| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Essnce10 |
2 |
servings |
INGREDIENTS
| 2 |
|
Italian tomatoes |
| 4 |
|
Four-ounce Quail; split down the back |
| 1 1/2 |
ts |
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 1 |
tb |
Oil |
| 2 |
tb |
Chopped onion |
| 1 1/2 |
c |
Veal stock |
| 1/2 |
c |
Cooked grits; leftover is okay |
| 1 |
tb |
Chopped green onion |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
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.
A Message from our Provider:
“Misunderstood? No one understands like Jesus”