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Southwestern Roasted Quail With Kumquat Sauce - Recipe Cost

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6 x New Mexico dry red chile peppers

2 tsp freshly-grnd black pepper

2 lrg shallots chopped

Â Â (or possibly 1/4 c. chopped red onion)

Â Â skins left intact

2 x fresh jalapeno chile peppers seeded, chopped

1Â 1/2 c. fat-free no-salt-added canned

Â Â chicken broth

Â Â Salt to taste

Â Â Freshly-grnd black pepper to taste

Ingredients	Per Serving Qty	Common Price	Price per Serving
Â Â Lemon juice as needed	0.08 lemon juice	$2.19 per 15 fluid ounces	$0.00
2 Tbsp. extra virgin olive oil	1/2 teaspoon	$5.99 per 16 fluid ounces	$0.03
12 x quail - (6 ounce ea) breastbone removed	1 quail	$5.58 per 4 ounces	$19.93
1 Tbsp. canola oil	1/4 teaspoon	$4.49 per 40 fluid ounces	$0.00
12 x fresh kumquats minced, with	1 kumquats	$5.25 per pound	$0.22
1/4 c. red wine vinegar	1 teaspoon	$3.39 per 12 fluid ounces	$0.05
2 c. fresh orange juice	2 tablespoons	$4.79 per 59 fluid ounces	$0.11
1 Tbsp. honey	1/4 teaspoon	$4.69 per 12 ounces	$0.02
Â Â Fresh kumquats	0.08 kumquats	$5.25 per pound	$0.02
Â Â Lemon leaves	0.08 lemon	$0.80 per item	$0.07
Total per Serving			$20.45
Total Recipe			$245.42