Quail Escabeche Caille En Escabeche Food

QUAIL EN ESCABECHE

Steps:

• 1. Tie the legs of the quail together with a little piece of kitchen twine so that they stay together with cooking.
• 2. Then season the fresh quails inside and outside with a little salt and ground pepper. Pour 2 tablespoons of the olive oil to a non-stick frying pan and place this over high heat until the oil is hot. Then add the quails breast side down and fry them fiercely for a couple of minutes until the meat is nicely browned on one side.
• 3. Turn them over and brown them on the other uncooked side for another couple of minutes. Then transfer the quails to a clean plate. Add the remaining tablespoon of olive oil to the same hot pan and turn the heat to medium. Once the oil is hot, add the sliced onion and carrot, the whole garlic cloves, bay leaves, peppercorns and dried herbs. Season with a pinch of salt.
• 4. Gently fry the vegetables for 10 minutes. Then pour in the vinegar and the chicken stock. Also add the saffron powder or threads.
• 5. Bring this mixture to a light simmer over medium-low heat for 5 minutes. Then add the browned quails back to the pan and cover.
• 6. Simmer the quails for 4 minutes on both sides. Then transfer the birds to a baking dish and pour in the spiced mixture from the pan and the vegetables as well.
• 7. Let the quails cool down fully. Then cover the dish with tinfoil and refrigerate for a minimum of 24 hours. Then place each quail on a deep plate and divide the carrots evenly. Drizzle with a little escabeche juice and serve.

QUAIL ESCABECHE (CAILLE EN ESCABECHE)

Steps:

• Preheat oven to 350°F with rack in middle.
• Pat quail dry and season all over with 1/2 teaspoon salt and 1/4 teaspoon pepper (total). Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Sear quail, breast side down, until golden, 3 to 4 minutes. Transfer to a plate.
• Add fennel, shallots, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper to skillet and sauté until fennel is pale golden, 5 to 7 minutes. Stir in lemongrass, raisins, cinnamon stick, and wine. Bring to a boil, then cover pot and braise in oven 30 minutes. Nestle quail, breast side up, in vegetables, then cover and braise until thighs pull easily from joints, about 20 minutes. Cool completely, uncovered. Serve at room temperature, drizzled with olive oil.

QUAIL IN ESCABECHE (FROM PEDRO LARUMBE'S RECIPE)

Steps:

• Heat oil in deep saucepan and saute onion, garlic cloves, thyme, celery stalk and peppercorns over low heat, approximately 5 minutes.
• When onion is soft and transparent but not golden, add whole quails and saute until lightly browned on one side, about 5 minutes. Turn and brown about another 5 minutes on the other side.
• Add vinegar, broth and bay leaves. Cover pan and simmer about 45 minutes or until quails are soft. Let cool. Dish can be eaten lukewarm or cold. It can be stored in the refrigerator for 2 weeks.