Quail with Creole Spices

Portions: 12 as first course Portion size: 1 quail, 2 oz (60 g) vegetables, P/i oz (45 g) rice 6 as main course 2 quail, 4 oz (125 g) vegetables, 3 oz (90 g) rice

U.S. Metric Ingredients

112 tsp 14 tsp 14 tsp 14 tsp 14 tsp 14 tsp 2 fl oz

1 mL

2 mL 20 mL

Quail

Paprika

Cayenne

Dried oregano

Dried thyme

Pepper

Salt

Vegetable oil c e d u r e

Remove the backbones from the quail, spread the birds open, and flatten them as illustrated in Figure 12.4f.

Mix together the paprika, cayenne, oregano, thyme, pepper, and salt.

Lay out the quail skin side up and sprinkle them generously with the spice mixture. Heat the oil in one or more sauté pans over moderate heat. Pan-fry the quail on both sides until well browned and cooked through.

Remove the quail from the pan and keep warm. Pour off all but about 1 fl oz (30 mL) fat from the pan.

6 oz

180 g

Onion, chopped fine

1

1

Garlic clove, chopped fine

4 oz

125 g

Celery, small dice

4 oz

125 g

Green bell pepper, small dice

1 lb

500 g

Tomatoes, canned, chopped,

with their juice

1 oz

30 g

Tomato puree

1 tsp

5 mL

Dried thyme

2 tbsp

30 mL

Chopped parsley

to taste

to taste

Salt

to taste

to taste

Pepper

18 oz 550 g Steamed white rice 11. To serve, place a scoop of hot rice on a dinner plate.

Spoon the vegetables around the rice. Lean the quail against the mound of rice.

Per serving:

Calories, 300; Protein, 23 g; Fat, 16 g (48% cal.); Cholesterol, 85 mg; Carbohydrates, 16 g; Fiber, 2 g; Sodium, 221 mg.

Quail with Creole Spices

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