Grillade stuffed quail with grit cakes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | veal stew meat; cubed |
| ½ | cup | chopped onions |
| ½ | cup | chopped tomatoes |
| 2.00 | garlic cloves | |
| 2.00 | cup | mild stock |
| 1.00 | bay leaf | |
| 2.00 | sprigs fresh thyme | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| ½ | cup | bread crumbs; more if needed |
| 4.00 | quail; split down back | |
| 1 | bayou blast - {emerils creole seas; oning}, see * | |
| 2.00 | cup | strong chicken stock |
| 1.00 | teaspoon | oil |
| 5.00 | plum tomatoes; quartered | |
| 1 | andouille grit cakes; see * note | |
| 2.00 | tablespoon | grated parmesan cheese |
| 1 | chopped parsley; for garnish | |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” and “Andouille Grit Cakes” recipes which are included in this collection.
Make grillade stuffing: In a saucepan combine first seven ingredients; season with salt and pepper. Bring to a boil, reduce heat to very low and simmer for 40 minutes, until veal is very tender. Strain veal, reserving liquid separately. In a food processor combine veal mixture with about 2 cups bread crumbs and process until smooth; add some braising liquid if too dry, or more bread crumbs if too loose -- stuffing should be firm enough to hold its shape. Season to taste with salt and pepper. Preheat oven to 400 degrees. Season insides of quails with Bayou Blast - {Emeril’s Creole Seasoning} and stuff each with about ¼ cup of stuffing. Reform quails around stuffing; season outsides with the Creole spice. Begin sauce: In a saucepan begin boiling chicken stock until flavorful and reduced to about 1½ cups. In a small saute pan heat oil, add tomatoes and saute, tossing, until their liquid begins to evaporate. Add them to rapidly boiling stock; adjust seasonings with salt and pepper. Meanwhile, roast quail in a roasting pan about 12 minutes. Transfer grit cakes to a baking sheet and bake in oven with quail until hot. To serve, on each dinner plate arrange two grit cakes, touching; top each grit cake with a quail. Ladle sauce over all and garnish with Parmesan and parsley.
This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-113 broadcast 01-06-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-15-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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