Ingredients Jump to Instructions ↓

  1. 2 (1-pound) squabs Essence, recipe follows

  2. 3 tablespoons olive oil

  3. 1/4 cup julienned shallots

  4. 1 cup dark chicken reduction

  5. 2/3 cup dried cherries

  6. 1 teaspoon minced garlic

  7. 2 tablespoons unsalted butter Salt and black pepper

  8. 1 cup Creamy Grits, recipe follows

  9. 2 tablespoon finely chopped parsley Essence, recipe follows

  10. 2 cups milk

  11. 2 tablespoons butter

  12. 1 teaspoon minced garlic Salt and pepper

  13. 1/2 cup quick grits

  14. 3 ounces grated white cheddar cheese

  15. 2 1/2 tablespoons paprika

  16. 2 tablespoons salt

  17. 2 tablespoons garlic powder

  18. 1 tablespoon black pepper

  19. 1 tablespoon onion powder

  20. 1 tablespoon cayenne pepper

  21. 1 tablespoon dried oregano

  22. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Season the squab with Essence. In a saute pan, heat the olive oil. Sear the squab for 5 to 6 minutes on each side. In a saute pan, heat one tablespoon of olive oil. Saute the shallots for 1 minute. Add the chicken stock . Bring the chicken stock up 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 black pepper. Mount in the butter. Mound the grits in the center of the plate. Arrange the squab against the grits. Spoon the sauce over the squab. Garnish with parsley and Essence. Recommended Wine : 1993 Ridge Pagani Ranch Sonoma Zinfandel In a sauce pan, combine the milk , butter, and garlic together. Season the liquid with salt and cayenne pepper . Bring the liquid up to a boil. Whisk in the grits and cook for about 8 minutes, or until the grits are tender. Stir in the cheese . Mound the grits in the center of the plate. Lay the chop against the grits. Spoon the sauce over the chop and garnish with a pile of parsnips, green onions and peppers. Yield: 4 servings Combine all ingredients thoroughly. Yield: 2/3 cup


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