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Grilled Creole Mustard-Marinated Quail with Field Peas

For the Quail:
1/2 cup dry white wine
1/2 cup olive oil
1/2 cup Steen's 100% Pure Cane Syrup, or other cane syrup
1/4 cup Creole or whole-grain mustard
1/2 cup chopped yellow onion
1 tablespoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon cayenne
12 quail - (abt 3 1/2 oz ea) -- breastbones removed, and split down the back
2 tablespoons Creole Seasoning

For the Beans:
1 tablespoon olive oil
2 cups chopped yellow onions
1/4 teaspoon freshly-ground black pepper
1/2 pound andouille or fresh pork sausage -- removed from casings, and crumbled
2 teaspoons chopped garlic
1 pound dried field peas - (abt 2 cups), picked over, and rinsed
1 bay leaf
1 teaspoon fresh thyme leaves
8 cups beef broth

Make the quail: Put the wine, olive oil, cane syrup, mustard, onion, garlic, salt, black pepper and cayenne in a blender and process until smooth, about 30 seconds. Season the quail evenly with the Creole Seasoning. Put them in a large 2-gallon plastic storage bag and pour in the marinade. Close the bag securely. Carefully toss to coat the quail evenly and refrigerate for 12 hours.

Make the beans. In a large, heavy stockpot or soup pot, heat the oil over medium-high heat. Add the onions and black pepper and cook, stirring, until the onions are soft and lightly golden, about 4 minutes. Add the sausage and cook, stirring, until brown, about 4 minutes. Add the garlic, dried peas, bay leaf and thyme. Cook, stirring, for 1 minute. Add the broth and bring to a boil, then reduce the heat to medium and cook, uncovered, until creamy and soft, about 1 1/2 hours. Remove the bay leaf. Keep warm.

Preheat the grill. Remove the quail from the marinade. Grill until cooked through, about 8 minutes total, turning them every 2 minutes.

To serve, mound equal amounts of the beans in the center of each of 6 serving plates and top each with 2 quail.

This recipe yields 6 servings.

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