TourLouisiana.com
› Read Our Blog  › Enter Contest  › FREE Travel Brochures  › Contact Us  › Member Login  › Home

Newsletter Signup Facebook YouTube Louisiana Blog
Quick Search:   

 
 

Most Popular


Destinations:

›  Iberia Parish | Louisiana

›  Houma

›  New Orleans Convention and Visitors Bureau

Requested Brochures:

›  State of Louisiana

›  Louisiana Tourism Coastal Coalition - Visit Louisiana Coast

›  Houma


Louisiana
Travel Videos


Acadia Parish
Acadia Parish
View All Travel Videos »





›  Cajun Country
›  Crossroads
›  Greater New Orleans
›  Plantation Country
›  Sportsman's Paradise
›  Statewide Attractions
›  List of Cities by Region
   
›  Visit Louisiana Coast!


Recipes




Travel Poll

When you plan a trip, how far in advance do you book your hotel/lodging?
I book way in advance, close to a year
Several months before
Weeks before the trip
I'm a last-minute planner



Want to know more?

› View Results

 
Send this page to a friend
Blackened Bobwhite Quail Breasts
Category: Entrees

Servings:
6

Ingredients:

Quail

  • 6 boneless plantation quail breasts
  • 2 tablespoons olive oil

Seasoning

  • 1 tablespoon sweet paprika
  • 2 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 3/4 teaspoon white pepper
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano leaves

Dried Cherry-Pinot Noir Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons shallots, finely minced
  • 1/4 cup Pinot Noir
  • 1 1/2 cups Perfect Puree Cherry
  • 3/4 cup chicken stock
  • 1/4 cup dried cherries, coarsely chopped
  • 1 teaspoon Dijon mustard
  • 2 teaspoon brown sugar, or to taste
  • 2 tablespoons unsalted butter (optional)
  • Kosher salt, to taste
  • freshly ground black pepper, to taste
  • 2 cups wilted spinach leaves
  • 1/2 cup watercress

Instructions:

Seasoning

Combine all of the ingredients, blending well.

Quail

Rub the blackening seasoning all over quail breasts until both sides are covered. Heat a large cast-iron skillet over high heat. Add 2 tablespoons olive oil. When the olive oil shimmers, add the quail breast side down. Sear the quail quickly to brown, about 2 minutes on each side.

Remove the quail to an ovenproof plate or roasting pan, and place in the oven at 350ºF to finish cooking, about 10 minutes. While the quail is in the oven, make the sauce.

Dried Cherry-Pinot Noir Sauce

Heat the same skillet used to sear the quail over medium heat. Add the olive oil. When the olive oil shimmers, add the shallots. Saute shallots until soft and lightly browned, about 5 minutes. Add the Pinot Noir to the pan and de-glaze, stirring frequently and scraping up any browned bits, about 1 minute. Add the Perfect Puree Cherry puree, chicken stock, and cherries.

Bring to a simmer and allow to reduce by half, about 5 minutes. Stir in Dijon and brown sugar. Reduce heat to low. Add butter, stirring constantly, and season to taste with salt and pepper.

To serve: In a ring mold, place the wilted spinach on the center of a large dinner plate and un-mold, top with the quail breast, drizzle the cherry sauce around plate, and top with a sunny side up quail egg.

Louisiana Cooking

Recipes for TourLouisiana.com provided
exclusively by Louisiana Cookin' magazine.
Click here for more information.
Louisiana Cooking
 
Return to Recipe List
 

 

 
 

   


SEARCH
Destinations
Attractions
Accommodations
Events
  CONNECT
Facebook
YouTube
Blog
  ABOUT
Advertise/Media Kit
About Us
Contact Us
  LEGAL
Copyright
Privacy Policy
Terms & Conditions
  Login
Member Login
Event User Login
Restaurant User Login
  AJR Media Group
1.855.GoToAJR
TourLouisiana@AJRMediaGroup.com
www.AJRMediaGroup.com

© 2010-2013 TourLouisiana.com - ALL RIGHTS RESERVED
TourLouisiana.com and all related content is owned by AJR Media Group unless otherwise noted.
Content may not be used without express, written permission by AJR Media Group.


Visit our other travel sites:
TourTexas.com · EscapeToTheSoutheast.com · LetsTourOhio.com · LetsTourOklahoma.com