Sauteed quail with grit gravy
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | italian tomatoes | |
| 4.00 | four-ounce quail; split down the back | |
| 1½ | teaspoon | bayou blast - {emeril's creole seas; oning}, see * |
| 1.00 | tablespoon | oil |
| 2.00 | tablespoon | chopped onion |
| 1½ | cup | veal stock |
| ½ | cup | cooked grits; leftover is okay |
| 1.00 | tablespoon | chopped green onion |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | butter |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Split the tomatoes lengthwise and roast at 400 degrees for 15 minutes. In a medium saute pan, heat oil. Season quail on both sides with Bayou Blast. Sear the quail, skin side down for 4 minutes. Flip each quail over and continue to cook for 2 minutes more. Remove quail from the pan and set aside. To the same saute pan place onions and cook, stirring for 2 minutes. Add tomatoes and stock, and allow to reduce for 1 minute. Using a whisk add grits, incorporating them thoroughly. Place the quail back into the pan. Add the green onion, and adjust the seasonings. Cook for 3 more minutes and then stir in the butter. Place quail on two serving plates and top with the sauce.
This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2205 broadcast 08-07-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
09-26-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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