Crisp Quail With Pineapple And Green Onion Food

GRILLED PINK SNAPPER WITH CARAMELIZED PINEAPPLE-GREEN ONION BUTTER AND RELISH

Steps:

• Heat a grill to medium-low heat. Grill the chiles until blistered and softened all over.
• Remove the rind from the pineapple and slice into1-inch-thick rounds. Brush the pineapple slices with canola oil and sprinkle with a little sugar. Grill until caramelized on all sides and just soft, about 10 minutes total. Remove and let cool slightly.
• Roughly chop half of the pineapple slices and 1 of the chiles. Put in a food processor with the butter and process until almost smooth. Add 2 of the green onions and the chile de arbol and pulse just to combine. Taste. If the pineapple isn't very sweet, add some honey and pulse just to combine. Transfer to a bowl, cover and refrigerate until firm and the flavors meld, at least 1 hour and up to 24 hours. Let it warm slightly before grilling the fish.
• Finely dice the remaining pineapple and chile. Put them in a bowl with the remaining green onions, the olive oil, lime juice and some salt and pepper. Toss to combine. Set aside while you grill the fish.
• Increase the heat of the grill to high. Brush the fish with canola oil and sprinkle with salt and pepper. Grill, flesh-side down, until charred and you can move it with a fish spatula without the flesh sticking to the grill, about 3 minutes. Flip, and smear some of the pineapple butter on the flesh side. Grill the second side until charred, about 3 minutes.
• Transfer to a platter, smear on a bit more of the butter mixture, top with the pineapple relish and serve immediately.

BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE

Steps:

• Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.
• Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.
• In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.
• Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won't be fully cooked yet, but that's okay. Set aside.
• Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne¿now you have boudin.
• Preheat the oven to 350 degrees F.
• Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.
• Serve the stuffed quail atop cranberry-bourbon sauce.

PINEAPPLE CRISP

Steps:

• Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol.
• Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.

HOISIN PORK CHOPS WITH PINEAPPLE GREEN ONION RELISH

Steps:

• In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
• Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
• Preheat grill hot.
• Brush the green onions with a little olive oil and season with salt and pepper.
• Grill until almost cooked through, 4-5 minutes, and finely slice.
• Place in a bowl and add the rest of the relish ingredients. Stir to combine.
• Remove the chops from the marinade, shaking off the excess and discard the marinade.
• Season chops with salt and pepper and grill until medium well.
• Arrange on a large serving platter and serve with relish alongside.

QUAIL AND GRAPES

Steps:

• Rinse quail and pat dry. Season inside and out with salt and pepper. Put a small amount of grated garlic in each bird's cavity, as well as the chopped rosemary and thyme. Drizzle birds with 1 tablespoon olive oil, and let marinate at room temperature for at least 1 hour. (You may refrigerate for several hours or overnight; bring to room temperature before roasting.)
• Heat oven to 450 degrees. Place onions in a small ovenproof skillet or pie pan, and season with salt and pepper. Toss with balsamic vinegar and remaining 1 tablespoon olive oil to coat. Bake until slightly softened and caramelized, about 10 minutes. Set aside.
• Spread remaining rosemary and thyme sprigs on a baking sheet or in a low-sided roasting pan. Lay quail on top of herbs, breast-side down. Roast for about 15 minutes, until puffed and lightly browned.
• Turn birds breast-side up and surround with roasted onions and grape clusters. Continue roasting for 10 minutes more. If necessary, put birds under the broiler to crisp the skin. Let rest 10 minutes and serve.

PORK WITH GREEN PEPPERS & PINEAPPLE

Steps:

• Slice pork thinly (meat is easier to slice when partly frozen).
• Combine soy sauce& 1 tbls.
• cornstarch in a bowl.
• Marinate pork in this mixture at least 15 minutes but an hour or more is better.
• Mix remaining 1 tbls. cornstarch with sugar& 1/2 cup pineapple juice, set aside.
• Heat oil in large skillet or wok.
• Add pork to skilled& stir fry until done, time depends on sizes of pork pieces but it should only take a few minutes.
• Add pineapple juice mixture to meat& blend thoroughly, remove from pan.
• Stir fry green pepper, carrots& pineapple chunks for about 3 minutes.
• Return meat& juice mixture to pan, stir just until heated through.