Рецепт Grilled Quail With Pomegranate Molasses
Порций: 4
Ингредиенты
- 1/4 c. pomegranate molasses
- 1 Tbsp. prepared horseradish liquid removed
- 1 Tbsp. Dijon mustard Salt to taste Freshly-grnd black pepper to taste
- 8 x quail deboned Salt to taste Freshly-grnd black pepper to taste Glaze (see above)
- 1 c. sugar
- 1/4 c. water
- 1 pch cayenne
- 1/2 c. toasted walnuts
- 2 c. tangerine juice
- 1 c. orange juice
- 3 Tbsp. red wine vinegar
- 2 Tbsp. coarsely-minced red onion
- 2 x garlic cloves coarsely minced
- 1 Tbsp. ancho chile pwdr
- 1 Tbsp. honey
- 1 tsp chipotle puree
- 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 2 x tangerines segmented
- 1/4 c. pomegranate seeds
- 1 x jalapeno finely diced
- 1/4 c. finely-minced red onion
- 2 Tbsp. freshly-squeezed lime juice
- 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Arugula for serving
Инструкции
- Glaze: Combine all ingredients in a small bowl.
- Quail: Preheat grill pan. Season quail with salt and pepper to taste. Grill skin-side down for 2 to 3 min till golden brown, turn over and brush with the glaze. Grill for 3 to 4 min longer, remove and brush with more glaze.
- Spicy Glazed Walnuts: Place sugar, water and cayenne in a small saucepan and cook over high heat till medium colored caramel. Add in walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet.
- Tangerine Vinaigrette: Place tangerine juice and orange juice in a small saucepan and cook till reduced to 1/4 c.. Place syrup, red wine vinegar, onion, garlic, chile pwdr, honey and chipotle in a blender and blend till smooth. With the motor running, slowly add in the extra virgin olive oil till emulsified. Season with salt and pepper to taste.
- Tangerine-Pomegranate Relish: Combine all ingredients in a small bowl and season with salt and pepper to taste.
- Assembly: 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 Tbsp. of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
- This recipe yields 4 servings.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 498g | |
Recipe makes 4 servings | |
Calories 727 | |
Calories from Fat 254 | 35% |
Total Fat 28.46g | 36% |
Saturated Fat 7.09g | 28% |
Trans Fat 0.0g | |
Cholesterol 149mg | 50% |
Sodium 121mg | 5% |
Potassium 862mg | 25% |
Total Carbs 77.4g | 21% |
Dietary Fiber 1.5g | 5% |
Sugars 73.77g | 49% |
Protein 41.02g | 66% |