|Pan Fried Squab With Apricot Glaze And Cornbread Stuffing|
Preheat the oven to 375 degrees. Wash and dry the squab. In a medium-size heavy skillet, over a medium heat, fry the bacon until crisp. Drain on
paper and crumble. Reserve the bacon grease.
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
From: TOO HOT TAMALES SHOW #TH6283
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