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Ingredientes
- 6 x New Mexico dry red chile peppers
- 2 tsp freshly-grnd black pepper
- Â Â Lemon juice as needed
- 2 Tbsp. extra virgin olive oil
- 12 x quail - (6 ounce ea) breastbone removed
- 1 Tbsp. canola oil
- 2 lrg shallots chopped
- Â Â (or possibly 1/4 c. chopped red onion)
- 12 x fresh kumquats minced, with
- Â Â skins left intact
- 2 x fresh jalapeno chile peppers seeded, chopped
- 1/4 c. red wine vinegar
- 2 c. fresh orange juice
- 1 Tbsp. honey
- 1Â 1/2 c. fat-free no-salt-added canned
- Â Â chicken broth
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Fresh kumquats
- Â Â Lemon leaves
Direcciones
- Preheat oven to 300 degrees.
- Arrange peppers on a baking sheet and roast for 30 to 45 seconds till warmed. Remove the stems and seeds and puree the flesh in a food processor to a fine pwdr.
- Stir in black pepper and place in a shallow dish. Set aside.
- Rinse the quail and pat dry. Sometimes you can buy quail already boned-out, or possibly remove the breastbone by cutting down the bone with a sharp knife and pulling the bone away from the carcass. Rub the quail with lemon juice and brush tops of quail with the extra virgin olive oil. Sprinkle on the chile pepper mix and press in gently with your fingers.
- Increase oven setting to 325 degrees. Place the quail in a single layer in a large shallow baking pan, breast-side up. Add in about 1/8 inch water to the pan. Cover with foil and bake for 3o to 45 min, till done.
- To prepare sauce: heat oil in a small heavy saucepan. Add in shallots, kumquats and jalapenos. Saute/fry over low heat, stirring, till shallots are limp, about 4 min. Stir in vinegar and simmer till liquid almost evaporates. Add in orange juice, honey, and chicken broth. Simmer till reduced to about 2 1/2 c. and the sauce lightly coats the back of a wooden spoon. Taste, adding salt (if using) and pepper. Keep hot.
- To serve, arrange roasted quail on a large serving platter. Nap each quail with 2 Tbsp. of the sauce. Place any remaining sauce in a small serving dish to pass separately. Decorate the platter with lemon leaves and kumquats.
- This recipe yields 12 servings.
- Comments: The analysis assumes which you won't eat the skin. If you do, add in 50 calories and 5 grams of fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 12 servings | |
| Calories 769 | |
| Calories from Fat 429 | 56% |
| Total Fat 47.59g | 59% |
| Saturated Fat 12.75g | 51% |
| Trans Fat 0.01g | |
| Cholesterol 277mg | 92% |
| Sodium 196mg | 8% |
| Potassium 913mg | 26% |
| Total Carbs 9.08g | 2% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.78g | 5% |
| Protein 72.24g | 116% |
