---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Pan-Seared Squab with Dried Cherry Reduction 
  Categories: Meat/poul, Emeril, Ethnic, Am/la
       Yield: 2 servings
  
       2    Squabs (1lb ea)
            Essence
       3 tb Olive oil
     1/4 c  Shallots; julienne
       1 c  Dark chicken reduction
     2/3 c  Dried cherries
       1 ts Garlic; minced
       2 tb Unsalted butter
            Salt and black pepper
       1 c  Creamy grits (recipe from
            -Creole Veal)
       2 tb Parsley; finely chopped
            Essence
  
   Season squab with Essence.  In a saute pan, heat olive
   oil.  Sear the squab for 5-6 minutes on each side.  In
   a saute pan, heat 1 tablespoon of olive oil.  Saute
   the shallots for 1 minute.  Add the chicken stock.
   Bring the chicken stock to a boil.  Reduce to a simmer
   and stir in the dried cherries and garlic.  Simmer the
   sauce for 2 minutes.  Season with salt and pepper.
   Mount in the butter. Mound the grits in the center of
   the palte.  Arrange the squab against the grits.
   Spoon sauce over the squab.  Garnish with parsley and
   Essence.
   
   Source: Essence of Emeril, #2321, TVFN
   Formatted by Lisa Crawford, 4/27/96
  
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