablespoon	15ml	Shallots - finely-minced
1/2 teaspoon	2.5ml	Fresh thyme - chopped
1/2 teaspoon	2.5ml	Orange zest - finely-chopped
		Salt - to taste
		Freshly-ground black pepper to taste

Recipe Instructions

Cook haricots verts until tender then cool under cold- water.

Preheat oven to 400F.

In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt. Mix well and place the four pieces of squab into this marinade. Cover and allow to sit at room temperature for 1 hour.

Meanwhile, make the tomato relish. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon of the olive oil. Mix well and set aside. In a medium non-stick oven-proof saute pan, heat 1 tablespoon of olive oil.

Remove the squab from the marinade and pat dry. Place the squab into the pan, skin side down first. Sear for 4 minutes and turn. Turn off the heat and add the marinade. Place the pan into the oven and cook for 12 minutes. Remove from the oven and let cool, about 5 minutes.

Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil. Divide onto two entree plates, making a mound in the center of the plate. Place two squab halves on each mound of beans. Top with a generous spoonful of the tomato relish, making sure to get some of the juices. This recipe yields 2 large entree salads.

Source:
ESSENCE OF EMERIL with Emeril Lagasse

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