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Grilled Creole Mustard-Marinated Quail With Field Peas

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Grilled Creole Mustard-Marinated Quail With Field Peas 0 Picture

Ingredients

  • FOR THE QUAIL:
  • 1/2 cup dry white wine
  • 1/2 cup olive oil
  • 1/2 cup Steen's 100% Pure Cane Syrup, or other cane syrup
  • 1/4 cup Creole or whole-grain mustard
  • 1/2 cup chopped yellow onion
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon cayenne
  • 12 quail - (abt 3 1/2 oz ea) breastbones removed, and split down the back
  • 2 tablespoons Creole Seasoning see * Note
  • FOR THE BEANS:
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onions
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 pound andouille or fresh pork sausage removed from casings, and crumbled
  • 2 teaspoons chopped garlic
  • 1 pound dried field peas - (abt 2 cups), picked over, and rinsed
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 8 cups beef broth

Details

Servings 6

Preparation

Step 1

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection.

Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole Seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours.

Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm.

Preheat the grill. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes.

To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.

This recipe yields 6 servings.

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