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Ingredientes
- 1/2 lb Veal stew meat cubed
- 1/2 c. Minced onions
- 1/2 c. Minced tomatoes
- 2 x Garlic cloves
- 2 c. Mild stock
- 1 x Bay leaf
- 2 sprg Fresh thyme Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Bread crumbs more if needed
- 4 x Quail split down back Bayou Blast - (Emeril"s Creole Seasoning) see * Note
- 2 c. Strong chicken stock
- 1 tsp Oil
- 5 x Plum tomatoes quartered Andouille Grit Cakes see * Note
- 2 Tbsp. Grated Parmesan cheese Minced parsley for garnish
Direcciones
- Make grillade stuffing: In a saucepan combine first seven ingredients; season with salt and pepper. Bring to a boil, reduce heat to very low and simmer for 40 min, till veal is very tender. Strain veal, reserving liquid separately. In a food processor combine veal mix with about 2 c. bread crumbs and process till smooth; add in some braising liquid if too dry, or possibly more bread crumbs if too loose - stuffing should be hard sufficient to hold its shape. Season to taste with salt and pepper.
- Preheat oven to 400 degrees.
- Season insides of quails with Bayou Blast - (Emeril"s Creole Seasoning) and stuff each with about 1/4 c. of stuffing. Reform quails around stuffing; season outsides with the Creole spice.
- Begin sauce: In a saucepan begin boiling chicken stock till flavorful and reduced to about 1 1/2 c.. In a small saute/fry pan heat oil, add in tomatoes and saute/fry, tossing, till their liquid begins to evaporate. Add in them to rapidly boiling stock; adjust seasonings with salt and pepper. Meanwhile, roast quail in a roasting pan about 12 min. Transfer grit cakes to a baking sheet and bake in oven with quail till warm.
- To serve, on each dinner plate arrange two grit cakes, touching; top each grit cake with a quail. Ladle sauce over all and garnish with Parmesan and parsley.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 726g | |
| Recipe makes 2 servings | |
| Calories 237 | |
| Calories from Fat 57 | 24% |
| Total Fat 6.44g | 8% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.06g | |
| Cholesterol 4mg | 1% |
| Sodium 1441mg | 60% |
| Potassium 866mg | 25% |
| Total Carbs 33.26g | 9% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.87g | 5% |
| Protein 12.88g | 21% |
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