-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> horseshoe sandwich ...

 DS> You just shot yourself in the foot with that remark
 DS> nor can I envision it being served at any fine dining
 DS>establishment.

 JW> They are hearty and filling and certainly delicious but hardly fine
 JW> dining.

 DD> The traditional leader in fine dining places in Springfield
 DD> certainly has the horse/pony shoe as a lunch offering. To wit:
 DD> http://maldaners.com/lunch-menu/

 JW> It appears to be a popular and well regarded restaurant with some
 JW> interesting items on its menu but it's mid-range in both price and
 JW> fanciness, and not fine dining.

Says Nanook from Yellowknife some 2600+ miles from Maldaners. I've been
to both Nick & No No's (my take) and Maldaners. If Maldaners is not fine
dining than Springfield, IL has no fine dining. I submit that prices in
this area are much lower that East Coast US or Chicago or (probably)
Yellowknife. Many of the items on Chef Higgins menu would be double in
price in Chicago and treble (or more) in Bahstahn or Noo Yawk Siddy.
 
'nuff said. I'm done with this.
 
A dish very similar to this is on Maldaners menu. This is served on
Arugula - Higgins serves his on corn niblets.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sausage Stuffed Quail
 Categories: Game, Pork, Herbs, Vegetables, Breads
      Yield: 3 servings

      4 sl Bacon
    1/2 c  Dry port wine
  1 1/2 c  Chicken stock
      3 c  Baby arugula; washed, dried
           Crushed red pepper & salt
           Extra-virgin olive oil
    1/4    Fennel bulb; in 1/4" dice
    1/4    Onion; in 1/4" dice
    1/2 lb Bulk sweet Italian sausage
    1/2 c  Breadcrumbs
    1/4 c  Grated Parmigiano
      1 lg Egg
    1/2    Bunch fresh Italian parsley;
           - fine chopped
      4    Semi-boneless quail;
           - wingtips removed 

  Coat a large saute pan lightly with olive oil. Toss in
  the fennel, onions and crushed red pepper. Season with
  salt and bring the pan to a medium-high heat. Cook the
  onions and fennel until they are soft and wilted but
  don't have any color, 7 to 8 minutes. Turn off the heat
  and let them cool.

  In a bowl, combine the sausage, breadcrumbs, Parmigiano,
  egg, parsley and cooked onions and fennel. Mix well to
  combine.

  Divide the stuffing among the 4 quail. Press each quail
  to lightly flatten and evenly disperse the stuffing.
  Wrap each quail with a bacon slice and secure the bacon
  with a toothpick. Tie the quail's legs together with
  butcher's twine (otherwise they will look like road
  kill).

  Set the oven @ 350┬░F/175┬░C.

  Coat a large saute pan with olive oil and bring the pan
  to a medium-high heat. Sprinkle the quail with salt and
  add it to the pan. Brown them really well on each side,
  3 to 4 minutes. When the quail are brown on both sides,
  transfer the quail to a baking sheet and put them in the
  oven for 5 to 7 minutes. Remove from the oven, remove
  the toothpicks and reserve the quail.

  Meanwhile, ditch the fat from the pan and add the port
  wine. Cook the wine over medium heat until it has
  reduced by half. Add 3/4 cup chicken stock, season with
  salt and reduce by half. Add the remaining chicken stock
  and reduce it by about three-quarters, or until it seems
  a little bit thickened. Taste and adjust the seasoning.
 
  Divide the arugula among 4 serving plates. Place a quail
  on each pile of arugula and spoon some of the sauce on
  the quail and the arugula. Serve immediately.

  Yield: 4 servings as an appetizer, 2 as an entree 
  
  RECIPE FROM: https://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

... I would never eat inorganic food.
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)