Text 7721, 98 rader
Skriven 2011-02-26 20:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Gourmet 979
===================
-=> Quoting Dave Drum to All <=-

 DD> Title: Sweet Potato Biscuits
 DD> 1 lg Red-skinned sweet potato
 DD> 2/3 c  Yellow cornmeal
 DD> 1/4 c  Grade B maple syrup
 DD> 1/2 c  Pecans, toasted; chopped

That sounds interesting, a nice combination of flavours. I wonder
how it would work with squash or pumpkin? Probably pretty good if
you adjusted the flour to cope with the higher moisture. I shall try
that soon.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Quail with Black-Eyed Pea Relish
 Categories: Relishes, Quail, Potatoes, Grill, Bbq
      Yield: 6 Servings
 
     12    Quail; semi-boneless
      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. Put 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.

  Prepare stuffing: In a medium 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 garlic, 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 from the 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.

  Recipe by Elizabeth Terry of Elizabeth on 37th, Savannah, GA.

  From The Greenbriar Cookbook, Greenbriar Resort at White Sulphur
  Springs, W.VA.

MMMMM

Cheers

YK Jim


... Crazy is sometimes genius.

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