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find a French boyfriend...French chef makes the best quail...or DIY

本文发表在 rolia.net 枫下论坛Baked Stuffed Quail
Tie quail legs together with string or dental floss.
Makes 10 servings.
Printed from Allrecipes, Submitted by Southern Living magazine
--------------------------------------------------------------------------------
4 slices bacon
vegetable oil
1 1/4 cups chopped pecans
1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/3 cup white sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/2 pound ground pork sausage
1 teaspoon ground ginger
1/2 cup chopped dried apricots
3/4 cup Riesling wine, divided
10 quail, dressed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
6 tablespoons butter or margarine
Garnish: fresh parsley sprigs


Directions
1 COOK bacon in a large skillet until crisp; remove
bacon, reserving drippings. Crumble bacon, and set aside.
Measure drippings, and add enough vegetable oil to measure 1/2
cup. Set aside.
2 STIR together cornmeal and next 4 ingredients in a
large bowl. Stir together eggs, buttermilk, and drippings
mixture. Add to cornmeal mixture, stirring just until dry
ingredients are moistened. Fold in bacon and 3/4 cup pecans. Spoon
batter into a greased 9- x 5-inch loaf pan.
3 BAKE at 325 degrees for 50 minutes or until a wooden
pick inserted in center comes out clean. Cool in pan on a
wire rack 30 minutes; remove from pan, and cool completely.
Brown sausage in a large skillet, stirring until it crumbles
and is no longer pink. Remove from heat; stir in ginger,
and set aside.
4 SLICE ends from cornbread loaf, and crumble enough to
measure 1 cup. Slice remaining cornbread into 10 slices, and
set aside.
5 STIR together sausage mixture, cornbread crumbs,
remaining 1/2 cup pecans, and apricots. Sprinkle with 1/4 cup
wine, and stir well. Rinse quail thoroughly with cold water;


ALL RIGHTS RESERVED Copyright © 2003
www.allrecipes.com





pat dry. Spoon 1/4 cup stuffing mixture into body cavity
of each quail. Secure each cavity with wooden picks, and
tie legs together with string. Combine 1/2 cup flour, 1/2
teaspoon salt, and pepper; dredge stuffed quail in flour
mixture. Melt butter in a large heavy skillet. Add quail, and
brown on both sides. Remove quail from skillet, and arrange
in a 13- x 9-inch pan. Add remaining 1/2 cup wine to
drippings in skillet; bring to a boil, stirring to loosen
particles from bottom of skillet. Spoon over quail. Bake,
covered, at 350 degrees for 45 minutes.
6 TOAST cornbread slices, and cut into triangles.
Arrange cornbread around quail on a platter; garnish, if desired.更多精彩文章及讨论,请光临枫下论坛 rolia.net
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Replies, comments and Discussions:

  • 枫下家园 / 美食天地 / 请问各位大厨啊!鹌鹑(QUAIL)要怎么怎么做才好吃呢?除了炸以外有没有别的办法呢?谢谢先!^_^
    • 那东西到底好吃在那里啊? 我一直纳闷
    • 煲汤
    • 烤或炖
      • 能不能说得详细一点啊,怎么烤呢?:)
    • 请大厨做
    • find a French boyfriend...French chef makes the best quail...or DIY
      本文发表在 rolia.net 枫下论坛Baked Stuffed Quail
      Tie quail legs together with string or dental floss.
      Makes 10 servings.
      Printed from Allrecipes, Submitted by Southern Living magazine
      --------------------------------------------------------------------------------
      4 slices bacon
      vegetable oil
      1 1/4 cups chopped pecans
      1 1/2 cups yellow cornmeal
      1 1/4 cups all-purpose flour
      1/3 cup white sugar
      1 1/2 teaspoons baking soda
      1/2 teaspoon salt
      2 eggs
      1 cup buttermilk
      1/2 pound ground pork sausage
      1 teaspoon ground ginger
      1/2 cup chopped dried apricots
      3/4 cup Riesling wine, divided
      10 quail, dressed
      1/2 cup all-purpose flour
      1/2 teaspoon salt
      1/2 teaspoon pepper
      6 tablespoons butter or margarine
      Garnish: fresh parsley sprigs


      Directions
      1 COOK bacon in a large skillet until crisp; remove
      bacon, reserving drippings. Crumble bacon, and set aside.
      Measure drippings, and add enough vegetable oil to measure 1/2
      cup. Set aside.
      2 STIR together cornmeal and next 4 ingredients in a
      large bowl. Stir together eggs, buttermilk, and drippings
      mixture. Add to cornmeal mixture, stirring just until dry
      ingredients are moistened. Fold in bacon and 3/4 cup pecans. Spoon
      batter into a greased 9- x 5-inch loaf pan.
      3 BAKE at 325 degrees for 50 minutes or until a wooden
      pick inserted in center comes out clean. Cool in pan on a
      wire rack 30 minutes; remove from pan, and cool completely.
      Brown sausage in a large skillet, stirring until it crumbles
      and is no longer pink. Remove from heat; stir in ginger,
      and set aside.
      4 SLICE ends from cornbread loaf, and crumble enough to
      measure 1 cup. Slice remaining cornbread into 10 slices, and
      set aside.
      5 STIR together sausage mixture, cornbread crumbs,
      remaining 1/2 cup pecans, and apricots. Sprinkle with 1/4 cup
      wine, and stir well. Rinse quail thoroughly with cold water;


      ALL RIGHTS RESERVED Copyright © 2003
      www.allrecipes.com





      pat dry. Spoon 1/4 cup stuffing mixture into body cavity
      of each quail. Secure each cavity with wooden picks, and
      tie legs together with string. Combine 1/2 cup flour, 1/2
      teaspoon salt, and pepper; dredge stuffed quail in flour
      mixture. Melt butter in a large heavy skillet. Add quail, and
      brown on both sides. Remove quail from skillet, and arrange
      in a 13- x 9-inch pan. Add remaining 1/2 cup wine to
      drippings in skillet; bring to a boil, stirring to loosen
      particles from bottom of skillet. Spoon over quail. Bake,
      covered, at 350 degrees for 45 minutes.
      6 TOAST cornbread slices, and cut into triangles.
      Arrange cornbread around quail on a platter; garnish, if desired.更多精彩文章及讨论,请光临枫下论坛 rolia.net
    • 不外清炖,红烧,煲汤三法!
    • 听说过炸鹌鹑,但没见过,更没尝过。
      • 先用卤水卤,然后在放在烤箱里面烤。
    • 烤,炸,蒸都可以,不过当心老公吃多了你晚上受不了
    • 上汽锅;加拿大有吗?
    • 反正红烧不好吃, 很韧.