| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour12 | 1 | servings | |
INGREDIENTS
| 1 | c | Olive oil |
| 1/2 | ts | Chopped fresh garlic |
| 1 | tb | Chopped fresh shallot |
| 1 | tb | Chopped fresh herbs |
| 6 | Semi-boneless quail | |
| 1/2 | Bottle port | |
| 1/4 | ts | Minced garlic |
| 1 1/2 | ts | Chopped shallot |
| 8 | oz | Olive oil |
| 2 | oz | Extra virgin olive oil |
| 1/2 | Lemon – juiced | |
| 1 | tb | Chopped mixed herbs |
| Salt and pepper – to taste | ||
| 1 | Bottle port wine | |
| 2 | ts | Cumin seed |
| 1 | sm | Onion – chopped |
| 2 | ts | Garlic – chopped |
| 1 | ts | Fresh ginger |
| 1/2 | c | Diced tomato |
| 3 | c | Chickpeas; (garbanzo) – canned |
| 2 | ts | Coriander |
| 1/2 | ts | Paprika |
| 1/2 | ts | Ground cardamom |
| 1/4 | c | Tomato paste – canned |
| Salt – to taste | ||
| Worcestershire sauce – splash | ||
| 6 | Semi boneless quail | |
| 1 | c | Quail marinade |
| 1 | c | Port vinaigrette |
| 9 | oz | Lettuce mix; (arugula, red |
| ; mustard, tatsoi, | ||
| ; red kale, baby bok | ||
| ; choy) | ||
| 1 | tb | Orange zest |
| 1 | 2 ounce pomegranate molasses | |
| 1 | 2 ounce port glaze – place in plastic | |
| ; squirt bottle | ||
| 4 | tb | Chopped mix herbs – parsley; thyme, tarragon, |
| ; basil | ||
| Salt and pepper – to taste |
INSTRUCTIONS
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 3/4 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.
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