Grilled Quail with Shoestring Sweet Potatoes and Swiss Chard with Tomato
Bradley Ogden likes to accompany is entrees with the vegetables and starches he feels complement them best. In this case, the crunchy sweet potatoes and bitter chard are a perfect balance to the mustard-and-herb-flavored birds. The quail have such a good flavor from the marinade that they do not suffer from being broiled rather than grilled. This dish must be started two days before serving.
Ingredients
- Fresh Quail - 8 (4 ounces each)
- Marinade
- Brandy - 1/2 cup
- Fresh Garlic - 1 tablespoon, chopped
- Black peppercorns - 1/2 teaspoon, cracked
- Olive Oil - 3 tablespoons
- Dijon mustard - 4 tablespoons
- Madeira - 1/2 cup
- Kosher salt - 1/2 teaspoon
- Sage Leaves - 12, chopped, or 1/2 teaspoon dried sage
- Rosemary Sprigs - 8, or 2 teaspoons dried rosemary
- Thyme Sprigs - 12, or 1/2 teaspoon dried thyme
- Savory Sprigs - 8, or 1/2 teaspoon dried savory
- Basting Sauce
- Stone-ground Mustard - 2 tablespoons
- Unsalted Butter - 5 tablespoons, at room temperature
- White Wine Vinegar - 2 teaspoons
- Salt and freshly ground pepper to taste
- Garnish
- Bacon slices - 8
- Sweet potatoes - 4 (alt. yams)
- Peanut oil for deep frying
- Swiss Chard - 2 bunches, washed, stems removed
- Unsalted Butter - 4 tablespoons
- Water - 1/2 cup
- Tomatoes - 4
- Salt and freshly ground pepper to taste
Instructions
Bone the quail with a small sharp paring knife by cutting down the breastbone and carefully cutting away the carcass, keeping the blade of the knife towards the carcass so that it does not puncture the skin. Cut through the wing and leg joints and free the carcass, then cut the quails in half with sharp scissors.
Combine all the marinade ingredients and marinate the quail halves in the refrigerator, covered with plastic wrap, for 24 to 48 hours, turning occasionally.
Light a charcoal or gas grill. While the grill is heating, mix the basting sauce ingredients together in a non-aluminum bowl and set aside. Saute the bacon for garnish, drain on paper towels, and reserve the fat for basting the quail.
Peel the sweet potatoes and cut into 1/4-inch slices. Cut the slices into fine julienne. Or, run through a mandoline to make fine julienne. Pour the peanut oil into a large heavy skillet to a depth of 1/2 inch and heat over high heat to 375 F. When hot, add the shoestring potatoes and fry until crisp. Remove with a slotted spoon and drain well on paper towels. Place on a baking sheet.
Place the chard in a covered pan with the butter and water. Cut the core and flesh from the tomatoes, reserving them for another use, and finely slice the tomato peel and meat attached to it. Add to the pan with the chard and bring to a boil, then cook, covered, for 5 minutes. Season with salt and pepper and set aside.
Rub the grill with oil and place the quail on the hot grill, skin-side down. Grill for 3 minutes, basting occasionally with the reserved bacon fat. Turn the quails and grill 3 minutes more, basting with the basting sauce. The quail should be medium-rare.
To serve: Reheat the bacon and potatoes, if necessary, in a 350 F oven. Place a bed of potatoes and two bacon strips in the center of each plate. Drape four quail halves around one side. Place some of the chard on the opposite side.
