Total:
1 hr
Active:
30 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Directions

Heat the water to boiling.

Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.

Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.

Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.

Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.

Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.

Preheat a grill or grill pan.

Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.

IDEAS YOU'LL LOVE

Alfredo Sauce

Recipe courtesy of Ree Drummond

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Sauce Bearnaise

Recipe courtesy of Anne Burrell

Buffalo Cauliflower with Blue Cheese Sauce

Recipe courtesy of Food Network Kitchen

Chicken Satay with Peanut Sauce

Recipe courtesy of Ree Drummond

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Penne With Vodka Sauce

Recipe courtesy of Food Network Kitchen

Beef and Horseradish Sauce Sandwich

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking