PARTRIDGE / QUAIL This is a sample recipe page from Recipe Girl.
Spice Up Your Recipes With Uncle Steve's: |
================================ "Andalusian" Partridge Recipe By: John Ash Amount Measure Ingredient Preparation Method 1 large Red Onion 2 whole Partridges 2 Bay Leaves 1/4 cup Good Sherry Vinegar Salt And Freshly Ground Black Pepper 3/4 cup Fine Sherry 1 cup Rich Partridge Or Chicken Stock 3 large Clov Garlic 3 Bay Leaves 1/3 cup Olive Oil 6 whole Cloves 1/4 cup Golden Raisins 12 whole Peppercorns Slice onion thinly and loosely fill cavity of the birds along with a bay leaf. Rub the vinegar over the birds. Season generously with salt and pepper. Place the birds, remaining vinegar, any remaining onions and rest of ingredients in an earthenware dish, cover and place in a preheated 325F degree oven for 1 1/2 to 2 hours or until birds are very tender. Allow birds to cool in the cooking liquid. Remove, cut into serving pieces and serve with olives, figs and a rich salty cheese such as feta. ================================ Smoked Quail And Goat Cheese-Filled Poblano Chile Recipe By: James Beard Amount Measure Ingredient Preparation Method 8 large Fire-Roasted Poblano Chiles 8 Smoked Quail Breasts Diced In 1/4" Pieces 2 tablespoons Olive Oil 4 Shallots minced 1 small Clove 1/2 ounce Tequila pinch Minced Cilantro 1 pound Goat Cheese 2 cloves Garlic minced To prepare stuffing: Peel poblano chiles, split down one side and remove seeds. Saute diced quail in olive oil, shallots and garlic until shallots are soft, taking care not to burn the garlic. Deglaze pan with tequila and set aside to cool. When mixture is cool, mix in cilantro and goat cheese. Carefully stuff the peppers. You may sew the chiles up with strips of blanched leeks and a needle. To bake chiles: Preheat oven to 350 degrees. Place stuffed chiles, cut side down, in a baking pan and cover. Roast for about 40 minutes. Uncover and roast another 5 minutes. Serve on a pool of Tomato-Cilantro salsa. To roast chiles: Using long tongs, place peppers over a gas flame and turn until the skin is evenly charred. You may also place the peppers on a cookie sheet and roast them under the broiler, taking care not to burn them. Transfer the charred peppers to a plastic bag, seal and let them steam. When peppers have cooled, using rubber gloves, carefully peel skin and make an incision down one side of the chiles and remove seeds, making sure not to tear the chiles. |