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Italian Essnce10 2 Servings

INGREDIENTS

2 Italian tomatoes
4 Four-ounce Quail, split down
the back
1 1/2 t Bayou Blast – {Emeril's
Creole Seasoning} see *
Note
1 T Oil
2 T Chopped onion
1 1/2 c Veal stock
1/2 c Cooked grits, leftover is
okay
1 T Chopped green onion
Salt, to taste
Freshly-ground black pepper
to taste
1 T Butter

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe  which
is included in this collection.  Split the tomatoes lengthwise and
roast at 400 degrees for 15  minutes. In a medium saute pan, heat oil.
Season quail on both sides  with Bayou Blast. Sear the quail, skin side
down for 4 minutes. Flip  each quail over and continue to cook for 2
minutes more. Remove quail  from the pan and set aside. To the same
saute pan place onions and  cook, stirring for 2 minutes. Add tomatoes
and stock, and allow to  reduce for 1 minute. Using a whisk add grits,
incorporating them  thoroughly. Place the quail back into the pan. Add
the green onion,  and adjust the seasonings. Cook for 3 more minutes
and then stir in  the butter. Place quail on two serving plates and top
with the sauce.  This recipe yields 2 servings.  Recipe Source: ESSENCE
OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show #
EE-2205 broadcast 08-07-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  09-26-1996  Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 119
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 15.3mg
Sodium: 147.1mg
Potassium: 30.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g


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