Grilled quail and andouille sausage ragu
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Semi-boneless quail; split down back, | |
| And backbone removed | ||
| 2 | tablespoons | Olive oil |
| Bayou Blast; see * Note | ||
| ½ | pounds | Ground andouille sausage |
| 1½ | cup | Chopped onions |
| 1 | cup | Chopped green bell peppers |
| 1 | tablespoon | Chopped garlic |
| 2 | cups | Fresh tomatoes; peeled, seeded, |
| And chopped | ||
| 1 | cup | Dry red wine |
| 2 | cups | Veal reduction |
| ¼ | cup | Chopped green onions |
| 1 | Recipe Wild Pecan Rice Dressing; see * Note | |
| 1 | tablespoon | Finely-chopped fresh parsley leaves |
| 4 | Pieces Crusty French bread | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Wild Pecan Rice Dressing" recipes which are included in this collection.
Preheat the grill. Season the quail with 1 tablespoon of the olive oil and the Bayou Blast Essence. Grill the quail for 3 to 4 minutes on each side.
Remove from the grill and set aside. In a large skillet, over medium-high heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add the sausage and render for 3 minutes. Add the onions and peppers. Season with salt and pepper. Continue to cook for 3 minutes. Stir in the garlic and continue to cook for 1 minute. Stir in the tomatoes. Season with salt and pepper. Continue to cook for 2 minutes. Add the wine and bring the mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the mixture back to a boil. Reduce the heat to medium-low, add the quail, cover and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild Pecan Rice Dressing in the center of each plate. Place 2 quails over each pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve with crusty bread. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B69 broadcast 10-23-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.