Tandoori Quail with Sesame-Sage Vinaigrette
Quail goes to India by way of Santa Fe here, with a rub of tandoori spices, a vinaigrette of fresh sage, and a compote that combines corn kernels, turmeric, cumin, and cilantro.
Ingredients
- Quail
- Semi-boned Quail - 8
- Extra-Virgin Olive Oil - 3 tablespoons
- Salt and freshly ground black pepper to taste
- Tandoori Spice Mix - 8 teaspoons (available at Indian markets and specialty stores)
- Sesame-Sage Vinaigrette
- Extra-Virgin Olive Oil - 6 tablespoons
- Fresh Sage leaves - 1/2 cup
- Balsamic Vinegar - 2 tablespoons
- Fresh Ginger - 1 teaspoon, minced
- Salt - 1/2 teaspoon
- White Sesame Seeds - 1 tablespoon
- Corn-Cilantro Compote
- Unsalted Butter - 3 tablespoons
- Fresh or frozen corn kernels - 3 cups
- White Sesame Seeds - 1 tablespoon
- Turmeric - 2 teaspoons, ground
- Cumin - 2 teaspoons, ground
- Fresh Cilantro - 6 tablespoons, chopped
- Salt - 1 teaspoon
Instructions
To prepare the quail: Rub the quail with 2 tablespoons of the oil. Sprinkle each inside and out with salt, pepper, and 1 teaspoon of the spice mix. Rub the seasonings into the meat and under the skin. In a large saute pan or skillet over high heat, brown the quail on all sides, then cook breast-side down for 2 to 3 minutes. Remove and set aside. The quail should be nicely browned on the outside but rare inside.
To make the vinaigrette: In a blender or processor, combine all ingredients and puree for 1 minute. Strain the vinaigrette through a fine-meshed sieve and set aside.
To make the compote: In a small saute pan or skillet over medium-high heat, melt the butter. Add the corn, sesame seeds, turmeric, and cumin, and saute for 2 to 3 minutes. Add the cilantro and salt and cook for 1 minute.
To serve: Preheat the oven to 375 F. Place the quail in the oven to warm for 5 minutes. Mound some of the corn compote in the center of each serving plate. Center two quail on each mound and drizzle vinaigrette around the edges of the plate and over the quail.
