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Recipe courtesy of Gourmet Magazine

Show: Cooking Live

Episode: Fall Fun: Wild Game Cook Along

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Total:: 35 min
Prep:: 10 min
Cook:: 25 min

Yield:: 4 servings

Ingredients

12 quail eggs
1 small garlic clove, minced
1 teaspoon Dijon mustard
1 tablespoon Sherry vinegar
1/4 cup heavy cream
2 tablespoons corn or canola oil
2 tablespoons extra virgin olive oil
Freshly ground black pepper
1 red bell pepper, roasted and peeled
Leaves of 1 Boston lettuce
1 bunch watercress, coarse stems removed
4 ounces white mushrooms (about 6 medium), sliced
4 semi-boneless jumbo quail ( rib cage and backbone removed, wings and legs left intact), 6 to 8 ounces each
Corn or canola oil, for rubbing on quail
2 teaspoons chopped fresh tarragon leaves

Directions

In a saucepan cover the eggs with cold water, bring the water just to a boil, and simmer the eggs for 5 minutes. Pour out the water, add cold water to the pan, and let the eggs cool until they can be handled. Shell eggs carefully and halve them lengthwise. In a small bowl stir together garlic, mustard, vinegar, and cream. Add oils in a slow stream, whisking until emulsified, and season with pepper and salt. Cut pepper into 1/4-inch dice. Prepare grill. Halve each quail lengthwise through breast and pat dry. Rub quail lightly all over with oil and season with pepper and salt. Grill quail in a hot well-seasoned ridged grill pan over moderately high heat , or until skin is well browned but meat is still pink. In a large bowl toss watercress and mushrooms with just enough vinaigrette to coat lightly. Arrange lettuce on each of 4 large plates and top with watercress mixture and bell pepper and quail eggs. Arrange quail on top of salad and sprinkle with tarragon. Serve remaining vinaigrette on the side.

My Private Notes

Name: Grilled Quail Salad with Creamy Garlic Vinaigrette
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 12 quail eggs; 1 small garlic clove, minced; 1 teaspoon Dijon mustard; 1 tablespoon Sherry vinegar; 1/4 cup heavy cream; 2 tablespoons corn or canola oil; 2 tablespoons extra virgin olive oil; Freshly ground black pepper; 1 red bell pepper, roasted and peeled; Leaves of 1 Boston lettuce; 1 bunch watercress, coarse stems removed; 4 ounces white mushrooms (about 6 medium), sliced; 4 semi-boneless jumbo quail ( rib cage and backbone removed, wings and legs left intact), 6 to 8 ounces each; Corn or canola oil, for rubbing on quail; 2 teaspoons chopped fresh tarragon leaves