Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette

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This recipe was amazing! I cooked it for myself, my boyfriend and his mother a week ago and it was a big winner among each of us. Pomegranate was out of season so I was unable to find seeds, and it's nearly impossible to find pomegranate molasses. Instead, I substituted figs that I diced up finely. I mixed figs in with a mild molasses and it came out GREAT! I also used plain walnuts instead of spicy. This recipe wasn't hard at all. I also didn't de-bone the quail. I found the quail at my local oriental grocery store, and everything else at my local retail store except for the fig that I picked up from a fresh produce station during my last attempt to find the pomegranate. I would recommend cutting the measurements in half for the vinaigrette... that was A LOT left over. The Tangerine-Pomegranate Relish was a great combination of elements. I would make extra of this. We ate our dish with rice, and it complimented it very well. I would highly recommend ! : D

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All in all a great recipe with the exception of trying to find the pomegranate molasses. deboneing quail will also test your patience but the end result is worth the effort.

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I used this recipe for my "final" in my ACF accredited Culinary Leadership class, the capstone class for my college graduation. I took a gamble on it since I had never tried it before. What a hit with my brilliant Chef instructor. While the different componants of the dish seemed odd when tasted individually, once they were all put toegether it was delicious! The combination of the spicy glazed warm quail, room temperature arugula, and the cold relish worked very well. Quail isn't as difficult to cook as everyone would would have you believe. Just don't over cook it and be sure it is at least semi-bonless (ie:the breast and back bones have already been removed. I will put this one on my Catering Menu for the future! Thanks Bobby!