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| Quail Salad and Dressing |
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| Ingredients for Quail Salad |
1 ea Quail
1 oz Goat Cheese
1/2 oz Prosciutto
11/2 oz Romaine
11/2 oz Spring Mix
1/4 oz Kalamata Olive
2 ea Tomato, sliced
1/4 oz Pine Nuts
2 oz Goat Cheese Dressing
2 oz Dijon Vinaigrette
1/2 oz Balsamic Reduction
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| Ingredients for Quail Dressing |
16 oz White Wine
1 gallon Chicken Stock
30 ea Black Peppercorns, crushed
8 oz Balsamic Vinegar
1 qt Heavy Cream
8 oz Goat Cheese
6 oz Prosciutto, julienne
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| Method for Quail Salad |
| Stuff Quail cavity with .5 oz. of goat cheese
and prosciutto, grill until cooked through.
Portion romaine and spring mix into mixing bowl
and toss with dijon vinaigrette.
Present mix on 12" plate and garnish with
olive oil, pine nut, tomato slices (halved), and
remaining goat cheese.
Drizzle with balsamic reduction and land cooked
quail(halved).
Top salad with warm goat cheese dressing
and serve. |
| Method for Quail Dressing |
| Reduce wine, stock, pepper, vinegar, and cream to
approximately 1 gallon.
Add cheese, prosciutto, and season to taste.
Thicken with corn starch (if needed).
Transfer and store correctly. |
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