Ingredients
- Glaze
- 1/4 cup pomegranate molasses
- 1 heaping tablespoon prepared horseradish, drained
- 1 tablespoon Dijon mustard
- Salt and pepper
Directions
Combine all ingredients in a small bowl.
- Quail
- 8 quail, deboned
- Salt and pepper
- Glaze
Preheat grill pan. Season quail with salt and pepper to taste. Grill skin side down for 2-3 minutes until golden, turn over and brush with the glaze. Grill for 3-4 minutes longer, remove and brush with more glaze.
- Spicy Glazed Walnuts
- 1 cup sugar
- 1/4 cup water
- Pinch of cayenne
- 1/2 cup toasted walnuts
Place sugar, water and cayenne in a small saucepan and cook over high heat until medium colored caramel. Add walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet. Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3 tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion 2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1 tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and freshly ground pepper
Place tangerine juice and orange juice in a small saucepan and cook until reduced to 1/4 cup. Place syrup, red wine vinegar, onion, garlic, chile powder, honey and chipotle in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive oil Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and pepper to taste.
Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
Place arugula in a large bowl and drizzle with some of the Tangerine Vinaigrette. Divide among 4 plates. Place 2 of the quail on top of arugula. Place a heaping tablespoon of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
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By KrissaCarissa
on May 03, 2011
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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
By edwardlangton
on December 16, 2010
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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.
By rare2u2_7716561
oakridge, OR
on June 23, 2009
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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!
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