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Рецепт Grillade Stuffed Quail With Grit Cakes
by Global Cookbook

Grillade Stuffed Quail With Grit Cakes
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Ингредиенты

  • 1/2 lb Veal stew meat cubed
  • 1/2 c. Minced onions
  • 1/2 c. Minced tomatoes
  • 2 x Garlic cloves
  • 2 c. Mild stock
  • 1 x Bay leaf
  • 2 sprg Fresh thyme Salt to taste Freshly-grnd black pepper to taste
  • 1/2 c. Bread crumbs more if needed
  • 4 x Quail split down back Bayou Blast - (Emeril"s Creole Seasoning) see * Note
  • 2 c. Strong chicken stock
  • 1 tsp Oil
  • 5 x Plum tomatoes quartered Andouille Grit Cakes see * Note
  • 2 Tbsp. Grated Parmesan cheese Minced parsley for garnish

Инструкции

  1. 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 min, till veal is very tender. Strain veal, reserving liquid separately. In a food processor combine veal mix with about 2 c. bread crumbs and process till smooth; add in some braising liquid if too dry, or possibly more bread crumbs if too loose - stuffing should be hard sufficient to hold its shape. Season to taste with salt and pepper.
  2. Preheat oven to 400 degrees.
  3. Season insides of quails with Bayou Blast - (Emeril"s Creole Seasoning) and stuff each with about 1/4 c. of stuffing. Reform quails around stuffing; season outsides with the Creole spice.
  4. Begin sauce: In a saucepan begin boiling chicken stock till flavorful and reduced to about 1 1/2 c.. In a small saute/fry pan heat oil, add in tomatoes and saute/fry, tossing, till their liquid begins to evaporate. Add in them to rapidly boiling stock; adjust seasonings with salt and pepper. Meanwhile, roast quail in a roasting pan about 12 min. Transfer grit cakes to a baking sheet and bake in oven with quail till warm.
  5. 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.
  6. This recipe yields 2 servings.