| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Emlive08 | 4 | Servings | |
INGREDIENTS
| 3/4 | lb | Veal stew meat, diced 1" |
| cubes | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | c | Chopped onions |
| 1/2 | c | Chopped carrots |
| 1/2 | c | Chopped celery |
| 2 | Garlic cloves, crushed | |
| 1/2 | c | Chopped canned tomatoes |
| 1 | t | Green peppercorns |
| 4 | c | Veal stock |
| 1/2 | Stick Butter, plus | |
| 1 | T | Butter |
| 8 | Whole Quails, semi-boneless | |
| Bayou Blast, see * Note | ||
| 1/2 | c | Melted butter |
| 1 | c | Madeira |
| 2 | c | Veal demi-glace |
| 4 1/2 | c | Milk |
| 2 | c | Quick white grits |
| 6 | oz | Goat's cheese, crumbled |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which
is included in this collection. Preheat the oven to 400 degrees. In a
large saucepan, over medium heat, add the oil. When the oil is hot,
add the veal, brown for 2 minutes. Add the onions, carrots, and
celery. Season with salt and pepper. Saute for 2 minutes. Add the
garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil.
Reduce the heat to medium-low, cover and simmer for 30 minutes, or
until very tender. Remove from the heat and cool completely. Strain
the veal, reserving the liquid. In a food processor, fitted with a
metal blade, add the veal and puree until smooth. Add the butter,
bread crumbs and 1/2 cup of the reserved poaching liquid. Season with
salt and pepper. Using a sharp knife, split the back of the quail down
the middle. Season the quail with Bayou Blast. Divide the stuffing
into eighths. Form the mixture into round balls. Place each quail,
skin-side down, and place each ball of veal mixture in the center of
the quail. Wrap the quail around the stuffing. Place each quail on a
parchment lined baking sheet, breast-side up. Brush each quail with
the melted butter. Place the quail in the oven and roast for 20 to 25
minutes. In a saucepan, over medium heat, add the Madeira. Bring the
liquid to a boil and reduce by half, about 4 minutes. Add the
reduction and simmer for 2 to 3 minutes. In a saucepan, over medium
heat, add the milk and remaining butter. Season with salt and pepper.
Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6
minutes or until tender. Remove from the heat and stir in the cheese.
Season with salt and pepper. Remove from the heat and keep warm. To
serve, spoon the grits in the center of each plate. Place two quails
on top of each plate of grits. Spoon the sauce over the quail. This
recipe yields 4 servings. Comments: The original recipe title as
listed is "Roasted Quail Stuffed With Veal Over Creamy Goat's Cheese
Grits With A Maderia Reduction". Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B72) Formatted
for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net 02-08-1999 Recipe by: Emeril Lagasse Converted
by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 879
Calories From Fat: 489
Total Fat: 55.6g
Cholesterol: 151.6mg
Sodium: 276.2mg
Potassium: 723.4mg
Carbohydrates: 83.9g
Fiber: 5.5g
Sugar: 18.1g
Protein: 17.4g