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Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad
* Exported from MasterCook II *
Tamarind Grilled Quail W/ Purslane, Tomato And Sumac Salad
Recipe By : COOKING RIGHT SHOW #CR9733
Serving Size : 1 Preparation Time :0:00
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
--Garnish--
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
tamarind glaze. Grill the quail over a medium-hot fire 4 to 5 minutes, skin
side down. Turn and grill another 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
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NOTES : Show: 10/16/96
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