Served with Garnet Yam puree and Cavolo Nero
Executive Chef John Neumark
Serafina
Serves 4 as a main course
1 boneless quail (or two) per person marinated with evo S&P and chopped savory
For the rhubarb-cinzano sauce:
1 heaping cup sliced rhubarb
juice of two oranges
1 teaspoon minced ginger
1 teaspoon minced shallot
1/3 c red cinzano
1 ½ c chicken stock
honey to taste
S&P to taste
Combine all ingredients in a non reactive saucepan and simmer over medium low heat until reduced and thickened; puree if you like and adjust seasoning; keep warm
For the Yam puree:
Roast 2# garnet yams in a 400 degree oven until done; blend in ¼ stick butter, honey to taste, ½ teaspoon cayenne and ½ teaspoon smoked paprika; season with S&P; keep warm
For the cavolo nero: stem and blanch 2 bunches in plenty of boiling salted water; drain and sauté over low heat with 1 tablespoon of minced garlic, S&P, and a splash of sherry vinegar about twenty minutes
To finish: heat a heavy bottomed sauté pan over medium heat and brown the quail two minutes per side; let rest while arranging the yam puree at 2 0’clock, the kale at 10 o’clock and the rhubarb sauce from 4 to 8 o’clock; top with quail and serve
Wine recommendation from Michael Teer from Pike and Western Wines:
Serve with a 2005 Chatter Greek Grenache
| |
|
