Vermouth-Brined Grilled Quail

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Vermouth-Brined Grilled Quail with Quail Spring Roll and Five Spice-Vermouth Plum Sauce
SERVES 8
FOR THE QUAIL:
8 whole quail, boned
¼ cup sugar
¼ cup salt
2 Tbls Chinese five spice
2 cups sweet vermouth
2 cups water
2 Tbls chopped cilantro
1 Tbls minced ginger
½ teaspoon Chinese five spice
1 cup plus 1 Tbls five spice-vermouth plum sauce, warm
salt and pepper

FOR THE SPRING ROLLS:
Quail trimmings from leg and thigh, finely chopped
1 ¼ cups shredded cabbage
cup shredded carrot
¼ cup julienned red onion
¼ cup chopped green onion
8 large rice paper skins
canola oil for frying
8 red Swiss chard leaves
1 green onion, thinly sliced on the diagonal
½ teaspoon red peppercorn flakes

FOR THE 5 SPICE-VERMOUTH PLUM SAUCE:
makes 1 ½ cups
2 cups chopped ripe plums
(Or reconstituted dried plums)
2 Tbls freshly squeezed orange juice
2 teaspoons minced red onion
½ teaspoon minced ginger
salt and pepper
½ cup honey
¼ cup sweet vermouth
2 Tbls freshly squeezed lemon juice
1 teaspoon orange zest
½ teaspoon Chinese five spice


PREPERATION:
Slice the quail breasts apart and remove the legs and thighs. Remove the skin and meat from the legs and thighs and reserve for the spring rolls. Combine the sugar, salt, five spice, vermouth, and water in a bowl and stir until the salt and sugar are dissolved. Add the quail, cover with plastic wrap, and refrigerate for 2 hours.

DIRECTIONS:

Cook the quail trimmings in a small sauté pan over high heat for 3 to 5 minutes, or until browned. Combine the quail trimmings, cabbage, carrot, red onion, green onion, cilantro, ginger, five spice, 1 tablespoon of the Five Spice-Vermouth Plum Sauce, and the soy sauce in a bowl and season to taste with salt and pepper. Soak 1 sheet of the rice paper at a time in warm water for 1 minute. Remove the rice paper from the water and pat dry. Spoon some of the filling across one corner of each rice paper sheet, fold in the sides, and roll into a tight cigar shape. The spring rolls can be wrapped in plastic wrap and refrigerated for up to 4 hours.

FINISHING:
Pour 2 inches of oil into a saucepan and heat to 350°. Cook the spring rolls in the oil for 2 to 3 minutes, or until golden brown. Remove from the oil and drain on paper towels.

Preheat the grill. Remove the quail from the marinade and cook for 2 to 3 minutes on each side, or until done. Let rest for 5 minutes and cut each piece in half.
Place a Swiss chard leaf on each plate and arrange 2 quail pieces on one side of the plate. Spoon some of the remaining sauce into small dipping bowls and place next to the quail. Cut each of the spring rolls in half on the diagonal. Lay one half next to the sauce and stand the other half upright next to the quail. Sprinkle the green onion and red peppercorns over the quail and spring rolls and drizzle some of the sauce around the plates.
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Obsession Wines brought to you by Ironstone Vineyards

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