| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Emlive04 |
4 |
servings |
INGREDIENTS
| 8 |
|
Semi-boneless quail; split down back, |
|
|
And backbone removed |
| 2 |
tb |
Olive oil |
|
|
Bayou Blast; see * Note |
| 1/2 |
lb |
Ground andouille sausage |
| 1 1/2 |
c |
Chopped onions |
| 1 |
c |
Chopped green bell peppers |
| 1 |
tb |
Chopped garlic |
| 2 |
c |
Fresh tomatoes; peeled, seeded, |
|
|
And chopped |
| 1 |
c |
Dry red wine |
| 2 |
c |
Veal reduction |
| 1/4 |
c |
Chopped green onions |
| 1 |
|
Recipe Wild Pecan Rice Dressing; see * Note |
| 1 |
tb |
Finely-chopped fresh parsley leaves |
| 4 |
|
Pieces Crusty French bread |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Wild Pecan
Rice Dressing" recipes which are included in this collection.
Preheat the grill. Season the quail with 1 tablespoon of the olive oil and
the Bayou Blast Essence. Grill the quail for 3 to 4 minutes on each side.
Remove from the grill and set aside. In a large skillet, over medium-high
heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add
the sausage and render for 3 minutes. Add the onions and peppers. Season
with salt and pepper. Continue to cook for 3 minutes. Stir in the garlic
and continue to cook for 1 minute. Stir in the tomatoes. Season with salt
and pepper. Continue to cook for 2 minutes. Add the wine and bring the
mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the
mixture back to a boil. Reduce the heat to medium-low, add the quail, cover
and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild
Pecan Rice Dressing in the center of each plate. Place 2 quails over each
pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve
with crusty bread. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
10-24-1998
Recipe by: Emeril Lagasse
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