Roasted Quail Pomegranate And Port Glaze Part 1 of 2

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Roasted Quail Pomegranate And Port Glaze Part 1 of 2 Ingredients

QUAIL MARINADE	3 c Chickpeas; (garbanzo) -
1 c Olive oil	2 ts Coriander
1/2 ts Chopped fresh garlic	1/2 ts Paprika
1 tb Chopped fresh shallot	1/2 ts Ground cardamom
1 tb Chopped fresh herbs	1/4 c Tomato paste - canned
6 Semi-boneless quail	Salt - to taste
FOR THE PORT VINAIGRETTE	Worcestershire sauce -
1/2 Bottle port	FINISHING THE DISH
1/4 ts Minced garlic	6 Semi boneless quail
1 1/2 ts Chopped shallot	1 c Quail marinade
8 oz Olive oil	1 c Port vinaigrette
2 oz Extra virgin olive oil	9 oz Lettuce mix; (arugula, red
1/2 Lemon - juiced	; mustard, tatsoi,
1 tb Chopped mixed herbs	; red kale, baby bok
Salt and pepper - to taste	; choy)
FOR THE PORT GLAZE	1 tb Orange zest
1 Bottle port wine	1 2 ounce pomegranate molasses
FOR THE CHICKPEAS	1 2 ounce port glaze - place
2 ts Cumin seed	; squirt bottle
1 sm Onion - chopped	4 tb Chopped mix herbs - parsley;
2 ts Garlic - chopped	; basil
1 ts Fresh ginger	Salt and pepper - to taste
1/2 c Diced tomato

Instructions for Roasted Quail Pomegranate And Port Glaze Part 1 of 2

For 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized