Roasted quail pomegranate and port glaze part 1 of 2
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Olive oil |
| ½ | teaspoon | Chopped fresh garlic |
| 1 | tablespoon | Chopped fresh shallot |
| 1 | tablespoon | Chopped fresh herbs |
| 6 | Semi-boneless quail | |
| ½ | Bottle port | |
| ¼ | teaspoon | Minced garlic |
| 1½ | teaspoon | Chopped shallot |
| 8 | ounces | Olive oil |
| 2 | ounces | Extra virgin olive oil |
| ½ | Lemon - juiced | |
| 1 | tablespoon | Chopped mixed herbs |
| Salt and pepper - to taste | ||
| 1 | Bottle port wine | |
| 2 | teaspoons | Cumin seed |
| 1 | small | Onion - chopped |
| 2 | teaspoons | Garlic - chopped |
| 1 | teaspoon | Fresh ginger |
| ½ | cup | Diced tomato |
| 3 | cups | Chickpeas; (garbanzo) - canned |
| 2 | teaspoons | Coriander |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Ground cardamom |
| ¼ | cup | Tomato paste - canned |
| Salt - to taste | ||
| Worcestershire sauce - splash | ||
| 6 | Semi boneless quail | |
| 1 | cup | Quail marinade |
| 1 | cup | Port vinaigrette |
| 9 | ounces | Lettuce mix; (arugula, red |
| ; mustard, tatsoi, | ||
| ; red kale, baby bok | ||
| ; choy) | ||
| 1 | tablespoon | Orange zest |
| 1 | 2 ounce pomegranate molasses | |
| 1 | 2 ounce port glaze - place in plastic | |
| ; squirt bottle | ||
| 4 | tablespoons | Chopped mix herbs - parsley; thyme, tarragon, |
| ; basil | ||
| Salt and pepper - to taste | ||
Directions
QUAIL MARINADE
FOR THE PORT VINAIGRETTE
FOR THE PORT GLAZE
FOR THE CHICKPEAS
FINISHING THE DISH
For the Quail Marinade: Mix all ingredients thoroughly and cover.
Refrigerate for 4-6 hours or overnight.
For the Port Vinaigrette: Combine the port, garlic and shallots in a bowl.
Whisk in by hand the oils to form a loose emulsification. Season with salt, pepper, lemon juice and herbs. Store refrigerated and stir well before using.
Yields 2 cups
For the Port Glaze: In a heavy bottomed sauce pot, bring port to a simmer.
Slowly reduce port until syrupy in consistency, about ¾ reduced.
Yield: 4-6 ounces
For the Chickpeas: In a saute pan over medium heat cook the cumin seed until it pops. Add the onions and cook until soft. In a blender puree the garlic and ginger with 3 cups of water until smooth. Add the onion mixture along with the diced tomato and cook until liquid evaporates and mixture resembles a paste. Add the chick peas, spices and tomato paste. Season with salt and Worcestershire sauce.
Continued in Part 2
Original Title: ROASTED QUAIL WITH POMEGRANATE MOLASSES AND PORT WINE GLAZE CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.