Yield: 4 servings
|3.00 cup||chopped assorted fresh exotic mushr; ooms|
|1 \N||(such as shiitakes; chanterelles, lobster,|
|1 \N||or black trumpet mushrooms)|
|4.00 ounce||diced andouille sausage|
|¼ cup||chopped onions|
|1.00 tablespoon||minced garlic|
|2.00 tablespoon||olive oil|
|1 \N||emeril's essence; see * note|
|1 \N||salt; to taste|
|1 \N||freshly-ground black pepper; to taste|
|½ cup||port wine|
|¾ cup||bread crumbs|
|8.00 \N||quail; cleaned, boned|
|1 \N||(leaving only the leg bones in)|
|1.00 \N||recipe port wine sauce; see * note|
* Note: See the "Emeril's Essence Information" and "Port Wine Sauce" recipes which are included in this collection.
In the bowl of a food processor, combine the mushrooms, andouille, onions and garlic. Pulse until the mixture forms a coarse paste, about 10 times. In a large saute pan, heat 1 tablespoon of the olive oil. When the oil is hot, add the mushroom mixture. Season the mixture with Emeril's Essence, salt and pepper. Saute for 4 minutes.
Stir in the port and cook for 1 minute. Remove the pan from the heat and stir in the bread crumbs and cool completely. Season each quail, inside and out with the remaining olive oil and Essence. Stuff each quail with ¼ cup of the duxelles and wrap the skin around the stuffing. Make an incision in the bony end of one leg of each bird and insert the other leg through the incision to keep the legs crossed to make a nice presentation. Place the quail on a parchment-lined baking sheet, about 1 inch apart. Place the baking sheet in the oven and roast the quail until they're golden brown and crisp-skinned, for about 20 minutes. Serve the quails with the sauce ladled over the top. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his NEW NEW ORLEANS COOKING (c) 1993 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-1B06 broadcast 04-22-1998) 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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