Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille

TOTAL TIME: 14 hr
Prep: 12 hr 30 min
Inactive Prep: --
Cook: 1 hr 30 min
YIELD: 6 servings
LEVEL: --

ingredients

FOR THE QUAIL:
  • 1/2 cup dry white wine
  • 1/2 cup olive oil
  • 1/2 cup Steen's 100 percent Pure Cane Syrup or other cane syrup
  • 1/4 cup Creole or whole-grain mustard
  • 1/2 cup chopped yellow onion
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 12 quail (about 3 1/2 ounces each), breastbones removed and split down the back
  • 2 tablespoons Creole Seasoning (recipe follows)
    FOR THE BEANS:
    • 1 tablespoon olive oil
    • 2 cups chopped yellow onions
    • 1/4 teaspoon freshly ground black pepper
    • 1/2 pound andouille or fresh pork sausage, removed from the casings and crumbled
    • 2 teaspoons chopped garlic
    EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
      • 2 1/2 tablespoons paprika
      • 2 tablespoons salt
      • 2 tablespoons garlic powder
      • 1 tablespoon black pepper
      recipe tools

      Directions

      Preheat the grill. Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours. Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes. To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.
      Combine all ingredients thoroughly. Yield: 2/3 cup
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