November/December 2008
Quail
- 1 quail breast
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chopped chives
- Pomegranate glaze (recipe below)
Season quail breast with salt and pepper. Lightly brush quail breast with extra virgin olive oil. Frill for approximately 2 minutes on each side.
Remove to a paper towel-lined platter. Brush with pomegranate glaze and garnish with chopped chives. Serve.
Pomegranate Glaze
(This can be used on grilled chicken breast or any favorite poultry)
- 2 teaspoons peanut oil
- 1 teaspoon ginger
- 1 teaspoon green onion
- 1 teaspoon shallot, chopped
- 1/4 ounce chili flakes
- 3/4 cup rice wine vinegar
- 1/4 cup plum wine
- 1/4 cup red wine
- 1/4 cup mirin (Japanese sweet cooking wine)
- 1 1/4 cups orange juice
- 1/4 cup chicken stock
- 3/4 teaspoon sesame oil
- 1 tablespoon pomegranate
- 1 tablespoon brown sugar
Sauté ginger, onion, shallot and chili flakes in peanut oil. Deglaze with rice wine vinegar and reduce to sec. Add mirin, red and plum wines and reduce by three-fourths. Add orange juice and chicken stock, and reduce by two-thirds. Add brown sugar, pomegranate and sesame oil; add salt and pepper to taste.
