Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille (Emeril Lagasse) |
|
 |
Prep Time: 750 Minutes Cook Time: 90 Minutes |
Ready In: 840 Minutes Servings: 6 |
|
Ingredients:
1/2 cup dry white wine |
1/2 cup olive oil |
1/2 cup steen's 100 percent pure cane syrup or other cane syrup |
1/4 cup creole or whole-grain mustard |
1/2 cup chopped yellow onion |
1 tablespoon chopped garlic |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1/4 teaspoon cayenne |
12 quail (about 3 1/2 ounces each), breastbones removed and split down the back |
2 tablespoons creole seasoning |
1 tablespoon olive oil |
2 cups chopped yellow onions |
1/4 teaspoon freshly ground black pepper |
1/2 pound andouille or fresh pork sausage, removed from the casings and crumbled |
2 teaspoons chopped garlic |
1 pound dried field peas (about 2 cups), picked over and rinsed |
1 bay leaf |
1 teaspoon fresh thyme leaves |
8 cups beef broth |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. For the Beans:
2. Preheat the grill. Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours. Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes. To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.
3. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
4. Combine all ingredients thoroughly. Yield: 2/3 cup
|
|