Roasted Quail & Sauces

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by Chef Nate Johnson, Distrito Executive Chef

azfamily.com

Posted on July 16, 2013 at 8:54 AM

Updated Tuesday, Jul 16 at 8:54 AM

Hibiscus Glaze
BEET JUICE    300G
DRIED HIBISCUS        200G
LIQUID GLUCOSE    100G
BLACK CURRANT PUREE        15G
COMBINE BEET JUICE, HIBISCUS AND BLACK CURRANT PUREE IN A SAUCE POT AND REDUCE BY 2/3. REMOVE FROM HEAT AND STRAIN THROUGH A CHINOIS. WHISK IN LIQUID GLUCOSE.

JALAPENO PUREE
JALAPENO    520
WATER         520
COMBINE JALAPENOS AND WATER IN VITA PREP BOWL AND PUREE UNTIL VERY SMOOTH. PASS THROUGH A CHINOIS AND RESERVE COLD.

PISTACHIO MILK
TOASTED PISTACHIOS    475G
WATER    950G
COMBINE PISTACHIOS AND WATER AND ALLOW TO SOAK FOR 12 HOURS. TRANSFER PISTACHIOS AND WATER TO VITA PREP AND PUREE UNTIL VERY SMOOTH. STRAIN PISTACHIO MILK THROUGH A CHINOIS AND CHILL UNTIL READY TO USE.

PISTACHIO-JALAPENO ESPUMA
PISTACHIO MILK    350G
JALAPENO PUREE    150G
PISTACHIO OIL        75G
SALT        20G
XANTHAN GUM        PINCH
GELATIN SHEETS BLOOMED IN ICE WATER    5G
COMBINE PISTACHIO MILK AND JALAPENO PUREE IN A SMALL SAUCE POT AND WARM OVER LOW HEAT. ADD GELATIN SHEETS TO SAUCE POT AND STIR UNTIL DISSOLVED. TRANSFER MIXTURE TO VITA PREP AND BLEND ON VERY LOW. SLOWLY EMULSIFY WITH PISTACHIO OIL AND CHECK SEASONING. CHILL MIXTURE IN ICE BATH STIRRING FREQUENTLY. TRANSFER TO ISI AND CHARGE TWICE. ALLOW TO REST FOR TWO HOURS BEFORE USING.
ROASTED QUAIL JUS
OIL    25G
CARROT    300.0G (PEELED, SMALL DICE)
ONION        300.0G (SMALL DICE)
CELERY        200G (SMALL DICE)
THYME        10G
APPLE CIDER    150.00G
RED WINE    200.00G
ROASTED QUAIL STOCK        2500.00G
BLACK PEPPERCORNS        5.00
JUNIPER BERRIES    2
Heat oil over medium heat, add carrots, onion and celery and stir constantly to avoid burning.  When lightly caramelized deglaze with apple cider and red wine and reduce to 1/4, then pour in oj with thyme and reduce to 1/4.  Add roasted quail stock.  Simmer over low heat until desired flavor and consistency is reached.  Strain through a 4 layer cheesecloth, gently push on vegetables to drain excess liquid.  Cool immediately

 

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