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  • 4servings
  • 30minutes
  • 437calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA
MineralsSelenium, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 quail , breastbones removed

  2. 1 recipe Poultry Marinade (recipe follows)

  3. 1 clove garlic , peeled

  4. 1/3 cup extra virgin olive oil

  5. 2 tablespoons good balsamic vinegar , or to taste

  6. Salt and black pepper to taste

  7. 6 ounces assorted bitter greens, such as arugula , frisee, chicory, or endive

  8. 1/2 cup pomegranate seeds

  9. cup California Cabernet Sauvignon or Merlot

  10. 1/4 cup extra virgin olive oil

  11. 1 tablespoon minced garlic

  12. 1 tablespoon Dijon mustard

  13. 2 teaspoons ground coriander

  14. 1 teaspoon dried thyme

  15. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Marinate the boned quail with the Poultry Marinade in the refrigerator for 24 to 48 hours, turning occasionally.

  2. When youre ready to cook, start a charcoal or gas grill; the fire should be moderately hot, and the rack about 4 inches from the heat source. Rub a large bowl thoroughly with the garlic. Add the oil, vinegar, salt, and pepper and whisk. Check for seasoning, adjust as necessary, and leave the garlic clove to macerate in the vinaigrette while you grill the quail.

  3. Grill the quail over direct heat, turning as it browns, for about 15 minutes total, until nicely browned and just cooked through. Remove the quail from the grill and allow to rest.

  4. Add the greens and pomegranate seeds to the large bowl with the vinaigrette; toss them gently with your hands until evenly coated. Transfer the dressed greens to a large serving platter, arrange the grilled quail alongside, and serve.

  5. For the Marinade:

  6. Combine all the ingredients in a medium bowl and whisk well to blend thoroughly (emulsify). Use immediately or refrigerate for up to 1 day before using it to marinate the quail or other poultry.

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