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
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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
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