CHEF BRIAN'S QUAIL
Recipe courtesy Emeril Lagasse and Chef Brian Mottola, E2 Emeril's Eatery
2 cups honey
Two 12 ounce bottles Abita Amber Beer
¼ cup Crystal Hot Sauce
Four 4 ounce semibonelss quail
Salt and freshly ground black pepper, to taste
Emeril's Original Essence, to taste
2 tablespoons extra virgin olive oil
4 tablespoons (half a stick) of unsalted butter
8 ounces thick cut bacon, diced
2 seasonal apples, (such as Cortlandt) peeled and cut into wedges
1 pound Brussels sprouts, blanched
1 ½ tablespoons minced shallots
1 ½ tablespoons minced garlic
Thinly sliced green onions, for garnish
Make the honey glaze: In a medium saucepan cook the honey until golden and bubbly. Be careful not to let it scorch. Slowly whisk in the beer and hot sauce. Continue to cook until the sauce has reduced by half and is thick and syrupy. Set aside until you are ready to serve the quail.
Season Quail with salt, pepper and a pinch of Emeril's Essence. In a large sauté pan, heat the olive oil. When the oil is hot but not smoking, add the birds and sear until golden, 2 to 3 minutes on the first side, adding half of the butter as the birds are searing. Turn the quail and continue to cook, basting with the butter, until the quail are just cooked through, 2 to 3 minutes longer. Keep warm until ready to serve.
When you are searing the quail, cook the Brussels sprouts. Render the bacon in a hot skillet until almost crisp. Add the garlic, shallot, and apples and toss to combine. Add the Brussels sprouts and the remaining 2 tablespoons butter and cook, stirring occasionally, until the Brussels sprouts are heated through and lightly caramelized around the edges. Season with salt and pepper to taste.
To serve, brush the quail with the honey glaze. Place the Brussels sprouts on a platter and top with the glazed quail.