Grilled Quail with Pomegranate Molasses and Horseradish Glaze with Spicy Walnuts and Tangerine Vinaigrette (Bobby Flay) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
glaze |
1/4 cup pomegranate molasses |
1 heaping tablespoon prepared horseradish, drained |
1 tablespoon dijon mustard |
salt and pepper |
quail |
8 quail, deboned |
salt and pepper |
glaze |
spicy glazed walnuts |
1 cup sugar |
1/4 cup water |
pinch of cayenne |
1/2 cup toasted walnuts |
Directions:
1. Combine all ingredients in a small bowl.
2. 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.
3. 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
4. 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.
5. 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
6. Combine all ingredients in a small bowl and season with salt and pepper to taste.
7. Assembly: Arugula Tangerine Vinaigrette Quail Relish Walnuts
8. 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.
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