Let's Take it Up a Notch...or Two or Three!

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Here's a meal that is sure to impress not only your family and guests, but yourself as well! Don't let what you are about to cook intimidate you....Pull up the apron strings, roll up those sleeves and let's get to work.  The great thing about recipes like this is that they are totally doable, even for someone with just a small amount of experience and time in the kitchen, but in the end, you come off as a total Pro!  This recipe is a "three parter" and of course you can make any one or all three, but let's go for the gusto and do all three!

Crispy Quail Stuffed with Chorizo and Jasmine Rice and Pomegranate Gastrique

Chorizo and Jasmine Rice Stuffing

Ingredients

Serves 4

4 links of Chorizo ( 1 per bird, uncased)

1 small Spanish onion (small dice)

4 garlic cloves (minced)

2 cups of cooked Jasmine rice

1/2 cup white wine

Salt and Merken to taste.

Canola oil for cooking

If you can't find Merken, substitute hot smoked paprika or your favorite chile spice.

Directions

Preheat a heavy bottomed pan to medium.

Add just enough canola oil to lightly cover the bottom of the pan, add Chorizo.  Saute the Chorizo until its's lightly browned on the bottom, about two minutes.  Add garlic and onions and repeat the process for about two minutes or just until the onions are translucent.  De-glaze the pan with white wine for about 30 minutes or until the wine has mostly evaporated.

Transfer the sausage mix to a bowl, add rice and toss to combine all the ingredients.  Transfer to a cooking sheet, spread out and let cool completely.

For the rice, bring about one gallon of salted water to boil. Add the rice and stir vigorously to avoid sticking to the bottom. Cook for 15 to 20 minutes, stirring occasionally.  Once rice is cooked through and tender, strain and reserve on the side for the stuffing.

Pomegranate Gastrique

Ingredients

1 shallot (minced)

1/2 cup dry white wine

Canola oil for cooking

2 cups of Pomegranate juice

Salt and Merken for seasoning

1/4 cup champagne vinegar

2 tablespoons of unsalted butter

Directions

For the pomegranate sauce, heat a medium sized saute pan over medium high heat adding enough canola oil to coat the bottom of pan.  Add the minced onions and the Merken and cook for about 30 seconds. 

De-glaze the pan with the white wine and then add the pomegranate juice and vinegar.  Lower the heat to a simmer and reduce the mixture by at least three-quarters.  Shut off the heat and add the butter. Stir vigorously until the butter has completely incorporated and the sauce develops a nice shine to it.  The sauce should be thick enough to coat the back of a spoon.  Serve immediately.

Crispy Quail

Ingredients

Serves 2-4

4 quail (1-2 per person)

Salt and Merken (for seasoning)

Canola oil (for shallow frying)

4 cups of Chorizo and Jasmine rice (for stuffing)

You will also need butchers twine to truss the legs together.

Directions

While the rice is cooking, prepare the quails.

First, remove as much moisture as you can from the quail by using paper towel to pat down the skin.  Next, season the cavity of the bird with the salt and Merken, or any seasonings that you like with poultry. Lightly stuff the birds with the Chorizo and jasmine rice stuffing being careful not to over-stuff.  Once the birds are all stuffed, generously season the skin with salt and truss (tie) their legs together to help prevent the stuffing from falling out of the cavity during cooking.

In a large heavy pan, add about an inch of canola oil and heat to a high heat, but not smoking.  Gently lay the quail down in the oil breast side down.  Shallow fry the birds until the skin is a light golden brown and slightly crispy.  Flip the birds and repeat the process making sure that the oil has maintained its heat level. (otherwise the oil will soak into the birds).  Once the skin is again a light golden brown and slightly crispy, remove and lay flat on a cookie sheet and bake in a 350 degree oven for 5-10 minutes while you prepare the sauce.

Remove the quails from the oven and allow to rest for  2-3 minutes. Plate the quails  1-2 per place and garnish with the pomegranate sauce and enjoy!

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