| 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.
A Message from our Provider:
“Rainbows – a gift from God”