Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette

Grenadier’s Executive Chef Charles Weber’s Grilled Quail recipe was provided to the Chicago Tribune in 1998 and Abby Mandel’s original article can be found http://articles.chicagotribune.com/1998-04-12/news/9804120310_1_duck-breasts-tablespoon-kosher-salt-tart-cherry-sauce.

Grenadier’s Grilled Quail Salad with Caramelized Tart Apples and Sherry Vinaigrette
Vinaigrette:
1 tbsp. each: Dijon mustard, honey
1/2 c. olive or walnut oil
1/4 c. aged sherry vinegar or apple cider reduction
1/4 tsp. kosher salt, or to taste
Freshly ground black pepper to taste

Salad:
8 semi-boneless quails, rinsed, blotted dry, split with backbone removed
3/4 c. olive oil
1/2 c. chopped mixed herbs, such as thyme, chives, sage, parsley
Freshly ground black pepper
2 tbsp. each: unsalted butter, sugar
2 Granny Smith apples, cored, cut in 1/3″-thick slices
1/4 tsp. kosher salt, or to taste
Freshly ground black pepper, to taste
4 c. mesclun mixed greens

Whisk together mustard and honey in small bowl. Add oil and vinegar slowly, whisking constantly. Whisk in 1 to 2 tbsp. hot water if vinegar flavor is too sharp. Season with salt and pepper. (Vinaigrette can be made up to 3 days ahead and refrigerated. Bring to temperature before using.)

Put quail in roasting pan and marinate in olive oil, chopped herbs and pepper 6 hours or overnight, refrigerated.

Heat butter until browned in large skillet; add sliced apples. Sprinkle with sugar; cook until caramelized and tender, about 8 minutes; stir often. Keep warm.

Sprinkle meat side of quail with salt and pepper. Cook quail on hot grill (or broiler) until medium-rare to medium, about 3 to 4 min. per side. Remove.

Toss greens with vinaigrette, dividing evenly among plates. Arrange apple slices around and in greens. Place 2 quail halves on top of each. Serve immediately. Serves 8.

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