Boudin Stuffed Quail With Cranberry Bourbon Sauce Recipes

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BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE



Boudin-Stuffed Quail with Cranberry-Bourbon Sauce image

Provided by Jay Ducote

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

Canola oil
1 pound ground pork
2 ounces chicken liver, chopped
1 onion, diced
1/2 bell pepper, diced
2 stalks celery, diced
4 cloves garlic, minced
1 cup rice
1 pint cranberries
1 cup bourbon whiskey
3 tablespoons sugar
8 whole quail
Kosher salt and black pepper
Cayenne
Chili powder
Smoked paprika

Steps:

  • Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
  • Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
  • In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
  • Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside.
  • Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne¿now you have boudin.
  • Preheat the oven to 350 degrees F.
  • Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
  • Serve the stuffed quail atop cranberry-bourbon sauce.

CRANBERRY SAUCE WITH BOURBON



Cranberry Sauce with Bourbon image

This is my mother's recipe. Each year, she would make this for an auction. Her sauce usually sold for $12.00 an 8-ounce jar! Tastes best when it has had time to sit, for example, 2 weeks. The longer it sits, the stronger the flavours.

Provided by CULINARYJEN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Cranberry Sauce Recipes

Time 1h5m

Yield 12

Number Of Ingredients 3

12 ounces cranberries
4 cups white sugar
½ cup bourbon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Stir the cranberries, white sugar, and bourbon together in a baking dish.
  • Bake in the preheated oven, stirring occasionally, until thick, about 1 hour.

Nutrition Facts : Calories 295.4 calories, Carbohydrate 70.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 67.7 g

STUFFED QUAIL WITH WHITE WINE



Stuffed Quail with White Wine image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 dried apricots, chopped
Pinch ground ginger
1/2 teaspoon grated orange rind
1 tablespoon pine nuts
5 tablespoons melted butter
6 tablespoons white wine, reduced by 1/3
Juice of 1/2 orange
Cognac, warmed
4 quails
Salt
Black pepper, freshly ground
4 tablespoons cooked rice

Steps:

  • Preheat the oven to 450 degrees F.
  • Wipe the quails dry and season inside and out with salt and pepper.
  • Combine the rice, chopped apricots, ginger, grated orange rind and pine nuts and moisten with a little melted butter. Stuff the quails with the mixture and place them in a roasting pan. Brush the quails with melted butter. Roast in the oven 8 to 10 minutes. Reduce the heat to 300 degrees and roast for a further 15 minutes, basting frequently with a mixture of wine, the orange juice and 4 tablespoons melted butter.
  • Remove the quails to a serving dish and keep warm. Taste the liquid in the roasting pan and adjust seasonings, then add the liquid off the quails. Pour warmed cognac over the quails and ignite. Serve at once with the roasting liquid on the side.

BUTTERSCOTCH-BOURBON BLONDIES



Butterscotch-Bourbon Blondies image

The best Blondies are chewy, moist and just this side of raw in the middle.

Provided by Duff Goldman

Categories     dessert

Time 1h

Yield About 25 cookies

Number Of Ingredients 10

Nonstick cooking spray
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 stick (1/2 cup) butter, softened
3/4 cup butterscotch chips
3/4 cup lightly packed light brown sugar
1 extra-large egg
1/2 teaspoon pure vanilla extract
1/4 cup bourbon

Steps:

  • Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too.
  • In a medium bowl, whisk the flour, baking powder and salt.
  • In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.
  • Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.
  • Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting. Find this recipes and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).

BOURBON-CRANBERRY COCKTAIL



Bourbon-Cranberry Cocktail image

Provided by Nancy Fuller

Categories     beverage

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 6

2 cups fresh cranberries
1 cup orange juice
1/3 cup sugar
3 cinnamon sticks
1 liter (about 4 cups) bourbon
Orange peels, for garnish

Steps:

  • Combine the cranberries, orange juice, sugar and cinnamon sticks in a small saucepan over medium-high heat. Bring to a simmer and cook, stirring, until the sugar dissolves and cranberries start to pop, about 5 minutes. Let cool completely, then combine with the bourbon in a pitcher.
  • To serve, pour into glasses over ice and garnish with an orange peel.

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