Recipe - Grilled Prawns With Chinese Noodles And Peanut Sauce

8 Semiboneless quail; split
down back,
And backbone removed
2 tablespoon Olive oil
Bayou Blast; see * Note
One half pound Ground andouille sausage
1 One half cup Chopped onions
1 cup Chopped green bell peppers
1 tablespoon Chopped garlic
2 cup Fresh tomatoes; peeled,
seeded,
And chopped
1 cup Dry red wine
2 cup Veal reduction
One fourth cup Chopped green onions
1 Recipe Wild Pecan Rice
Dressing; see * Note
1 tablespoon Finelychopped fresh parsley
leaves
4 Pieces Crusty French bread

* Note: See the "Bayou Blast {Emeril's Creole Seasoning}" and "Wild Pecan
Rice Dressing" recipes which are included in this collection.

Preheat the grill. Season the quail with 1 tablespoon of the olive oil and
the Bayou Blast Essence. Grill the quail for 3 to 4 minutes on each side.
Remove from the grill and set aside. In a large skillet, over mediumhigh
heat, add the remaining 1 tablespoon of olive oil. When the oil is hot, add
the sausage and render for 3 minutes. Add the onions and peppers. Season
with salt and pepper. Continue to cook for 3 minutes. Stir in the garlic
and continue to cook for 1 minute. Stir in the tomatoes. Season with salt
and pepper. Continue to cook for 2 minutes. Add the wine and bring the
mixture to a boil. Boil for 2 minutes. Add the veal reduction and bring the
mixture back to a boil. Reduce the heat to mediumlow, add the quail, cover
and simmer for 10 minutes. Remove from the heat. To serve, spoon the Wild
Pecan Rice Dressing in the center of each plate. Place 2 quails over each
pile of rice. Spoon the sauce over the rice and garnish with parsley. Serve
with crusty bread. This recipe yields 4