Tea Smoked Quail with Chilled Noodle Salad and Kicked-Up Hoisin Sauce

  1. Place the quail in a medium bowl and sprinkle with the salt, Chinese five-spice and sesame oil.
  2. Place the tea in a stovetop smoker and place on high heat.
  3. Once the tea begins to smoke, place the quail in the smoker, close tightly and turn the heat off.
  4. Leave in the smoker for 20 minutes.
  5. Heat a grill to medium heat.
  6. Grill the quail for 3 minutes on each side and serve with the chilled noodle salad and the hoisin sauce.
  7. Combine all ingredients in a medium bowl and mix thoroughly.
  8. Combine vinegar, sugar, garlic and the chile in a small saucepan.
  9. Bring to a boil and cook for 3 minutes.
  10. Place the onions, celery and cilantro in the barrel of a food processor and puree until smooth.
  11. Once the vegetables are pureed, add the vinegar mixture in a steady stream followed by the hoisin sauce.
  12. Reserve.

quail, salt, sesame oil, china oolong tea, salad, hoisin sauce, udon noodles, green onion, bean sprouts, carrot, cucumber, cashews, cilantro, soy sauce, sesame oil, honey, black sesame seeds, white vinegar, sugar, garlic, red chile, onion, celery, cilantro, hoisin sauce

Taken from www.foodnetwork.com/recipes/emeril-lagasse/tea-smoked-quail-with-chilled-noodle-salad-and-kicked-up-hoisin-sauce-recipe.html (may not work)

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