Gert Cooks, Cape Cod Chef Gert Rausch, Cooking Demonstrations, Recipes

Clean, scale, gut, trim the fish, and cut into pieces. Make an unsalted fumet, by placing fish bones and cold water into a deep pot. Bring to a boil. Add onions, parsley, and lemon juice. Bring back to a boil, skim the stock, and add the spices. Reduce the heat and simmer for 30 minutes. Strain through a cloth and cool.

Place the onions and leeks in a saucepan with 2 Tbs oil. Heat slowly, stirring frequently, until they are cooked but not brown. Then add the fish, all the flavorings and season with a large pinch of salt and a pinch of pepper. The anise and saffron are essential, and the saffron should dominate the dish. Pour in the fumet to cover. Sprinkle the butter, cut into pieces, and the remaining oil over the fumet. Start cooking over a high flame. Meanwhile, rub the bread with garlic, sprinkle with a small amount of oil, and broil in the oven. Continue to boil the mixture for 15 minutes. As it boils the fish stock, oil, and butter will emulsify and thicken to the consistency of a creamed soup. It is important to serve the soup immediately as it will lose this thick quality if serving is postponed. Carefully drain the fish and place fish on a serving platter. Adjust seasoning and pour soup into a tureen. The bread can be used for dipping or placed in the tureen before the soup is poured.

Fumet:

1 qt water

2 lbs white fish backbones

2 large onions, thinly sliced

2 sprigs parsley

Juice of ¼ lemon

1 tsp dried thyme

1 tsp bay leaves

1/8 tsp coriander

½ tsp pepper

Cassoulet

Cassoulet - Pt. 1

Ingredients:

2 fresh ham hocks

1 pound boneless pork shoulder, cut into 1 1/2-inch cubes

6 ounces fresh pork skin with 1/4 inch of fat attached

Salt and freshly ground pepper

2 pounds dried Tarbais or cannellini beans, picked over & rinsed

2 ounces salt pork, skin removed

1/3 cup duck fat (see Note)

3 small carrots, thinly sliced

2 medium onions, diced

One 5-ounce piece of pancetta

One 5-ounce piece of prosciutto

1 head of garlic, unpeeled, plus 4 small garlic cloves, peeled

1 large plum tomato, chopped

2 quarts plus two cups chicken broth

Bouquet garni: 4 parsley sprigs, 3 small celery ribs, 2 thyme sprigs

and 1 bay leaf, tied with string

6 duck confit legs (see Note)

1 tablespoon vegetable oil

1 pound French-style fresh pork sausages, such as saucisses

de Toulouse, pricked with a fork

1/4 cup fresh bread crumbs

Preparations:

Put the ham hocks, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak overnight.

The next day, in a medium saucepan, cover the salt pork and the seasoned skin with water. Bring to a boil, and then simmer over moderate heat until the skin is supple, about 30 minutes. Drain and cool. Refrigerate the salt pork. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.

Dry the ham hocks and pork shoulder cubes with a paper towel. In a very large, enameled cast-iron casserole, heat the duck fat. Add half of the pork cubes and cook over moderately high heat until lightly browned all over; transfer to a plate. Repeat with the remaining pork cubes. Add the ham hocks to the casserole and brown them lightly.

Deep Fried oysters

Cassuolet Pt. 2

Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden, about 7 minutes. Add the pancetta and brown it lightly. Add the prosciutto, the head of garlic and the tomato and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and the browned pork and its juices and bring to a boil. Cover the casserole and gently simmer the ragout over low heat for 1 1/2 hours, stirring occasionally.

Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the ragout and simmer until the beans are just tender, about 2 hours. Let the ragout cool, then refrigerate overnight.

Remove as much of the solidified fat as you can from the surface of the ragout; reserve 1/4 cup of the fat. Let the ragout return to room temperature. Pick out the ham hocks, pancetta and prosciutto. Cut the meats into bite-size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.

Preheat the oven to 400°. Bring the ragout to a simmer. Cut the blanched salt pork into small pieces. Squeeze the cooked garlic cloves into a food processor. Add the salt pork and the raw garlic cloves and process to a smooth paste. Stir the paste into the ragout and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.

Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.

Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the remaining 2 cups of broth to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.

Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.

Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the cassoulet. Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the bread crumbs. Bake the cassoulet for 1 hour longer, until it is richly browned on the surface. Transfer to a cloth-lined rack and let rest for at least 20 minutes before serving

Herbed Baked Oysters

Coq Au Vin - Pt. 1

Coq au vin iss a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.

While the wine is typically Burgundy wine,

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. In 1864 a similar recipe, poulet au vin blanc, appeared in Cookery for English Households, by A French Lady.

In one of the earliest printed recipes, published in 1913, the text claimed the recipe dated to the 16th century.

Although the word "coq" in French means "rooster," and tough birds with lots of connective tissue benefit from braising, most coq au vin recipes call for capon or chicken.

Ingredients: 24 to 30 pearl onions

4 chicken thighs and legs, or 1 (5 to 7-pound) stewing chicken, cut into serving pieces

Kosher salt and freshly ground black pepper

1/4 to 1/2 cup all-purpose flour

2 tablespoons water

6 ounces salt pork, slab bacon, or lardon, cubed

8 ounces button mushrooms, quartered

1 tablespoon unsalted butter

2 (750-ml) bottles red wine, preferably pinot noir

Standard recipes call for a chicken, red wine (pinot noir, burgundy, or zinfandel), lardons (salt pork), button mushrooms, onions, often garlic, and sometimes brandy. (Recipes with vin jaune may specify morels instead of white mushrooms.) The preparation is similar in many respects to beef bourguignon. The chicken is first marinated in wine, then seared in fat and slowly simmered till tender. The traditional seasonings are salt, pepper, thyme, parsley and bay leaf (usually in the form of a bouquet garni). The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end.

2 tablespoons tomato paste

1 medium onion, quartered

2 stalks celery, quartered

2 medium carrots, quartered

3 cloves garlic, crushed

6 to 8 sprigs fresh thyme

1 bay leaf

2 cups chicken stock or broth

Lobster Americana

Coq Au Vin - Pt. 2

Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside.

Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack.

Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside.

In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven.

Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use.

Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight.

The next day, preheat the oven to 325 degrees F.

Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally.

Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes.

Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired.

Cooks Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.

Lobster Thermidor

Duck Confit

Ingredients:

4 duck leg portions with thighs attached, excess fat trimmed and reserved (about 2 pounds)

1 tablespoon plus 1/8 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

10 garlic cloves

4 bay leaves

4 sprigs fresh thyme

1 1/2 teaspoons black peppercorns

1/2 teaspoon table salt

4 cups olive oil

Directions:

Lay the leg portions on a platter, skin side down. Sprinkle with 1 tablespoon of the kosher salt and black pepper. Place the garlic cloves, bay leaves, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Put the reserved fat from the ducks in the bottom of a glass or plastic container. Top with the sandwiched leg portions. Sprinkle with the remaining 1/8 teaspoon kosher salt. Cover and refrigerate for 12 hours.

Preheat the oven to 200 degrees F.

Remove the duck from the refrigerator. Remove the garlic, bay leaves, thyme, and duck fat and reserve. Rinse the duck with cool water, rubbing off some of the salt and pepper. Pat dry with paper towels.

Put the reserved garlic, bay leaves, thyme, and duck fat in the bottom of an enameled cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck on top, skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.

Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.

The excess oil can be stored in an airtight container in the refrigerator and used like butter for cooking. The tinge of duck taste in the oil is wonderful and I use the oil to roast potatoes, cook green beans, and pan-fry

veal.

Maine-ly Shrimp Fritters

Escargot

Ingredients:

1/2 c. butter

2 tbsp. dried parsley flakes

7 1/2 oz. can snails, drained

1 clove garlic, chopped finely

Dash pepper

Snail shells

Directions:

Cream butter and seasonings in a small bowl. Place 1/4 teaspoon seasoned butter into each shell, top with the snail; fill to the rim with seasoned butter. Repeat for each shell. Place snails on shell (escargots) on glass platter. Microwave on Defrost for 3 to 3 1/2 minutes or until butter begins to bubble.

Oyster Pan Roast

Fish Quinelles

Fish quenelles (or stuffing) are usually made with the flesh or whiting or pike, and nearly always with white-fleshed fish. There are two kinds of quenelles: fine and ordinary. Fine quenelles, or mousselines, consist of cream, egg whites, and the flesh of fish. There is no mathematical precision to the proportions of quenelle recipes. The stiffness of the stuffing depends on the albumin in the flesh of the fish. This varies according to size, age, and species of fish used. The number of egg whites added may vary. The function of the egg whites is to solidify the cream incorporated, and to compensate for the variable composition of the flesh. It is essential to experiment with the amount of egg yolks used to achieve the maximum firmness. Ordinary quenelles are a mixture of flesh, panade, and eggs.

Pike Quenelles Lyons Style

(For 20 3 ½ oz quenelles)

2 1/4 cups milk

1 lb unsalted butter

1 1/3 lbs flour, sifted

1 lbs pike meat

1/8 cup salt

1/4 tsp freshly ground pepper

1/4 tsp grated nutmeg

3 egg whites

12 eggs

Method:

Making the panade: In a heavy bottomed saucepan, bring milk to a boil. Add 3 ½ oz of butter and sifted flour, and whip vigorously. As soon as the mixture is well thickened, turn the heat very low and, stirring constantly with a wooden spoon, dry the panade. After this step has been completed (approx. 20 min), set the panade aside to cool.

Combining the mixture: With a mortar and pestle pound the pike meat , together with salt, pepper, and nutmeg, until the meat becomes a paste. Strain the mixture through a fine sieve. Return to the mortar, work in the egg whites, and then the cooled panade. When these are well mixed, add the whole eggs. When they have been incorporated smoothly, finish by adding the remaining softened butter. Cool the quenelle mixture to make it firmer.

Poaching the quenelles: Bring 6 gallons of salted water to a boil. Mold the mixture into quenelles, which should be ovals weighing about 3 ½ oz each. Poach them in hot but not boiling water. After about 15 minutes, when the quenelles are finished poaching, if they are not ready to be used immediately, cool quenelles in a water bath to be used later.

Oyster Stew

Oyster Stew

Fumet:

1 onion, roughly chopped

1/3 stalk celery, roughly chopped

3 garlic, cloves

1 leek, roughly chopped

1 bulb fennel roughly chopped

1 sprig thyme

1 sprig tarragon

1 bayleaf

1 pint heavy cream

1 pint Vermouth

1 pint fish stock

Preparation:

Sweat onion, celery, fennel and garlic in a small amount of olive oil until onion is transparent. Add in Vermouth and reduce until alcohol is evaporated. Next, add thyme, tarragon and bay leaves along with the fish stock. Reduce by ¼ at low heat. Finally, add in cream, heat to just before boiling, and remove from heat and strain. Put to side.

Oyster Stew:

24 ounces fumet

2 tablespoons shallots, minced

2 tablespoons leeks, minced

1 tablespoon fresh thyme

10 dashes Tabasco

1 juice from 1 lemon

30 oysters

6 tablespoons tomato concasse

6 ounces oyster liquor

salt and pepper to taste

Preparation:

Combine shallots, leeks and fumet in a medium sized pot and bring temperature to just under a boil. Salt and pepper oysters. Add oysters, thyme, lemon juice, Tabasco, oyster liquor and chives to mixture. Season to taste with salt and pepper. When oyster begins to open, (less than one minute) serve.

French Recipes

Bouillabaisse

Cassoulet

Deep Fried oysters

Herbed Baked Oysters

Lobster Americana

Lobster Thermidor

Maine-ly Shrimp Fritters

Oyster Pan Roast

Oyster Stew

Oyster Stew Cilantro

Oysters - Half Shell

Oysters Rockefeller

Scalloped Oysters

Sea Bass en Crout

Sole Norman

Spinach Salad

Oyster Stew Cilantro

Oyster Stew laced with Cilantro Pesto

1 cup chardonnay or white wine

¼ lb butter

½ cup minced shallots

1 cup oyster liquor/juice

4 dozen fresh oysters

2 quarts heavy cream

½ cup cilantro pesto

2 tsp salt

½-1 tsp cayenne pepper, depending

on heat preference

Method:

In a large heavy-bottomed saucepan, reduce the wine until there is only 2 tablespoons remaining. Add the butter and lightly sauté the shallots for 3 minutes. Add the oyster liquid, heavy cream, and bring up to a simmer as you gently whisk in the pesto. Once up to a simmer, adjust the salt and cayenne peppers to your liking. Add oysters to the simmering soup and poach until the edges begin to curl. Ladle into warm bowls.

Cilantro Pesto

1 jalapeno, seeded

½ cup pine nuts

3 tsp garlic, minced

½ cup olive oil

3 large bunches cilantro

2 Tbs parmesan cheese

½ tsp salt

Combine jalapeno, pine nuts, garlic, and oil in blender and puree. Add cilantro and cheese and blend into a paste. Feel free to add a touch more oil if it makes blending easier. Add salt to taste and set aside until stew is assembled.

Oysters - Half Shell

Oysters on the halfshell with Finlandia vodka froth

12 each local Cape Cod oysters

1 qrt Finlandia vodka

3 qts orange juice

1 qrt rice wine vinegar

1 cup chopped shallots

1 sprig thyme

44 sheets gelatin bloomed

salt and sugar to taste

Directions:

Bring all ingredients to a simmer. Add in gelatin till completely dissolved. Strain through fine mesh strainer. Let cool before placing into a cream profi whip. Whip the froth over the oyster and serve very cold.

Oysters Rockefeller

Oysters Rockefeller

Ingredients:

1 pound butter

1 celery rib, finely chopped

1 bunches parsley, finely chopped

2 bunches scallions, finely chopped

3 tablespoons Worcestershire sauce

1 tablespoon Tabasco

½ to ¾ cup Herbsaint or Pernod

1 ¼ cups seasoned bread crumbs

48 oysters, in their shells

Rock salt

Melt the butter in a large skillet and add the celery, scallions and parsley. Sauté for 5 minutes, then add the Worcestershire and Tabasco. Reduce heat to medium and cook for 10 minutes. Add the Herbsaint or Pernod and bread crumbs and cook for another 5 minutes. Remove the pan from the heat and transfer the mixture to a bowl. Chill in the refrigerator for 1 hour, until cold but not firmly set.

Using an oyster knife, pry open the oysters. Discard the top shells: scrub and dry the bottom shells. Drain the oysters. Arrange 6 oyster shells on an ovenproof pan or tray lined with a layer of rock salt about an inch deep. Make 8 trays in all. Place 1 oyster in each shell.

Preheat the oven to 375 degrees F.

Remove the chilled topping from the refrigerator and beat it with an electric mixer to evenly distribute the butter and infuse air into the mixture; transfer the mixture to a pastry bag fitted with a large plain tip. Pipe a tablespoon of the mixture onto each oyster; then bake it in the oven for 5 to 8 minutes. Serve each person a tray of piping hot oysters.

Scalloped Oysters

Scalloped Oysters

Ingredients:

1 ½ cups of coarse crackers crumbs

8 tablespoons of butter, melted

1 pint of oysters

½ teaspoon of salt

Pinch of pepper

¼ cup of oyster liquid

2 tablespoons of milk

Preparation:

Combine crumbs with the butter. Put thin layer of crumbs in the bottom of a 1- ½ quart baking dish. Alternate layers of oysters and crumb mixture, sprinkling each layer with seasonings. Do not use more than 2 layers of oysters. Pour the oyster liquid and milk over the last layer, and then top with crumbs. Bake at 450 for 30 minutes

Sea Bass en Crout

Sea Bass en Croûte

(For 6-8 people)

6 lb whole sea bass

Chopped chervil

Chopped tarragon

Salt

Pepper

Puff pastry dough

Egg yolk

Melted butter or beurre blanc

Method:

Place to sea bass on a cookie sheet, and place into a 425 degree oven. When the dough is firm, lower the heat to 350 degrees, so that it will cook evenly without burning the dough. Cooking time will take about 1½ hours. To serve, place the fish on a platter, and carve it in front of the guests. Accompany it with melted butter or a nice beurre blanc.

Variation: Before it is wrapped in pastry, the sea bass can be stuffed with a nice lobster mousse. Recipe follows.

Lobster Mousse

½ lb raw lobster meat

Coral

¾ Tbs salt

Freshly ground pepper

Dash grated nutmeg

1 cup heavy cream

¼ lb pistachios

Truffles

Method:

In a mortar pound the lobster meat. Add the coral, and season with salt, pepper, and nutmeg. Rub the lobster meat through a very fine sieve into a bowl. Set the bowl on ice, and beat into the lobster the heavy cream, and then the pistachios and truffles.

Buy a very fresh whole sea bass. Carefully gut it and remove the skin without hurting the meat. Leave the head and tail intact. Cut the fish along the back to the back bone. Place fresh chervil, tarragon, salt and pepper in this long cavity and in the belly flap. Roll out one sheet of puff pastry. Place the fish on top the dough and cover it with a second piece of pastry dough. Press all along the fish to enclose it completely and follow its original shape. With a very sharp knife, cut off the excess dough, but leave enough to simulate the fins. Score a few lines lengthwise on the fins and tail. Use the left over dough to simulate the gills and eye. Glaze the dough with a beaten egg yolk. To make it resemble a fish even more, reproduce the scales by pressing the dough with a half-moon shaped mold.

Sole Norman

Sole Norman

Sole

Unsalted butter

Pinch salt

Sole stock

1 Tbs dry white wine

1 Tbs cooking juice from mushrooms

Norman Sauce

Poached mussels

Shrimp tails

Poached oysters

Mushrooms stewed in butter and lemon juice

Truffles

Gudgeons rolled in bread crumbs and fried

Crawfish cooked in court-bouillon

Fleurons

Norman Sauce

1 oz unsalted butter

¼ cup flour

2 cups fumet

1 cup mushroom cooking juice

½ cup oyster poaching liquid

4 egg yolks

3 Tbs heavy cream

1/4 lb unsalted butter

Make a blonde roux by combining 1 oz butter and flour over a medium flame. Stir constantly with a whisk until the roux has reached the desired blonde color. Stir in the fumet, mushroom liquid, and oyster liquid. Reduce sauce by one-third, then thicken with 4 egg yolks mixed with heavy cream. Strain through a cheese cloth and place over the flame. Heat to boiling point, stirring constantly. Off the flame, immediately incorporate ¼ lb unsalted butter a little at time, whisking vigorously.

Place sole in a buttered ovenproof dish, and season with salt. Mix sole stock with wine and mushroom juice. Pour over to reach the top of the fish. Dot with 1 Tbs butter cut into small pieces. Cover with buttered waxed paper, and poach slowly in a 325 degree oven without boiling. Drain the cooking liquid in a saucepot. Reduce to 2 tablespoons, and incorporate into a Norman sauce. Put the sole on a hot platter big enough for it and its garnishes. Surround it with mussels, shrimp, oysters, and mushrooms. Coat the dish with Norman sauce. Suggested garnishes include truffles, gudgeons, crawfish, and fleurons made from flaky pastry.

Spinach Salad

Spinach Salad with Hot Honey Mustard and Bacon Dressing

topped with Smoked Quail dipped in a Honey Cilantro Ginger Glaze

Honey Cilantro Ginger Glaze

1 ½ cups honey

¼ cup soy sauce

¼ cup Worcestershire sauce

1/3 cup fresh ginger, minced

¼ cup garlic, minced

¼ cup shallots, minced

2 bunches cilantro, leaves only

Salt and pepper to taste, 1 tsp min

¼ lb sweet butter

Method:

Combine all glaze ingredients in a saucepan and bring to a simmer over medium heat. Simmer for 4 minutes. Hold on warm, at 180 degrees or less. Smoke quail. This can be done ahead of time. Dip the quail in the glaze. Re-warm the quail in a 250 degree oven for 5 minutes. To assemble the salad, toss hot dressing onto cold spinach, ¼ cup per salad. Garnish with sliced mushrooms, julienned apples, and red onions. Dip the quail in glaze one more time. Rest quail, glazed and hot, atop the wilted spinach salad.

Variation: Squab, duck, pheasant, dove, goose or even chicken can stand-in for quail.

Spinach Salad

1 smoked quail per person

1 handful spinach per person

Sliced mushrooms

Julienned green apples

Julienned red onions

Hot Honey Mustard and Bacon Dressing

1 cup Creole mustard

½ cup champagne vinegar

½ cup honey

1 cup bacon, diced into bits

Method:

Cook bacon in a single layer, drain and crumble. Mix bacon, vinegar, honey, and mustard together in a saucepan and bring to a light simmer.

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