|6.00 ounce||chopped bacon|
|1½ cup||chopped onions|
|3.00 cup||assorted exotic mushrooms|
|1||(such as shiitakes; oysters or hedgehogs)|
|1.00 tablespoon||chopped garlic|
|½ cup||dry sherry|
|1.00 cup||peeled; seeded, chopped tomatoes|
|2.00 cup||chicken stock|
|8.00||quail - (4 oz ea); breastbone removed,|
|1||and split down the back|
|1||salt; to taste|
|1||cayenne pepper; to taste|
|1||freshly ground black pepper; to taste|
|1.00 tablespoon||fresh lemon juice|
|1.00 tablespoon||chopped parsley|
|1.00||recipe jerusalem artichokes and pot; ato au gratin, see|
* Note: See the "Jerusalem Artichokes And Potato Au Gratin" recipe which is included in this collection.
In a large skillet, over medium heat, fry the bacon until crispy, about 3 to 4 minutes. Using a slotted spoon, remove the bacon and drain on a paper-lined plate. Set the bacon aside. Stir the fat into the flour and make a medium-brown roux, the color of peanut butter, by stirring constantly for 8 to 10 minutes. Stir in the onions and saute for 3 minutes, or until the vegetables start to wilt. Add the mushrooms and continue to cook for 2 minutes. Season with salt, pepper, and cayenne. Add the garlic and sherry and cook for 2 minutes. Stir in the tomatoes and chicken stock and bring the liquid to a boil. Season the quail with salt, pepper, and cayenne. Add the quail to the mixture and simmer for 30 minutes, basting the quail every 10 minutes. Stir in the lemon juice and parsley. Serve the quail with the Jerusalem Artichokes And Potato Au Gratin and garnish with the reserved crispy bacon. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1A76 broadcast 12-01-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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