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Bbq Quail with Black-Eyed Pea Relish
Zutaten für 6 Portionen Menge anpassen
die Zutaten:
12 Quail; semiboneless
1 TasseBlack-eyed peas; dried
1/2 TasseSweet potatoes; peeled and diced
1/4 Tasseolive oil extra virgin
2 1/2 TasseOnions; peeled and minced
1/4 TasseRed bell pepper; seeded and minced
1/4 TasseItalian parsley; minced
2 EsslöffelBasil; fresh, minced
2 EsslöffelChives minced
2 EsslöffelRaspberry vinegar
 Salt and freshly ground black pepper to taste
1/2 x ca. 450 gSausage; spicy bulk type
1 TasseApple; peeled, seeded and minced (Granny Smith)
cloves garlic
1/2 Teelöffelsalt
2 Teelöffelblack pepper freshly ground
1/4 TasseMustard; country-style
2 EsslöffelTeriyaki sauce
1/4 TasseThyme; fresh, minced
1 TeelöffelLemon peel minced
1/4 TasseLemon juice; fresh squeezed
1/2 Tassepeanut oil
die Zubereitung:

Prepare Relish: Pour the black-eyed peas into a bowl, cover with warm water and let soak for 1 hour. Drain peas in a sieve, rinsing carefully to remove any remaining dirt. Pout the drained peas into a saucepan, cover with water and add the diced sweet potato, a dash of salt and bring to a boil. Reduce heat and allow to simmer gently until just tender, about 15 minutes. Drain and set aside to cool. Add the olive oil to a skillet and saute 2 cups of minced onion, while stirring, until the onions are transparent. Scrape them into a bowl and cool. Combine the black-eyed peas, sauteed onions, red bell pepper, parsley, basil, chives and raspberry vinegar to finish the relish. Season to taste with salt and pepper and set aside. While The Peas and onions are cooling, prepare stuffing: In a medium-size skillet, saute the sausage and remaining 1/2 cup of minced onion, stirring to break up sausage. Do not brown. Add the minced apple and immediately pour fat from the skillet. Scrape the mixture into a bowl; chill.

(Recipe may be done ahead to this point.) Rinse the quail under running water and check the cavities for any bones. When the stuffing is cool, divide it into 12 portions and stuff the quail, placing them in a shallow broiler pan. Heat the oven to 400 degrees.

Prepare the sauce by putting the garlicl, salt, pepper, mustard, teriyaki sauce, thyme, lemon peel and lemon juice into the bowl of a food processor. With motor running, slowly add the peanut oil.

Coat the quail with the sauce and set them in the middle level of the oven to roast until golden, about 20 minutes. While the quail are roasting, divide the relish among 6 plates.

Remove the quail fromthe oven and carefully place 2 on the bed of relish on each plate. Serve with corn on the cob, a tossed green salad and a lightly chilled pinot noir wine. Serves 6. From The Greenbriar Cookbook ($39.50 at the Greenbriar Resort at White Sulphur Springs, W.Va. Or call 1-800-624-6070 and ask for either the Gourmet Shop or the cooking-school coordinator. (Recipe by Elizabeth Terry of Elizabeth on 37th, Savannah, Ga.

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