Grilled Stuffed Quail with Kicked-Up Lentil Salade au Lardon (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
8 boneless quail, about 4 ounces each |
1/4 cup extra-virgin olive oil |
2 tablespoons lemon juice |
6 ounces goat cheese |
4 ounces prosciutto, chopped |
1 teaspoon minced fresh rosemary |
1 tablespoon essence, recipe follows |
kicked up lentil salade au lardon, recipe follows |
fried leeks, for garnish |
8 ounces french green lentils |
3 whole garlic cloves, smashed |
2 bay leaves |
1 sprig fresh thyme |
1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips |
1 carrot, finely chopped |
1 stalk celery, finely chopped |
2 tablespoons minced shallots |
1 teaspoon minced garlic |
5 tablespoons extra-virgin olive oil |
7 teaspoons red wine vinegar |
2 plum tomatoes, seeded and finely chopped |
2 tablespoons finely chopped parsley |
1 teaspoon essence, recipe follows |
3/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
3 cups frisee |
3 cups arugula |
4 ounces crumbled goat cheese |
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 leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat oven to 400 degrees F.
2. Place the quail in a baking dish and toss with the oil and lemon juice.
3. 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.
4. 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.
5. Kicked Up Lentil Salade au Lardon:
6. 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.
7. 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.
8. 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.
9. Yield: 4 servings
10. Essence (Emeril's Creole Seasoning):
11. Combine all ingredients thoroughly and store in an airtight jar or container.
12. Yield: about 2/3 cup
13. Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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