Quail

Challenger Seiya Kawasaki's Fourth Dish

             Roast Quail Stuffed with Wild Rice

                   Chef Kawasaki cut open the quail bodies for stuffing.

               He boiled the quail parts in curry spiced water. He

            cooked black wild rice with mushrooms and then

             added white rice. He stuffed the quail halves with

        the rice and mushroom mixture. He tied up the

               stuffed quail and put them in a frying pan where he

             browned them with salt, pepper, and other spices.

            He cooked the stuffed birds 10 minutes. The gravy

      was made from quail bones and pieces stock.

Roast Cornish Hen Stuffed with Rice

2 Cornish hens                                                                    

Cornish hen giblets                                                        

2 cups of water                                                                   

2 cups of cooked rice                                                         

2 (4 oz.) cans mushroom stems and pieces (8 oz. drained)

4 tablespoons of white flour                                               

Cornish Hen stuffed with rice and mushrooms. They were baked in a

350° oven for 15 minutes,  then cut in half and served with giblet gravy.

Giblet Gravy:

Boil the giblets in 2 cups of water for 10 minutes and strain out the

pieces. Mix 4 tablespoons of white flour with a cup of COLD water, stir

 thoroughly. Carefully pour the flour and water mixture into the broth.

Stir continuously until the gravy thickens.

 Serves 4.

 DISCLAIMER: Iron Chef is the property of FujiTV and all opinions expressed herein

 do not reflect those of FujiTV. The author is in no way  affiliated with FujiTV or the

 Food Network. The recipes presented here are loosely based on the dishes appearing

 on "Iron Chef" but are in no way supposed to be accurate copies. Use of copyrighted

 images is covered under the fair use section of the Copyright Law. This site is not

 responsible for the content of any other sites to  which it is linked.  All text and graphics

 are ã copyright Brett Pijan, 2001, unless otherwise noted.