|Not pictured: tons of extra sauce that I poured on three seconds later.|
This recipe has three components: Essence (the Creole spice mix), sauce, and the quail dish itself. But it's still a relatively quick dish. The cranberry sauce (not the cranberry vinegar, make that first) can be made while the quail is baking. I added extra Essence and halved the amount of stock because I wanted the sauce to be more tart and less watery. I think I got the sauce's consistency right. If I had added the full cup of chicken stock, the sauce would have been watery.
These recipes are from the Food Network
Essence (Emeril's Creole seasoning)
Mix the following in a bowl:
1 1/4 Tbsp paprika
1 Tbsp salt
1 Tbsp garlic powder
1 1/2 tsp black pepper
1 1/2 tsp onion powder
1 1/2 tsp cayenne pepper
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
Dried Cranberry Vinegar
1/4 cup dried cranberries
2 Tbsp sugar
3/8 cup water
3/8 cup Champagne vinegar
pinch of salt
1) In a saucepan, combine the ingredients and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
2) Remove from heat and use an immersion blender to puree the ingredients. (Alternatively, pour it into a regular blender, I'm just in love with my immersion blender right now).
Seared Quail with Cranberry Vinegar Reduction
1 Tbsp Essence
1 tsp salt plus a little extra
1/2 tsp black pepper plus a little extra
3 Tbsp vegetable oil
1 Tbsp minced shallots
1 tsp minced garlic
1/4 cup dry red wine
6 Tbsp Dried Cranberry Vinegar
2 tsp sugar
1/2 cup chicken stock
2 Tbsp unsalted butter
1) Preheat the oven to 350 degrees F and season both sides of the quail with Essence, salt and pepper. (I used a little extra Essence).
2) In a large skillet (make sure all the quail fit without overlapping or use 2 skillets), heat oil over medium high heat. Add the quail and brown on both sides, about 5 minutes per side.
3) Place the quail in a roasting ban and bake in the oven until cooked, about 10 minutes.
4) Make the sauce. While the quail is baking, add the shallots and garlic to the pan that the quail were browned in and cook for about 30 seconds. Deglaze the pan with red wine and reduce the sauce by half.
5) Add the Dried Cranberry Vinegar and sugar and reduce by half again. Add the stock and bring to a boil. Reduce heat to medium low, add salt and pepper, and simmer for 3 minutes. Remove from the heat and stir in the butter.
6) Remove the quail from the oven and divide among 2 plates. Spoon some sauce over them and serve with green beans and a small salad. Keep the extra sauce in a bowl nearby because believe me, you will want more.