Grilled Creole Mustard-Marinated Quail With Field Peas

Recipe Ingredients

		For The Quail
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	Olive oil
1/2 cup	164g / 5.8oz	Steen's 100% Pure Cane Syrup,
		Or other cane syrup
1/4 cup	59ml	Creole or whole-grain mustard
1/2 cup	31g / 1.1oz	Chopped yellow onion
1 tablespoon	15ml	Chopped garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Cayenne
12		Quail - (abt 3 1/2 oz ea) - breastbones removed,
		And split down the back
2 tablespoons	30ml	Creole Seasoning - see * Note
		For The Beans
1 tablespoon	15ml	Olive oil
2 cups	125g / 4.4oz	Chopped yellow onions
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/2 lb	227g / 8oz	Andouille or fresh pork sausage - removed from casings
		And crumbled
2 teaspoons	10ml	Chopped garlic
1 lb	454g / 16oz	Dried field peas - (abt 2 cups), picked ov
		And rinsed
1		Bay leaf
1 teaspoon	5ml	Fresh thyme leaves
8 cups	1896ml	Beef broth

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole Seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours.

Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm.

Preheat the grill. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes.

To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C75) - from the TV FOOD - NETWORK

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