Grilled Stuffed Quail With Kicked-Up Lentil Salade Au Lardon

Grilled Stuffed Quail With Kicked-Up Lentil Salade Au Lardon
Grilled Stuffed Quail With Kicked-Up Lentil Salade Au Lardon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 8

    boneless quail - (abt 4 oz ea)

  • 1/4

    cup extra-virgin olive oil

  • 2

    tablespoons lemon juice

  • 6

    ounces goat cheese

  • 4

    ounces prosciutto chopped

  • 1

    teaspoon minced fresh rosemary

  • 1

    tablespoon Emeril's Essence see * Note

  • Kicked Up Lentil Salade au Lardon (see recipe)

  • Fried leeks for garnish

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. 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 mixture and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 minutes. You can also saute the quails in a pan for 3 to 4 minutes 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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