Recipe by Annie Cuggino, Veritable Quandary
(Makes 8 semi-boneless quails / 2 per person)
QUAILS
Rub all 8 semi-boneless quails lightly with 2 TB chipotle in adobo (pureed), 1 TB olive oil and 2 TB pure maple syrup. Season with a little salt, pepper and chopped garlic (1 clove). Grill quails over hot flame until medium done – approximately 5-6 minutes.
BACON & WHITE CHEDDAR SPOONBREAD
- 4 eggs separated *
- 2 TB sugar
- 2 c. milk
- 2 TB butter
- ¾ c. cornmeal
- 3 oz cheddar
- 4 oz smoked bacon (cut into lardons & cooked)
- 6 scallions
- Salt & pepper to taste
- 1 TB Baking powder
Bring milk and butter to a simmer. Whisk in cornmeal – stir constantly until thickened (approx. 5 min.) Pull off heat. Stir in cheese, bacon, scallions, and egg yolks. Meanwhile whip egg whites with the sugar & baking powder until soft peaks form. Fold whites into cornmeal mixture & season with salt and pepper. Put in a greased 8x8 baking pan. Bake at 350F until set in middle (approx. 20 min.) – should still be moist when pulled from the oven.
ROASTED ROOT VEGETABLES
- ½ c large diced butternut squash (peeled)
- ½ c large diced parsnip (peeled)
- ½ c large diced beets (peeled)
- ½ c small Cipollini onions (peeled)
Coat veggies in extra virgin olive oil. Season lightly with salt, pepper and a couple of sprigs of fresh thyme. Roast in very hot oven – 450F – until lightly caramelized.
CRISPY KALE (OPTIONAL)
Wash and cut 1 small bunch of black kale into ½ inch wide strips. Fry in 350F oil until crisp. Toss in with other veggies right before serving.
PEPITA & MAPLE VINAIGRETTE
- ¼ c apple cider vinegar
- 1 TB maple syrup
- ¾ c Canola oil
- ¼ c chopped shallots
- 2 TB toasted Pepitas (coarsely ground)
Whisk everything together. Season with salt and pepper to taste.
