Grilled Quail with Mashed Chickpeas

Ingredients

Executive Chef/Owner, Craft, New York City

Executive Chef/Owner, Gramercy Tavern, New York City

Chef, Craftsteak, Las Vegas

Tom Colicchio: "At Craft restaurant, located in New York City, we like to finish dishes like this one with a drizzle of 25- or 50-year old balsamic vinegar which has amazing sweetness and the viscosity of syrup. This type of vinegar can be very expensive, but it lasts a long time, since a few drops go a long way. For cooking or marinating (as in this recipe) such an exalted ingredient isn't necessary: any good, barrel-aged balsamic vinegar from Modena, Italy will work. You can have your butcher bone the quail for you."


Yield: 6

Mashed Chickpeas

  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 3 cups dried chickpeas (about 1 pound), soaked overnight
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, peeled and quartered
  • 1 stalk celery, halved
  • 2 medium carrots, peeled and halved
  • Kosher salt and freshly ground black pepper to taste

Marinade

  • 1 cup finely diced red onion
  • 1 cup red wine vinegar
  • 1 cup small dice of celery
  • 1 lemon peel, pith removed and rind cut into julienne
  • 2 large sprigs rosemary
  • 2 cloves garlic, crushed and peeled
  • 1 tablespoon dried Sicilian or dried Greek oregano
  • 1/2 teaspoon chopped pepperoncini (or to taste)
  • 3 cups extra virgin olive oil
  • Kosher salt and freshly cracked black pepper to taste

Quail

  • 12 quail, boned
  • 6 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 clove clove garlic, peeled and thinly sliced
  • 1 sprig rosemary
  • 2 sprigs thyme
  • Kosher salt and freshly cracked black pepper to taste

Assembly

  • 1 cup finely chopped fresh parsley
  • Lemon juice to taste
  • Kosher salt and freshly cracked black pepper to taste
  • Balsamic vinegar, preferably aged, for garnish
  • Fresh rosemary sprigs, for garnish
  • Fresh thyme sprigs, for garnish

Description

Grilled Quail With Mashed Chickpeas - A Recipe From Food Network Canada. Recipe Courtesy Of: <p>Tom Colicchio: <p>Executive Chef/Owner, <i>Craft</i>, New York City <p>Executive Chef/Owner, <i>

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