Grilled Quail with Pomegranate Molasses
- Grilled Quail With Pomegranate Molasses and Horseradish Glaze With
Spicy Walnuts and Tangerine Vinaigrette
Recipe courtesy Bobby Flay
TVFN, Hot Off The Grill, Show #HG1D09: Grilled Quail
1/4 cup pomegranate molasses
1 heaping tablespoon prepared horseradish, drained
1 tablespoon Dijon mustard
Salt and pepper
Combine all ingredients in a small bowl.
8 quail, deboned
Salt and pepper
Preheat grill pan. Season quail with salt and pepper to taste. Grill
skin side down for 2-3 minutes until golden, turn over and brush with
the glaze. Grill for 3-4 minutes longer, remove and brush with more
Spicy Glazed Walnuts
1 cup sugar
1/4 cup water
Pinch of cayenne
1/2 cup toasted walnuts
Place sugar, water and cayenne in a small saucepan and cook over high
heat until medium colored caramel. Add walnuts and toss to coat.
Remove with a slotted spoon to a parchment lined baking sheet.
Tangerine Vinaigrette 2 cups tangerine juice 1 cup orange juice 3
tablespoons red wine vinegar 2 tablespoons coarsely chopped red onion
2 cloves garlic, coarsely chopped 1 tablespoon ancho chile powder 1
tablespoon honey 1 teaspoon chipotle puree 3/4 cup olive oil Salt and
freshly ground pepper
Place tangerine juice and orange juice in a small saucepan and cook
until reduced to 1/4 cup. Place syrup, red wine vinegar, onion,
garlic, chile powder, honey and chipotle in a blender and blend until
smooth. With the motor running, slowly add the olive oil until
emulsified. Season with salt and pepper to taste.
Tangerine-Pomegranate Relish 2 tangerines, segmented 1/4 cup
pomegranate seeds 1 jalapeno, finely diced 1/4 cup finely chopped red
onion 2 tablespoons freshly squeezed lime juice 1 tablespoon olive
oil Salt and freshly ground pepper
Combine all ingredients in a small bowl and season with salt and
pepper to taste.
Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
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 tablespoon of the relish on top of the quail
and around the plate. Sprinkle with the walnuts.
Yield: serves 4