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Grilled Stuffed Quail with Kicked-Up Lentil Salade au Lardon (Emeril Lagasse) Recipe

Grilled Stuffed Quail with Kicked-Up Lentil Salade au Lardon (Emeril Lagasse) Recipe

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Grilled Stuffed Quail with Kicked-Up Lentil Salade au Lardon (Emeril Lagasse)

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Ingredients:

Serving

8 boneless quail , about 4 oz each
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
6 oz goat cheese
4 oz prosciutto, chopped
1 tsp minced fresh rosemary
1 tbsp essence , recipe follows
kicked up lentil salade au lardon, recipe follows
fried leeks, for garnish
8 oz french green lentils
3 whole garlic cloves, smashed
2 bay leaves
1 sprig fresh thyme
1/2 lb thick-cut bacon , cut crosswise into 1/4-inch-thick strips
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tbsp minced shallots
1 tsp minced garlic
5 tbsp extra-virgin olive oil
7 tsp red wine vinegar
2 plum tomatoes, seeded and finely chopped
2 tbsp finely chopped parsley
1 tsp essence , recipe follows
3/4 tsp salt
1/4 tsp freshly ground black pepper
3 cups frisee
3 cups arugula
4 oz crumbled goat cheese
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat oven to 400 degrees F.
Place the quail in a baking dish and toss with the oil and lemon juice.
Combine the goat cheese, prosciutto and thyme in a bowl, and mix well. Stuff each quail with some of the cheese mixture and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 minutes. You can also saute the quails in a pan for 3 to 4 minutes per side and then finish cooking in the oven.
Remove from the oven. Place 2 quail on top of each serving of Kicked Up Lentil Salade au Lardon, garnish with fried leeks, and serve immediately.
Kicked Up Lentil Salade au Lardon:
In a medium saucepan, combine the lentils, garlic, bay leaves, and thyme. Cover with water by 1-inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the garlic, bay leaves, and thyme. Place the lentils in a large bowl and set aside.
In a skillet, cook the bacon over medium-high heat until crisp. Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan. Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils. Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.
In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt. Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve.
Yield: 4 servings
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1252.54 Kcal (5244 kJ)
Calories from fat	798.17 Kcal
		% Daily Value*
Total Fat	88.69g	136%
Cholesterol	370.95mg	124%
Sodium	5474.54mg	228%
Potassium	1380.23mg	29%
Total Carbs	61.47g	20%
Sugars	12.68g	51%
Dietary Fiber	24.98g	100%
Protein	63.48g	127%
Vitamin C	31.6mg	53%
Vitamin A	0.3mg	9%
Iron	12.3mg	68%
Calcium	840.2mg	84%

Amount Per 100 g
Calories	213.77 Kcal (895 kJ)
Calories from fat	136.22 Kcal
		% Daily Value*
Total Fat	15.14g	136%
Cholesterol	63.31mg	124%
Sodium	934.33mg	228%
Potassium	235.56mg	29%
Total Carbs	10.49g	20%
Sugars	2.16g	51%
Dietary Fiber	4.26g	100%
Protein	10.83g	127%
Vitamin C	5.4mg	53%
Iron	2.1mg	68%
Calcium	143.4mg	84%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.