2 teaspoons chopped garlic
1 pound dried field peas (about 2 cups), picked over and rinsed
1/2 cup dry white wine
1 bay leaf
1/2 cup olive oil
1 teaspoon fresh thyme leaves
1/2 cup Steen's 100 percent Pure Cane Syrup or other cane syrup
1/4 cup Creole or whole-grain mustard
8 cups beef broth
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)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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