This is a print preview of "Grilled Stuffed Quail With Kicked Up Lentil Salade Au Lardon" recipe.

Grilled Stuffed Quail With Kicked Up Lentil Salade Au Lardon Recipe
by Global Cookbook

Grilled Stuffed Quail With Kicked Up Lentil Salade Au Lardon
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  Servings: 4

Ingredients

  • 8 x boneless quail - (abt 4 ounce ea)
  • 1/4 c. extra-virgin extra virgin olive oil
  • 2 Tbsp. lemon juice
  • 6 ounce goat cheese
  • 4 ounce prosciutto minced
  • 1 tsp chopped fresh rosemary
  • 1 Tbsp. Emeril's Essence see * Note Kicked Up Lentil Salade au Lardon (see recipe) Fried leeks for garnish

Directions

  1. Preheat oven to 400 degrees.
  2. Place the quail in a baking dish and toss with the oil and lemon juice.
  3. Combine the goat cheese, prosciutto and thyme in a bowl, and mix well. Stuff each quail with some of the cheese mix and season on both sides with Essence. Place in a baking dish and bake in the oven for 12 to 15 min. You can also saute/fry the quails in a pan for 3 to 4 min per side and then finish cooking in the oven.
  4. Remove from the oven. Place 2 quail on top of each serving of Kicked Up Lentil Salade au Lardon, garnish with fried leeks, and serve immediately.
  5. This recipe yields 4 servings.