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Recipe

Grilled Creole Mustard Marinated Quail With Smothered Field Peas And Andouille

  • Yield: 6 servings

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

Directions

  • 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.