Squab on Haricots Verts

• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 3 tablespoons olive oil plus 1 teaspoon olive oil, in all
• 1 teaspoon finely minced garlic
• 1 1/2 teaspoons brown sugar
• 1 teaspoon drained capers
• 1 teaspoon cinnamon
• 1 1/2 teaspoons black pepper
• 1/2 teaspoon salt
• 2 squab (1 1/2 pound each), split, back bone removed
• 1/2 pound haricots verts, blanched al dente, cooked until tender and cooled under cold water
• 2 lovely ripe tomatoes, seeded, cored and medium diced, all juices reserved
• 1/4 teaspoon sugar
• 1 tablespoon finely minced shallots
• 1/2 teaspoon fresh chopped thyme
• 1/2 teaspoon finely chopped orange zest
• Salt and pepper

1. Preheat oven to 400 degrees.
2. In a large bowl, combine orange juice, lemon juice, 1 tablespoon of the olive oil, garlic, brown sugar, capers, cinnamon, 1/2 teaspoon black pepper and 1/2 teaspoon salt.
3. Mix well and place the four pieces of squab into the marinade.
4. Cover and allow to sit at room temperature for 1 hour.
5. Meanwhile, make the tomato relish.
6. In a small bowl, combine tomatoes and reserved juices with sugar, shallots, thyme, orange zest, and season with salt and pepper and 1 tablespoon olive oil.
7. Mix well and set aside.
8. In a medium non stick oven proof saute pan heat 1 tablespoon of olive oil.
9. Remove the squab from the marinade and pat dry.
10. Place the squab into the pan, skin side down first.
11. Sear for 4 minutes and turn.
12. Turn off the heat and add the marinade.
13. Place the pan into the oven and cook for 12 minutes.
14. Remove from the oven and let cool, about 5 minutes.
15. Meanwhile, in a bowl toss together the green beans with salt and pepper and the remaining olive oil.
16. Divide onto two entree plates, making a mound in the center of the plate.
17. Place two squab halves on each mound of beans.
18. Top with a generous spoonful of the tomato relish, making sure to get some of the juices.

orange juice, lemon juice, olive oil, garlic, brown sugar, capers, cinnamon, black pepper, salt, squab, haricots verts, tomatoes, sugar, shallots, thyme, orange zest, salt

Taken from www.foodnetwork.com/recipes/emeril-lagasse/squab-on-haricots-verts-recipe.html (may not work)