Serves: 4
8 fresh Black Mission figs, cut in quarters
2 tablespoons balsamic vinegar, plus extra
8 thin slices prosciutto
4 boneless quail, about 4 to 5 ounces each
salt and freshly ground pepper
2 tablespoons olive oil
Directions:
1. Preheat oven to 400º.
2. Remove the stems from the figs, and place them in a large ovenproof skillet with the balsamic vinegar. Toss, and warm them on the stove over medium heat. Place the skillet in the oven for 5 minutes. Remove the figs from the oven, and set them aside to cool.
3. Raise the oven temperature to 450º.
4. Prepare the quail: Wash each quail, and pat dry with a clean towel. Using a sharp, heavy knife, remove the wing joint from each quail: Pull the wing away from the quail, and carefully chop it off leaving the first joint attached to the body.
5. Stuff the quail: Place figs in the cavity of each quail. Make two small incisions in the loose flap of skin over the cavity. Cross the legs, then tuck them into the incisions to secure them.
6. Wrap the quail tightly in the prosciutto, and set aside.
7. Heat the grill and season so the quail will not stick.
8. Grill the quail, two to 3 minutes on all sides until well marked: Season each quail with salt and pepper. As they finish browning, transfer to a roasting pan.
9. Roast the quail: Place the roasting pan in the oven, and bake for 5 minutes. Remove the quail from the oven, and let rest.
10. To serve, place 1-cup apple walnut salad on a plate and top with a whole quail. on each plate. Spoon some of the extra roasted figs around. Drizzle with olive oil and balsamic vinegar, and serve.
Serves: 4
2 tablespoons minced shallots
2 tablespoons white wine vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon walnut oil or olive oil
2 cups julienne-cut Golden Delicious apple (about 2 large)
1 to 2 heads Belgian endive, halved and thinly sliced lengthwise (about 2 cups)
2 tablespoons chopped fresh herbs (thyme, rosemary, oregano)
1/4 cup, walnut pieces, toasted
Directions:
1. Combine first 5 ingredients; add oils, stirring well with a whisk.
2. Add apple, tossing well; cover and chill.
3. Combine apple mixture, endive, and chopped herbs in a large bowl.
4. Toss with walnut pieces just before serving.
You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife. It should be one of the last things you do before serving dinner. Walnut oil gives the dressing a rich, nutty flavor, but you can use olive oil instead.
Directions:
1. Preheat oven to 400º.
2. Remove the stems from the figs, and place them in a large ovenproof skillet with the balsamic vinegar. Toss, and warm them on the stove over medium heat. Place the skillet in the oven for 5 minutes. Remove the figs from the oven, and set them aside to cool.
3. Raise the oven temperature to 450º.
4. Prepare the quail: Wash each quail, and pat dry with a clean towel. Using a sharp, heavy knife, remove the wing joint from each quail: Pull the wing away from the quail, and carefully chop it off leaving the first joint attached to the body.
5. Stuff the quail: Place figs in the cavity of each quail. Make two small incisions in the loose flap of skin over the cavity. Cross the legs, then tuck them into the incisions to secure them.
6. Wrap the quail tightly in the prosciutto, and set aside.
7. Heat the grill and season so the quail will not stick.
8. Grill the quail, two to 3 minutes on all sides until well marked: Season each quail with salt and pepper. As they finish browning, transfer to a roasting pan.
9. Roast the quail: Place the roasting pan in the oven, and bake for 5 minutes. Remove the quail from the oven, and let rest.
10. To serve, place 1-cup apple walnut salad on a plate and top with a whole quail. on each plate. Spoon some of the extra roasted figs around. Drizzle with olive oil and balsamic vinegar, and serve.
Apple Walnut Salad
Serves: 4
Directions:
1. Combine first 5 ingredients; add oils, stirring well with a whisk.
2. Add apple, tossing well; cover and chill.
3. Combine apple mixture, endive, and chopped herbs in a large bowl.
4. Toss with walnut pieces just before serving.
You can make the dressing early in the day and toss the apples with it to keep them from browning. Wait as long as you can to cut the endive because it discolors where touched with a knife. It should be one of the last things you do before serving dinner. Walnut oil gives the dressing a rich, nutty flavor, but you can use olive oil instead.
