Recipe: Grilled Creole Mustard-Marinated Quail With Field Peas [edit]

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Tags: Bird, Meat, Poultry, Quaill

Yield: 6 servings

½	cup dry white wine
½	cup olive oil
½	cup Steen's 100% Pure Cane Syrup,
	or other cane syrup
¼	cup Creole or whole-grain mustard
½	cup chopped yellow onion
1	tablespoon chopped garlic
½	teaspoon salt
¼	teaspoon freshly-ground black pepper
¼	teaspoon cayenne
12	quail - (abt 3 1/2 oz ea) breastbones removed,
	and split down the back
2	tablespoons Creole Seasoning see * Note
1	tablespoon olive oil
2	cups chopped yellow onions
¼	teaspoon freshly-ground black pepper
½	pound andouille or fresh pork sausage removed from casings
	and crumbled
2	teaspoons chopped garlic
1	pound dried field peas - (abt 2 cups), picked ov
	and rinsed
1	bay leaf
1	teaspoon fresh thyme leaves
8	cups beef broth

Step 1	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.
Step 2	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.
Step 3	Preheat the grill. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes.
Step 4	To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.
Step 5	This recipe yields 6 servings.