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Grilled Quail with Pomegranate Molasses

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  • Jamie Rahm
    Grilled Quail With Pomegranate Molasses and Horseradish Glaze With Spicy Walnuts and Tangerine Vinaigrette Recipe courtesy Bobby Flay TVFN, Hot Off The Grill,
    Message 1 of 1 , Nov 1, 2001
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      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

      Glaze
      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.

      Quail
      8 quail, deboned
      Salt and pepper
      Glaze

      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
      glaze.

      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
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