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  • Grilled Quail With Pomegranate Molasses

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    Grilled Quail With Pomegranate Molasses
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. pomegranate molasses
    • 1 Tbsp. prepared horseradish liquid removed
    • 1 Tbsp. Dijon mustard Salt to taste Freshly-grnd black pepper to taste
    • 8 x quail deboned Salt to taste Freshly-grnd black pepper to taste Glaze (see above)
    • 1 c. sugar
    • 1/4 c. water
    • 1 pch cayenne
    • 1/2 c. toasted walnuts
    • 2 c. tangerine juice
    • 1 c. orange juice
    • 3 Tbsp. red wine vinegar
    • 2 Tbsp. coarsely-minced red onion
    • 2 x garlic cloves coarsely minced
    • 1 Tbsp. ancho chile pwdr
    • 1 Tbsp. honey
    • 1 tsp chipotle puree
    • 3/4 c. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
    • 2 x tangerines segmented
    • 1/4 c. pomegranate seeds
    • 1 x jalapeno finely diced
    • 1/4 c. finely-minced red onion
    • 2 Tbsp. freshly-squeezed lime juice
    • 1 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste Arugula for serving

    Directions

    1. Glaze: Combine all ingredients in a small bowl.
    2. Quail: Preheat grill pan. Season quail with salt and pepper to taste. Grill skin-side down for 2 to 3 min till golden brown, turn over and brush with the glaze. Grill for 3 to 4 min longer, remove and brush with more glaze.
    3. Spicy Glazed Walnuts: Place sugar, water and cayenne in a small saucepan and cook over high heat till medium colored caramel. Add in walnuts and toss to coat. Remove with a slotted spoon to a parchment lined baking sheet.
    4. Tangerine Vinaigrette: Place tangerine juice and orange juice in a small saucepan and cook till reduced to 1/4 c.. Place syrup, red wine vinegar, onion, garlic, chile pwdr, honey and chipotle in a blender and blend till smooth. With the motor running, slowly add in the extra virgin olive oil till emulsified. Season with salt and pepper to taste.
    5. Tangerine-Pomegranate Relish: Combine all ingredients in a small bowl and season with salt and pepper to taste.
    6. Assembly: 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 Tbsp. of the relish on top of the quail and around the plate. Sprinkle with the walnuts.
    7. This recipe yields 4 servings.

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