Title: Bbq Quail with Black-Eyed Pea Relish
Categories: Relish Poultry
Yield: 6 Servings
| 12 | | Quail; semiboneless |
| 1 | c | Black-eyed peas; dried |
| 1/2 | c | Sweet potatoes; peeled and diced |
| 1/4 | c | Extra-virgin olive oil |
| 2 1/2 | c | Onions; peeled and minced |
| 1/4 | c | Red bell pepper; seeded and minced |
| 1/4 | c | Italian parsley; minced |
| 2 | tb | Basil; fresh, minced |
| 2 | tb | Chives; minced |
| 2 | tb | Raspberry vinegar |
| | | Salt and freshly ground black pepper to taste |
| 1/2 | lb | Sausage; spicy bulk type |
| 1 | c | Apple; peeled, seeded and minced (Granny Smith) |
| 3 | | Garlic cloves |
| 1/2 | ts | Salt |
| 2 | ts | Freshly ground black pepper |
| 1/4 | c | Mustard; country-style |
| 2 | tb | Teriyaki sauce |
| 1/4 | c | Thyme; fresh, minced |
| 1 | ts | Lemon peel; minced |
| 1/4 | c | Lemon juice; fresh squeezed |
| 1/2 | c | Peanut oil |
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.