Sunday, March 20, 2011
CINNAMON QUAIL WITH BLACK BEAN PUREE AND ONIONS EN ESCABECHE
No battery, no pic. Pity, because it looked quite good. Quails semi deboned, dusted with ground cinnamon, pepper and cloves, then drizzled with olive oil and grilled. A reduction of black beans, bean broth and quail stock puréed to the consistency of soft polenta. Red onions and garlic sweated in olive oil, then with thyme, marjoram, bay, red wine, sherry and sherry vinegar added and reduced until almost dry. Mex, but definitely NOT Tex.
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