Try this Roasted Quail Pomegranate And Port Glaze Part 1 of 2 recipe, or contribute your own.
Suggest a better descriptionFor the Quail Marinade: Mix all ingredients thoroughly and cover. Refrigerate for 4-6 hours or overnight. For the Port Vinaigrette: Combine the port, garlic and shallots in a bowl. Whisk in by hand the oils to form a loose emulsification. Season with salt, pepper, lemon juice and herbs. Store refrigerated and stir well before using. Yields 2 cups For the Port Glaze: In a heavy bottomed sauce pot, bring port to a simmer. Slowly reduce port until syrupy in consistency, about 3/4 reduced. Yield: 4-6 ounces For the Chickpeas: In a saute pan over medium heat cook the cumin seed until it pops. Add the onions and cook until soft. In a blender puree the garlic and ginger with 3 cups of water until smooth. Add the onion mixture along with the diced tomato and cook until liquid evaporates and mixture resembles a paste. Add the chick peas, spices and tomato paste. Season with salt and Worcestershire sauce. Continued in Part 2 Original Title: ROASTED QUAIL WITH POMEGRANATE MOLASSES AND PORT WINE GLAZE CHEF DU JOUR MONIQUE BARBEAU SHOW #DJ9315 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0m.
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Serving Size: 1 Serving (1035g) | ||
Recipe Makes: 1 servings | ||
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Calories: 5624 | ||
Calories from Fat: 5624 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 627.1g | 836 % | |
Saturated Fat 86.2g | 431 % | |
Monounsaturated Fat 457.2g | ||
Polyunsanturated Fat 66.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 191.3mg | 7 % | |
Potassium 788.1mg | 21 % | |
Total Carbohydrate 25.2g | 7 % | |
Dietary Fiber 14.4g | 58 % | |
Sugars, other 10.8g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5624
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