Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad

Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad

Recipe By : COOKING RIGHT SHOW

CR9733

1 Preparation Time :

Categories : New Text Import Cooking Right Show

Amount Measure Ingredient -- Preparation Method -- -- --

6 Large quail

Tamarind Glaze (recipe follows)

Purslane, Tomato and Sumac Salad (recipe f

Mint sprigs, young arugula leaves,

day lily or other edible flower petals

--TAMARIND GLAZE--

2 Teaspoons garlic -- minced

1 tbsp shallot -- minced

1 tbsp fresh ginger -- minced

1 tbsp olive oil

3 tbsp sugar

2 tbsp Asian fish sauce

1/2 c water

2 tbsp tamarind concentrate

2 tbsp lime juice

--PURSLANE, TOMATO AND SUMAC SALAD

3 c lightly packed tender purslane sprigs

1/2 c spring onions or scallions -- chopped

1 c roasted and peeled yellow bell pepper -- chopped,

1 1/2 c ripe tomatoes -- cubed, seeded

2 tbsp sumac powder

1/2 tsp serrano chile -- seeded & minced

3 tbsp fresh lemon juice -- or to taste

3 tbsp extra virgin olive oil

Kosher salt and freshly ground black peppe

--Garnish--

red and gold baby beets -- sliced, roasted

20

FOR THE QUAIL:

Split the quail, carefully remove the back and rib bones and brush with

4 to 5 minutes, skin

2 to 3 minutes, taking care not to

overcook.

Place purslane salad attractively on plates. Place grilled quail on top and garnish with mint sprigs, arugula and flower petals.

FOR THE GLAZE:

In a small skillet over medium heat, saute the garlic, shallots and ginger

in olive oil until tender but not brown. Stir the sugar, fish sauce, water,

tamarind concentrate and the lime juice together until well combined. Add to

the garlic mixture and reduce over high heat by one-third or until slightly

thickened. Remove from the heat and let cool. Store covered in the

refrigerator for up to 2 weeks.

Yield: About 1/2 cup

FOR THE SALAD:

Wash the purslane and discard any tough stems or damaged leaves. Chop the

onion and bell pepper and rinse in cold water. Place the onions and peppers

in a bowl along with the purslane leaves, tomatoes, sumac, chile, lemon

juice and olive oil. Gently mix and season with salt and pepper and garnish

with roasted beets.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved

- - - - - - - - - - - - - - - - - - 20

NOTES : Show: 10/16/96