Recipe - Ann Kerneys Pan Seared Squab With Rice Dressing

3 tablespoon Olive oil
Three fourths cup Chopped yellow onions;
divided
Salt; to taste
Cayenne pepper; to taste
1 cup Basmati rice
4 cup Chicken stock
2 Bay leaves
4 Squabs; glove boned, with
Gizzards; hearts, and livers
reserved
3 Garlic cloves; crushed
3 tablespoon Unsalted butter
One fourth cup Chopped celery
One half teaspoon Chopped garlic
1 ds Brandy
One fourth cup Chopped green onions; green
part only
1 tablespoon Finelychopped fresh parsley
leaves
20 Baby carrots; blanched
20 Haricot verte; blanched
1 cup Port reduction; hot
(port wine reduced by half)

Preheat the oven to 400 degrees. In a saute pan, heat 1 tablespoon of
the oil. Add One half 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 One fourth 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 ovenproof 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