Autumn Harvest Quail
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Autumn Harvest Quail, was created by Allegra Grant.
Istruzioni
- 1
Separate raisins from nuts and seeds in Tropical Food’s Diet Delight®.
- 2
QUAIL
- 3
Preheat oven to 400 degrees; stuff each quail with ½ shallot, one garlic clove, one orange wedge, one sprig of thyme, one sprig of rosemary. \
- 4
Rub quail with butter, season with salt and pepper.
- 5
Roast quail for 10 minutes at 400 degrees, then at 375 degrees for 30 minutes.
- 6
QUINOA
- 7
In a small saucepan, add raisins from Diet Delight®, balsamic vinegar, sugar, garlic, and rosemary; slowly simmer until it is thickened.
- 8
Boil chicken stock; add quinoa and butternut squash.
- 9
Simmer gently for about 25 minutes.
- 10
SPINACH
- 11
Toast nuts and seeds from Diet Delight® in butter with garlic and shallots. Sauté spinach with mixture, then deglaze pan with white wine and season with salt and pepper.
- 12
SERVING
- 13
Remove quail from oven and rest for 2 minutes.
- 14
Sauce plate; add bed of quinoa, top with spinach mixture, and quail.