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Recipe

Grilled Stuffed Quail With Kicked-up Lentil Salade Au Lardon

  • Yield: 4 servings

Ingredients

  • 8 boneless quail, about 4 ounces each
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 6 ounces goat cheese
  • 4 ounces Prosciutto, chopped
  • 1 teaspoon minced fresh thyme
  • 1 tablespoon Emerilís Original Essence
  • Kicked Up Salade au Lardon
  • Fried leeks, for garnish
  • KICKED UP LENTIL SALADE AU LARDON:
  • 8 ounces French green lentils
  • 3 whole garlic cloves, smashed
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 5 tablespoons extra virgin olive oil
  • 7 teaspoons red wine vinegar
  • 2 plum tomatoes, seeded and finely chopped
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon Emerilís Original Essence
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups frisee
  • 3 cups arugula
  • 4 ounces crumbled goat cheese

Directions

  • Place the quail in a baking dish and toss with the oil and lemon juice. Preheat a grill.
  • 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. Grill until evenly brown, but still tender and slightly pink inside, about 3 minutes per side. Remove from the grill. Place 2 quail on top of each serving of Kicked Up Salade au Lardon, garnish with fried leeks, and serve immediately.
  • KICKED UP LENTIL SALADE AU LARDON: In a medium saucepan, combine the lentils, garlic, bay leaf and thyme. Cover with water by 1 inch, and bring to a boil. Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the garlic, bay leaf and thyme. Place the lentils in a large bowl and set aside.
  • In a skillet, cook the bacon over medium-high heat until crisp.
  • Transfer with a slotted spoon to paper towels, leaving 3 tablespoons of fat in the pan. Add the carrots, celery, shallots and garlic, and cook until soft, about 3 minutes. Add the vegetables to the bowl with the lentils. Add 3 tablespoons of the olive oil, and 4 teaspoons of the vinegar, tomatoes, parsley, Essence, salt and pepper, and toss to mix well.
  • In a separate bowl, combine the frisee, arugula and bacon. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 3 teaspoons of red wine vinegar and 1/4 teaspoon salt.
  • Toss the dressing with the greens and divide among 4 plates. Top with the lentil salad and the goat cheese. Serve. Yield: 4 servings