Make The Yin and Yang of Chicken Recipes!
This recipe lends a Southern touch an Asian-accented quail which marinates in ginger, garlic and soy sauce. The chile jam recipe originated in Bangkok and it turns the heat up a bit! The wonderfully sweet, sour and pickled three bean salad is a welcomed cooling counter part. What a delicious meal to serve family and friends on a hot summers day! You can most certainly roast these birds on the grill outside keeping your kitchen cool and adding another layer of flavor.
Crispy Quail with Chile Jam and Three Bean Salad
Serves 4
Total time: 1 hour
Ingredients
Quails
1/4 cup thinly sliced peeled ginger
4 garlic cloves, smashed
3 shallots, quartered
1/2 cup soy sauce
3 tablespoons sugar
2 tablespoons rice vinegar
1 teaspoon five-spice powder
1/2 teaspoon freshly ground pepper
8 semi boneless quails (whole or cut up chicken works well)
Chile Jam
3/4 cup water
2 ounces tamarind paste (see Note)
2 tablespoons olive oil
8 garlic cloves, thinly sliced
2 shallots, thinly sliced
2 large jalapeños, preferably red, seeded and thinly sliced
1 1/2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 1/2 tablespoons Asian fish sauce
1 teaspoon ground dried shrimp (optional but delicious)
2 tablespoons soy sauce
3 tablespoons fresh lime juice
Salad
4 ounces yellow wax beans
1 cup frozen butter beans, thawed
1 cup frozen black-eyed peas, thawed
1 cup grape tomatoes, halved
1 shallot, thinly sliced
2 tablespoons chopped cilantro
1/4 teaspoon pure ancho chile powder
1/4 cup olive oil
Preparation
Marinade/Quail
In a blender, puree the ginger with the garlic, shallots, soy sauce, sugar, rice vinegar, five-spice powder and pepper. Transfer the marinade to a resealable plastic bag, add the quails and seal, pressing out the air. Let marinate in the refrigerator for 2 hours.
Chile Jam
In a small saucepan, bring the water to a boil. Add the tamarind paste and simmer for 2 minutes, mashing with a wooden spoon to dissolve the paste. Strain the tamarind puree through a coarse sieve into a small bowl, pressing on the solids.
In a medium saucepan, heat the olive oil until shimmering. Add the garlic, shallots and jalapeños and cook over moderately high heat, stirring, until the garlic is lightly browned, about 4 minutes. Add the granulated sugar and brown sugar and cook until melted. Stir in the tamarind puree and simmer until thickened, about 3 minutes. Remove from the heat and stir in the fish sauce and dried shrimp.
In a small bowl, whisk 3 tablespoons of the chile jam with the soy sauce and lime juice to make a dressing.
Three Bean Salad
In a saucepan of boiling salted water, cook the wax beans until crisp-tender, 5 minutes. Using a slotted spoon, transfer the beans to a colander and rinse under cold water. Pat dry and cut into 1-inch pieces, then transfer to a bowl. Boil the butter beans and black-eyed peas for 1 minute, then drain. Add the butter beans, peas, tomatoes, shallot, cilantro and chile powder to the wax beans. Add three-fourths of the dressing and toss.
Quails
Heat 2 large skillets until very hot. Add 2 tablespoons of the oil to each skillet. Drain the quails and pat dry; add to the skillets, breasts down, and brown over high heat, turning once, until crisp, about 6 minutes.
Plating/Presentation
Mound the salad on plates. Top with the quails and drizzle with the remaining dressing. Serve the chile jam on the side.
Notes
Tamarind paste is available at specialty food shops and Asian markets.
You can always use a whole cut up chicken using the recipe as written but roast in the oven at 350F for 45 to 60 minutes or until the internal temperature reaches 165 degrees or when the juices from the thigh run clear.
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