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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 1. Prepare te Relish: Pour the black eyed peas into a bowl, cover
with warm water and let soak for 1 hr. Drain peas in a sieve,
rinsing carefully to remove any remaining dirt. Pour the drained
peas into a saucepan, cover them with water and ad the diced sweet
potato, add of salt, and bring to a boil. Reduce heat and allow to
simmer gently until just tender (about 15 min.) Drain and set aside
to cool. Add the olive oil to a skillet and saute 2 cups of minced
onion, while stirring until the onions are transparent. Scrape them
into a bowl and cool.
2. Combine the black eyed peas, sauteed onions, red bell pepper,
parsley, basil, chives, and raspberry vinegar to finish the relish.
Season to taste with salt and pepper and set aside.
3. While the peas and onions are cooling, prepare a stuffing for the
quail: In a medium-size skillet, briefly saute the sausage and
remaining 1/2 cup of minced onion, stirring to break up the sausage.
DO NOT BROWN the sausage. Add the minced apple and immediately pour
fat from skillet. Scrape the sausage mixture into a bowl and chill.
: (Recipe may done ahead to this point.)
4. Rinse the quail under running water and check the cavities for any
bones. When the stuffing is cool, dived it into 12 portions and
stuff the quail, placing them in a shallow broiler pan. Heat the
oven to 400 degrees.
5. Prepare the sauce by putting the garlic, salt , pepper, mustard,
teriyaki sauce, thyme, lemon peel, and lemon juice in the bowl of a
food processor. With the motor running, slowly add the peanut oil.
6. Coat the quail with the sauce and set them in the middle level of
the oven to roast until golden. (about 20 minutes) While the quail
are roasting, divide the relish among 6 plates. Remove the quail
from the oven and carefully place 2 on a bed of relish on each plate.
Serve with corn on the cob, a tossed green salad, and a lightly
chilled pinot noir.
| Ingredients:
12 Semiboneless Quail
1 Cup(s) Dried Black Eyed Peas
1/2 Cup(s) Sweet Potato, peeled, diced
1/4 Cup(s) Olive oil, extra virgin
2 1/2 Cup(s) Sweet Onion, peeled, minced
1/4 Cup(s) Red Bell Pepper, seeded
1/4 Cup(s) Italian Parsley, minced
2 Tablespoon(s) Fresh Basil, minced
2 Tablespoon(s) Chives, minced
2 Tablespoon(s) Raspberry Vinegar
1/2 Pound(s) Spicy Sausage (bulk)
1 Cup(s) Minced Apple, peeled
3 Centiliter(s) Garlic
1/2 Teaspoon(s) Salt
2 Teaspoon(s) Fresh Ground Black Pepper
1/2 Cup(s) Coarse,country-style Mustard
2 Tablespoon(s) Teriyaki sauce
1/4 Cup(s) Fresh Thyme, minced
1 Teaspoon(s) Lemon peel, minced
1/4 Cup(s) Freshly squeezed lemon juice
1/2 Cup(s) Peanut oil |
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