Grilled Creole Mustard-Marinated Quail with Smothered Field Peas and Andouille

• 1/2 cup dry white wine
• 1/2 cup olive oil
• 1/2 cup Steen's 100 percent Pure Cane Syrup or other cane syrup
• 1/4 cup Creole or whole-grain mustard
• 1/2 cup chopped yellow onion
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 12 quail (about 3 1/2 ounces each), breastbones removed and split down the back
• 2 tablespoons Creole Seasoning (recipe follows)
• 1 tablespoon olive oil
• 2 cups chopped yellow onions
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound andouille or fresh pork sausage, removed from the casings and crumbled
• 2 teaspoons chopped garlic
• 1 pound dried field peas (about 2 cups), picked over and rinsed
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• 8 cups beef broth
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

1. Preheat the grill.
2. 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.
3. Season the quail evenly with the Creole seasoning.
4. Put them in a large 2-gallon plastic storage bag and pour in the marinade.
5. Close the bag securely.
6. Carefully toss to coat the quail evenly and refrigerate for 12 hours.
7. Make the beans.
8. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat.
9. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes.
10. Add the sausage and cook, stirring, until brown, about 4 minutes.
11. Add the garlic, dried peas, bay leaf and thyme.
12. Cook, stirring, for 1 minute.
13. 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.
14. Remove the bay leaf.
15. Keep warm.
16. Remove the quail from the marinade.
17. Grill until cooked through, about 8 minutes total, turning them every 2 minutes.
18. To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.
19. Combine all ingredients thoroughly.
20. Yield: 2/3 cup

white wine, olive oil, yellow onion, garlic, salt, freshly ground black pepper, cayenne, quail, creole seasoning, olive oil, yellow onions, freshly ground black pepper, andouille, garlic, peas, bay leaf, thyme, beef broth, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/grilled-creole-mustard-marinated-quail-smothered-field-peas-and-andouille-recipe.html (may not work)