| 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>
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”