California Strawberries
The Ripe Ingredient
 |
Pan Roasted California Quail
Pan Roasted California Quail:
4 - Whole quail, quartered and partially de-boned
As needed - fine sea salt
As needed - black pepper, freshly ground
2 tsp. - canola oil
2 tbsp. - applewood smoked bacon, minced
2 cups - carrot purée
2 cups - watercress Salad
4 Tablespoons - Strawberry Chutney
Directions for Quail:
Pan Roasted California Quail:
Season the quail and reserve. Heat canola oil in a large sauté pan over medium heat; add bacon, sauté until barely crisp. Add the quail and cook on both sides until golden - about 3 minutes each. Transfer quail and bacon to a plate lined with a paper towel to drain off excess oil. Reserve quail and bacon, keeping hot.
Carrot Puree:
4 Cups - Carrots, peeled and rough diced
1/4 Cup - Russet potatoes, peeled and rough diced
1 Medium - Shallot, peeled and quartered
1 Medium - Garlic clove, peeled and cut in half
1 1/2 Quart - Water
2 Tablespoon - Unsalted butter
As needed - Salt
As needed - White pepper, freshly ground
Directions of Carrot Puree:
Combine all ingredients except butter, salt and white pepper in large saucepan over medium heat; bring to boil; cook until vegetables are soft. Use a slotted spoon to remove carrots and potatoes from the pan and transfer them to a food processor; pure. Pulse in the butter - do not overwork - butter will break. Season. Transfer to Bain Marie; reserve keeping hot.
Baby Watercress Salad:
1 Cup - Fresh baby watercress, loosely packed
1 Teaspoon - Sherry Vinegar
1 Teaspoon - Extra virgin olive oil
As needed - Salt
As needed - Black pepper, freshly ground
Direction for Baby watercress Salad:
Place watercress in large bowl. Add vinegar and oil; toss. Season and reserve.
California Strawberry Chutney:
1/4 Cup - aged balsamic vinegar
1/4 Teaspoon - powdered ginger
1/8 Teaspoon - cinnamon, ground
1/8 Teaspoon - Clove, ground
1/8 Teaspoon - Allspice, ground
2 Tablespoon - Granulated sugar
2 Tablespoon - Fresh orange juice
1 Teaspoon - Orange zest, finely grated
1/2 Cup - Juicy California Strawberries
As needed - Salt
AS needed - Black pepper, freshly ground
Directions for California Strawberry Chutney
Combine all ingredients except strawberries, salt and pepper in a small non-reactive saucepan over low heat. Cook util reduced by 75% - about 15 minutes. Remove chutney base from direct heat. Stir strawberries into base. Season. Cool to room temperature, reserve.
Directions
TO SERVE: Spoon 1/2 cup of carrot puree in the center of a large serving plate. Mound 1/2 cup of watercress next to and on purée; arrange quail around watercress. Sprinkle bacon over quail and around, garnish plate with large dollop of chutney. Drizzle chutney juice around plate, serve immediately. Yield: 4 servings
Industry Login:
Industry Calendar
| 9/9 | Commission Meeting | Details |
| 9/29 | California Strawberry Shipper Summit | Details |