Grillade Stuffed Quail With Grit Cakes Recipe - Cooking Index
Grillade Stuffed Quail With Grit Cakes Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Veal stew meat - cubed |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| 1/2 cup | 31g / 1.1oz | Chopped tomatoes |
| 2 | Garlic cloves | |
| 2 cups | 474ml | Mild stock |
| 1 | Bay leaf | |
| 2 sections | Fresh thyme | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 73g / 2.6oz | Bread crumbs - more if needed |
| 4 | Quail - split down back | |
| Bayou Blast - {Emeril's Creole Seasoning} - see * Note | ||
| 2 cups | 474ml | Strong chicken stock |
| 1 teaspoon | 5ml | Oil |
| 5 | Plum tomatoes - quartered | |
| Andouille Grit Cakes - see * Note | ||
| 2 tablespoons | 30ml | Grated Parmesan cheese |
| Chopped parsley - for garnish |
* Note: See the "Bayou Blast - {Emeril's 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 - {Emeril's 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.
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
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