Text 1706, 83 rader
Skriven 2010-09-15 13:30:00 av Dave Drum (1:124/311)
Ärende: SF Gate 515
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pomegranate-Glazed Quail W/Frisee & Brussels Sprout Leave
 Categories: Game, Fruits, Nuts, Greens
      Yield: 4 servings
 
    1/4 c  Red onion; sliced paper
           - thin
      2 tb Extra virgin olive oil
      1 tb Balsamic vinegar
           Salt and pepper
      2 c  Pomegranate juice
      4    Boneless quail
    1/2 c  Pomegranate molasses
      2 c  Brussels sprouts
      2    Heads of frisee; trimmed,
           - washed, dried
      4 tb Almond slices; toasted
      4 tb Pomegranate seeds
 
  From chef Jake Alioto of Luka's Taproom in Oakland. While the onions
  are soaking, you can make the vinaigrette, reduce the juice and
  marinate the quail.
  
  Place the red onion in a small bowl, and cover with cold water. Let
  sit for 20 minutes, then drain. Refill the bowl again, and let the
  onions sit for another 20 minutes. Drain, and set aside. This will
  remove some of the onion's potency.
  
  Meanwhile, whisk together the olive oil and balsamic vinegar to make a
  simple vinaigrette. Season with salt and pepper to taste, and set
  aside.
  
  In a small saucepan, bring the pomegranate juice to a simmer, and
  reduce over medium-low heat until the sauce coats the back of a
  spoon. Cool, and set aside.
  
  In a shallow bowl, toss the quail with 1/4 cup of the pomegranate
  molasses until well coated. Let the quail marinate for 20 minutes.
  
  While the quail are marinating, bring a medium pot of water to a boil.
  Fill a medium bowl with cold water and plenty of ice. Gently peel away
  the leaves of each Brussels sprout, until the leaves are too tightly
  closed to peel without tearing. Select the prettiest leaves, and add
  them to the boiling water. Blanch for 2 minutes, or until the leaves
  are a vibrant green, then transfer the leaves to the ice water bath.
  Allow to cool, drain and set aside.
  
  Preheat a grill to medium. (Alternatively, you can use an indoor grill
  pan over medium-high heat.) Remove the quail from the marinade and
  discard the marinade. Grill the quail, breast side down for 5 minutes,
  then flip and grill for about another 5 minutes. Take care not to let
  the molasses burn on the quail. Once the meat is nearly finished,
  brush each bird with the remaining 1/4 cup of pomegranate molasses.
  
  To serve: Toss the frisee, Brussels sprout leaves, red onions and
  vinaigrette together in a medium-size bowl. On four salad plates,
  mound a quarter of the salad mixture, and gently place a whole quail
  on the greens. Drizzle the pomegranate sauce around the salad, and
  sprinkle the top with the toasted almonds and pomegranate seeds.
  
  Serve immediately.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 13 October 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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