Grillade Stuffed Quail With Grit Cakes

Someone once said we are all brought to the same level at the foot of the cross. The cross pours contempt on our pride and screams to us that reconciliation with God was entirely the work of Jesus. The cross screams to us that God justifies all His children with the same infinite love. The cross screams to us that we are all adopted into the same spiritual family in the same way with the same privileges. The cross screams to us that the sins of disunity such as discord, hatred, bitterness, strife, divisiveness, malice, jealousy, envy, disgust, indifference, unforgiveness have all been shattered by the cross and are therefore unacceptable amongst God’s redeemed. The cross teaches us that the grace that saves us results in grace that transforms us to live more like Jesus Christ, the “Prince of Peace” Himself. And the cross teaches us to join Paul in his never-ending refrain of boasting only in the cross (Gal. 6:14). And with our eyes on the cross, we strike a deathblow to our pride which fuels our divisions.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Essnce05	2	Servings

INGREDIENTS

1/2	lb	Veal stew meat, cubed
1/2	c	Chopped onions
1/2	c	Chopped tomatoes
2		Garlic cloves
2	c	Mild stock
1		Bay leaf
2		Sprigs Fresh thyme
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Bread crumbs, more if needed
4		Quail, split down back
		Bayou Blast – {Emerils
		Creole Seasoning} see *
		Note
2	c	Strong chicken stock
1	t	Oil
5		Plum tomatoes, quartered
		Andouille Grit Cakes, see *
		Note
2	T	Grated Parmesan cheese
		Chopped parsley, for garnish

INSTRUCTIONS

Note: See the Bayou Blast - {Emerils Creole Seasoning} and Andouille
Grit Cakes recipes which are included in this collection.  Make
grillade stuffing: In a saucepan combine first seven ingredients;
season with salt and pepper. Bring to a boil, reduce heat to very low
and simmer for 40 minutes, until veal is very tender. Strain veal,
reserving liquid separately. In a food processor combine veal mixture
with about 2 cups bread crumbs and process until smooth; add some
braising liquid if too dry, or more bread crumbs if too loose --
stuffing should be firm enough to hold its shape. Season to taste  with
salt and pepper. Preheat oven to 400 degrees. Season insides of  quails
with Bayou Blast - {Emerils Creole Seasoning} and stuff each  with
about 1/4 cup of stuffing. Reform quails around stuffing; season
outsides with the Creole spice. Begin sauce: In a saucepan begin
boiling chicken stock until flavorful and reduced to about 1 1/2  cups.
In a small saute pan heat oil, add tomatoes and saute, tossing,  until
their liquid begins to evaporate. Add them to rapidly boiling  stock;
adjust seasonings with salt and pepper. Meanwhile, roast quail  in a
roasting pan about 12 minutes. Transfer grit cakes to a baking  sheet
and bake in oven with quail until hot. To serve, on each dinner  plate
arrange two grit cakes, touching; top each grit cake with a  quail.
Ladle sauce over all and garnish with Parmesan and parsley.  This
recipe yields 2 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-113 broadcast
01-06-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  02-15-1997  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”