Seared Quail, Red and White Quinoa, Polenta, Roasted Zucchini with Montegrato Pedro Ximénez Reduction

When I do dinner parties, I don’t actually get to really enjoy my food that much because I’m busy cooking and plating and moving onto the next course. That’s not the case when I cook for myself! I had some leftover of the sherry vinegar reduction that I made from Thanksgiving and it has kept well in the fridge!!

Even though this recipe serves two, I finished it all by myself.

Merry Christmas!

Serves 2.

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[100% organic]

For the Brine

  • ¼ cup salt
  • 4 cups water
  • 4 bay leaves
  • 1 TBS whole black peppercorns
  • 4 quails

Bring everything (except for the quails) to a boil and cool down immediately. Submerge quails in this brine for at least 6 hours in the fridge.

For the Polenta

  • ½ cup cornmeal
  • 2 cups water
  • 2 TBS butter
  • Whole milk, as needed
  • Salt & freshly ground black pepper

In a pot, bring 2 cups of water to a rolling boil. Pour in cornmeal in a steady stream and whisk vigorously. Keep on whisking until cornmeal begins to thicken. Turn heat to low and cook for 20 minutes, remember to whisk every few minutes to prevent sticking. Once polenta is almost done, mix in butter, season with salt and pepper. Add whole milk to desired consistency. Keep warm.

For the Zucchini

  • 2 zucchinis
  • Chive oil
  • Salt & freshly ground black pepper

Toss chopped zucchinis in chive oil, salt, and black pepper. In a preheated 425°F oven, roast vegetables for 15 minutes. Keep warm.

For the Quinoa

  • ½ cup red quinoa
  • ½ cup white quinoa
  • 4 cups chicken broth
  • 1 thyme sprig
  • 1 garlic clove, crushed
  • Salt

I cooked everything in my rice cooker. If you have one, use it.

If not, bring the chicken broth to a boil, add in quinoa, aromatics, and salt. Then return to a boil and turn on low, covered, for 20 minutes, or until add broth has been absorbed. Fluff with fork and keep warm.

For the Montegrato Pedro Ximénez Reduction.

TO ASSEMBLE

Remove quail from brine and pat dry. Lightly season with salt and pepper on a wire rack. Sear quail skin-side down in either neutral cooking oil or butter. Sear for 2 minutes and then flip over for another minute. Allow quail to rest before cutting.

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