Free Recipes Archive
Makes 4 appetizer servings For the quail: 4 boned quail 1 cup Balsamic Vinaigrette [recipe below] Separate the quail legs from the breasts. Arrange the pieces in a single layer in a bowl and drizzle with the vinaigrette. Cover and Read More …
Chef Dante Boccuzzi of Dante — Cleveland, OH Yield: 2 Servings Quail: * 2 boneless quails * 2 Hachiya persimmons, peeled * 2 Tablespoons ground cinnamon * 1/2 cup olive oil * 1 Fuyu persimmon * 10X sugar, for dusting Read More …
By splitting and marinating some of the smaller game birds, such as quail, partridge, and dove (or combination thereof), not only does the flavor of the marinade permeate both inside and out more readily but the birds can be then Read More …
6 Quail, deboned 4 shallots, minced butter 2 garlic cloves, minced 1 cup Saskatoon berries (like blackberries) 1 oz brandy 6 oz brown sauce (make from scratch or use Knorr’s) salt and pepper to taste Sauté shallots and garlic in Read More …
2 tablespoons Olive Oil 1/2 teaspoon Coarse Salt Ground Black Pepper 1-2 cloves Garlic, mashed (or MORE!) 1/2 teaspoon Thyme 3 Quail per person Mash the olive oil, salt, pepper, garlic, and thyme together in a mortar and pestle. Rub Read More …
36 oz Quail; 6 Birds 6 each Bacon Slices Apricot Basting Sauce 1/2 cup Apricot Jam 1/4 cup Apricots; Dried, Fine Chop 1/4 cup Dry White Wine 1 tablespoon Honey 1 teaspoon Worcestershire Sauce Prepare Apricot Basting Sauce; set aside. Read More …
Chef Alessandro Stratta of Alex – Las Vegas, NV Yield: 8 servings Terrine (makes 2 terrines/24 portions): * 1 pound chicken breast meat * 1 pound chicken leg meat * 1/2 pound lardo * 1/2 pound pancetta pepatta, diced finely Read More …
A recipe from Andre Martin, the new consultant chef at Le Royal Meridien National Hotel. Per portion: 180g sea bass 48g canned crabmeat 1 quail egg 30g cream puff pastry 1/2 chicken egg yolk 3g butter For Bercy sauce (500g): Read More …
Yar’s head chef, Maxim Tarusin, shares a recipe for quail, which he says can be found at gourmet grocery stores around Moscow or via the Internet shop Russky Dvor. Per serving: 1/2 quail torso 3g soy sauce 3g chile sauce Read More …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …
Chef Norman Van Aken of Norman’s, Miami Yield: 6 Servings Xocopili Jus: 1/4 cup canola oil 2 oranges, quartered 2 apples, quartered 1 garlic head, halved lengthwise 2 onions, cut into eights 2 carrots, peeled and sliced 1/2″ inch thick Read More …
It’s rare to pass a restaurant, snack shop or street stall in the Central Mexican town of Puebla without detecting the alluring aroma of shredded pork with smoky chipotle chile, tomato and sweet onion. Tinga they call it, and they Read More …
12 quails eggs; boiled for 5 minutes 1 tablespoon plain flour; for coating eggs BATTER: 4 tablespoons plain flour 4 tablespoons cornflour 2 teaspoons baking powder 1/2 teaspoon salt 90 ml water SAUCE: 4 tablespoons redcurrant jelly 4 tablespoons port; Read More …
This perfectly unusual blend of fruit, pepper, curry and soy will keep your guests talking about this sauce forever. The perfect glaze for any white meat, and a most delightful dipping sauce for spring rolls. I won first place in Read More …