Tuesday, September 8, 2009
Quail Stuffed with Poultry, Foie Gras and French Plums
I'm scrapping my idea of not posting dishes I've already talked about. I've been getting a lot of new visitors lately and guaranteed they haven't gone through everything on my site. So to some, this may be a completely new post. Besides, how can you pass on a meal so worthy of having it's picture taken? Actually, this version of the mouthwatering stuffed quail was even better because my husband cooked it. When I did it, it turned out quite dry. You can find these tasty treats at the Chelsea Smokehouse (yes, I believe I am spending my life savings there). But you never know, when I get old and things start to happen, I may loose my taste buds! I'd better live it up while I can! We've also tried the poultry and caramelized onions with port version. If you're stuck there staring at the two and can't decide, I have to say I was more in awe with the taste of the port one than the foie gras, but both are fantastic.
My husband also made this meal even more scrumptious by adding a blackberry mead (a gift from his dad from PEI) reduction with red onions, and some comforting squash (is it that time of year already!?) on a bed of spinach.