Recipe for Pan-Seared Squab with a Dried Cherry Reduction Sauce 
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Yield:
2
Ingredients:
Amount Ingredient
2 x Squabs - (1 lb ea)
Emeril"s Essence see * Note
3 tbl Olive oil
1/4 cup Julienned shallots
1 cup Dark chicken reduction
2/3 cup Dried cherries
1 tsp Minced garlic
2 tbl Unsalted butter
Salt to taste
Freshly-ground black pepper to taste
1 cup Creamy Grits see * Note
Instructions:
Instructions: Season the squab with Emeril"s Essence. In a saute pan, heat 2 tablespoons of 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 Creamy Grits in the center of the plate. Arrange the squab against the grits. Spoon the sauce over the squab. Garnish with parsley and Essence.

This recipe yields 2 servings.

Recommended Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel

Suggested Wine: 1993 Ridge "Pagani Ranch" Sonoma Zinfandel

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