- 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
- 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
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