Grilled Quail with Spicy Eggplant Relish
4 SERVINGS
Ingredients:
4 Semi-boneless quail, brined for 30 to 45 minutes
To taste Salt and black pepper
1/2 teaspoon Thyme (dried)
6 tablespoons Olive oil
1 teaspoon Granulated sugar
1/4 teaspoon Salt
1/2 teaspoon Dijon mustard
2 tablespoons Cider vinegar
1 tablespoon Parsley, minced
2 cups Yellow squash and zucchini, in long, thin noodles
Method:
Rub the quail with salt, pepper, thyme, and 2 tablespoons (1 ounce, 28 ml) oil.
Grill quail to desired doneness, 6 to 8 minutes per side, remove, and set aside.
Combine the sugar, salt, mustard, vinegar, remaining oil, and parsley.
Toss the squash with the dressing.
Divide squash among 4 plates and place 1 warm quail on top of squash. Serve with relish.
Notes:
To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup (15 g) salt to 1 quart (1l) water. (Don’t use table salt in this formula or it will be too salty.)
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