Recipe - Pan Fried Squab With Apricot Glaze And Cornbread Stuffing

6 Squab
6 sl Bacon
1 lg Yellow onion, chopped
2 Ribs celery, chopped
One half cup Dried apricots, chopped
1 One half cup Chicken stock
One half bn Parsley, chopped
3 One half cup Cornbread, minced and
Toasted
3 Shallots, peeled and minced
One half cup Apricot brandy
One half teaspoon Powdered Habanero chile
One half cup Orange juice
Sea salt
Freshly ground black pepper

Preheat the oven to 375 degrees. Wash and dry the squab. In a mediumsize
heavy skillet, over a medium heat, fry the bacon until crisp. Drain on
paper and crumble. Reserve the bacon grease.

Add the onion to the skillet and saute 3 to 5 minutes, or until
transparent. Add the celery and cook 2 to 3 minutes more. Add the dried
apricots and stock. Return the bacon to the skillet and add the parsley.

Place the cornbread in a large bowl. Pour the entire contents of the
skillet over the cornbread and toss well to coat.

Season the squabs inside and out with salt and pepper and stuff with the
cornbread stuffing. Truss the squabs.

In a large cast iron skillet, heat the reserved bacon fat. Saute the squabs
until brown on all sides, turning often. Transfer the squabs to a baking
dish and place in the oven for 15 minutes and reduce heat to 350 degrees,
bake another 20 minutes glazing every 5 minutes. In the same skillet, saute
the chile powder. Add the orange juice and cook until slightly thickened.

Glaze the squab every 5 minutes as they finish roasting for 15 minutes.
Serve with steamed broad beans. Yield: 6 servings

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