| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Fruits | New text im, Cooking rig | 4 | Servings | |
INGREDIENTS
| 1 | c | Onion; finely sliced |
| 2 | tb | Olive Oil |
| 1/4 | c | Sherry Wine Vinegar |
| 4 | tb | Mint Leaves And Stems; finely chopped |
| 2 | ts | White Peppercorns; whole |
| 1/2 | ts | Salt |
| 1/4 | ts | Black Pepper; freshly ground |
| 1/4 | ts | Ground Cloves |
| 8 | Quail Boned | |
| 2/3 | c | Yogurt |
| 2 | tb | Mint Leaves; chopped |
| 2 | ts | Shallots; minced |
| 2 | tb | Sherry Wine Vinegar |
| 2 | tb | Walnut Oil |
| 3 | tb | Fresh Grapefruit Juice |
| 1 | tb | Honey; or to taste |
| Salt And Freshly Ground Pepper; to taste | ||
| Grapefruit, Orange And Tangerine Sections | ||
| Young Mache And/Or Arugula Leaves | ||
| Edible Flowers, If Available |
INSTRUCTIONS
MARINADE VINAIGRETTE GARNISH For the marinade: Saute onions in olive oil until they just begin to color. Deglaze with sherry vinegar and cool. Add remaining marinade ingredients and marinate quail for 4-6 hours refrigerated. For the vinaigrette: Combine vinaigrette ingredients and allow to sit at least 2 hours refrigerated for flavors to develop. At serving time attractively arrange mache, arugula and citrus sections on plates. Grill or broil quail until just done (flesh should be slightly pink). Place on top of greens and spoon yogurt vinaigrette around. Yield: 4 servings Recipe By : COOKING RIGHT SHOW #CR9667 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 05:14:23 -0500 (EST) From: Bill Spalding <billspa@icanect.net>
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