Sauteed Quail With Grit Gravy
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Essnce10 | 2 | Servings | |
INGREDIENTS
| 2 | Italian tomatoes | |
| 4 | Four-ounce Quail, split down | |
| the back | ||
| 1 1/2 | t | Bayou Blast – {Emeril's |
| Creole Seasoning} see * | ||
| Note | ||
| 1 | T | Oil |
| 2 | T | Chopped onion |
| 1 1/2 | c | Veal stock |
| 1/2 | c | Cooked grits, leftover is |
| okay | ||
| 1 | T | Chopped green onion |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1 | T | 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.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 119
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 15.3mg
Sodium: 147.1mg
Potassium: 30.3mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: <1g