Name: Emilia's Poached Quail with Rose Petals
Ingredients: 1 qt Chicken stock; 8 Garlic cloves, peeled; 1 Onion, peeled and quartered; 8 Whole quail, cleaned and patted dry; Coarse salt and freshly ground pepper; 1 tb Unsalted butter; 1/2 ts Ground anise seed; 2 Red cactus tuna, or cactus fruit, peeled and roughly chopped or substitute plums; 12 Red or pink organic roses, petals only; 1 c Fresh walnut meats; 2 tb Honey

The pursuit of private, subjective interpretation effectively denies both the objectivity and rationality of God's truth. It also denies the sufficiency of His inspired Word, presuming that there is no more we need to know than what God has placed in Scripture. In the end, this anti-intellectual search for truth often leads to the kind of chaos we see dominating the charismatic movement. For others, it leads to disappointment, despair, and apostasy.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Fruits		Two hot tam, Chicken and	1	Servings

INGREDIENTS

1	qt	Chicken stock
8		Garlic cloves, peeled
1		Onion, peeled and quartered
8		Whole quail, cleaned and patted dry
		Coarse salt and freshly ground pepper
1	tb	Unsalted butter
1/2	ts	Ground anise seed
2		Red cactus tuna, or cactus fruit, peeled and roughly chopped or substitute plums
12		Red or pink organic roses, petals only
1	c	Fresh walnut meats
2	tb	Honey

INSTRUCTIONS

Recipe By : Too Hot Tamales Show #THSP01
In a soup pot combine stock, 5 garlic cloves, onion and bring to a boil.
Season the quail liberally with salt and pepper. Add quail to boiling
stock, bring back to a boil and reduce heat to low. Simmer quail 12 to 15
minutes, remove from broth to an ovenproof casserole and cover. Reserve
broth.
In a saucepan melt butter and add remaining 3 cloves of garlic, minced and
salt and freshly ground black pepper. Saute briefly over low heat and add
anise cooking a minute more.
In a blender combine cactus fruit or plums, rose petals (reserving a few
for the final garnish), and walnuts and add just enough reserved broth to
cover, blend until smooth. Add blended mixture to saucepan with garlic and
anise and cook 10 minutes gently stirring to mix thoroughly. If sauce is
very thick, add more reserved broth. Taste for seasoning and add honey,
salt and freshly ground pepper. Pour hot sauce over warm quail in casserole
and serve immediately with white rice and sprinkle a few rose petals on
each plate.
*Note: Most roses from the florist are treated (rendering them unfit for
consumption), but there are organic roses available for cooking from some
specialty herb growers. Look for some red which add color and some pink
which have more flavor. If you grow your own and don't spray them, they
would be fine for this recipe provided you wash the petals briefly.
Yield: 4 servings
Oaxaca, Days Of Mescal And Roses Posted to MC-Recipe Digest V1 #615 by
Peggy Morgan <75402.3465@compuserve.com> on 97

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