Andouille Cornbread Stuffed Quail Red Eye Gravy Recipes

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CORNBREAD AND ANDOUILLE DRESSING



Cornbread and Andouille Dressing image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 8 servings

Number Of Ingredients 24

2 teaspoons unsalted butter
1/2 pound andouille, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 tablespoon minced garlic
Basic Cornbread, recipe follows
3 slices white or whole wheat bread, torn into 1/2-inch pieces
1/2 cup chopped green onions
1/3 cup chopped fresh parsley
2 teaspoons chopped fresh thyme
1teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
2 large eggs, beaten
1 to 2 cups chicken stock, as needed
1 tablespoon plus 1/4 cup vegetable oil
1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne
1 cup buttermilk
1 egg

Steps:

  • Preheat the oven to 350 degrees F. Generously butter a 13 by 9-inch baking dish and set aside.
  • In a large skillet, cook the sausage until brown and the fat is rendered, about 5 minutes. Add onions, celery, bell peppers, and garlic, and cook for 2 minutes. Remove from the heat and transfer to a large bowl to cool.
  • With your fingers, crumble the corn bread into the bowl, add bread, the green onions, parsley, and thyme, and mix well with your hands. Add the salt, pepper, cayenne, and eggs, and mix well with your hands. Add enough broth, 1/2 cup at a time, to moisten the dressing, being careful not to make it mushy.
  • Transfer to the prepared dish and cover with aluminum foil. Bake until heated through, about 25 minutes. Uncover and bake until golden brown, about 15 minutes.
  • Preheat the oven to 400 degrees F.
  • Pour the vegetable oil into a 9-inch baking pan or heavy cast iron skillet. Place the pan into the oven as it preheats, allowing it to heat for at least 10 minutes.
  • Combine the cornmeal, flour, baking powder, salt, and cayenne in a large mixing bowl and stir with a wooden spoon. Add the buttermilk and egg to the mixture, and stir well to blend. Pour the cornmeal batter into the preheated pan and bake in the oven for 25 minutes or until lightly golden brown. Remove from the oven and let cool before serving or using in the dressing.

FRIED CHICKEN AND BISCUITS WITH RED-EYE GRAVY, ROMAINE SLAW AND LEMON JAM



Fried Chicken and Biscuits with Red-Eye Gravy, Romaine Slaw and Lemon Jam image

Provided by Food Network

Categories     main-dish

Time P1DT4h20m

Yield 4 servings

Number Of Ingredients 42

3 cups buttermilk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 boneless, skinless chicken thighs
3 1/2 cups all-purpose flour, plus more for dusting
2 tablespoons plus 1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 ounces (about 1/2 cup plus 1 1/2 tablespoons) cold shortening, cubed
2 ounces (1/4 cup) cold butter, cubed, plus more melted for brushing
1 cup shredded medium Cheddar
1 1/2 cups buttermilk
3 lemons, cut into thin rounds, seeds removed
1 1/2 cups sugar
4 ounces (1/2 cup) butter
3/4 cup all-purpose flour
3 tablespoons brewed espresso
3 tablespoons ground espresso beans
2 cups milk
2 cups heavy cream
2 cups cooked spicy pork sausage, chopped
2 tablespoons hot sauce, such as Tabasco
1 tablespoon paprika
1/2 teaspoon garlic powder
Salt and ground black pepper
2 hearts of romaine, cut into 1/4-inch strips crosswise
1/4 cup sour cream
2 tablespoons olive oil
1/2 cup pickled red onions
1/4 cup chopped fresh chives
1/4 cup sliced pickled jalapenos
Salt and ground black pepper
Canola oil, for frying
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon black pepper
1/2 teaspoon smoked paprika
4 fried eggs

Steps:

  • For the chicken: Combine the buttermilk, garlic powder, onion powder, paprika and pepper in a large bowl. Add the chicken thighs and marinate in the refrigerator for 24 hours.
  • For the cheddar biscuits: Preheat oven to 350 degrees F. Combine the flour, baking powder, sugar, salt and pepper in the bowl of a stand mixer fitted with the paddle attachment, and mix.
  • Add the shortening and butter and mix on low speed until the mixture resembles cornmeal. Add the cheese and mix. Slowly stir in the buttermilk while mixing, just until combined; do not over mix.
  • Turn the dough out onto a lightly floured surface and roll out to about an inch in thickness; be careful not to overwork the dough. Cut, using a 3-inch biscuit cutter, and place the biscuits on a sheet pan lined with parchment paper. Brush with melted butter. Bake until the tops are just golden brown, 12 to 15 minutes.
  • For the lemon jam: Put the lemon slices in a small saucepot and cover with 1 1/2 cups water and the sugar. Cook on low heat for about 2 hours, stirring occasionally, until the mixture has cooked down to a syrup consistency.
  • For the red-eye gravy: Make a roux by combining the butter and flour in a saucepan. Cook over medium heat, stirring frequently, about 20 minutes. Add the brewed and ground espresso, milk, cream and sausage, and stir well to incorporate the roux. Add the hot sauce, paprika, garlic powder, and salt and pepper to taste. Cook on low heat until the mixture has a thick, gravy consistency, about 45 minutes.
  • For the romaine slaw: Combine the romaine, sour cream, olive oil, red onions, chives, pickled jalapenos and salt and pepper to taste in a large salad bowl and toss well.
  • To finish the fried chicken: Heat a few inches of canola oil in a fryer or deep skillet to 320 degrees F. Combine the flour, salt, pepper and smoked paprika in a shallow bowl. Drain the thighs in a colander, and then dredge in the flour mixture. Fry a few pieces at a time in the hot oil until the chicken reaches an internal temperature of 165 degrees F and has a golden brown crust.
  • For each serving, place a dollop of red-eye gravy in the center of the plate. Cut a biscuit in half and place the bottom half atop the gravy. Top with a fried chicken thigh, another dollop of gravy, a fried egg, 1/2 cup romaine slaw and a dollop of lemon jam. Place the top half of the biscuit on top and drizzle with 1/2 cup more gravy. Repeat with the remaining ingredients.

STUFFED CHICKEN WITH KONA COFFEE RED-EYE GRAVY



Stuffed Chicken with Kona Coffee Red-Eye Gravy image

Provided by Food Network

Categories     main-dish

Time 11h15m

Yield 6 servings

Number Of Ingredients 31

6 cups Beef Stock, recipe follows
2 cups Roux, recipe follows
3 tablespoons Kona coffee grounds
1/2 cup olive oil
1 large Maui (sweet) onion, thinly sliced
8 ounces Hamakua Alii mushrooms, thinly sliced
Kosher salt and ground black pepper
1 cup shredded mozzarella
1/2 cup shredded Irish Cheddar
1/2 cup shredded Parmesan
1 tablespoon minced rosemary
6 boneless skinless chicken breasts
6 slices prosciutto
2 cups all-purpose flour
Serving suggestions: mashed potatoes and sauteed vegetables
2 pounds rib-eye beef trimmings
1/4 cup olive oil
1 pound carrots, chopped
1 pound button mushrooms
2 medium onions, chopped
1 stalk celery, chopped
10 cups water
2 tablespoons minced garlic
2 tablespoons kosher salt
8 peppercorns
6 sprigs thyme
2 bay leaves
4 cups brewed Kona coffee
2 sticks unsalted butter
All the drippings from browned rib-eye trimmings
1 1/2 cups all-purpose flour

Steps:

  • For the gravy: Add the beef stock to a large saucepan over high heat and bring to a boil. Mix in the hot roux, 1/2 cup at a time, until it reaches the desired thickness. Reduce the heat and stir in the coffee grounds. Remove from the heat.
  • For the stuffed chicken: Preheat the oven to 350 degrees F. Add 2 tablespoons of the oil to a saute pan over medium heat. Place the onions in the pan and cook until caramelized. Then add the mushrooms and cook for another couple of minutes until tender. Lightly season with salt and pepper. Remove from the heat.
  • Combine the mozzarella, Cheddar, Parmesan and rosemary in a small bowl.
  • Butterfly the chicken breasts and tenderize. Lightly salt and pepper both sides of the chicken breasts. Lay the prosciutto on one half of each breast and cover with the cheese blend. Fold the prosciutto over so it holds the cheese in, then fold over the other half of the chicken. Dust the chicken in flour.
  • Heat the remaining oil in an oven-safe large saute pan over medium-high. Once the oil is hot, place the chicken in the pan and brown both sides. Once the chicken is brown, remove from the stove and place in the oven until the chicken is cooked through, 15 to 20 minutes. Remove from the oven.
  • To assemble: Place the chicken on a plate, top with caramelized onions and mushrooms and top with gravy. Best served with a side of buttery mashed potatoes and sauteed seasonal vegetables. Enjoy!
  • Preheat the oven to 350 degrees F.
  • Chop the beef trimmings into 1-inch cubes and place on a perforated pan. Place the pan on a baking sheet and place into the oven. Cook the beef until browned, 30 to 45 minutes.
  • Separate the beef from the drippings, saving the drippings for the roux.
  • Heat the oil in a large stock pot over medium-high heat. Add the carrots, mushrooms, onions and celery and saute until tender. Add the beef trimmings and the water. Season with the garlic, salt, peppercorns, thyme and bay leaves and bring to a boil. Then cover and reduce the heat. Simmer on low heat for 8 hours.
  • Strain and add the Kona coffee to the beef stock. Stock can be made a day in advance.
  • Melt the butter in a medium saucepan over medium heat. Add beef drippings. Once the butter and drippings are hot, whisk in the flour until blended smoothly. Remove from the heat and use for the gravy recipe.

SHRIMP AND ANDOUILLE STUFFED QUAIL WITH SPICY WHITE WINE SAUCE



Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons butter, plus more for coating quail
1/2 cup chopped celery
1 cup chopped onion
2 teaspoons chopped thyme
1 teaspoon minced garlic
1/2-pound shrimp, peeled and deveined
1/4-pound andouille sausage, quartered and sliced
2 cups chicken or shrimp stock or broth
2 cups bread, crust removed, cubed, lightly toasted
1/2 cup chopped green onion
3 tablespoons chopped parsley leaves
Salt and pepper
Hot pepper sauce (recommended: Tabasco)
8 semi-boneless quail (about 4 ounces each), split down the back
Spicy White Wine Sauce, recipe follows
2 tablespoons chopped shallots
1/2 cup white wine
1 cup chicken or shrimp stock or broth
1/4 cup hot sauce (recommended: Crystal)
3 tablespoons butter, cut into tablespoons
Squeeze fresh lemon juice
Pinch salt

Steps:

  • Preheat oven to 425 degrees F.
  • Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top.
  • Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve.

ANDOUILLE CORNBREAD STUFFING



Andouille Cornbread Stuffing image

Categories     Pork     Side     Bake     Thanksgiving     Stuffing/Dressing     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 10 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 pound andouille sausage links, quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces (about 3 cups)
8 cups chopped onions (about 2 3/4 pounds), divided
5 cups chopped celery (about 10 stalks with leaves), divided
3 cups mixed chopped red, yellow, and/or green bell peppers, divided
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
2 large eggs
1/2 cup (or more) low-salt chicken broth
Green Onion-Jalapeño Cornbread
1/4 cup (1/2 stick) butter, melted

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add sausage and sauté until browned, about 6 minutes. Add 6 cups onions, 4 cups celery, and 2 cups bell peppers; sauté until vegetables are brown, about 20 minutes. Add remaining onions, celery, and bell peppers, then thyme and cayenne; sauté until vegetables begin to soften, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill.)
  • Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Whisk eggs and 1/2 cup broth in medium bowl. Crumble cornbread into very large bowl. Add vegetable and egg-broth mixtures; toss. Mix in more broth by 1/4 cupfuls if dressing is dry. Transfer dressing to prepared dish. Drizzle with butter.
  • Bake dressing uncovered until golden brown and slightly crisp on top, about 45 minutes.

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