'Eat and Greet': Pan-Roasted Sonoma Squab

Feb. 25, 2006 — -- For ABC News' "Eat and Greet," ABC's Deborah Roberts went inside the kitchen of New York City's Tribeca Grill to bring you executive chef Stephen Lewandowski's recipe for pan-roasted squab.

Pan-Roasted Sonoma Squab with Foie Gras,Winter Truffle Chartreuse and Sun-Dried Cherry Sauce

For two:

Chartreuse

Remove 2 cabbage leaves, blanch in boiling water, cool and set aside. Slice remaining cabbage thin. Place in heavy pot with a little water, salt and pepper. Cook over low heat until cabbage is very tender.

Meanwhile, heat a sauté pan and sear foie gras for about 1 minute on each side. Dice and add to shredded cabbage. Add truffle oil and check seasoning.

Place one blanched cabbage leaf in a small ramekin. Lay truffle slice on top of leaf, then fill ramekin with shredded cabbage. Fold leaf over to close the bundle, turn it out and repeat with other leaf. Set aside.

Cauliflower Purée

Place cauliflower florets and cream in a heavy saucepan; season with salt and pepper. Cook over low heat until tender, purée in blender, and set aside.