| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Spanish | Dujour05 | 1 | Servings |
INGREDIENTS
| 1/2 | c | Maple syrup |
| 1 | Stalk celery, diced | |
| 1 | Carrot, diced | |
| 1 | Spanish onion, diced | |
| 1 | T | Fresh ginger, minced |
| 1 | T | Garlic, minced |
| 1/4 | c | Coriander, chopped |
| 1 | t | Crushed black peppercorns |
| 1 | T | Dry sherry or Marsala |
| 1 | T | Sesame oil |
| 4 | T | Soy sauce |
| 3 | Quail, deboned | |
| Chinese Marinade, recipe | ||
| above | ||
| Peanut oil for deep frying | ||
| 1 1/2 | c | Chicken stock |
| 1 | Bulb shallots, cut in thin | |
| rings | ||
| 1 | t | Fresh ginger, finely |
| julienned | ||
| 1 | c | Black tree ear mushrooms, or |
| wild finely | ||
| sliced | ||
| 1/2 | c | Shiitake mushrooms, finely |
| sliced | ||
| 1/2 | Roasted red bell pepper | |
| julienned | ||
| 1/2 | c | Tomato con casse, tomatoes |
| peeled | ||
| seeded and chopped | ||
| 2 | Pieces hot red Thai chilis | |
| or any Mexican chili | ||
| 1 | t | Sugar |
| 1/2 | T | Parmesan, preferably |
| Reggiano grated | ||
| 2 | Whole eggs | |
| 1 | t | Sesame oil |
| Balsamic vinegar, good | ||
| quality | ||
| Chives, minced for garnish | ||
| Coriander, chopped for | ||
| garnish | ||
| 1 | pn | White pepper |
INSTRUCTIONS
Combine all the marinade ingredients in a bowl. Add quail and refrigerate for 2 days. Remove quail from marinade and pat dry. Heat peanut oil over medium heat and deep fry for 8 minutes, or until outside is brown and crispy. Remove from oil. Drain and cut quail into pieces and set aside. To make soup: Combine all ingredients, (except cheese, eggs, sesame oil and garnish) in a heavy bottomed pot and bring to a boil. Cover and simmer for 8 to 10 minutes. Bring back to a boil. Whip together Parmesan cheese and eggs, and drop into soup along with quail. Gently stir. Garnish with sesame oil, vinegar and herbs. Yield: 4 servings Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9169 - SUSUR LEE Converted by MM_Buster v2.0l.
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