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 - {emeril’s 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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