Quail Stuffed with Cornbread and Andouille Dressing (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 125 Minutes |
Ready In: 140 Minutes Servings: 4 |
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Ingredients:
8 quail, breastbone removed and split down the back (about 3 1/2 ounces each) |
4 teaspoons rustic rub, recipe follows |
2 cups cornbread and andouille dressing, recipe follows |
southern cooked greens, recipe follows |
Directions:
1. Preheat the oven to 400 degrees F.
2. Lay the quail, skin side down, on a work surface. Season with the rub. Divide the cornbread dressing into 8 equal portions and shape into balls. Place a ball in the center of each quail and bring the sides of the birds together to overlap.
3. Place the quail, breast side up, in lightly buttered baking pan and bake for 25 to 30 minutes, or until crispy and brown.
4. Mound the greens in the center of the platter. Arrange the quail on top of greens.
5. Rustic Rub:
6. 8 tablespoons paprika
7. 3 tablespoons cayenne
8. 5 tablespoons freshly ground black pepper
9. 6 tablespoons garlic powder
10. 3 tablespoons onion powder
11. 6 tablespoons salt
12. 2 1/2 tablespoons dried oregano
13. 2 1/2 tablespoons dried thyme
14. Combine all ingredients and store in an air-tight container.
15. Cornbread and Andouille Dressing:
16. 1 tablespoon vegetable oil
17. 1/2 pound andouille sausage, finely chopped
18. 1/2 cup chopped onions
19. 1/4 cup chopped bell peppers
20. 1/4 chopped celery
21. 4 cups crumbled cornbread
22. 2 cups water
23. 3/4 teaspoon salt
24. 1/8 teaspoon cayenne
25. Heat the oil in a large skillet over medium heat and brown the andouille about 3 minutes. Add the onions, bell peppers, and celery. Saute for about 5 minutes, or until the vegetables are wilted. Add the cornbread and water and mix well. Season with the salt and cayenne. Cook, stirring, for 2 to 3 minutes. Remove from the heat.
26. Let cool to room temperature before stuffing.
27. Southern Cooked Greens:
28. 1/4 pound bacon, chopped
29. 1 cup julienne onions
30. Salt and pepper
31. Pinch cayenne
32. 1 tablespoon minced shallots
33. 1 tablespoon minced garlic
34. 1 (12-ounce) bottle beer
35. 2 tablespoons rice wine vinegar
36. 1 teaspoon molasses
37. 3 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
38. In a large pot, render bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.
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