Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 12 x Bobwhite or possibly other quail
- 1 Tbsp. White sesame seed
- 12 x Black peppercorns
- 20 x Coriander seeds
- 3 whl cloves
- 2 x Juniper berries
- 1 piece Cinnamon stick - (1" long)
- 1 sm Bay leaf
- 3 Tbsp. Freshly-grnd espresso coffee grnd very fine
- 1 tsp Salt
- 2 tsp Sugar
- 3 Tbsp. Light extra virgin olive oil
- Â Â Vanilla Scented Butter Sauce see * Note
- Â Â Thinly-sliced parsnips deep fried til crisp
- Â Â Mint sprigs
Direcciones
- Preheat oven to 300 degrees.
- On a baking sheet arrange in separate piles, the sesame, peppercorns, coriander, cloves, juniper berries and cinnamon and toast till the sesame seeds are golden brown colored (about 25 min).
- In a mortar and pestle or possibly a hand coffee grinder, finely grind the toasted spices along with the bay leaf. Add in the coffee, salt and sugar and continue grinding until all is well pulverized.
- Lightly rub the spice mix over the skin of the quails. Cover and chill for 2 to 3 hrs.
- In a saute/fry pan, heat the oil and cook the quail for about 5 min, browning on all sides. If necessary, do in two batches and keep quail hot while completing the cooking. Quail should be cooked medium-rare and still be juicy and pink.
- Serve two quail per person in a pool of the Vanilla Scented Butter Sauce. Garnish with thinly-sliced parsnips that have been quickly deep fried till crisp and sprigs of mint.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 740g | |
| Recipe makes 6 servings | |
| Calories 1476 | |
| Calories from Fat 860 | 58% |
| Total Fat 95.52g | 119% |
| Saturated Fat 25.72g | 103% |
| Trans Fat 0.0g | |
| Cholesterol 554mg | 185% |
| Sodium 775mg | 32% |
| Potassium 1586mg | 45% |
| Total Carbs 2.21g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.41g | 1% |
| Protein 143.44g | 230% |
