Grilled Stuffed Quail With Kicked-Up Lentil Salade Au Lardon

Recipe Ingredients

8		Boneless quail - (abt 4 oz ea)
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Lemon juice
6 oz	170g	Goat cheese
4 oz	113g	Prosciutto - chopped
1 teaspoon	5ml	Minced fresh rosemary
1 tablespoon	15ml	Emeril's Essence - see * Note
		Kicked Up Lentil Salade au Lardon - (see recipe)
		Fried leeks - for garnish

Recipe Instructions

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

Preheat oven to 400 degrees.

Place the quail in a baking dish and toss with the oil and lemon juice.

Combine the goat cheese, prosciutto and thyme in a bowl, and mix well. Stuff each quail with some of the cheese mixture and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 minutes. You can also saute the quails in a pan for 3 to 4 minutes per side and then finish cooking in the oven.

Remove from the oven. Place 2 quail on top of each serving of Kicked Up Lentil Salade au Lardon, garnish with fried leeks, and serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E24) - from the TV FOOD - NETWORK

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