August 15th Recipe: Sugarcane Lacquered Quail - ABC 33/40 - Birmingham News, Weather, Sports

August 15th Recipe: Sugarcane Lacquered Quail

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For the Lacquer /Quail Jus

 

!/2 c. chopped onion

¼ c. chopped, peeled carrot

¼ c. chopped celery

4 sprigs thyme

1 shalllot, diced

2 cups dark Chicken Stock

1 cup Sugar Cane Syrup, or Sourghum

 ½ cup Sugar Cane or Apple Cider Vinegar

Place all ingredients in a heavy bottomed sauce pot, Bring to a simmer, reduce to half its volume, Strain, reserve

 

 

For the Quail

 

4 fresh Quail, boned out and split open

1 tablespoon olive oil

1/4 cup chopped onion

4 ounces (1/2 cup) chopped Andouille

1/4 cup chopped green onion

2 tablespoons chopped celery

2 tablespoons chopped green bell pepper

1 tablespoon minced garlic

1 cup day old cornbread, crumbled

½ cup Cream Cheese

3/4 cup chicken stock

Salt and pepper

 

Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouiile, and sauté for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread, Cream Cheese and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Refrigerate. and Reserve When Chilled, form the stuffing into four balls, approx. 5 ounces each. Place quail skin side down, season the cavities with creole seasoning. Place a ball of stuffing into the cavity of each quail, and wrap the quails tightly around. Place stuffed quail on a buttered and seasoned oven dish, Brush the outside of the quail with melted butter and season, and bake for 12 minutes. Remove, and brush liberally with the Sugarcane Lacquer, place back in the oven for one minute, remove, reserve warm.