Recipe - Squab On Haricots Verts

2 tablespoon Orange juice
One fourth cup Lemon juice
3 tablespoon Olive oil; plus
1 teaspoon Olive oil
1 teaspoon Finelyminced garlic
1 One half teaspoon Brown sugar
1 teaspoon Drained capers
1 teaspoon Cinnamon
1 One half teaspoon Black pepper
One half teaspoon Salt
2 Squab (1 One half pound ea);
split, with
; backbone removed
One half pound Haricots verts; blanched al
dente
(cook till tender; cool
under cold water)
=== TOMATO RELISH ===
2 Lovely Ripe tomatoes;
seeded, medium minced
; juices reserved
One fourth teaspoon Sugar
1 tablespoon Finelyminced shallots
One half teaspoon Chopped fresh thyme
One half teaspoon Finelychopped orange zest
Salt; to taste
Freshlyground black pepper;
to taste

Preheat oven to 400 degrees. In a large bowl, combine orange juice, lemon
juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers,
cinnamon, One half teaspoon black pepper and One half 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 nonstick ovenproof 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.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE2225 broadcast 08201996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

10281996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.