Tea Smoked Quail, Chilled Noodle Salad, Hoisin Sauce

Recipe Ingredients

8		Quail - (4 oz ea) - rib bones removed
2 teaspoons	10ml	Salt
2 teaspoons	10ml	Chinese five-spice powder
1 teaspoon	5ml	Sesame oil
1/4 cup	59ml	China oolong tea
		Chilled Noodle Salad
1/2 lb	227g / 8oz	Udon noodles - cooked and shocked
		In ice water, drained
1/4 cup	15g / 0.5oz	Thinly-sliced green onion
1/4 cup	40g / 1.4oz	Bean sprouts
1/4 cup	27g / 1oz	Julliened carrot
1/4 cup	59ml	Thinly-sliced peeled seeded cucumber
1/2 cup	73g / 2.6oz	Toasted cashews - lightly crushed
1 tablespoon	15ml	Chopped cilantro
2 tablespoons	30ml	Soy sauce
2 teaspoons	10ml	Sesame oil
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Black sesame seeds
		Kicked Up Hoisin Sauce
1/4 cup	59ml	White vinegar
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Minced garlic
1 teaspoon	5ml	Red chile (small)
		= (such as a Szechuan)
1/4 cup	15g / 0.5oz	Chopped onion
1/4 cup	27g / 1oz	Chopped celery
1 teaspoon	5ml	Chopped cilantro
1 cup	237ml	Good quality hoisin sauce

Recipe Instructions

Place the quail in a medium bowl and sprinkle with the salt, Chinese five-spice and sesame oil. Place the tea in a stovetop smoker and place on high heat. Once the tea begins to smoke, place the quail in the smoker, close tightly and turn the heat off. Leave in the smoker for 20 minutes.

Heat a grill to medium heat. Grill the quail for 3 minutes on each side and serve with the Chilled Noodle Salad and the Hoisin Sauce.

Chilled Noodle Salad: Combine all ingredients in a medium bowl and mix thoroughly.

Kicked Up Hoisin Sauce: Combine vinegar, sugar, garlic and the chile in a small saucepan. Bring to a boil and cook for 3 minutes. Place the onions, celery and cilantro in the barrel of a food processor and puree until smooth. Once the vegetables are pureed, add the vinegar mixture in a steady stream followed by the hoisin sauce. Reserve.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2C08) - from the TV FOOD NETWORK

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