Recipe

Grilled Creole Mustard Marinated Quail With Smothered Field Peas And Andouille

Ingredients

FOR THE QUAIL:
1/2 cup dry white wine
1/2 cup olive oil
1/2 cup Steenís 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 (about 3 1/2 ounces each), breastbones removed and split down the back
2 tablespoons Creole Seasoning
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 the casings and crumbled
2 teaspoons chopped garlic
1 pound dried field peas (about 2 cups), picked over and rinsed
1 bay leaf
1 teaspoon fresh thyme leaves
8 cups beef broth

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.
Prepare the grill.
Remove the quail form 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 six serving plates and top each with 2 quail.