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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