Bbq Quail Over Andouille Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Emlive01 | 6 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | lb | Andouille sausage, finely |
| chopped | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped celery |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 2 | T | Chopped garlic |
| 5 | Eggs | |
| 1 | c | Heavy cream |
| 3 | c | Milk |
| 8 | oz | Grated white cheddar cheese |
| 1/2 | c | Green onions, chopped |
| 8 | c | One-inch cubed white bread |
| 12 | Farm-raised quails -, to | |
| 16 wings clipped. | ||
| And split down the breast | ||
| bone | ||
| 1 | Recipe Sweet Barbecue Sauce | |
| see * Note | ||
| 1 | Recipe Warm Haricots Verts | |
| Relish see * Note | ||
| 1 | T | Finely-chopped fresh parsley |
INSTRUCTIONS
Note: See the "Sweet Barbecue Sauce" and "Warm Haricots Verts Relish" recipes which are included in this collection. Preheat the grill. In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool. In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions. Preheat the oven to 375 degrees. Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving. Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often. To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-24-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1154
Calories From Fat: 303
Total Fat: 34.3g
Cholesterol: 262.1mg
Sodium: 623.5mg
Potassium: 1221.4mg
Carbohydrates: 155.9g
Fiber: 7.8g
Sugar: 12g
Protein: 52.3g