Roasted Quail Pomegranate And Port Glaze Part 1 Of 2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour12 | 1 | Servings | |
INGREDIENTS
| 1 | c | Olive oil |
| 1/2 | t | Chopped fresh garlic |
| 1 | T | Chopped fresh shallot |
| 1 | T | Chopped fresh herbs |
| 6 | Semi-boneless quail | |
| 1/2 | Bottle port | |
| 1/4 | t | Minced garlic |
| 1 1/2 | t | Chopped shallot |
| 8 | oz | Olive oil |
| 2 | oz | Extra virgin olive oil |
| 1/2 | Lemon – juiced | |
| 1 | T | Chopped mixed herbs |
| Salt and pepper – to taste | ||
| 1 | Bottle port wine | |
| 2 | t | Cumin seed |
| 1 | Onion – chopped | |
| 2 | t | Garlic – chopped |
| 1 | t | Fresh ginger |
| 1/2 | c | Diced tomato |
| 3 | c | Chickpeas, garbanzo – |
| canned | ||
| 2 | t | Coriander |
| 1/2 | t | Paprika |
| 1/2 | t | 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 | T | Orange zest |
| 1 | 2 ounce pomegranate molasses | |
| 1 | 2 ounce port glaze – place | |
| in plastic | ||
| squirt bottle | ||
| 4 | T | Chopped mix herbs – parsley |
| thyme tarragon | ||
| basil | ||
| Salt and pepper – to taste |
INSTRUCTIONS
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 OriginalRecipe: 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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Nutrition (calculated from recipe ingredients)
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Calories: 5139
Calories From Fat: 4023
Total Fat: 455.7g
Cholesterol: 0mg
Sodium: 3867mg
Potassium: 4455.5mg
Carbohydrates: 244.8g
Fiber: 59.3g
Sugar: 29g
Protein: 55.3g