BBQ Quail Over Andouille Pudding Recipe - Cooking Index
BBQ Quail Over Andouille Pudding Recipe - Cooking Index
| 2 tablespoons | 30ml | Vegetable oil |
| 1 lb | 454g / 16oz | Andouille sausage - finely chopped |
| 1 cup | 62g / 2.2oz | Chopped onions |
| 1/2 cup | 55g / 1.9oz | Chopped celery |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Chopped garlic |
| 5 | Eggs | |
| 1 cup | 237ml | Heavy cream |
| 3 cups | 711ml | Milk |
| 8 oz | 227g | Grated white cheddar cheese |
| 1/2 cup | 31g / 1.1oz | Green onions - chopped |
| 8 cups | 1896ml | One-inch cubed white bread |
| 12 | Farm-raised quails - (to 16) - wings clipped. | |
| And split down the breast bone | ||
| 1 | Sweet Barbecue Sauce - see * Note | |
| 1 | Warm Haricots Verts Relish - see * Note | |
| 1 tablespoon | 15ml | Finely-chopped fresh parsley |
* Note: See the "Sweet Barbecue Sauce" and "Warm Haricots Verts Relish" recipes which are included in this collection.
Preheat the grill.
In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool.
In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions.
Preheat the oven to 375 degrees.
Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving.
Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often.
To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley.
This recipe yields 6 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B38 broadcast 06-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.