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Receta Grilled Stuffed Quail With Kicked Up Lentil Salade Au Lardon
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Ingredientes
- 8 x boneless quail - (abt 4 ounce ea)
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. lemon juice
- 6 ounce goat cheese
- 4 ounce prosciutto minced
- 1 tsp chopped fresh rosemary
- 1 Tbsp. Emeril's Essence see * Note Kicked Up Lentil Salade au Lardon (see recipe) Fried leeks for garnish
Direcciones
- Preheat oven to 400 degrees.
- 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 mix and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 min. You can also saute/fry the quails in a pan for 3 to 4 min 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 278g | |
| Recipe makes 4 servings | |
| Calories 638 | |
| Calories from Fat 421 | 66% |
| Total Fat 47.15g | 59% |
| Saturated Fat 15.06g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 181mg | 60% |
| Sodium 271mg | 11% |
| Potassium 515mg | 15% |
| Total Carbs 1.23g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.56g | 0% |
| Protein 50.21g | 80% |
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