LOW COUNTRY STUFFED QUAIL WITH OYSTER-LEEK RAGOUT AND HOMINY GRITS CAKE
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 12 quail stuffed; about 6 serv
Number Of Ingredients 34
Steps:
- Preheat the oven to 450 degrees F. In medium sauce pan, render bacon over medium heat until bacon is crisp. Remove bacon, leaving rendered drippings in pan. Set bacon aside. In same pan as bacon, sweat onions and celery together until translucent. In a medium bowl, combine sweated onions, celery and reserved bacon with cornbread, pecans and melted butter. Pour enough chicken stock to bind all ingredients so that stuffing can be formed into balls and hold their shape. Stuff each quail with stuffing (approximately 1 1/2 tablespoon per quail). Season each quail with salt and pepper. Sear quail, breast side down, in a saute pan until golden. Turn quail and place in the oven. Cook for 5 to 7 minutes or until desired doneness is achieved.
- Place 2 Hominy Cakes on each plate. Top with 2 quail. Surround with Oyster and Leek Ragout.
- In a medium heavy-bottomed saucepan over high heat, bring the water, cream, butter, garlic, salt, and pepper to a boil. Stir in the grits and bring back to a boil, stirring constantly. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes, or until the grits are tender. If the grits need more liquid, whisk in some of the milk. Fold in the cheese and set aside in a warm place to be used later in making hominy cakes.
- Blanch Hominy in salted water until tender - omit this step if using canned hominy. Drain. Fold hominy into reserved cooked grits. With a 1-ounce ice cream scoop, scoop mixture onto a sheet pan. Approximately 12 scoops. Cool. Form hominy cakes into cylindrical cakes. Season flour with salt and pepper in 1 bowl. Mix eggs with water in second bowl and season bread crumbs with salt and pepper in third bowl.
- Dredge cakes in flour, then egg wash and finally panko (Japanese bread crumbs). Pan fry hominy grit cakes until golden brown. Place in oven to finish heating through, about 5 minutes.
- In medium saucepan over low heat, sweat shallots, garlic and leeks in butter for 3 minutes or until soft and translucent. Add oyster liquor and heavy cream to mixture; reduce by half. Adjust seasoning. Add oysters and poach until plump and just cooked through.
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Naomi Waithera
[email protected]The quail were a bit dry, but the stuffing was very good.
Kelsey Aline
[email protected]This dish was absolutely delicious! The quail were cooked perfectly and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment.
Rohan Dhanpat
[email protected]This dish was a bit too complicated for me. I had to make several trips to the grocery store to get all of the ingredients. The quail were also a bit difficult to cook.
Ariya Lee
[email protected]I'm not a big fan of quail, but this dish was surprisingly good. The quail were tender and flavorful, and the stuffing was delicious. The oyster-leek ragout was also very good.
Jarvis Jenkins
[email protected]This dish was amazing! The quail were cooked to perfection and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment, adding a touch of richness and complexity. I will definitely be making this dish again.
H boy Neh
[email protected]The quail were a bit dry, but the stuffing was very good.
Okechukwu Ezeh
[email protected]This dish was absolutely delicious! The quail were cooked perfectly and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment.
Jade Stevens
[email protected]This dish was a bit too complicated for me. I had to make several trips to the grocery store to get all of the ingredients. The quail were also a bit difficult to cook.
Sher M Khogyani
[email protected]I'm not a big fan of quail, but this dish was surprisingly good. The quail were tender and flavorful, and the stuffing was delicious. The oyster-leek ragout was also very good.
Jardon Laing
[email protected]This was the best quail dish I've ever had! The quail were cooked to perfection and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment, adding a touch of richness and umami. I will definitely be making this di
Barry Naghten
[email protected]The quail were a bit dry, but the stuffing was very good.
Huzaifa Shah
[email protected]This dish was absolutely delicious! The quail were cooked perfectly and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment.
Kiwanuka Ivan
[email protected]This dish was a bit too complicated for me. I had to make several trips to the grocery store to get all of the ingredients. The quail were also a bit difficult to cook.
Anjam Hussain
[email protected]I'm not a big fan of quail, but this dish was surprisingly good. The quail were tender and flavorful, and the stuffing was delicious. The oyster-leek ragout was also very good.
Subhan Haral
[email protected]This dish was amazing! The quail were cooked to perfection and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment, adding a touch of richness and complexity. I will definitely be making this dish again.
abdelaziz mido
[email protected]The quail were a bit dry, but the stuffing was delicious. The oyster-leek ragout was also very good.
Mahar Ali
[email protected]This was a great recipe! The quail were succulent and the stuffing was flavorful. The oyster-leek ragout was also very good. I would definitely make this dish again.
Iram Naeem
[email protected]This dish was a bit too rich for my taste, but it was still very good. The quail were cooked perfectly and the stuffing was delicious. I would recommend using less butter in the ragout next time.
Barsha Saha
[email protected]I was really impressed with this recipe. The quail were juicy and tender, and the stuffing was flavorful and moist. The oyster-leek ragout was also very good, with a nice briny flavor.
Mr. Locs
[email protected]This dish was an absolute delight! The quail were perfectly cooked and the stuffing was incredibly flavorful. The oyster-leek ragout was the perfect accompaniment, adding a touch of richness and umami. The hominy grits cake was a delicious and unique