Full CircleChef Adam J. Korbel returns home to New Orleans to stir up the culinary offerings at the Chateau Sonesta Hotel

Appetizer
Crawfish Cheese Cake with a smoked tomato coulis

EntrÉe
Abita quail stuffed with Chorizo sausage and Asiago cheese served with pesto mashed potatoes and Julienne vegetables.

Dessert
Chocolate mousse served in an almond and caramel tulipe with fresh berries

photos: Cheryl Gerber

Abita Quail with Chorizo and Asiago Cheese
1/2 lb. Chorizo sausage
1/2 lb.  Asiago cheese
2 quails, de-boned 
Coarse salt and fresh ground black pepper, to taste
1 tsp. olive oil

Pesto Mashed Potatoes
1/2 lb. red-b potatoes
1 cup heavy cream
1 tblsp. butter
1/4  cup pesto (see below)
Salt and pepper, to taste

Pesto
1/4 lb. basil
1 cup Parmesan cheese
1/4 cup garlic
2 cups olive oil
Combine all ingredients in a food processor until they are blended completely.

Julienne vegetables
1 zucchini
1 yellow squash
1 carrot
Butter

Full CircleTake the Chorizo sausage and brown it until it is fully cooked. Add shredded Asiago cheese and let your cheese and sausage mixture cool. Set to the side. Take the quail and de-bone, except for the leg bone and the wing bone. After de-boning the quail, season with coarser salt and fresh ground black pepper, and rub with olive oil. Grill until the birds are about medium. Allow the birds to cool. Stuff the quails with cheese and sausage mixture and place on an oven-safe pan and cook for about 20 minutes in a 350-degree oven. While the birds are cooking, peel the potatoes and boil them until you can stick a knife in the potato and it goes in without any trouble. Heat heavy cream and butter, then whip it into your cooked potatoes until fluffy. Add pesto and mix thoroughly. Add salt and pepper to taste.

After you are done with the potatoes, you should pull the quail from the oven and let them rest. This is when you prepare your julienne vegetables. Cut the zucchini, squash and carrot in half, then in quarters. Take the quarters and cut them into thin matchstick shapes and sauté them in butter until done.

When serving, place a portion of potatoes in the center  of the plate and surround it
by the julienne vegetables. Then place the quail where the leg portions can meet at
the top. Serves 1. 

Chateau Sonesta, 800 Iberville St., 586-0800