Welcome to MarthaStewart.com Welcome to MarthaStewart.com
Video Collections
  • welcome-mat-baby-shower.jpg

    Baby Shower Ideas
  • welcome-mat-grilling-guide.jpg

    Grilling Guide
  • welcome-mat-ltgll.jpg

    Living the Good Long Life

  • welcome-mat-pets.jpg

    Healthy Pets
  • welcome-mat-hht-patio.jpg

    Home How-To Series
  • welcome-mat-gardening.jpg

    From Martha's Garden
  • welcome-mat-american-made-313.jpg

    American Made
  • welcome-mat-wd-dress-rack.jpg

    Wedding Style 101
 

Emeril Pan Fries Quail

Share
  • view more
  • h

Emeril Pan Fries Quail

Emeril Lagasse butters and bakes a stuffed chicken then pan fries quail.

Related Videos 23 Videos

  • Martha Stewart and guest chef Marco Pierre White pan-fry halibut, cook potatoes under parchment, and serve them with oranges and a lemon confit.

    Pan-Fried Halibut with Lemon Confit, Part 2
  • Martha Stewart and guest Shira Bocar prepare pan-fried trout with almonds and a salad with endive, avocado, and red grapefruit.

    Pan-Fried Trout with Almonds and Grapefruit Salad
  • Emeril Lagasse prepares Pan Seared Halibut after marianating it in a miso broth.

    Emeril Lagasse Prepares Pan Seared Halibut

  • Emeril Lagasse prepares Pan Seared Halibut and plates it with edamame, pea sprouts, and mushrooms.

    Emeril Lagasse Prepares Pan Seared Halibut

  • Emeril Lagasse introduces a show on Pots and Pans 101.

    Emeril's Pots and Pans 101 Show
  • Emeril Lagasse thickens chicken juices to make a pan sauce he then serves with baked stuffed chicken and rice pilaf.

    Emeril Makes Pan Sauce from Chicken Juices
  • Martha Stewart and guest chef Marco Pierre White discuss his new book, pan-fry halibut, and serve it with oranges and confit of lemon.

    Pan-Fried Halibut with Lemon Confit, Part 1
  • Lucinda Scala Quinn and her brother Jim Scala make pan fried fish with fresh walleye pike, fine flour, salt, and pepper then prep a sweet corn relish from fresh corn, scallion, celery and diced red bell pepper.

    Pan Fried Walleye Pike and Sweet Corn Relish
  • Emeril Lagasse introduces a show about cooking with chocolate and begins to make pan seared scallops with vanilla bean sauce and sweet potato fries.

    Pan Seared Scallops with Vanilla Bean Sauce Part 1
  • Martha prepares delicious Swiss chard, and showcases the newest addition to the Martha Stewart Collection at Macy's: "green" pans that were made using 50 percent less energy than traditional nonstick pans.

    Green Pans
  • Martha Stewart and chef Sarah Carey teach the perfect technique to create a crisp chicken exterior with a moist and tender interior and make a flavorful Indian marinade.

    Cooking School: Pan-Fried Chicken Cutlets
  • Martha Stewart showcases varieties of pans and their uses, including stir frying, sauteing, grilling, boiling and frying.

    Varieties of Pans and their Uses
  • Chef Emeril Lagasse is back in the kitchen with Martha to make greens with fried oysters and buttermilk dressing, and chilled corn and crawfish soup. Part 2.

    Emeril Lagasse, 2
  • Chef Emeril Lagasse is back in the kitchen with Martha to make greens with fried oysters and buttermilk dressing, and chilled corn and crawfish soup. Part 1.

    Emeril Lagasse, 1
  • Martha Stewart and Emeril Lagasse mix a dry rub with paprika, ground pimenton, garlic powder and thyme for hanger steak .

    Hanger Steak and Fries with Emeril Lagasse
  • Emeril Lagasse completes his Father's day dinner of andouille bread pudding, green beans and barbecued quail, and makes ice cream.

    Andouille Bread Pudding and Barbecued Quail
  • Emeril Lagasse plates his mushroom stuffed quail over a bed of greens and drizzles it with oil.

    How to Make Mushroom Stuffed Quail, Part 2
  • Emeril Lagasse begins to prepare grilled barbecued quail and praline pecan candy.

    Grilled Barbecued Quail
  • Emeril Lagasse prepares a bed of prosciutto and onions to place under the quails in a coffin then he garnishes the meal with black grapes.

    Quails in a Coffin over Prosciutto and Onions
  • Emeril Lagasse continues to make his Italian dinner of quails in a coffin. He places the prosciutto wrapped quails in carved potatoes and prepares a liver brandy sauce to pour over it.

    Baked Quails in a Coffin with Liver Sauce
  • Emeril Lagasse prepares quail in a coffin as he stuffs the birds with sage leaves and wraps them in prosciutto, then bakes some stuffed potatoes for this taste of Italy meal.

    Quail in a Coffin with Prosciutto and Potatoes
  • Martha and chef Pierre Schaedelin demonstrate a unique technique for poaching large batches of pearl-like quail eggs, lovely when served with caviar on tiny toasts.

    Poaching Quail Eggs
  • Cindy Pawlcyn, owner and executive chef at Mustards Grill in Napa California, brings her recipe for Quail with sesame dressing to Martha Stewart's kitchen.

    Quail With Sesame Dressing