Roasted quail pomegranate and port glaze part 1 of 2

1 servings

Ingredients

Quantity Ingredient
1 cup Olive oil
½ teaspoon Chopped fresh garlic
1 tablespoon Chopped fresh shallot
1 tablespoon Chopped fresh herbs
6 Semi-boneless quail
½ Bottle port
¼ teaspoon Minced garlic
1½ teaspoon Chopped shallot
8 ounces Olive oil
2 ounces Extra virgin olive oil
½ Lemon - juiced
1 tablespoon Chopped mixed herbs
Salt and pepper - to taste
1 Bottle port wine
2 teaspoons Cumin seed
1 small Onion - chopped
2 teaspoons Garlic - chopped
1 teaspoon Fresh ginger
½ cup Diced tomato
3 cups Chickpeas; (garbanzo) - canned
2 teaspoons Coriander
½ teaspoon Paprika
½ teaspoon Ground cardamom
¼ cup Tomato paste - canned
Salt - to taste
Worcestershire sauce - splash
6 Semi boneless quail
1 cup Quail marinade
1 cup Port vinaigrette
9 ounces Lettuce mix; (arugula, red
; mustard, tatsoi,
; red kale, baby bok
; choy)
1 tablespoon Orange zest
1 2 ounce pomegranate molasses
1 2 ounce port glaze - place in plastic
; squirt bottle
4 tablespoons Chopped mix herbs - parsley; thyme, tarragon,
; basil
Salt and pepper - to taste

Directions

QUAIL MARINADE

FOR THE PORT VINAIGRETTE

FOR THE PORT GLAZE

FOR THE CHICKPEAS

FINISHING THE DISH

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 ¾ 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

Original Title: 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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