| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indo |
Game-sal, Meal-sal |
6 |
Servings |
INGREDIENTS
| 3 |
|
Quail; skinned, marinated overnight -marinade— |
| 2 |
tb |
Olive oil |
| 1 |
|
Garlic clove; crushed |
| 1 |
ds |
Red or white wine |
| 1 |
ds |
Low-sodium soy sauce |
| 1 |
lg |
Ripe hawaiian papaya; select one with fragrant yellow or orange skin with slight yield to the touch |
| 2 |
|
Ripe mangoes; soft to the touch, no bruises |
| 2 |
|
Heads limestone or butterhead lettuce |
| 1 |
|
Red onion |
INSTRUCTIONS
Marinate the quail overnight. Grill it (barbecue or indoors) until it's
slightly pink. Baste it with the marinade while grilling. Let it sit while
you prepare the rest of the salad as follows: Wash and dry the lettuce
leaves; do not tear or cut them. Arrange several leaves to form a cup. Peel
the papaya, cut it in half lengthwise, and seed it. Cut each half
lengthwise into about 10 thin slices. On each plate, fan 3 slices across
the lettuce. Peel the mangoes. Cut the meat away from the bone, as thickly
as possible, into about 12 chunks each. Place 4 chunks on one side of the
papaya fan. Add a few slivers of onion. Cut thin medallions from the quail
breast -- 1/2 breast for each plate. Arrange it in a fan opposite the
papaya. Dress the salad with commercial vinaigrette or use the recipe for
raspberry walnut vinaigrette given at left. Garnish if desired.
Yield: 6 servings
Nutritional information: 278 calories 9 grams of fat
Courtesy Rebecca Gray from "Eat Like a Wild Man"
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHI127
Posted to MC-Recipe Digest V1 #812 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 27, 1997
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