| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Asian | Cooking rig, New text im | 1 | Servings |
INGREDIENTS
| 6 | Quail | |
| Tamarind Glaze, recipe | ||
| follows | ||
| Purslane, Tomato and Sumac | ||
| Salad recipe follows | ||
| Mint sprigs, young arugula | ||
| leaves | ||
| Day lily or other edible | ||
| flower petals | ||
| 2 | t | Garlic, minced |
| 1 | T | Shallot, minced |
| 1 | T | Fresh ginger, minced |
| 1 | T | Olive oil |
| 3 | T | Sugar |
| 2 | T | Asian fish sauce |
| 1/2 | c | Water |
| 2 | T | Tamarind concentrate |
| 2 | T | Lime juice |
| PURSLANE, TOMATO AND SUMAC | ||
| 3 | c | Lightly packed tender |
| purslane sprigs | ||
| 1/2 | c | Spring onions or scallions |
| chopped | ||
| 1 | c | Roasted and peeled yellow |
| bell pepper chopped | ||
| 1 1/2 | c | Ripe tomatoes, cubed seeded |
| 2 | T | Sumac powder |
| 1/2 | t | Serrano chile, seeded & |
| minced | ||
| 3 | T | Fresh lemon juice, or to |
| taste | ||
| 3 | T | Extra virgin olive oil |
| Kosher salt and freshly | ||
| ground black peppe | ||
| Red and gold baby beets | ||
| sliced roasted |
INSTRUCTIONS
SALAD:
FOR THE QUAIL: Split the quail, carefully remove the back and rib
bones and brush with tamarind glaze. Grill the quail over a medium-hot
fire 4 to 5 minutes, skin side down. Turn and grill another 2 to 3
minutes, taking care not to overcook. Place purslane salad
attractively on plates. Place grilled quail on top and garnish with
mint sprigs, arugula and flower petals. FOR THE GLAZE: In a small
skillet over medium heat, saute the garlic, shallots and ginger in
olive oil until tender but not brown. Stir the sugar, fish sauce,
water, tamarind concentrate and the lime juice together until well
combined. Add to the garlic mixture and reduce over high heat by
one-third or until slightly thickened. Remove from the heat and let
cool. Store covered in the refrigerator for up to 2 weeks. Yield:
About 1/2 cup FOR THE SALAD: Wash the purslane and discard any tough
stems or damaged leaves. Chop the onion and bell pepper and rinse in
cold water. Place the onions and peppers in a bowl along with the
purslane leaves, tomatoes, sumac, chile, lemon juice and olive oil.
Gently mix and season with salt and pepper and garnish with roasted
beets. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9733 Posted to EAT-L Digest 19
October 96 Date: Sun, 20 Oct 1996 06:48:26 -0400 From: Bill
Spalding <billspa@ICANECT.NET> NOTES : Show: 10/16/96 From SUNNY West
Palm Beach, FL
A Message from our Provider:
“How can a moral wrong be a civil right?”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1275
Calories From Fat: 412
Total Fat: 46.1g
Cholesterol: 351.2mg
Sodium: 2826.3mg
Potassium: 3051.6mg
Carbohydrates: 85.6g
Fiber: 16.5g
Sugar: 54.7g
Protein: 135.3g