Quail With Roses Food

GRILLED QUAIL WITH BRIOCHE, FOIE GRAS, AND ROSE GERANIUM SAUCE

Steps:

• Marinate the quail in olive oil, thyme, and sage for at least 2 hours, up to overnight, in the refrigerator.
• Preheat a grill. Preheat the oven to 400 degrees F.
• Remove the quail from the marinade and season with salt and pepper. Place the quail, breast-side-up, on a medium hot grill. Cook for 3 minutes, then turn over so the breast-side is down, and cook for 2 minutes. Then lift and adjust position on the grill to create an "x" mark on the breast. Finish cooking for about 4 minutes, about 8 to 9 minutes total cooking time.
• While the quail are cooking, sear the foie gras in a dry, medium-hot pan. Place in the oven for 4 minutes. Remove from the oven, place the foie gras on a cutting board and slice into 8 pieces. Lightly toast the brioche, place a piece of foie gras on each half and a quail on top. Spoon the sauce over the quail and garnish with Sweet Potato Shoestrings.
• Place the shallots, wine, and vinegar in a small pot. Bring to a boil, the reduce the heat and simmer until reduced by half. Add the stock and continue to reduce until you have about 1/2 cup of liquid left. Whisk in the jelly, then add the butter and season, to taste. The sauce should be glossy and syrupy, but not too sweet. Add a drop of vinegar, to balance, if necessary. Set aside and keep warm.
• Bake the sweet potatoes until very soft. Let cool. Peel and weigh out 12 ounces. Put the sweet potatoes in the bowl of an electric mixer. Using a paddle, mix for 2 minutes on medium speed or until mashed. Then add egg, milk, and yeast and mix for 1 minute. Add the rest of the dry ingredients and mix for 6 minutes on medium speed. Let rest for 15 minutes.
• Preheat the oven to 325 degrees F. Add the cold butter in stages on speed 2. Mix for 6 to 8 minutes to smooth out the brioche, until it does not stick to the sides of the bowl. Divide into 2-ounce balls and place in muffin tins or brioche molds. Let rest in a warm place for 1 1/2 hours. Brush with egg wash and bake until golden brown, about 10 minutes.
• Preheat a fryer to 325 degrees F. Add the potatoes and fry until crispy. Drain on paper towels and season with salt.

QUAIL IN ROSE PETAL SAUCE

Steps:

• For the sauce: Make an X over the flat ends of the chestnuts with a small sharp knife. Toast in oven at 350 degrees F 10 to 12 minutes. Bring 1 quart water to a boil and drop in the chestnuts. Boil, uncovered, for 20 minutes and drain. Set aside to cool. When the chestnuts are cool enough to handle, peel the shells and remove the skins. Place them in the blender.
• Melt the butter in a large skillet and saute the garlic and anise seed until lightly browned. Add the rose petals, and the cactus or plums and saute 1 to 2 minutes. Add to the blender with honey, salt and pepper and puree while slowly adding 1 cup stock or water.
• Strain the puree into a skillet and bring to a boil. Lower heat and simmer for 10 minutes, stirring. Add red food coloring if desired and set aside, covered.
• For the quail: Season quail with salt and pepper and stuff each with an onion slice and garlic clove. Tie legs together with string. Saute the quail in butter to brown, then pan roast for 8 to 10 minutes at 400 degrees F.
• Reheat the sauce if necessary. Add the quail to the sauce and stir, covering the birds completely, for 3 minutes. Serve 2 quail per person with plain white rice to absorb all the lovely, perfumed sauce.

QUAIL IN ROSE PETAL SAUCE

Steps:

• Heat the water to boiling.
• Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
• Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.
• Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
• Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.
• Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.
• Preheat a grill or grill pan.
• Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.

STUFFED QUAIL WITH ROSE GERANIUM JELLY

Steps:

• Preheat the oven to 400F. Rinse the quail in cold water, pat dry and set aside. Place diced bread in a large bowl. Melt butter in a skillet and gently saute livers until firm but still rosy inside, remove and reserve. In another pan, saute the onion and celery until translucent. Add the apples, sage and thyme and cook 2 to 3 more minutes. Pour onion mixture and diced reserved liver over bread and add all other ingredients. Stir or mix with hands making sure that stuffing is moist. Season to taste with salt and pepper. Divide stuffing into 8 equal portion and stuff into quail. Rub each quail with a little softened butter and season with salt and pepper. Roast quail for 10 minutes at 400F, then turn heat down to 350 degrees and finish cooking for approximately 10 minutes until quail are golden brown. After reducing the heat, begin assembling the sauce.;
• Place shallots and wine in a small saucepot and bring to a boil. Reduce heat and simmer until wine is reduced by at least half. Add stock, bring back to a boil and reduce to about 1/2 cup of liquid. Whisk in jelly and vinegar and simmer for another 5 minutes or so. Whisk in butter by the tablespoon to thicken, then season with salt and pepper. Adjust sweetness if necessary with a drop or two of vinegar.
• Divide quail among plates and spoon over warm sauce.

QUAIL IN ROSE PETAL SAUCE

Steps:

• Brown quail in butter, sprinkle with salt and pepper to taste.
• Remove petals from roses and grind with anise in a mortar.
• Separately brown chestnuts in a pan, then remove peels, cover with water and simmer till soft.
• Drain and puree.
• Mince garlic and brown slightly in butter. When transparent, add to chestnut puree along with honey, ground pitaya and rose petals.
• Salt to taste.
• To thicken, use 2 tablespoons corn starch.
• Strain through a fine sieve and add no more than 2 drops of rose oil.
• As soon as all seasonings have been added remove from heat.
• Immerse quail in the sauce for 10 minutes, then remove, drain and place in a 9"x13" baking dish.
• Place in oven preheated to 350F and bake at 350F for 15 to 20 minutes, depending on size of quail.