Sweet and Sour Quail Peruvian Style by Stan Frankenthal
Great Chefs Great Cities Episode 1: Appetizer
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Sweet and Sour Quail Peruvian Style
Stan Frankenthal
The Blue Room/East Coast Grill
Boston, Massachusetts USA
Appetizer, Great Chefs, Great Cities #1
An exotic mix of spices, vinegar, red wine, dried fruit, and vegetables makes a dark, tangy marinade and sauce for quail, which are served on a bed of salad and garnished with homemade potato chips. Plan to begin this dish 2 to 3 days before serving. While offered as an appetizer, serving the quail on rice and serving the salad as a side dish could turn it into a main course.
Serves 4
Spices
2 teaspoons coriander seeds
1 teaspoon cumin seed
1/2 teaspoon red pepper flakes
4 allspice berries
Sauce
2 tablespoons olive oil
1 whole onion, peeled and diced
1 small carrot, peeled and diced
2 garlic cloves, peeled and chopped
1/2 cup packed brown sugar
1/2 cup balsamic vinegar
1/2 cup dry red wine
1-1/2 cups reduced veal or beef stock
8 whole dried figs
2 tablespoons golden raisins
2 tablespoons chopped dried apricots
1 red bell pepper, roasted, peeled, seeded, and diced
1 tomato, peeled, seeded, and diced
1 to 2 teaspoons peeled and minced fresh ginger
Salt and freshly ground black pepper to taste
4 semi-boneless quail
Potato Chips
Peanut oil for frying
2 unpeeled red potatoes, thinly sliced
Kosher salt and cayenne pepper to taste
Salad
1/2 bunch watercress
1/2 cup shredded radicchio
1/2 cup julienned haricots verts, or baby green beans, blanched
1/4 cup fresh parsley leaves
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Peanut oil for frying
To prepare the spices: In a medium saute pan or skillet over medium heat, toast the spices, stirring frequently, until they are fragrant and begin to smoke, 5 to 7 minutes. Remove the pan from the heat and grind the spices in a spice grinder, a well-washed coffee grinder, or a mortar with a pestle. Set aside.
To make the sauce: In a medium saute pan or skillet over medium heat, heat the olive oil. Add the onion, carrot, and garlic and saute until the mixture begins to brown, 10 to 15 minutes. Add the brown sugar and stir, allowing the sugar to melt and caramelize. Add the balsamic vinegar and stir; add the red wine and stock. Add the figs, raisins, apricots, bell pepper, and tomato. Bring the mixture to a boil and cook to reduce slightly, then add the toasted spices and ginger and continue to cook to reduce until the liquid is syrupy, about 10 minutes. Taste and adjust the seasoning with salt and pepper.
Place the quail in the sauce and, once the sauce returns to a boil, turn the quail to coat with the sauce. Remove from heat and let the quail cool in the pan. Place the quail and the sauce in a shallow, non-aluminum pan. Cover and refrigerate 2 to 3 days.
To make the chips: Pour peanut oil to a depth of 2 inches in a large heavy saute pan or skillet. Heat over medium-high heat to 375 F, or until a submerged crumb of bread immediately rises to the top and begins to sizzle. Fry the potato slices in batches until golden brown and crisp, 3 to 5 minutes. Remove from the oil with a slotted spoon, drain on paper towels, and season with salt and cayenne.
To make the salad: Toss the greens and vegetables with the olive oil and lemon juice, and season to taste with salt and pepper.
Pour peanut oil to a depth of 1/2 inch in a medium, heavy saute pan or skillet. Heat over medium-high heat. Remove the quail from the sauce and scrape off any dried fruit. Pan-fry the quail, turning once, until crisp, 3 to 4 minutes. Transfer the quail to a warm platter. Pour the sauce into a small pan and bring to a boil over medium-high heat. Reduce heat to medium and cook for 3 to 5 minutes. If the sauce is too thin, cook to reduce slightly; if too thick, thin with a little hot water.
To serve: Divide the greens among the serving plates and place off-center on each plate. Place one quail to one side of the salad and spoon some of the sauce around the quail. Top the salad with a few potato chips.
Braised Lamb with Dried Fruit
If you're in for something new for tonight's dinner, you can let pork aside, and buy a thick cut of lamb shoulder. You can cook it in lots of ways, and but try this recipe, that has lots of surprising flavors in store for you. We've mixed lamb with dried fruit and we've cooked it on the stove in a rich and savory sauce.
Enjoy! ????
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Cook with Raymond Blanc: Cherry Clafoutis
Clafoutis is one of the great classics of French family cuisine. This dessert often features on our menus, both at Belmond Le Manoir Manoir aux Quat’Saisons and at Brasserie Blanc. It is very easy to prepare and I would go as far as to say it is ‘foolproof’. Other stone fruits, such as peaches, plums and apricots, or indeed figs, work just as well.
Serves 4
Preparation: 30 mins, plus 2 hours macerating
Cooking: 30–35 mins
Special equipment: 20cm round ceramic or cast-iron baking dish (5cm deep); cherry stoner
For the cherries
450g best-quality ripe cherries, stoned
50g caster sugar
2–3 tbsp kirsch, to taste (optional)
For preparing the dish
10g unsalted butter, melted
30g caster sugar
For the batter
2 medium eggs, free-range/organic
2 medium egg yolks, free-range/organic
30g caster sugar
50g plain flour
70ml whole milk
70ml whipping cream
½ tsp vanilla extract
To finish
1 tbsp caster sugar
For the cherries and lining the baking dish
In a large bowl, gently mix the cherries, sugar and kirsch together and leave to macerate for 2 hours.
Pre-heat the oven to 180°C.
Brush the inside of your baking dish with the melted butter, sprinkle in the sugar and tilt the dish to coat the sides and base evenly; shake out any excess.
To make the batter
In a large bowl, whisk the eggs, caster sugar and flour together.
Whisk in the milk, whipping cream and vanilla until you have a smooth batter.
Bake in the pre-heated oven for 30–35 minutes until the clafoutis is lightly risen and a knife inserted into the middle comes out clean.
Halfway through cooking, you could add a sprinkle of caster sugar to give a lovely crust to the top.
Once cooked, remove from the oven and leave to stand for about 10 minutes.
Sprinkle with a little icing sugar and serve just warm.
Recipe © Raymond Blanc
For more recipes by Raymond Blanc, visit raymondblanc.com
How To Make Roast Mustard & Garlic Pork - Baked Pork With Carrots - Easy Homemade Recipe Tutorial
This roasted mustard & garlic pork is so simple and succulent, it will quickly become a favorite!
SUPER EASY!
Ingredients
1,5 - 2 kilograms (3,2 - 4,5 pound) pork shoulder
2 medium carrots, cut into batons
2 tablespoons vegetable oil
1 tablespoon dijon mustard
1 teaspoon curry powder or other spices
1 teaspoon sweet red pepper powder
1 teaspoon salt
1/2 teaspoon black pepper
4-5 garlic cloves, minced
1 tablespoon whole grain mustard
Parsley
Dill
Directions
The good piece of pork is washed out and we dry.
In a medium bowl, combine the vegetable oil with dijon mustard, curry powder, sweet red pepper powder, black pepper, salt. Add 1 tablespoon marinade in carrots, cut into batons. Stuff the pork with carrots.
With leftover oil-mustard marinade, add garlic and mustard seeds.
Using a pastry brush, spread the mixture all over the pork shoulder. Marinate for at least 4 hours.
Place pork in a roasting pan. Add a little water to the pan.
Bake in a preheated oven to 350 F/175 C for 120-150 minutes, until the pork is cooked. Cooking time for pork is usually calculated at 30 mins per 500 grams plus 30 mins.
Expand foil. Pour sauce over the pork. Return to oven and cook for another 20-30 minutes or until golden.
Bon Appetit!
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