Executive Chef Dylan Tulloch

Chef Dylan's Recipe of the Month


Roasted Quail and Fig Salad
Balsamic Glaze, Red Endive, and
Cinnamon-Orange Vinaigrette
Serves 4





This is a great dish that really complements the tastes of bitter and sweet.  It makes for a nice salad for dinner on the deck as the evenings start to warm up.  The recipe has some skill set to it but for those looking for a culinary spring challenge the reward at the end is well worth it.


Ingredients
4 ea. semi boneless Quails (Breast bone removed)
8 oz fig jam
2 oz canola oil
4 ea. roasted figs (roast with a touch of balsamic vinegar and white sugar until tender)
1 head frisee lettuce
1 heads of Red Endive (use white if red is unavailable)
4 oz Cinnamon Orange Vinaigrette
2 oz Balsamic Reduction
Kosher Salt and Black Pepper
Herbs for Garnish

Method
Open up the quails and spread 1 oz of fig jam in each quail. With butcher twine “truss” or tie the quails so they will cook evenly. Season the quails with salt and pepper and sear in a large sauté pan on medium heat until golden brown on all sides. Place the quails in a 350 F oven for 10-15 min. Remove from oven, let rest and remove twin. On a 4 large plates arrange 3 leaves of endive at the top of each plate. Remove the root from the frisee and dress with the cinnamon orange vinaigrette. Divide into four and place below the endive of each plate. Place 1 oz of fig jam in the center of each plate. Place the quail on the jam. Drizzle balsamic reduction over quails and garnish with a fresh herbs.

Enjoy!
Chef Dylan

For any culinary tips on this or other recipes please email me at innchef@horseshoeresort.com